Chicken Kabobs In A Middle Eastern Marinade Recipes

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MARINATED GREEK CHICKEN KABOBS



Marinated Greek Chicken Kabobs image

This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!

Provided by katplusgoll

Categories     World Cuisine Recipes     European     Greek

Time 3h45m

Yield 4

Number Of Ingredients 11

1 (8 ounce) container fat-free plain yogurt
⅓ cup crumbled feta cheese with basil and sun-dried tomatoes
½ teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Steps:

  • In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  • Preheat an outdoor grill for high heat.
  • Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  • Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 12.3 g, Cholesterol 84.5 mg, Fat 7.5 g, Fiber 1.8 g, Protein 31 g, SaturatedFat 4 g, Sodium 631.5 mg, Sugar 8.4 g

MARINATED CHICKEN KABOBS



Marinated Chicken Kabobs image

This great summer recipe was given to me by a friend years ago. You can put any vegetables you want on the skewers. Don't be worried when you see the light corn syrup in the ingredients, it comes together great! It's a great change. You can even skip the vegetables and just skewer the chicken. Enjoy!

Provided by D.DETMANN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h35m

Yield 4

Number Of Ingredients 11

1 cup vegetable oil
½ cup soy sauce
½ cup light corn syrup
¼ cup lemon juice
2 tablespoons sesame seeds
½ teaspoon garlic powder
garlic salt to taste
4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
1 (8 ounce) package fresh chopped mushrooms
2 onions, quartered
1 green bell pepper, cut into large chunks

Steps:

  • In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
  • Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.

Nutrition Facts : Calories 815.7 calories, Carbohydrate 44.9 g, Cholesterol 68.4 mg, Fat 58.5 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 9.3 g, Sodium 1995 mg, Sugar 16 g

MIDDLE EASTERN CHICKEN KEBABS IN HONEY-SOY MARINADE



Middle Eastern Chicken Kebabs in Honey-Soy Marinade image

The delicious honey-soy marinade with the garlic makes them special. You could try adding cherry tomatoes or mushrooms. Or use shrimps instead and add pineapple. If you don't grill them too hot you can put the veggies and meat on the same skewers without burning the veggies.

Provided by Bellinda

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

8 tablespoons oil
10 tablespoons honey
10 tablespoons soy sauce
2 teaspoons cumin
2 teaspoons cayenne pepper
pepper
4 -6 chicken breasts, cubed
2 garlic cloves, minced
4 onions, cut up
2 red bell peppers, cut up

Steps:

  • In a bowl mix oil, honey, soy sauce, cumin, cayenne and pepper. Set a small amount of the marinade aside for basting later on. Then add the meat, veggies and garlic and let them marinate in the fridge for at least 2 hours. The longer the better.
  • Discard the marinade and put meat and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
  • Grill on the BBQ for 12-15 minutes or until done. Keepturning and basting with the marinade you set aside earlier.

CHICKEN KABOBS IN A MIDDLE EASTERN MARINADE



Chicken Kabobs in a Middle Eastern Marinade image

This recipe was featured in an email from LifeScript Healthy Advantage. Their website address is: www.lifescript.com

Provided by senseicheryl

Categories     Chicken Breast

Time 20m

Yield 18 chicken kabobs, 9 serving(s)

Number Of Ingredients 16

4 garlic cloves
1 small onion, chopped
1 tablespoon paprika
1 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon cardamom
1/4 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
1/4 cup lemon juice
1 cup plain yogurt
18 boneless skinless chicken thighs (or 12 boneless, skinless breasts, cut in 1-inch cubes)
olive oil, as needed
salt
Italian parsley, chopped
lemon wedge
18 bamboo skewers (soaked in water, or metal skewers)

Steps:

  • Puree the garlic, onion, spices, lemon juice and yogurt in the container of a blender or food processor.
  • Place the chicken in a non-aluminum container and cover with the marinade. Turn well to coat evenly. Cover and refrigerate for at least 4 hours and up to 12 hours.
  • Preheat the broiler or make a charcoal fire.
  • Thread the chicken on skewers, brush with a little oil and sprinkle with salt and pepper. Cook about 4 to 5 minutes per side for thigh meat, 3 to 4 minutes per side for breast meat. Sprinkle with parsley and serve with lemon wedges.

CHICKEN KEBABS



Chicken Kebabs image

Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle Eastern flavor and a happy orange hue.

Provided by Sher Dil Qader

Yield Makes 6 (main course) or 8 to 10 (with pilaf ) servings

Number Of Ingredients 6

1/4 cup plain whole-milk yogurt (preferably thick Greek-style)
1/4 cup fresh lemon juice
6 garlic cloves, minced
1 teaspoon turmeric
2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
Equipment: 10 metal skewers

Steps:

  • Whisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours.
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.
  • While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.
  • Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.

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