Chicken Kebabs

Monday, February 15, 2010

These chicken kebabs are a super-healthy, aromatic, tasty midweek dish. Onion, peppers and marinated chicken are combined then grilled/baked together. The chicken and peppers char gently  when cooking to release a slight sweetness that's delicious. The skewers can be baked in the oven or grilled in a regular or slanted grill (like a George Forman or similar).

The following recipe makes 4 skewers.

For the chicken marinade
• 15ml / 3 teaspoons of olive oil 
• Juice of half a lemon (approximately 5 teaspoons)
• 5g / 1 teaspoon of smoked paprika
• ½ chicken stock cube, crumbled.
• 2.5g / ½ teaspoon of chilli flakes
• 2.5g / ½ teaspoon of ground cumin
• 2.5g / ½ teaspoon of ground coriander
• 2.5g / ½ teaspoon of dried garlic granules
• ½ medium red onion. Peeled and finely chopped
• 2 x cloves of garlic. Peeled and finely chopped
• 2 teaspoons of dried parsley

To make the marinade
  1. Cut each chicken breasts in 16 small cubes and place in a shallow bowl. The easiest way to do this is to slice the fillet into four even pieces by slicing lengthways, then with-ways. Then, halve each of these pieces, with-ways to give eight pieces. Then,  halve each again to give sixteen cubes. 
  2. Add the rest of the ingredients and stir to make sure they are well combined.
  3. Cover the bowl with a plate of cling film and place in the fridge for a minimum of 30 minutes, maximum of 4 hours to marinade.
To complete the kebabs
• 1 red onion. Peeled and quartered
• 1 medium yellow pepper. Washed and sliced into roughly 1" squares (Red would also work)
• 1 medium green pepper. Washed and sliced into roughly 1" squares (Red would also work)
• 8 sprays of Fry Light One Cal spray oil for grilling.

To complete the dish
  1. Turn the oven to 190°C or if you prefer, preheat the grill to high.
  2. You will need 4 metal or wooden skewers. (If using wooden skewers, soak them in cold water for a few minutes before proceeding).
  3. Next, thread the skewer with one piece of onion, one piece of chicken, then one piece of pepper and push them towards the end of the skewer.  Repeat until there are 8 pieces of chicken on the skewer. It's nice to alternate the colours of the peppers.
  4. If you are cooking the chicken in the oven, place the completed skewer onto a baking sheet, lined with tin foil and sprayed with a couple of sprays of spray oil. If grilling, just leave the skewer to one side. 
  5. Complete the other three skewers in the same way.
  6. Spray the completed skewers with the remaining sprays of oil and place the baking tray in the oven for 20 minutes to cook. Turning half way. If any liquid comes out of the chicken, just drain it off. Alternatively, spray the spray oil directly onto the fillet skewers then place the skewers under the grill for 20 minutes, turning regularly.
  7. Remove the skewers from the oven or grill and serve by sliding a fork down the skewer to remove the chicken and vegetables. These are delicious served with Lemon & Coriander Couscous.


Brian said...


Supper Satisfaction said...

We had these last night! They're super nice! D

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