Lemon Ginger Coriander Chicken Kebabs

"While shopping for supplies for the RSC in the local Indian market I saw a bottle of coriander ginger marinade. Sounded like a plan to me! This is my interpretation. Preparation time includes marinating time."
 
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photo by CoolMonday photo by CoolMonday
photo by CoolMonday
photo by CoolMonday photo by CoolMonday
Ready In:
50mins
Ingredients:
12
Yields:
8 skewers
Serves:
4
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ingredients

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directions

  • Combine all ingredients in a plastic bag and seal.
  • Refrigerate for 30 minutes or longer (I left mine all day in the fridge).
  • Drain vegetables and chicken and discard marinate.
  • Thread pieces on wooden skewers alternating vegetables, evenly distributing ingredients over all skewers.
  • Grill until chicken and potatoes are cooked through (about 15 minutes) basting occasionally with olive oil and turning every few minutes to grill all sides.
  • Serve with couscous.

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Reviews

  1. islandgirl77551
    Delicious!The flavor was great. The marinade smells wonderful, too. I cooked them on my Foreman Grill because it isn't exactly ooutdoor grilling weather here.
     
  2. Elmotoo
    these were great. advance prep is a plus!
     
  3. CoolMonday
    This was easy to make and was delicious. I like that I can put it all together early in the day and just skewer it and cook. I broiled it in my toaster oven because my oven was full. lol. So glad I picked this one to review. Good luck whoever belongs to this recipe.
     
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RECIPE SUBMITTED BY

Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM). In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants. Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies. My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor. I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation. I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
 
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