Middle Eastern Chicken Kebabs Or Chicken Skewers Food

SHISH TAWOOK

Steps:

• In a large bowl, add the ingredients for the marinade (yogurt, lemon juice, olive oil, garlic, tomato paste, all the seasoning and salt/pepper) and whisk to combine.
• Place the chicken cubes in the same bowl and coat the chicken in the marinade. Cover, and let rest/marinate in the fridge for at least 4 hours.
• Thread the chicken on skewers right before grilling. Add one wedge of onions to each skewer, if desired.
• Grill on medium heat for 5-8 minutes per side.
• Serve with pita bread, lettuce and garlic sauce, if desired.

GROUND CHICKEN KABOB

Steps:

• Add chicken, turmeric, salt, saffron mixture, peppers, garlic, onions, jalapeno, parsley and mint to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes.
• Wet hands with water so chicken mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture. Repeat with the remaining mixture.
• Preheat a grill or broiler. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side.

MIDDLE EASTERN CHICKEN KEBAB

Steps:

• In a large bowl, add all the ingredients except for the chicken and mix well.
• Add chicken and toss to coat well.
• Cover and refrigerate from 3 to 24 hours.
• To cook:
• Preheat your grill to medium-high heat greasing very well.
• Thread onto skewers alternating occasionally with the bell peppers.
• Grill chicken until golden brown and cooked through, turning it occasionally.

MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS

Steps:

• In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
• Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
• Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
• Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.

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.

MIDDLE EASTERN CHICKEN SKEWERS

Steps:

• If using bamboo skewers, place them in a shallow bowl of water to soak. Coat grill grates with oil or high-heat cooking spray.
• Heat the grill on high ( or load with charcoal & start fire to grey-coated coals & hot heat).
• In a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. Close the bag and shake to blend the seasonings.
• Place the chicken in the bag, then add the olive oil.
• Close the bag, gently pressing out any air.
• Gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the meat. (I plan to toss it in the fridge overnight at this point).
• Place a chicken tender on each skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side, until the meat reaches at least 165 degrees on an instant read thermometer.