Spicy Lemon Chicken Kebab Recipes

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.

SPICY LEMON CHICKEN KEBAB RECIPE

Steps:

• To begin making the Spicy Lemon Chicken Kebab Recipe, thoroughly wash and clean the chicken, and cut them into cubes.
• To marinate the chicken, in a mixing bowl, combine the chicken pieces along with the bell peppers and onions and lemon juice, dried thyme, red chilli flakes, pepper powder, olive oil, salt and mix well. Rest it for at least for about 1 hour.
• Once it is well coated and marinated, start skewering by first placing the red bell pepper, a chicken cube followed by a onion chunk, repeating the sequence one more time. Ensure the skewer is not over crowded and packed.
• Heat a grill pan, drizzle some oil and place the skewers and cook for at least 25 minutes. Keep brushing the extra marinade over the chicken and keep turning the skewers so that it is evenly cooked.
• Serve the Spicy Lemon Chicken Kebab Recipe, along with tzatziki dip, sliced onions and green chutney to make it more interesting.

SPICY CHICKEN KEBABS

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.

SPICY HARISSA CHICKEN KEBABS

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the harissa, honey and lemon juice in a bowl. Add chicken and mix until coated.
• Skewer the chicken evenly among 8 wooden skewers and set aside.
• Mix together the squash, zucchini, onion, mushrooms, olive oil, cumin and salt and pepper until completely combined.
• Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the vegetables in the center of the foil. Place 2 chicken skewers on top of the vegetables. Fold up the ends and then the outside of the foil to create a foil packet.
• Repeat the process 3 more times and place the foil packets on a cookie sheet.
• Bake in the oven at 425 degrees F for 20 minutes and then open the foil packets and cook for a further 15 minutes or until the chicken is lightly browned and cooked throughout.
• Optional Serving: Serve the individual foil packets alongside warm pita.

SPICY LEMON CHICKEN

Steps:

• In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.