Exotic Chicken Kebabs Recipes

MEDITERRANEAN CHICKEN KEBABS

Steps:

• Mix 1/2 of all ingredients for the marinade in small bowl. Place chicken in a ziplock bag and pour marinade over it. Marinade in the fridge for at least 30 minutes.
• Mix the other HALF of the ingredients in the same bowl pour into a ziplock bag with the vegetables. Marinade for at least 30 minutes.
• If you are using wood skewers, while the chicken and veggies are marinating, soak the skewers in water for about 15 minutes. You need to soak wooden skewers in water for about 20- 30 minutes to keep them from igniting right there on the grill. I have also noticed that it's much easier to slide out the meat and veggies on your plate if the skewers have been soaked before grilling.
• Thread the chicken and peppers and onions on the skewers. I usually place about 5-6 chicken pieces and a combo of peppers and onion in between.
• Heat an outdoor grill or indoor grill pan over medium-high heat. Spray the grates lightly with oil and grill for about 5 minutes on each side, or until the center is no longer pink.
• You can also bake this Mediterranean chicken skewers in the oven if you want to. Preheat the oven to 425 F. Place chicken skewers on roasting racks over two foil-lined baking sheets and bake for about 10-15 minutes, turn over once and bake for another 10 - 15 minutes on the other side, or until they are baked through.

EXOTIC CHICKEN KEBABS

Steps:

• Combine oil, curry and ginger in a bowl. Salt and pepper to taste.
• Cut chicken breasts into same sized cubes, and place them in a plastic freezer bag (eg Ziploc).
• Add marinade and shake to coat the chicken. Let it marinade for 30 minutes in the refrigerator.
• Preheat the BBQ to high. Skewer the chicken breast cubes, diced mango and onions.
• Grill about 6 to 8 minutes, making sure to turn a few times. Salt and pepper to taste.
• When ready to serve, sprinkle with fresh coriander and serve with a spinach salad or rice.

EXOTIC CHICKEN KEBABS

Steps:

• Combine oil, curry and ginger in a bowl.
• Salt and pepper to taste.
• Cut chicken into same-size cubes.
• Place chicken in a plastic freezer bag.
• Add marinade and shake to coat chicken.
• Marinate for 30 minutes in the refrigerator.
• Preheat grill to high.
• Skewer chicken cubes,diced mangoes and onions.
• Grill about 6 - 8 minutes, making sure to turn a few times.
• Salt and pepper to taste.
• When ready to serve, sprinkle with fresh coriander.

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.

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.