Tangy Almond Chicken Kabobs Food

TANGY ALMOND CHICKEN KABOBS

Steps:

• In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
• Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.
• Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.

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.

TANDOORI CHICKEN KABOBS

Steps:

• Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.

SPICY LEMON CHICKEN KABOBS

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.

TANGY GRILLED CHICKEN KABOBS

Steps:

• Mix first 4 ingredients until well blended. Remove 1/2 cup of the dressing mixture; refrigerate for later use.
• Thread chicken and vegetables onto 6 skewers; place in shallow dish. Pour remaining dressing mixture over kabobs. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 to 15 min. or until chicken is done, turning after 8 min. Serve with reserved dressing mixture.

GRILLED TANDOORI CHICKEN KABOBS

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.

ALMOND-CHICKEN KABOBS

Steps:

• Heat grill to medium-high heat.
• Mix first 6 ingredients until blended. Pour 1/4 cup over chicken in shallow dish; stir to evenly coat. Refrigerate 1 hour to marinate.
• Drain chicken; discard marinade. Thread chicken onto skewers.
• Grill 6 to 8 min. or until done, turning occasionally and brushing with remaining sauce for the last few minutes. Remove from grill; roll in nuts.

CHICKEN KABOBS

Steps:

• Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.
• De seed the chili, (be careful and use gloves) only using the outside flesh.
• Add garlic and rest ingredients to food processor bowl.
• Blend until all bits are mixed.
• Save 1/4 of marinade to dot on meat after grilling.
• Place meat into a dish or plastic bag, making sure the meat is completely covered.
• Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).
• If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.
• Prepare grill, and remove meat from marinade, (throw excess away).
• Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.
• Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.
• Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).
• Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.