Chicken Sesame Kabobs With Salad Recipes
SESAME CHICKEN KABOBS
Chicken breast, cubed and skewered with veggies. Marinated with soy, seasonings, and sesame seeds. You can also use diced boneless chicken thighs, although you'll increase the fat content. Marinating time is not included in prep time.
Provided by breezermom
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken cubes in a large shallow container. Combine soy sauce, dressing, sesame seeds, lemon juice, garlic posder, and ginger in a jar; cover tightly and shake vigorously. Pour over the chicken. Cover and refrigerate at least 2 hours, stirring the chicken occasionally.
- Remove the chicken from the marinade, reserving the marinade. Alternate the chicken and vegetables on skewers.
- Grill the kabobs over medium-hot coals for 15 to 20 minutes or until the chicken is done. Turn and baste frequently with the marinade.
Nutrition Facts : Calories 174.6, Fat 8.3, SaturatedFat 1.7, Cholesterol 30.9, Sodium 826, Carbohydrate 12.9, Fiber 2.5, Sugar 7, Protein 13.4
CHICKEN KABOB SALAD
Chicken, italian sauage and a baguette cooked on the grill served in a ceasar salad. Doen't get any better than this! I saw this on Foodnetwork (Tyler Florence) and decided I had to make it! Big hit with my husband and the leftovers were a big hit at the office. Hope you enjoy-- and thanks Tyler for again.. a great recipe! Only change I would make, is parboil the sausage to ensure it's cooked thru.
Provided by Tessa22
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the kebabs:
- Slice chicken thinly.
- Cut the baguette into 1/2-inch rounds.
- Cut the sausage links up into chunks,(half them) alternating cuts at 45 degree angles for nice triangular shapes.
- Take the skewers 2 at a time and begin threading the components alternately.
- Start with a piece of bread, chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
- I put these back in the refrigerator for 1 hour and continued as follows.
- Lay the prepared kabobs out on your board and drizzle liberally with extra-virgin olive oil.
- Squeeze the lemon juice all over and season well with salt and freshly ground black pepper.
- Place the prepared kabobs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
- While kabobs are roasting you can prepare the salad.
- In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
- In a large mixing bowl add the chopped romaine.
- When the kabobs are done, remove from the gill and slide the kabob components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
- To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.
Nutrition Facts : Calories 1219.8, Fat 90, SaturatedFat 13.9, Cholesterol 133.9, Sodium 921.1, Carbohydrate 82.1, Fiber 15.1, Sugar 4.2, Protein 32.5
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