Middle Eastern Marinade For Chicken Kebabs Recipes

CHICKEN KEBABS

Chicken Kebabs image

Provided by Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup plain Greek yogurt
1 tablespoon vegetable oil
1/2 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon coriander
1/2 teaspoon paprika
2 cloves garlic, smashed and chopped
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken breast, cut into 1-inch cubes

Steps:

Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.

TURKISH CHICKEN KEBABS

Turkish Chicken Kebabs image

I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.

Provided by Chef John

Categories World Cuisine Recipes Middle Eastern Turkish

Time 2h27m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup whole-milk Greek yogurt
2 tablespoons freshly squeezed lemon juice, or more to taste
2 tablespoons olive oil
2 tablespoons ketchup
6 cloves garlic, minced
1 tablespoon Aleppo red pepper flakes
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon paprika
⅛ teaspoon ground cinnamon
2 ½ pounds boneless, skinless chicken thighs, halved
4 long metal skewers

Steps:

Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 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

Ingredients

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.