Tumeric Grilled Chicken Skewers Food

EASY THAI CHICKEN SKEWERS

Easy Thai Chicken Skewers image

These succulent spicy Easy Thai Chicken Skewers are quick to prepare, and they're paleo too!

Provided by Elaine

Time 1h30m

Number Of Ingredients 7

Ingredients

1/4 cup soy sauce, (gluten-free tamari, or coconut aminos for paleo diet)
1 tsp sesame oil
2 tbsp honey
1 - 2 tsp Sambal Oelek, (hot chile paste, or Sriracha sauce)
1/2 inch fresh ginger root, (peeled and finely grated)
2 cloves garlic, (crushed)
2 medium chicken breasts, (or 4 chicken thighs, skinless and boneless)

Steps:

If using wooden skewers, soak in water for at least 30 minutes.
Mix all marinade ingredients together.
Cut chicken into 1-inch cubes or strips and thread onto skewers. (Alternatively, you can marinate the chicken first and thread onto skewers just before grilling.)
Put chicken pieces in a shallow dish, pour marinade over top and turn chicken pieces to make sure all are coated or submerged. Let marinate for at least an hour in the refrigerator
Grill over medium heat, turning after 7 minutes. Grill on the other side until chicken is no longer pink and the internal temperature of the thickest parts registers 165°F.
Add a squeeze of lime and serve with lime quarters. Delicious over Never-Fail Thai Coconut Rice.

Nutrition Facts : Calories 244 kcal, Carbohydrate 22 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1754 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

CHICKEN-THIGH KEBABS WITH TURMERIC, CHILE AND SAFFRON

Chicken-Thigh Kebabs With Turmeric, Chile and Saffron image

This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles. The food is not easily categorized. He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains. In his kitchen, Khechemyan moves quickly, and within 30 minutes, we had done four kebabs. The marinades are simple (he uses a lot of mild dried red chili powder, the kind you can most easily buy in Korean markets), and the grilling technique is not difficult. But it's unusual: he grills slowly (over briquettes fired with gas, by the way), not too close to the fire, he insists, until gorgeously browned. The fire is not superhot, but it's even - gas is good for that - and he keeps the grill grate a good six inches above the fire

Provided by Mark Bittman

Categories dinner, lunch, main course

Time 3h20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 white onion, sliced
1/2 teaspoon crushed red chile powder
1/2 teaspoon turmeric
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon black pepper
Pinch saffron
1/4 cup lemon juice
1/4 cup olive oil

Steps:

Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it's browned all over, 15 to 20 minutes.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 672 milligrams, Sugar 2 grams, TransFat 0 grams