Ginger Lime Chicken Kebabs Food

GRILLED GINGER-LIME CHICKEN KABOBS

Steps:

• Rinse, drain, and place all chicken pieces into a large zip-lock plastic bag.
• For the marinade, in a medium bowl, whisk together the next 9 ingredients. Pour over the chicken into the plastic bag. Seal the bag and turn a few times to coat the chicken. Place the bag in a shallow dish. Marinate in refrigerator for 1 to 4 hours. Turning occasionally.
• When ready to make the kabobs. Begin to thread kabobs with the chicken first onto a skewer, then add green pepper and then a grape tomato. Repeat 1 more time, and finish with chicken on top. You should have at least 3 pieces of chicken per skewer. Continue to thread all the skewers. Place each skewer onto a platter. If you have any grape tomatoes left, add them as the tops to some of the skewers.
• When all kabobs are ready, take the remaining marinade in the bag and pour it over the kabobs.
• Heat grill to medium heat. Spray gas or charcoal grill with cooking oil.
• Grill kabobs with the cover closed for about 3 to 4 minutes, brush once with some of the marinades. Then discard the rest of the marinade.
• Turn kabobs over and grill for another 3 to 4 minutes, or until chicken is fully cooked. Remove and let stand for a few minutes before serving, allowing metal skewers to cool down to handle. Serve warm.
• Yields: 12 chicken kabobs

LIME-GINGER CHICKEN KABOBS WITH PEANUT SAUCE

Steps:

• Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
• Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
• Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
• Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
• Heat the grill to medium-high and oil the grate.
• Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
• Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
• Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.

GINGER & LIME CHICKEN KEBABS

Steps:

• In a medium bowl combine the lime juice, olive oil, honey, dried coriander, fresh coriander, ginger, garlic, chilli, salt and pepper. Stir well.
• Add the chicken to the marinade and stir to completely coat the chicken. Cover and refrigerate for about an hour.
• Remove from fridge about 30 minutes before cooking. Place the chicken pieces on skewer sticks. As many as you like per skewer.
• Preheat your barbecue to a medium heat. Cook each side for about 5-7 minutes or until completely cooked. Baste with extra marinade while cooking. Can be served straight away or even at room temperature.

LIME GINGER CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. , Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve. , Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa.

GINGER-LIME MARINADE FOR CHICKEN

Steps:

• Mix all the ingredients together with a hand held blender or food processor Marinate the chicken for at least 2 hours then grill, BBQ or bake.