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Grilled Chicken Kebabs Recipe

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by Simone Ribeiro (subscribe)
Simone Ribeiro
Published September 9th 2012
Barbecue mode on: Chicken kebabs, everyone?


The first time I've tried kebabs was in my second visit to UK, in 2009. I do confess the lamb one from a takeaway, in Bath, wasn't too impressive that time, but since I have discovered the delights of the chicken kebab, it's one of my favourite recipes.

Everybody knows the secret of a very good and tender kebab is the chicken marinade. The good news is that you can be very creative when the issue is marinating. I like trying new spice combinations.

For the marinade:
Juice of 2 lemons
1 teaspoon of crushed garlic
1 tablespoon of smoked paprika
Fresh ground sea salt
Diced spring onion (optional)
Fresh ground black pepper
Fresh peppermint (optional)
• 1 teaspoon of coriander (optional)
• 1 teaspoon of olive oil

Marinade preparation:

Mix all ingredients together in a large bowl and put the chicken pieces into the recipient, too. Cover it with plastic food wrap and leave it to marinade in the fridge for at least one hour.

**
(Note: I usually like my chicken marinated one night before cooking. The longer it is marinated, the tastier it will be).


Ingredients for the kebabs:


• 6 fillets of chicken cut in 3cm cubes
• 1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper
• 2 onions cut in 3 cm pieces
• Cherry tomatoes
• Organic mushrooms
• Bamboo skewers

Kebabs preparation:

Thread the skewers with chicken, onions, peppers, tomatoes and mushrooms until there's no more room. Pre-heat the grill (or outdoor barbecue grill) for some minutes and place the kebabs on it. Grill them for 8-10 minutes, each side or until browned. Serve immediately.

(Note: The quantity of ingredients for your kebab depends always on the number of people invited for your barbecue.)
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