GRILLED CHICKEN KABOBS WITH CUCUMBER YOGURT SAUCE
These Lebanese-inspired Chicken Kabobs are seasoned with za'atar and served with a cool Laban Cucumber Yogurt Sauce.
Provided by Gina
Categories Dinner
Time 3h
Number Of Ingredients 15
Steps:
- Mix lemon juice, olive oil, za'atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.
- If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).
- Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
- Thread chicken onto the skewers. You should have 4 kabobs total.
- Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
- Serve with lemon wedges and yogurt sauce.
Nutrition Facts : ServingSize 1 kabob, 1/3 cup sauce, Calories 266 kcal, Carbohydrate 4.5 g, Protein 41 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 595 mg, Fiber 0.5 g, Sugar 3.5 g
GRILLED CHICKEN KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut the white and light green parts of the scallions into 1 1/2-inch pieces; set aside. Chop the dark green parts and transfer to a blender. Add the dill, parsley, olive oil, 3 tablespoons water and 1/2 teaspoon salt and puree until smooth. Stir in the red pepper flakes. Remove 2 tablespoons of the puree to a small bowl for the sauce; refrigerate until ready to use. Transfer the remaining puree to a large bowl. Add the chicken and toss to coat. Let marinate in the refrigerator at least 4 hours or overnight.
- Soak 8 wooden skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium. Thread 2 chicken thighs onto double skewers, placing lemon wedges and scallion pieces between the thighs; season the kebabs generously with salt and pepper. Oil the grill grates. Grill the kebabs until the chicken is lightly charred and cooked through, 8 to 10 minutes per side. Transfer to a cutting board and let rest 5 minutes.
- Mix the yogurt with the reserved scallion puree and season with salt. Cut the chicken in half to separate each pair of skewers. Squeeze the grilled lemon over the chicken; serve with the yogurt sauce.
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.
GRILLED CHICKEN KEBABS
The popular grilled chicken kebabs of Lebanon and Syria, called shish tawuq in Arabic are probably of Turkish origin, from the Turkish word for chicken, tavuk. As with so many grilled foods in the Arab world, this preparation is traditionally served at special grill restaurants in Lebanon. Every cook uses, it seems, a different spice blend, so I give you some options to play with. Serve these hot as a passed appetizer or at a sit-down dinner or meze party. If you are serving it as a passed appetizer, use 6 or 8-inch wooden skewers with fewer pieces of meat on them. You may have to cut the skewers down to size.
Provided by Food Network
Categories main-dish
Time 6h40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Marinate the chicken cubes in a glass or ceramic bowl or pan with the olive oil, lemon juice, onion, cinnamon, cardamom, thyme, salt, pepper, cumin, if using, Baharat, and paprika for 6 hours, covered, in the refrigerator, turning the cubes occasionally. Preheat a gas grill for 15 minutes on high or prepare a hot charcoal fire. Skewer the chicken cubes so they touch each other but do not press against each other. If possible, use a skewer rack so the chicken grills without touching the grilling grate. Grill until golden brown, 20 to 30 minutes, turning frequently. Serve hot.
- Grind the peppercorns and allspice together and blend with the cinnamon and nutmeg. Store in a jar in your spice rack, away from sunlight. It will lose pungency as time goes by, but, properly stored, it will be good for many months.
HALLOUMI CHEESE KEBABS
Halloumi cheese is one of the only cheeses you can grill or fry without it melting all over ! Traditionally Cypriot its seen on the BBQ and Grills all over Cyprus and Greece being used in many ways including in pitta breads to make a very tasty sandwich!
Provided by AskCy
Categories Lunch/Snacks
Time 45m
Yield 2 kebabs, 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Cut the halloumi into thick slices (about 1/4 inch).
- Mix together the olive oil, lemon juice, garlic, oregano and pepper.
- Leave the Halloumi in the mixture for half an hour.
- Place the Halloumi on a red hot griddle pan and cook until nicely coloured, turn it over and repeat (depending on heat of pan will only take a few minutes each side so don't leave it).
- Warm the pitta breads under the grill (in the oven, in a toaster) following manufacturers instructions.
- Slice the top edge of the pitta off (much easier than trying to slice down into it)
- put in a little salad, some slices of cucumber, tomato and red peppers.
- Add the cheese and some more salad building up until its nice and full.
- Serve with the dressing on one side or you could add it as you are building it up.
SPICED CHICKEN KEBABS WITH CHOPPED SALAD & FLATBREADS
Marinate chicken in yogurt, spices and lemon zest, then grill to make these flavourful chicken skewers. Serve in flatbreads with salad and cucumber yogurt
Provided by Claire Thomson
Categories Dinner
Time 45m
Yield Serves 4 (makes 8 skewers)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 722 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 2.8 milligram of sodium
BEST-EVER GRILLED CHICKEN KEBABS
This recipe is very simple, very easy, and tastes better than anything you'll find in a restaurant. Seriously!
Provided by Axel8741
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breast pieces in a bowl.
- Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
- Cover and refrigerate overnight.
- Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
- Don't overcook them, though.
CHICKEN TIKKA KEBABS WITH INDIAN SALAD
Low-fat version of the classic dish
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 559 calories, Fat 5.3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 3.9 grams fiber, Protein 54 grams protein, Sodium 1.53 milligram of sodium
GREEK GRILLED CHICKEN PITAS
I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
GRILLED HALLOUMI KEBABS
Think Caprese but warm and with a grillable cheese like halloumi instead of mozzarella.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
- Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
- Preheat an outdoor grill to medium-high heat.
- Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
- Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
- Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 12.4 g, Cholesterol 28.4 mg, Fat 27.7 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 8.2 g, Sodium 426.7 mg, Sugar 8.7 g
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