Easy Chicken Kebabs
photo by Artandkitchen
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄4 lbs boneless skinless chicken breasts
- 3⁄4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 3 tablespoons plain yogurt
- 2 tablespoons chickpea flour (I just use AP flour)
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 1⁄4 teaspoon cayenne pepper (more if you like it spicy)
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garam masala
- 4 teaspoons melted butter (for basting)
directions
- Cut the chicken into 1 inch cubes. Put in a mixing bowl and rub with the lemon juice and 1/2 teaspoon of salt.
- In a separate bowl, mix the yogurt and flour, whisking to combine well. Add the remaining 1/4 teaspoon salt, and the ginger, garlic, cayenne, turmeric, cumin, and garam masala. Mix well, then pour the yougurt mixture over the chicken. Mix to coat all of the chicken pieces, then set aside for at least 15 minutes. (You could leave in the refrigerator overnight at this point, if you wish.).
- Preheat your broiler or grill to high heat.
- Thread the chicken onto skewers (remember to soak the skewers first if you are using wooden ones, so they don't burn). Place on a broiling pan (if using the oven) or directly onto the grill grate. Baste with half of the melted butter.
- Cook for five minutes, then flip and baste with the remaining butter. Cook for 2 - 3 more minutes, or until the chicken is cooked through.
- Serve immediately.
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Reviews
-
I placed everything in a large zip bag and let it marinate overnight. The next day I threaded the chicken along with red pepper, zuchinni, eggplant, and onions onto skewers & cooked on a contact grill. The flavors while mild, were definitely delicious. The chicken was tender & the veggies picked up enough of the marinade flavor. Served with rice.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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