Chicken Kebab Salad Food

CHICKEN KEBABS

Steps:

• Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
• Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.

GRILLED CHICKEN KEBABS WITH PITA, HALLOUMI AND SHAVED CUCUMBER SALAD

Steps:

• Soak the skewers in water for at least 30 minutes. Preheat the grill to 375 degrees F or preheat a large grill pan over medium heat. Clean and oil the grates or grill pan.
• Combine the lemon zest with the 2 tablespoons grapeseed oil, the cumin, turmeric, salt, garlic powder and pepper in a medium bowl; stir together. Add the chicken and toss to coat. Let sit for 5 minutes to 1 hour, then thread 5 to 6 chicken cubes onto each skewer.
• While the chicken marinates, peel the cucumber into long ribbons with a vegetable peeler. Transfer to a small bowl. Add the dill fronds, the juice from 1/2 of the zested lemon and a sprinkle of salt and pepper. Toss and set aside until ready to serve.
• Grill the skewers, turning every 3 to 4 minutes, until the chicken is cooked through and all sides are charred, 8 to 10 minutes total. Remove to a platter and squeeze juice from the remaining 1/2 lemon over the top.
• Two minutes before the chicken is done cooking, grill the halloumi until warmed through and lightly charred, about 1 minute per side.
• For each serving, top 1 pita with some of the cucumber salad, 1 to 2 slices of the halloumi and 2 chicken skewers. Drizzle with tahini and serve.

CHICKEN TIKKA KEBABS WITH INDIAN SALAD

Steps:

• Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).
• Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.
• Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.

SPICED CHICKEN KEBABS WITH CHOPPED SALAD & FLATBREADS

Steps:

• In a bowl, combine half the yogurt with the spices, half the garlic, the lemon zest and ½ tsp salt. Tip in the chicken and stir well to coat. Cover and leave to marinate in the fridge for at least 30 mins or overnight.
• Mix the grated cucumber and the remaining garlic into the remaining yogurt, then season with a pinch each of salt and pepper. Set aside in the fridge.
• Mix the finely chopped cucumber and lettuce together, then squeeze over one of the lemon halves and season with a good pinch of salt. Cut the remaining lemon half into quarters. Heat the grill to high or a large griddle pan over a high heat.
• Thread the marinated chicken pieces onto metal skewers, put on a tray and cook under a hot grill or in the griddle pan for 10-12 mins, turning often to ensure it cooks evenly and is charred in places. Warm the flatbreads under the grill or in a toaster.
• Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt. Drizzle with hot sauce before serving, if you like.

CHICKEN MALAI KEBAB

Steps:

• If you are using wooden or bamboo skewers, be sure to soak them in water (read the package directions) so that they don't splinter or burn on you.
• Mix together the Ginger, Garlic, Salt and Pepper. Rub this mix into the Chicken and set aside for at least 15 minute.
• Mix together the Egg, Cheese, Chillies, Coriander, Cream, Mace, Nutmeg and Cornstarch. Rub this mixture into the Chicken as well. Marinade for a minimum of 3 hours.
• Thread the Chicken strips onto the skewers. If you are putting more than one piece on a skewer, leave them spaced about 1 in apart.
• Grill the kebabs for 5 min, or roast in the oven @ 275 degrees, or place in the rotisserie according to appliance directions.
• If you are using the rotisserie, you may roast them until they are done.
• If you are grilling or oven roasting them, remove them from the heat and place them on a rack to allow the excess liquid to drip off. Then roast again for 3 minutes.

CHICKEN KEBABS WITH HERB POTATO SALAD

Steps:

• Slice the chicken into kebab size pieces.
• Put the garlic along with a sprinkling of salt and pepper in a bowl large enough to hold all the chicken.
• Add the thyme, lemon juice and olive oil- mix together in the bowl.
• Mix the chicken into the marinade, stirring to coat completely.
• Cover and chill while you make the salad.
• Boil the potatoes in salted water until tender but not mushy.
• Drain.
• Cut into thick slices and put in a serving bowl.
• Pick the leaves off the basil or mint and place in a blender.
• Do the same to the rosemary and add those too.
• Add the garlic, vinegar and virgin olive oil and some salt and pepper.
• Blitz until you have a green purée.
• Spoon the purée over the potatoes and mix thoroughly.
• Now it's time to cook the kebabs.
• Make sure your cooking instrument of choice (BBQ or grill) is nice and hot.
• Thread the chicken onto skewers, shaking off any excess marinade.
• Lay on the cooking surface and cook for about three minutes a side, turning as the chicken forms a thick, golden crust.
• Serve with potato salad and side dishes of your choice.

CHICKEN KABOB SALAD

Steps:

• For the kebabs:
• Slice chicken thinly.
• Cut the baguette into 1/2-inch rounds.
• Cut the sausage links up into chunks,(half them) alternating cuts at 45 degree angles for nice triangular shapes.
• Take the skewers 2 at a time and begin threading the components alternately.
• Start with a piece of bread, chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
• I put these back in the refrigerator for 1 hour and continued as follows.
• Lay the prepared kabobs out on your board and drizzle liberally with extra-virgin olive oil.
• Squeeze the lemon juice all over and season well with salt and freshly ground black pepper.
• Place the prepared kabobs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
• While kabobs are roasting you can prepare the salad.
• In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
• In a large mixing bowl add the chopped romaine.
• When the kabobs are done, remove from the gill and slide the kabob components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
• To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.

CHICKEN KEBABS

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.