Egyptian Chicken Kabobs With Mint Potato Salad Recipes

EGYPTIAN CHICKEN KABOBS WITH MINT POTATO SALAD

Steps:

• Cut chicken into sixteen cubes.
• Combine yogurt, turmeric, mustard and curry powder, cardamom and lemon juice. Pour over chicken and marinate in the refrigerator for at least an hour.
• Soak skewers in warm water for 20-30 minutes.
• Meanwhile, cut potatoes into bite-size pieces. Boil until tender and keep warm.
• Mince fresh mint and add to potatoes.
• Finely mince garlic with garlic press. Place garlic in small bowl and mix well with sea salt. Mix in the garlic mixture and the oil and vinegar with the potatoes. Season with more sea salt and fresh ground black pepper, if necessary.
• Thread chicken, onion and tomatoes onto skewers alternating between the three ingredients.
• Grill or broil about 8-10 minutes, turning half-way through cooking.
• To serve, garnish with parsley and serve with lemon wedges for squeezing on top. Serve with potato salad.

EGYPTIAN-STYLE CHICKEN KEBABS

Steps:

• Gather the ingredients.
• Combine the yogurt, lemon juice, vinegar, salt, black pepper, curry, turmeric, mustard, and cardamom in a large glass or plastic bowl.
• Add the cubed chicken to the bowl and toss to combine. Cover and refrigerate for 1 to 4 hours.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the chicken pieces and thread onto skewers, alternating with pieces of onion, using about 5 pieces of chicken per skewer.
• Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until cooked through and the internal temperature reaches 165 F.
• Serve garnished with tomato slices, green pepper rings, and fresh mint or parsley.

GREEK LEMON CHICKEN KABOBS WITH MINT MARINADE

Steps:

• Cut chicken breast into 1 inch pieces.
• Place chicken and mushrooms in zip-top plastic bag.
• In a bowl, combine lemon juice, oregano, mint, salt, oil and garlic; mix well.
• Add to bag with chicken and mushrooms; toss to coat.
• Marinate for 10 minutes, turing once.
• Thread chicken, mushrooms and onions evenly onto 8 metal skewers.
• Place kabobs on grill over medium-high heat.
• Cook uncovered for 10-14 minutes or until chicken is done; turning once.
• Serve over hot cooked rice.

CHICKEN KABOB SALAD

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.

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD

Steps:

• Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
• Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.

CHICKEN KEBABS WITH HERB POTATO SALAD

Steps:

• Slice the chicken into kebab size pieces.
• Put the garlic along with a sprinkling of salt and pepper in a bowl large enough to hold all the chicken.
• Add the thyme, lemon juice and olive oil- mix together in the bowl.
• Mix the chicken into the marinade, stirring to coat completely.
• Cover and chill while you make the salad.
• Boil the potatoes in salted water until tender but not mushy.
• Drain.
• Cut into thick slices and put in a serving bowl.
• Pick the leaves off the basil or mint and place in a blender.
• Do the same to the rosemary and add those too.
• Add the garlic, vinegar and virgin olive oil and some salt and pepper.
• Blitz until you have a green purée.
• Spoon the purée over the potatoes and mix thoroughly.
• Now it's time to cook the kebabs.
• Make sure your cooking instrument of choice (BBQ or grill) is nice and hot.
• Thread the chicken onto skewers, shaking off any excess marinade.
• Lay on the cooking surface and cook for about three minutes a side, turning as the chicken forms a thick, golden crust.
• Serve with potato salad and side dishes of your choice.