EASY CHUTNEY CHICKEN KEBABS
I have not tried this, but it was in today's newspaper and I wanted to share. With bbq season practically here, I thought this was a great recipe to have on hand. Prep time includes overnight marinating, which is not necessary. Kebabs can be served as a main course, an appetizer, or just a snack!
Provided by Lennie
Categories Lunch/Snacks
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken chunks in a mixing bowl and set aside.
- In a food processor or blender, place chutney, soy sauce, sugar and oil; process or blend until mixture is smooth.
- Pour chutney mixture over chicken and stir to coat well.
- Cover and refrigerate for a minimum of 1 hour; maximum 24 hours.
- Before dinner, find skewers; if metal, fine, but if using wooden ones they must be soaked in water for 30 minutes so they won't burn.
- Preheat bbq and grease grill, or preheat broiler.
- Prepare kebabs: Put 3 pieces of chicken and 3 pieces of pepper, alternating, on each skewer.
- Chicken will cook faster on bbq: cook kebabs about 8 minutes, turning often.
- Or broil on wire rack on shallow baking sheet set on rack in centre of oven, about 8 inches from broiler; broil, turning partway through, until chicken feels springy, about 15 minutes.
CHUTNEY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
- To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.
CHICKEN KEBABS WITH NO-COOK PEACH CHUTNEY
Provided by Aarti Sequeira
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade: Place the chicken in a reseable plastic bag. Whizz up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers and ginger in a food processor until smooth. Season with salt and black pepper. Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours.
- For the chutney: Toss the peaches, ginger, honey, vinegar, chaat masala, if using, chile flakes, cilantro and lime juice and zest into a food processor or blender and blend until smooth. Season with salt and black pepper. Pour into a serving bowl, setting aside 1/4 cup for basting the chicken.
- For grilling the chicken: Preheat the grill to medium-high heat. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel. The cubes should be lightly touching, not tightly packed.
- Grill the skewers on one side until golden brown, 5 to 7 minutes. Flip and baste with the reserved chutney. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again. Grill to seal the chutney glaze, another 30 seconds per side, then remove from the heat. Sprinkle with salt and a little more chaat masala, then serve with big bowl of the chutney.
Nutrition Facts : Calories 486 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 188 milligrams, Sodium 452 milligrams, Carbohydrate 11 grams, Fiber 1 grams, Protein 45 grams, Sugar 7 grams
CHUTNEY CHICKEN
A South African chutney recipe. Serve with rice and a green salad if desired. Divine!
Provided by Sharon Plett
Categories World Cuisine Recipes African
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
- Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g
INDIAN-SPICED CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY
Categories Chicken Poultry Appetizer Broil Marinate Yogurt Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24
Number Of Ingredients 19
Steps:
- For chutney:
- Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
- For chicken:
- Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
- Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.
EASY CHICKEN KABOBS
The hardest part about this recipe is waiting for the chicken to marinade! ;) Super easy and quick to make!! Enjoy!
Provided by cookookay
Categories One Dish Meal
Time 2h20m
Yield 2-4 kabobs, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Poke chicken breasts with fork.
- Marinade in Italian Dressing for at least 2 hours.
- Heat grill/skillet to medium-low heat.
- Season chicken with garlic salt.
- Cut chicken, bell pepper, and onion to bite size pieces.
- Skewer chicken, peppers and onion.
- Grill until browned on both sides.
- Enjoy! =~}.
CHICKEN KEBABS
Make these simple chicken kebabs for a hearty family meal with plenty of flavour. The spiced marinade is deliciously sticky and adds warmth
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
- Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
- Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
- Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.
Nutrition Facts : Calories 459 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 43 grams protein, Sodium 1.02 milligram of sodium
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