Chicken Kabob recipes

I decided to repost the chicken kabob recipes that i featured on Sisterwhoblog.com..So i can add them to my recipe database..  So here they are:

Cubed chicken kabobs:

Ingredients:

1 head of garlic, peeled

1 cup chopped parsley

1 jalepeno, seeded if u like.

  some lemon juice or citric acid

salt & black pepper to taste

2lbs chicken breast, cleaned and cubed.

Mortar and pestle , or food proccesor

Directions:

• Crush the parsley, garlic, pepper, salt together until its in paste form.

• cover the chicken cubes with it, then add black pepper and lemon juice (one lemon, or 1/2 tsp citric acid) and let it sit for a while, to marinate. 

•  Skewer them once ready. Space them out a bit so they evenly cook. 
• to cook: place on a hot grill, let is cook on each side for 5 mins and keep flipping them to prevent burning.

Silky Ground Chicken Kabobs: 

I got this recipe from a book i have called: "Perfect Indian" that nour gave me.

Ingredients: I doubled this recipe here but this is the original from the book.

1/3 cup raw cashews

2 tbsp light cream (used half & half)

1 egg

1 lb skinless, boneless chicken breast, coarsely chopped

1/2 tsp salt, or to taste

2 tsp garlic paste

2 tsp ginger paste

2 fresh green hot peppers, coarsely chopped

1 cup fresh cilantro, chopped

1 tsp garam masala

vegetable oil for brushing

2 tsbp butter, melted

chutney to serve.. (i didnt have any)

Directions:

• put the cashews in a heatproof bowl, cover with boiling water, let soak for 20 mins.Drain and put in a food processor. Add the cream and egg and process into a coarse mixture.

• add all the remaining ingredients, except the oil and melted butter, and process until smooth. Transfer into a bowl, cover, let chill for 30 mins in the fridge. (mine turned out a little greener than the picture in the book, its supposed to be golden yellow)

• Preheat the broiler to high. Brush the rack and 8 metal presoaked wooden skewers lightly with oil. have a bowl of cold water ready

• divide the chilled mixture into 8 equal size portions. Dip your hands into the bowl of old water-this will stop it from sticking- and carefully mold the chicken onto the skewers. ( I didnt put them on skewers)

• Arange the kabobs on the prepared rack and cook for 4 mins. Brush with half the melted butter and cook for one more minute. Turn over and cook for 3 more mins, baste with butter , turn and cook for 2 more mins. ( I skipped the butter)

• remove from heat and let rest for 5 mins before sliding them off the skewers. Enjoy!

 

Another thing I did were veggie skewers, I had red bell peppers, tomatoes, zucchini, and mushrooms, so i tossed some olive oil , salt, black pepper, paprika, and lemon pepper and let marinate for few minutes.. 

Then i put them on skewers and gave them a head start on the griddle (yes I use a griddle, see more about it here)

I really hope you enjoyed!!