Gladiator Chicken Skewers Recipes

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GLADIATOR CHICKEN SKEWERS



Gladiator Chicken Skewers image

A mild, creamy sauce with hints of cilantro and lime balances the cayenne kick in these hearty skewers. Serve with extra napkins to help little gladiators keep their party clothes clean. -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6 skewers (1 cup sauce).

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup dry bread crumbs
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 tablespoons butter
SAUCE:
1 cup sour cream
3 tablespoons minced fresh cilantro
2 teaspoons lime juice, optional
1/8 teaspoon salt

Steps:

  • Thread chicken onto six metal or soaked wooden skewers. In a shallow bowl, combine the bread crumbs, chili powder, salt, pepper and cayenne. Coat chicken with crumb mixture. In a large skillet, brown chicken in batches in butter. Place skewers on a greased baking sheet., Bake, uncovered, at 400° until a thermometer reads 170°, 8-10 minutes., Meanwhile, in a small bowl, combine the sour cream, cilantro, lime juice if desired and salt. Serve with chicken skewers.

Nutrition Facts : Calories 213 calories, Fat 12g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 368mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.

GRILLED CHICKEN SKEWERS



Grilled Chicken Skewers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 20 to 25 skewers

Number Of Ingredients 12

1/2 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup honey
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon hot chili oil
Juice of 2 limes
1/4 cup very hot water, plus more if needed
Neutral oil, for the grill
2 pounds chicken tenders
1/2 cup minced fresh cilantro
Good-quality barbecue sauce, for serving

Steps:

  • Preheat a grill or grill pan to medium heat.
  • To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
  • Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
  • Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

GRILLED CHICKEN SKEWERS WITH LEMON AND HONEY



Grilled Chicken Skewers with Lemon and Honey image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield about 17 skewers

Number Of Ingredients 11

1/4 cup Greek yogurt
1 tablespoon mayonnaise
1 teaspoon zaatar
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest (from 1 lemon)
2 tablespoons lemon juice (from 1 large lemon)
2 tablespoons raw honey
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 tablespoon coriander seeds, toasted and cracked
2 boneless, skinless chicken breasts (about 1 1/4 pounds)

Steps:

  • For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside.
  • For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate.
  • Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce.

HONEY-GARLIC CHICKEN & VEGGIE SKEWERS RECIPE BY TASTY



Honey-Garlic Chicken & Veggie Skewers Recipe by Tasty image

Here's what you need: vegetable oil, honey, soy sauce, garlic, pepper, chicken breasts, red onion, red bell peppers, orange bell peppers, yellow bell peppers, fresh parsley, wooden skewer

Provided by Alix Traeger

Categories     Snacks

Yield 3 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
⅓ cup honey
⅓ cup soy sauce
3 cloves garlic, minced
1 teaspoon pepper
3 chicken breasts, cubed
1 red onion
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
fresh parsley, to taste
wooden skewer, soaked in water

Steps:

  • Soak the skewers in water for 5-10 minutes and set aside.
  • In a bowl with the chicken, add the ingredients for the marinade.
  • Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
  • If baking, preheat the oven to 400°F (200°C).
  • Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
  • Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
  • Place the prepared skewers on a baking sheet and brush with remaining marinade.
  • Bake or grill for 20-30 minutes or until chicken is no longer pink.
  • Sprinkle with parsley.
  • Enjoy!

Nutrition Facts : Calories 645 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 5 grams, Protein 52 grams, Sugar 56 grams

GLADIATOR CHICKEN SKEWERS



GLADIATOR CHICKEN SKEWERS image

Categories     Chicken

Yield 6 servings

Number Of Ingredients 12

•1 pound boneless skinless chicken breasts, cut into thin strips
•1/4 cup dry bread crumbs
•1 tablespoon chili powder
•1/2 teaspoon salt
•1/2 teaspoon pepper
•1/4 teaspoon cayenne pepper
•2 tablespoons butter
•SAUCE:
•1 container (8 ounces) sour cream
•3 tablespoons minced fresh cilantro
•2 teaspoons lime juice, optional
•1/8 teaspoon salt

Steps:

  • •Thread chicken onto six metal or soaked wooden skewers. In a shallow bowl, combine the bread crumbs, chili powder, salt, pepper and cayenne. Coat chicken with crumb mixture. In a large skillet, brown chicken in batches in butter. Place skewers on a greased baking sheet. • Bake, uncovered, at 400° for 8-10 minutes or until a meat thermometer reads 170°. • Meanwhile, in a small bowl, combine the sour cream, cilantro, lime juice if desired and salt. Serve with chicken skewers.

MOROCCAN-SPICED CHICKEN SKEWERS



Moroccan-Spiced Chicken Skewers image

Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and take with me to work.

Provided by VikingCook

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 5h55m

Yield 4

Number Of Ingredients 22

¼ cup extra-virgin olive oil
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons honey
1 ½ teaspoons kosher salt
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes
2 cups whole-milk Greek yogurt
½ cup fresh lemon juice
¼ cup finely chopped mint leaves
2 cloves garlic, minced
1 teaspoon finely grated fresh lemon zest
1 teaspoon kosher salt
2 green bell peppers, cut into cubes
1 small red onion, cut into 8 wedges
bamboo skewers, soaked in water for 30 minutes

Steps:

  • Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
  • Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
  • Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
  • Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

Nutrition Facts : Calories 496 calories, Carbohydrate 17.1 g, Cholesterol 119.4 mg, Fat 28.5 g, Fiber 2.2 g, Protein 42.8 g, SaturatedFat 8.2 g, Sodium 1355.5 mg, Sugar 10.3 g

CHICKEN YAKITORI



Chicken Yakitori image

Yakitori literally means "grilled chicken," so you don't need to call it chicken yakitori. But you can also add seasonal vegetables to these Japanese skewers.

Provided by Sonoko Sakai

Yield Serves 4

Number Of Ingredients 15

½ cup sake
6 Tbsp. plus ½ tsp. mirin
2½ Tbsp. cane sugar
1 cup (480 ml) soy sauce or usukuchi shoyu (light-colored soy sauce)
2 lb. skin-on, boneless chicken thighs, cut into bite-size pieces
4 Tokyo negi onions, white parts only, or scallions, white and light green parts cut crosswise into 2" slices
½ cup olive oil or untoasted sesame oil
8 fresh shiitake mushrooms, stems trimmed
2 dozen shishito peppers, stems trimmed
12 fava beans (in the shell)
12 quail eggs, boiled for 2-3 minutes, shocked in cold water, and peeled
Shichimi togarashi
Sansho pepper
Yuzu kosho
Sea salt

Steps:

  • Soak bamboo skewers in water for 20 minutes (or use metal skewers).
  • While the skewers soak, make the shoyu tare. Combine the sake, mirin, and sugar in a small saucepan over medium heat and cook until the sugar is completely dissolved. Reduce heat, then stir in 1 cup soy sauce. Heat until just simmering, about 3 minutes, then remove from heat and let cool to room temperature. The shoyu tare can be stored in a nonreactive glass or metal container in a cool, dry place or the refrigerator for about 3 months.
  • Skewer 2 or 3 pieces of chicken and 2 or 3 pieces of onion, alternating, on each skewer. Start with the larger pieces of meat so they end up at the tip, which will cook more quickly. Make sure there are no gaps between the meat and onions, as bamboo skewers will burn in the gaps. Skewer the vegetables and eggs on their own skewers, about 3 or 4 pieces per skewer, depending on the size of the vegetables.
  • Heat a bichotan (or charcoal fire) grill, or heat a gas grill to medium-high, or preheat the broiler. Lightly baste the chicken with the oil. Grill the chicken and onions for 3-4 minutes, turning the skewers several times, until the chicken and onions begin to char. Remove the chicken from the heat and baste with the shoyu tare.
  • Return the chicken to the heat and cook for 2 more minutes, turning the skewers several times. Remove from heat and baste again. Repeat one more time, until the chicken is cooked through and slightly charred, about 8-10 minutes total. Lay the skewered vegetables and quail eggs on the grill and brush them with oil. Grill the vegetables and eggs, turning them over several times, until the vegetables are soft and charred, 5-8 minutes (the vegetables have different cooking times, so monitor each type for desired doneness). Brush them with the shoyu tare or season them at the table.
  • Serve the chicken, eggs, and vegetables with shichimi togarashi, sansho pepper, yuzu kosho, and salt.

TOMATO CHICKEN SKEWERS



Tomato Chicken Skewers image

Serve these tomato chicken skewers with either rice or couscous, or they can stand alone as an appetizer. I recommend soaking the wooden skewers before starting your prep.

Provided by Babs35

Categories     Broiled Chicken Breasts

Time 30m

Yield 4

Number Of Ingredients 7

3 tablespoons tomato paste
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh rosemary
1 ¼ pounds skinless, boneless chicken breast, cut into 1-inch cubes
9 ounces cherry tomatoes
4 sprigs fresh rosemary for garnish

Steps:

  • Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
  • Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
  • Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
  • Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Transfer to a serving plate and garnish with sprigs of fresh rosemary.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 15.8 g, Cholesterol 82.4 mg, Fat 2.1 g, Fiber 1.4 g, Protein 33.9 g, SaturatedFat 0.5 g, Sodium 279.1 mg

GLAZED CHICKEN SKEWERS RECIPE BY TASTY



Glazed Chicken Skewers Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, green onion, canola oil, soy glaze, green onion, soy sauce, rice vinegar, sake, sugar, bamboo skewer

Provided by Alvin Zhou

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 lb boneless, skinless chicken thighs, cut into 1-inch (2 1/2 cm) chunks
1 cup green onion, sliced into 1-inch (2 1/2 cm) pieces
3 tablespoons canola oil
½ cup soy glaze
green onion, thinly sliced, to garnish
1 cup soy sauce
¼ cup rice vinegar
¼ cup sake
¼ cup sugar
bamboo skewer, 6-inch (15cm)

Steps:

  • Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
  • Heat oil in a pan over medium-high heat.
  • Sear 3-4 skewers at a time and flip when the undersides are golden brown.
  • In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
  • Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
  • Cool, then serve with additional green onions on top!
  • Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 25 grams, Fat 12 grams, Fiber 0 grams, Protein 21 grams, Sugar 21 grams

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