YOGURT-MARINATED CHICKEN SKEWERS
Provided by Molly Yeh
Time 3h35m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
- For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
- Soak 8 wooden skewers in water for at least 30 minutes.
- Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
- Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.
YOGURTY MARINATED CHICKEN SKEWERS
Steps:
- If using wooden skewers, soak them in water for 30 minutes.
- Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.
- Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature.
- Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil.
- Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.
CHICKEN ON A SKEWER (YAKITORI)
Provided by Madhur Jaffrey
Categories Chicken Poultry Appetizer Broil Cocktail Party Backyard BBQ Dinner Party Soy Sauce Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 main course servings, or up to 8 with drinks
Number Of Ingredients 5
Steps:
- 1. Cut the boneless chicken leg meat into 1-inch chunks. If some skin separates from the meat, discard it; leave any skin that clings naturally. Halve, core and deseed the bell pepper, then cut it into 1-inch squares.
- 2. Thread two pieces of meat on to a skewer followed by a piece of bell pepper. If you are preparing bamboo skewers, Japanese-style, push the meat to one end and keep alternating two pieces of meat with a piece of pepper until you have loaded about 3 inches of each skewer. If you are using long metal skewers, you can thread their entire length, leaving each end empty. Thread all the meat in this way, using as many skewers as required. Cover with plastic wrap and refrigerate until needed.
- 3. Meanwhile combine the soy sauce, sake, and sugar in a small pan and bring to a boil. Lower the heat and heat gently until the sugar has dissolved.
- 4. Preheat an indoor broiler or an outdoor charcoal grill. Position the skewers 4 to 5 inches from the heat source and grill for 4 to 5 minutes on each side or until the meat is three-quarters cooked. Brush with the sauce and grill briefly on both sides until the meat is almost done. Brush with the sauce a second time and grill for another 30 seconds on each side. Serve hot.
SESAME CHICKEN SKEWERS
Most of the people that have tried this sesame chicken says it tastes so much better than the chicken on a stick you get from a Chinese restaurant... everyone loves it!
Provided by suth3rng1rl
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h40m
Yield 10
Number Of Ingredients 8
Steps:
- Soak bamboo skewers in warm water for 1 hour.
- While skewers soak, mix teriyaki sauce, sesame oil, lemon juice, garlic, and sweetener together in a large glass or ceramic bowl. Add chicken, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour; the longer you marinate, the better the flavor.
- Preheat the oven to 350 degrees F (175 degrees C).
- Thread chicken onto bamboo skewers and place on a nonstick shallow baking pan. Discard marinade. Sprinkle chicken with sesame seeds.
- Bake in the preheated oven until chicken pieces are no longer pink in the centers and juices run clear, 30 to 40 minutes.
Nutrition Facts : Calories 255 calories, Carbohydrate 9.2 g, Cholesterol 56.1 mg, Fat 15.5 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 3.1 g, Sodium 2122 mg, Sugar 7.7 g
NEGIMA (GRILLED CHICKEN SKEWERS WITH GREEN ONION)
Negima-chicken grilled on a skewer with green onion or scallion-is one of the most popular yakitori dishes in Japan and beyond.
Provided by Hiroko Shimbo
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook's treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses.
- Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning.
- Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare.
- Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again.
- Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.
YAKITORI CHICKEN (SKEWERS)
Great as a main meal with some rice and veges or as a fingerfood appetizer. Use a gluten-free soy sauce if cooking gluten-free (Aussies- Chang's brand is currently gluten-free). Bottled crushed ginger can be used in place of the fresh grated ginger. Bamboo skewers should be soaked in water for 5 minutes before using to stop them catching alight during the cooking time
Provided by Jubes
Categories Very Low Carbs
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into 2 cm pieces.
- Using a large bowl, combine all of the ingredients and stand for 10 to 15 minutes.
- Drain the chicken and reserve the marinade.
- Thread the chicken pieces onto 12 bamboo skewers.
- Cook the chicken skewers on a BBQ or grill plate . Turn them during cooking and brush with the reserved marinade (Only brush with marinade during the first half of the cooking time).
- Cook until browned all over and cooked through.
Nutrition Facts : Calories 321, Fat 3.2, SaturatedFat 0.8, Cholesterol 145, Sodium 2305.1, Carbohydrate 7.1, Fiber 0.4, Sugar 4, Protein 61.8
YANGTZE CHICKEN SKEWERS
Make and share this Yangtze Chicken Skewers recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the soy sauce, ketchup, wine, marmalade and honey in a glass or ceramic dish large enough to hold all the chicken.
- Cut the chicken breasts into 2 inch cubes and add to the dish, stirring to coat the chicken well.
- Marinate for at least 1 hour in the fridge.
- Preheat a grill rack or BBQ.
- Could also be broiled, your choice.
- Drain the marinade and discard it.
- Thread the chicken cubes and pineapple cubes together onto the skewers.
- If you are using wooden skewers you should soak them first.
- Cook until done, turning occasionally.
- About 15 minutes.
- You could use canned pineapple pieces if fresh is not available.
Nutrition Facts : Calories 345.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 1357.7, Carbohydrate 50, Fiber 1.3, Sugar 43.8, Protein 30
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