Recipe courtesy of Alex Guarnaschelli
Chicken Skewers with Onions and Red Bell Pepper Sauce
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- Level: Intermediate
- Total: 8 hr 45 min (includes marinating time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 399
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 37 g
- Cholesterol
- 166 mg
- Sodium
- 686 mg
My mother often cooked Indian and Middle Eastern dishes because she insisted they were the only spice blends and combinations that packed any real flavor. This was something she made from time to time, and I always loved how the yogurt would coat the meat, giving it richness without becoming heavy, and giving it an acidic tang almost the way a splash of vinegar does to a salad. Don't over-marinate, or the meat becomes gummy. Don't under-marinate because it won't pack that flavor. My mother would also char a few chiles and sometimes chop them up and sprinkle over the meat to make it spicy. Whether searing or grilling these skewers, don't be afraid to char a few vegetables to go with. Also: Use thicker skewers so they hold up during the grilling process.
- Level: Intermediate
- Total: 8 hr 45 min (includes marinating time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 399
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 37 g
- Cholesterol
- 166 mg
- Sodium
- 686 mg
Ingredients
Chicken:
Sauce:
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Directions
Special equipment:
wooden skewers soaked in water for at least 1 hour so they don't burn or catch fire when you are cooking the meat- For the chicken: In a large bowl, whisk together the yogurt, lemon juice, granulated garlic, salt, cumin, paprika, red pepper flakes, cinnamon, garlic and 2 tablespoons olive oil.
- Place each chicken thigh on a flat surface and cut into 1/4-inch strips. Gather in the bowl and gently coat with the marinade. Refrigerate for at least 8 hours or up to 34.
- Line a baking sheet with parchment paper. Thread the chicken on the skewers by spearing one end of each piece and then folding it and threading to the other end. (You can also just fold each piece of chicken in half and thread it through the skewer.)
- Preheat the grill to medium-high heat.
- Oil the grill and make sure it is clean, or the chicken might stick. Have a metal spatula ready, too. Toss the scallions, onions and peppers with salt and the remaining 3 tablespoons olive oil in a bowl. Sprinkle the chicken kebabs with salt on all sides, then place on the hottest part of the grill. Arrange the peppers, scallions and onions (and chiles, if using) next to them. Cook for 3 to 4 minutes, then turn a quarter of the way, cooking for 3 to 4 minutes each time before turning. Note: If the yogurt makes the chicken stick, slide the metal spatula firmly under the kebabs to dislodge before rotating.
- Cook until the center of the thickest part of the chicken registers 165 degrees F on a meat thermometer. Note: If you like chicken well done, close the lid of the grill and cook for an additional 3 to 5 minutes. Remove from the grill. Remove the peppers, scallions and onions (and chiles) from the grill when tender and charred.
- For the sauce: Chop up the grilled peppers and place in a bowl. In a separate smaller bowl, whisk together the olive oil, vinegar, mustard and cilantro and toss to blend. Fold into the chopped peppers.
- Arrange the chicken, scallions and onions on a platter. Spoon the sauce over everything, then squeeze a little lime and serve a few wedges on the side. If using, chop up the chiles and serve on the side for people that want that heat….
