Argentine Grilled Chicken Skewers Recipes

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ARGENTINE GRILLED CHICKEN SKEWERS



Argentine Grilled Chicken Skewers image

I found this one on line while I was putzing around. It sounded good and it seemed quick and easy so I gave it a shot. The flavor was marvelous. It lived up to my expectations.

Provided by Pierre Dance

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts or 4 chicken thighs
1/2 red bell pepper, cut into 1 inch squares
1/2 green bell pepper, cut into 1 inch squares
2 yellow onions, cut into eighths
1 cup cherry tomatoes
bamboo skewer
1/2 cup oil
3 cloves garlic, chopped
1 teaspoon paprika (www.worldspice.com has the real stuff)
1/2 teaspoon fresh Mexican oregano
kosher salt
black peppercorns

Steps:

  • Soak the skewers for an hour.
  • Set charcoal alight.
  • In your handy mortar grind the Oil, Garlic, Paprika, Oregano, Salt, and Peppercorns.
  • Skin, debone, and de-fat the chicken.
  • Cut into 1/2 cubes.
  • Rinse, pat dry, stir into Marinade.
  • Coat well.
  • Thread the Onion, Chicken, Peppers, and Cherry Tomatoes alternately onto the skewers.
  • Grill over medium coals for 15-20 minutes'til everything is done.
  • This works well grilled over a hibachi or other small grill on a picnic.
  • Prepare everything at home and do the grilling at the picnic site.
  • It's almost as good cooked under the broiler at home.

ARGENTINEAN SKEWERS WITH SHERRY VINEGAR STEAK SAUCE AND GRILLED SCALLIONS



Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions image

Provided by Bobby Flay

Categories     main-dish

Time 1h12m

Yield 4 servings

Number Of Ingredients 40

1 cup packed fresh flat-leaf parsley
1 cup packed fresh cilantro leaves
2 heads garlic, unpeeled, halved horizontally
2 jalapeno peppers, tops trimmed
1/2 cup canola oil
18 ounces sirloin, cut into 1-inch dice
6-inch wooden skewers, soaked in cold water for at least 30 minutes
Salt and freshly ground black pepper
12 green onions, trimmed
Canola oil
Sherry Vinegar Steak Sauce, recipe follows
1 cup packed fresh flat-leaf parsley
1 cup packed fresh cilantro leaves
2 heads garlic, unpeeled, halved horizontally
2 jalapeno peppers, tops trimmed
1/2 cup canola oil
18 ounces sirloin, cut into 1-inch dice
6-inch wooden skewers, soaked in cold water for at least 30 minutes
Salt and freshly ground black pepper
12 green onions, trimmed
Canola oil
Sherry Vinegar Steak Sauce, recipe follows
4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped
1/2 cup aged sherry vinegar
3 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped
1/2 cup aged sherry vinegar
3 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
  • Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
  • Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
  • Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
  • Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
  • Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
  • Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
  • Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
  • Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.
  • Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.

ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI



Argentinean Beef Skewers with Chimichurri image

Provided by Food Network

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 9

1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper

Steps:

  • Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

GRILLED CHICKEN KABOBS



Grilled Chicken Kabobs image

Grill up some excitement with this great recipe. When tender chicken kabobs are flavored with La Choy® Stir-Fry Sauce and served over UNCLE BEN'S® READY RICE® Jasmine, delicious things happen.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 35m

Yield 4

Number Of Ingredients 9

PAM® Grilling Spray
½ cup La Choy® Teriyaki Stir-Fry Sauce and Marinade
2 tablespoons La Choy® Soy Sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium zucchini, halved lengthwise, cut into 1/2-inch-thick slices
1 cup cherry tomatoes
½ medium red onion, cut into 1-inch pieces
8 (6 inch) bamboo skewers
2 (8.5 ounce) packages UNCLE BEN'S® READY RICE® Jasmine

Steps:

  • Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
  • Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
  • Heat rice according to package directions. Serve kabobs with rice.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 54.9 g, Cholesterol 64.6 mg, Fat 5.1 g, Fiber 2.1 g, Protein 31.7 g, SaturatedFat 0.8 g, Sodium 2111.1 mg, Sugar 7.4 g

GRILLED SPIRAL CHICKEN SKEWERS



Grilled Spiral Chicken Skewers image

Easy to make ahead for a quick dinner.

Provided by Cindy Larkins

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 2h30m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breasts
1 cup chopped fresh parsley
¼ cup Dijon mustard
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
2 cloves garlic, minced

Steps:

  • Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.
  • Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.
  • Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 4.7 g, Cholesterol 69.3 mg, Fat 3.7 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 1.3 g, Sodium 480.4 mg, Sugar 0.2 g

GRILLED PEPPERCORN CHICKEN SKEWERS RECIPE BY TASTY



Grilled Peppercorn Chicken Skewers Recipe by Tasty image

Here's what you need: boneless skinless chicken thighs, Private Selection® 5 Peppercorn Blend Barbecue Sauce, Private Selection™ Peruvian Gold Sweet Onion, Private Selection™ Ruby Rows™ Cherry On-The-Vine Tomatoes, Private Selection® Creamy Smoked Jalapeño Sauce, Private Selection™ Fingerling Potatoes, canola oil, kosher salt, freshly ground black pepper, fresh parsley, skewers

Provided by Kroger

Yield 4 servings

Number Of Ingredients 11

1 ½ lb boneless skinless chicken thighs, cut into 1 in (2.54 cm) pieces
1 jar Private Selection® 5 Peppercorn Blend Barbecue Sauce
1 Private Selection™ Peruvian Gold Sweet Onion, cut into 1 in (2.54 cm) wedges
1 package Private Selection™ Ruby Rows™ Cherry On-The-Vine Tomatoes
Private Selection® Creamy Smoked Jalapeño Sauce, for drizzling
1 bag Private Selection™ Fingerling Potatoes
2 tablespoons canola oil, plus more for brushing grill
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, roughly chopped
8 skewers, stainless steel, wood or bamboo

Steps:

  • Marinate the chicken: Place the chicken in a large bowl. Pour the Private Selection® 5 Peppercorn Blend Barbecue Sauce over the chicken and toss to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 30-45 minutes.
  • If using wooden or bamboo skewers, place in a large shallow dish and cover with water. Let soak while the chicken marinates.
  • Prep the potatoes: Cut any large fingerling potatoes in half lengthwise so the potatoes are mostly uniform in size. Pierce any whole potatoes with a fork. Place the potatoes on a large piece of heavy-duty foil (or 2 pieces of regular foil). Add the oil, salt, and pepper and toss to coat. Gather edges of foil together and crimp to seal and create a packet for grilling.
  • Thread 1-2 pieces of marinated chicken, 1 Private Selection™ Peruvian Gold Sweet Onion wedge, and 1 Private Selection™ Ruby Rows™ Cherry On-The-Vine Tomatoes onto a skewer. Repeat with the remaining ingredients until all of the skewers are full.
  • Prepare a grill for medium heat and lightly oil the grates. Add the potato packet to the grill and cook, until the potatoes are tender, 15-25 minutes (depending on the size of potatoes). Once the potatoes have been on the grill for 5 minutes, add the chicken skewers and cook for 10-15 minutes, turning once, until cooked through and the internal temperature of the chicken reaches 160°F (71°C).
  • When the potatoes are finished cooking, unwrap the foil packet and garnish with parsley.
  • Drizzle chicken skewers with Private Selection® Creamy Smoked Jalapeño Sauce, and serve with potatoes.
  • Enjoy!

Nutrition Facts : Calories 326 calories, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, Sugar 9 grams

PERSIAN CHICKEN SKEWERS



Persian Chicken Skewers image

A wonderfully flavorful grill recipe for boneless chicken thighs or breast meat if you prefer. Prep time does not include marinating time.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons ground cardamom
1/2 teaspoon ground turmeric
1 teaspoon ground allspice
4 garlic cloves, crushed
3 tablespoons lemon juice
3 tablespoons olive oil
4 large boneless skinless chicken thighs
lemon wedge, to serve
plain yogurt, to serve

Steps:

  • Soak 8 skewers in water to prevent burning. To make the marinade, whisk together the cardamom, turmeric, allspice, garlic, lemon and oil. Season with salt and pepper.
  • Cut each chicken thigh fillet into 1-1 1/2 inch cubes. Toss the cubes in the spice marinade. Thread the chicken onto skewers and place on a tray. Cover and refrigerate overnight.
  • Cook the skewers on a hot, lightly oiled grill or grill pan for 4 minutes on each side or until the chicken is cooked through. Serve with lemon wedges and plain yoghurt.

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