Tumeric Grilled Chicken Skewers Recipes

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GRILLED CHICKEN SKEWERS WITH TOUM (SHISH TAOUK)



Grilled Chicken Skewers With Toum (Shish Taouk) image

Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Summer     Dinner     Chicken     Grill     Grill/Barbecue     Garlic     Lemon Juice     Coriander     Skewer     Kid-Friendly     Small Plates     Soy Free     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 14

Toum:
6 garlic cloves
2 large egg whites (see note)
2 Tbsp. fresh lemon juice
1 1/2 cups vegetable oil
Chicken and assembly:
3 Tbsp. fresh lemon juice
2 Tbsp. tomato paste
1 Tbsp. ground coriander
3 Tbsp. vegetable oil, plus more for grill
1 1/4 lb. skinless, boneless chicken thighs
4 pitas, warmed
Special Equipment
5 (8"-12"-long) metal skewers

Steps:

  • Toum:
  • Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.
  • Do Ahead: Toum can be made 2 days ahead. Cover and chill.
  • Chicken and assembly:
  • Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.
  • Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.
  • Let chicken sit at room temperature 1 hour before grilling.
  • Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10-12 minutes.
  • Serve chicken on top of pitas, with pickles and reserved toum alongside

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

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

TUMERIC GRILLED CHICKEN SKEWERS



Tumeric Grilled Chicken Skewers image

These are so good sweet and a bit sticky. Goes great with your favorite Thai dipping sauce. You can substitute ground tumeric if you wanted to.

Provided by barbara lentz @blentz8

Categories     Chicken

Number Of Ingredients 11

MARINADE
1/4 cup(s) cilantro stems chopped
4 clove(s) garlic minced
1/4 teaspoon(s) white pepper
2 teaspoon(s) ground coriander
3 tablespoon(s) fish sauce
2 tablespoon(s) oyster sauce
1 tablespoon(s) grated turmeric
3 tablespoon(s) brown sugar
CHICKEN
4 boneless chicken thighs cut into strips

Steps:

  • Mix all the ingredients for the marinade together and add the chicken strips. Let marinate at least 4 hours.
  • Get your grille hot. Skewer the chicken onto skewers. Discard the remaining marinade and cook the chicken until no longer pink. Serve immediately.

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