Chickensekuwaclassicnepalichickenskewers Recipes

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CHICKEN PICCATA SKEWERS



Chicken Piccata Skewers image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 13 to 15 skewers

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon all-purpose flour
1/4 cup dry white wine, such as Pinot Grigio
1/2 cup low-sodium chicken broth
1/4 teaspoon kosher salt
1/2 teaspoon lemon zest (from 1 lemon)
3 tablespoons fresh lemon juice (from 1 large lemon)
2 tablespoons capers
2 tablespoons chopped fresh Italian parsley
1 tablespoon unsalted butter
1 pound boneless skinless chicken breasts, sliced into long 1/3-inch-thick strips
1 teaspoon kosher salt
1 tablespoon olive oil
1 lemon, halved

Steps:

  • For the sauce: Heat a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce the heat to maintain a gentle simmer and simmer for 5 minutes. Stir in the lemon zest, juice, capers and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm.
  • For the chicken: Preheat a grill pan over medium-high heat.
  • Thread one chicken strip on each bamboo skewer. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Remove to a platter. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Squeeze over the cooked chicken. Serve with the piccata sauce on the side for drizzling.

CHICKEN SEKUWA (CLASSIC NEPALI CHICKEN SKEWERS)



Chicken Sekuwa (Classic Nepali Chicken Skewers) image

Make and share this Chicken Sekuwa (Classic Nepali Chicken Skewers) recipe from Food.com.

Provided by Tulsi Regmi

Categories     Chicken Breast

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 15

2 lbs boneless chicken breasts or 2 lbs chicken thighs, cut into 1-inch cubes
bamboo skewer, soaked for at least 30 minutes
melted butter, for basting
1 teaspoon curry powder
1 tablespoon oil
3 fresh red chilies, minced
1 tablespoon finely minced fresh cilantro
1 tablespoon finely chopped lemongrass or 1 teaspoon grated lime zest
1/2 tablespoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon szechwan pepper (timur)
1/2 cup yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
salt and pepper

Steps:

  • In a blender, process all marinating ingredients into a smooth paste.
  • Marinate chicken cubes in marinade for overnight in the refrigerator.
  • Pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
  • Grill to the desired doneness, frequently turning and basting with the melted butter.
  • Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.

Nutrition Facts : Calories 614.8, Fat 34.4, SaturatedFat 9.6, Cholesterol 199, Sodium 214.9, Carbohydrate 8, Fiber 1.3, Sugar 4.4, Protein 65.7

CHICKEN AND NEGI ON SKEWERS



Chicken and Negi on Skewers image

Provided by Food Network

Time 41m

Yield 4 servings

Number Of Ingredients 9

4 chicken thighs, boneless (skin on or off)
4 negi (long green onion), white part only
Teriyaki baste, recipe follows
8 bamboo skewers
3/4 cup sake
1 cup soy sauce
1/8 cup sugar
1 cup mirin
1/8 cup roughly chopped green onion

Steps:

  • Preheat a grill.
  • Soak bamboo skewers for 1 hour in water. Cut each chicken thigh into 1-inch by 1-inch cubes. Cut negi into 1 1/4-inch length pieces. Alternate three chicken pieces and three negi pieces on each skewer, 1 inch apart.
  • Place the skewers on the grill and cook on both sides for about 3 to 4 minutes. Then, baste the skewers with the teriyaki sauce and continue to cook for about 2 minutes to 3 minutes while continuing to baste. Once off the grill, baste chicken skewer with teriyaki sauce 1 last time, and serve.
  • Combine all ingredients in a saucepot and reduce slowly until mixture becomes thick.

MOROCCAN CHICKEN KEBABS / SKEWERS



Moroccan Chicken Kebabs / Skewers image

While I was visiting my husband's family in Morocco I had the pleasure of eating this wonderful chicken. When I make it for my family everyone ends up looking for more. They can't get enough.

Provided by FDADELKARIM

Categories     Chicken Breast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 -2 lb boneless skinless chicken breast
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1 teaspoon cumin

Steps:

  • Cut the chicken breasts into 1 inch cubes & place in a bowl.
  • Add the spices to the bowl. Stir to make sure that all the cubes are covered. Then pour the vinegar on top & stir again. Let marinate for at least 30 minutes.
  • Take the cubes & place them onto skewers. (I usually make 4 skewers per person.).
  • Grill the kebabs until the chicken is done, don't over cook. Enjoy!

TROPICAL CHICKEN SKEWERS



Tropical Chicken Skewers image

A grilled chicken summer favorite! Here, savory GOYA® Mojo Criollo and sweet GOYA® Pineapple Nectar create a marinade for chicken that couldn't be tastier to eat--or easier to make! Simply marinate the chicken, thread on skewers with vegetables, and then grill. Try it tonight, and you'll see why these Tropical Chicken Skewers have become our signature grilled chicken dish this summer!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 2h30m

Yield 4

Number Of Ingredients 8

2 pounds boneless, skinless chicken breast and/or thighs, cut into 3/4-inch cubes
½ cup Goya Mojo Criollo
½ cup Goya Pineapple Nectar
1 teaspoon Goya Adobo All-Purpose Seasoning
1 (20 ounce) can Goya Pineapple Chunks, drained
½ yellow onion, cut into 1-inch pieces
½ green bell pepper, cut into 1-inch pieces
1 tablespoon Goya Vegetable Oil

Steps:

  • In large container with lid, or in large zip-top bag, mix together chicken, Mojo, nectar and Adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.
  • Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.
  • Prepare grill to medium-high heat (or heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.

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