THAI-STYLE CHICKEN SKEWERS
Our chicken skewers are not only festive and colorful, but each skewer is 39 calories and the sauce is fat free.
Provided by Food Network Kitchen
Time 22m
Yield 20 skewers
Number Of Ingredients 14
Steps:
- Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
- Lay a piece of chicken smooth-side down on the work surface. Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise. Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers. Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
- Preheat the oven to 425 degrees F.
- Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste. Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes. Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce. Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
- To serve: Carefully remove the skewers, taking care to keep the rolls intact. Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers. Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.
SPICED BEEF AND CHICKEN KABOBS WITH CUCUMBER YOGURT
Steps:
- For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.)
- For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours.
- Prepare a grill for cooking over medium-high heat.
- Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste.
- Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.)
- Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables.
- Serve the kabobs with lemon wedges and the yogurt sauce on the side.
CHICKEN KABOBS WITH THAI DIPPING SAUCE
Make and share this Chicken Kabobs With Thai Dipping Sauce recipe from Food.com.
Provided by Sharon123
Categories Chicken Breast
Time 25m
Yield 6 appetizer servings
Number Of Ingredients 9
Steps:
- Thread chicken, cucumber, tomatoes and onions alternately on metal skewers; set aside.
- To prepare Thai Dipping Sauce:.
- Combine teriyaki baste & glaze sauce, hot sauce, peanut butter, orange juice concentrate and garlic; mix well. Reserve 2/3 cup sauce for dipping.
- Brush skewers with some of the remaining sauce. Grill kabobs on an oiled rack over hot heat for 10 minutes or until chicken is no longer pink, turning and basting often with remaining sauce. Serve skewers with Thai Dipping Sauce. Enjoy!
Nutrition Facts : Calories 229, Fat 9.4, SaturatedFat 2, Cholesterol 48.4, Sodium 1715.1, Carbohydrate 14.7, Fiber 1.7, Sugar 10.8, Protein 22.5
SPICY PEANUT CHICKEN KABOBS
A little sweet, a little sour, and a whole lot of flavor! These kabobs make a wonderful accompaniment to any party or get-together. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 appetizers.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce., Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. , Grill chicken, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving.
Nutrition Facts : Calories 94 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
TURKISH CHICKEN KEBABS
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
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
SPICY HARISSA CHICKEN KEBABS
Place these delicious Spicy Harissa Chicken Kebabs over vegetables and cook them in a Reynolds Wrap® Foil packet for amazing flavors!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the harissa, honey and lemon juice in a bowl. Add chicken and mix until coated.
- Skewer the chicken evenly among 8 wooden skewers and set aside.
- Mix together the squash, zucchini, onion, mushrooms, olive oil, cumin and salt and pepper until completely combined.
- Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the vegetables in the center of the foil. Place 2 chicken skewers on top of the vegetables. Fold up the ends and then the outside of the foil to create a foil packet.
- Repeat the process 3 more times and place the foil packets on a cookie sheet.
- Bake in the oven at 425 degrees F for 20 minutes and then open the foil packets and cook for a further 15 minutes or until the chicken is lightly browned and cooked throughout.
- Optional Serving: Serve the individual foil packets alongside warm pita.
Nutrition Facts : Calories 321 calories, Carbohydrate 23.1 g, Cholesterol 64.6 mg, Fat 14.3 g, Fiber 4.7 g, Protein 27.9 g, SaturatedFat 2.3 g, Sodium 445.7 mg, Sugar 12.3 g
SPICY THAI GRILLED CHICKEN
Make and share this Spicy Thai Grilled Chicken recipe from Food.com.
Provided by JoyfulCook
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the above ingredients and marinade meat for as long as possible, turning occasionally.
- Cook under grill or barbecue for 3-4 minutes each side.
- Serve with salads hot or cold and Gujarati Potatoes.
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- Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
- Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
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- Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.
- Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.
- In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.
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