Bombay Spiced Chicken Skewers Food

SPICED CHICKEN AND GRAPE SKEWERS

Steps:

• In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.
• Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.

GRILLED YUCATAN CHICKEN SKEWERS

Steps:

• Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
• Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
• Prepare a charcoal grill to high heat.
• Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
• Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

CHILI-GINGER GRILLED CHICKEN SKEWERS

Steps:

• Combine the cilantro, oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth.
• Drain the skewers and thread a piece of chicken onto each skewer. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture. Cover and marinate in the refrigerator 1 to 2 hours.
• Preheat a grill or grill pan over medium-high heat. Remove the skewers from the baking dish and discard the marinade. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side. Serve with your favorite dipping sauce.

SWEET AND SPICY CHICKEN SKEWERS

Steps:

• One of Craig Morgan's favorite recipes. Developed by PBS' Barbecue America host Rick Browne.
• In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix.
• Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade.
• Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit.
• Thread the chicken, onions and roasted red peppers alternately on the skewers.
• Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times.
• Serve with one can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans.

CHICKEN MASALA SKEWERS

Steps:

• In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.
• Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.
• Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

BOMBAY SPICED CHICKEN SKEWERS

Steps:

• Heat oil in a small saucepan.
• cook garlic and spices, stirring until fragrant.
• Cube chicken and thread on to skewers.
• place in dish and cover with spices
• marinate in fride 3 hous turning often to make sure skewers are well coated.
• Drain and cook skewers on an grill.

SAMBAL CHICKEN SKEWERS

Steps:

• Mix brown sugar, rice vinegar,chile paste, fish sauce, Sriracha, and ginger.
• Marinate chicken for 6-8 hours in plastic bag.
• Thread chicken onto metal or soaked wooden skewers.
• Take reserved marinade and bring to boil to use as a basting sauce.
• Grill chicken 15 minutes, turning and basting occassionally.

BOMBAY SPICED CHICKPEAS & TOMATOES

Steps:

• Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened.
• Add the Medium Curry Powder and fry for 1 minute.
• Add the remaining ingredients and bring to the boil.
• Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.

MOROCCAN-SPICED CHICKEN SKEWERS

Steps:

• Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

SPICY CUMIN CHICKEN HEART SKEWERS

Steps:

• To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half.
• Smash the green onions and ginger with clean hands to release their flavors.
• Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade.
• Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating.
• To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours.
• Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top.
• Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side.
• Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately.
• Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn't drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.

ASIAN GINGER CHICKEN SKEWERS

Steps:

• Thaw Chicken
• Combine all ingredients except Chicken in a small pot, bring to a boil and then let cool.
• Cut Chicken into chunks and put on skewers and place in ziplock bag with sauce.
• Let the chicken marinade for 25 minutes.
• Place in oven for 30 minutes.