Recipe courtesy of Clifford Wright
Grilled Chicken Kebabs
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 274
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 20
- Cholesterol
- 58
- Sodium
- 279
- Total: 6 hr 40 min
- Prep: 10 min
- Inactive: 6 hr
- Cook: 30 min
Ingredients
2 pounds skinless, boneless chicken breasts, trimmed of any fat and cut into cubes
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 small onion, grated
1/2 teaspoon freshly ground cinnamon
1/2 teaspoon freshly ground cardamom seeds (from about 20 pods)
1 teaspoon dried or fresh thyme leaves
Salt and freshly ground black pepper
1 teaspoon freshly ground cumin seeds, optional
1 teaspoon Baharat, recipe follows
1/2 teaspoon paprika
Baharat:
1/4 cup black peppercorns
1/4 cup allspice berries
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
Directions
Special equipment:
10 (10-inch) wooden or metal skewers- Marinate the chicken cubes in a glass or ceramic bowl or pan with the olive oil, lemon juice, onion, cinnamon, cardamom, thyme, salt, pepper, cumin, if using, Baharat, and paprika for 6 hours, covered, in the refrigerator, turning the cubes occasionally. Preheat a gas grill for 15 minutes on high or prepare a hot charcoal fire. Skewer the chicken cubes so they touch each other but do not press against each other. If possible, use a skewer rack so the chicken grills without touching the grilling grate. Grill until golden brown, 20 to 30 minutes, turning frequently. Serve hot.
Baharat:
- Grind the peppercorns and allspice together and blend with the cinnamon and nutmeg. Store in a jar in your spice rack, away from sunlight. It will lose pungency as time goes by, but, properly stored, it will be good for many months.