SPICY CHICKEN KEBABS
These fresh, spicy kebabs don't just taste great - the whole family will enjoy making them
Provided by Antony Worrall Thompson
Categories Buffet, Lunch, Side dish, Supper
Time 45m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
- Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.
Nutrition Facts : Calories 103 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.23 milligram of sodium
SPICY BEEF KEBABS
Steps:
- Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
- In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
- Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
- Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
ALBANIAN CHICKEN KEBABS
Beautifully tender chicken with Albanian Salami on skewers forming a delicious combination of textures complimented with spicy and smokey flavours.
Provided by My Albanian Food
Categories Chicken Breast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- You will need 5 kebab sticks / skewers. If you are using wooden ones then leave them to soak in cold water for 10 minutes first to prevent them burning.
- Start with a piece of chicken and push it down the skewer leaving about 5cm at the bottom to hold.
- Add a piece of red pepper followed by a piece of Albanian salami then another piece of chicken. Repeat the pattern 5 times and finish with a piece of chicken on top.
- Follow this pattern for the rest of the skewers making 5 in total. If there is any ingredients left, make up an extra skewer or add another layer to each one using them up.
- Place on a tray or board to rest while the marinade is made.
- Mix together the olive oil, garlic, salt, pepper, paprika, oregano and honey in a small bowl.
- Brush the marinade over the kebabs ensuring you cover all sides and leave to rest for 10 minutes before cooking. Alternatively you can cover these with cling film and keep these in the fridge for up to 24 hours.
- Place the kebabs on a grilling machine such as a George Foreman, close the lid and cooking for 10 -12 minutes on a high setting. Turn the kebabs occasionally. You can also cook these kebabs under the grill on a baking tray or on the BBQ.
- Serve as kebabs or great when removed the skewers and mixed into a salad.
Nutrition Facts : Calories 246.2, Fat 13.2, SaturatedFat 2.9, Cholesterol 51.2, Sodium 289.3, Carbohydrate 13.8, Fiber 1.6, Sugar 4.8, Protein 18.7
SPICY LEMON CHICKEN KABOBS
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.
Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
KEY WEST SPICY CHICKEN KEBABS
Make and share this Key West Spicy Chicken Kebabs recipe from Food.com.
Provided by boat_girl
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If using wooden kebab sticks, soak for 5 min in water.
- Put soy sauce, a dash of vinegar, honey and lime juice in a mixing bowl to make marinade. add fresh garlic (crushed), chilli flakes, cayenne pepper and stir. Cut up chicken breasts in large chunks. Put into marinade and refrigerate for min 30 minutes - longer is better.
- Load up the kebabs with the chicken pieces, interspersed with large slices of onion and bell peppers, and hot peppers. If you have pineapple or dried apricots you can add that too. brush the marinade over the kebabs.
- Sprinkle cilantro over kebabs and grill in the oven until cooked. I use gas oven on 6 take 35 minutes (that's a boat oven). Or you can BBQ or grill.
- Serve with salad or rice and enjoy!
Nutrition Facts : Calories 517, Fat 30.3, SaturatedFat 7.2, Cholesterol 139.2, Sodium 894.1, Carbohydrate 12.7, Fiber 0.8, Sugar 10, Protein 47.3
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