Albanian Chicken Kebabs Recipes

CHICKEN KEBABS

Steps:

• Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade; thread through skewers. Discard unused marinade.
• Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.

ALBANIAN CHICKEN KEBABS

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.

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.

CHICKEN KEBABS

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.

MOROCCAN CHICKEN KEBABS / SKEWERS

Steps:

• Cut the chicken breasts into 1 inch cubes & place in a bowl.
• Add the spices to the bowl. Stir to make sure that all the cubes are covered. Then pour the vinegar on top & stir again. Let marinate for at least 30 minutes.
• Take the cubes & place them onto skewers. (I usually make 4 skewers per person.).
• Grill the kebabs until the chicken is done, don't over cook. Enjoy!

TANDOORI CHICKEN KEBABS

Steps:

• Chop the chicken into 1 inch cubes, place in bowl.
• Add the lemon juice, tandoori paste, yogurt, garlic, and coriander.
• Cover and marinate in the fridge for 2-3 hours.
• Preheat the grill to high. Thread alternate pieces of chicken and onion on to skewers.
• Brush the onions with a little oil, lay skewers on grill and cook 10-12 minutes.
• Serve straight off the grill over rice.

CHICKEN BOTI KEBABS

Steps:

• Chicken
• Smash garlic with a mortar and pestle to make a paste (you should have 1 Tbsp.) and transfer to a medium bowl. Repeat process with ginger (you should also have 1 Tbsp. You can also finely chop and then smash the garlic and ginger with the side of a chef's knife on a cutting board if you don't have a mortar and pestle.) Add yogurt, oil, salt, coriander, cayenne, and cumin to bowl and whisk to combine. Add chicken and turn to coat. Cover and let sit at room temperature at least 30 minutes, or chill up to 4 hours.
• Sumac onions
• Toss red onion, sumac, and salt in a small bowl to coat; set aside.
• Hari chutney and assembly
• Purée lime juice, chile, garlic, cilantro, mint, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor or blender until smooth and pourable. If you prefer a thinner chutney, drizzle in 1-3 Tbsp. ice water a tablespoonful at a time, processing until you reach the desired consistency. Taste and season chutney with more salt if needed. Transfer to a small bowl.
• Place sour cream in another small bowl and add 2 Tbsp. chutney; whisk to combine. Season herbed sour cream with salt. Cover both remaining chutney and herbed sour cream separately and chill until ready to serve.
• Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, taking care not to pack it too tightly. Grill, turning once, until chicken is cooked through and charred in spots, 6-8 minutes. Transfer to a platter and slide chicken from skewers. (Alternatively, broil skewers on a foil-lined rimmed baking sheet, turning once, about 5 minutes per side.)
• Spread reserved herbed sour cream on cut sides of buns. Stuff buns with chicken, cucumber slices, and reserved sumac onions and drizzle with chutney. Do ahead: Hari chutney and herbed mayo can be made 1 day ahead. Cover and chill.

ORIENTAL CHICKEN KEBABS

Steps:

• Combine sauces, garlic and ginger.
• Add chicken and toss until evenly coated.
• Stand for at least 15 minutes.
• Thread chicken and vegetables onto 12 bamboo skewers that haved been soaked in water.
• Grill kebabs for 5- 10 mins, turning until cooked through.

ITALIAN CHICKEN KEBABS

Steps:

• Preheat the grill to medium heat.
• Thread the chicken, eggplant, and onion alternately on each skewer. (Be sure to pierce the skin of the eggplant with the skewers to keep it from falling off the skewers.)
• Baste each kebab completely with the Italian dressing; discard any leftover marinade.
• Grill the kebabs for 6 to 7 minutes per side, until the chicken is cooked through and no pink remains.
• Remove the kebabs to a serving platter and top with spaghetti sauce.