Chicken Kebabs

Helga Glaesel de BlandingMay 20, 2010

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I made this for lunch last week, I think its a great way to serve chicken, especially if you have kids around. They’ll appreciate the different presentation. I used the baking method to make mine by lining a baking sheet with foil and adding a little cooking spray to it, and they came out great.

And now, for a little foodie knowledge: It is written that Christopher Columbus was fond of Portuguese espetadas, a beef shish kebab marinated in wine and roasted on an open fire.

The term shish kebab comes from Turkish words literally meaning “skewer” and “roast meat,” and it is a signature Turkish meal. Kebabs were a natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize, but also to get rid of some of the gamey flavor.

Today, shish kebabs have expanded into most cultures in some form or another. Oriental cultures have satay, which is roasted skewered meats served with a dipping sauce usually made with peanuts. Japan has yakitori, which is grilled skewered fowl. In France, they are called brochettes, meaning “skewer.”

Extracted from About.com

Helga

Chicken Kebabs

Adapted from BBC’s Good Food
Makes about 10 Kebabs

Ingredients:
2 garlic cloves, roughly chopped
Knob of fresh ginger, grated
1 orange, grated zest and juice
3 spring onions, roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
4 small skinless boneless chicken breast fillets, cut into cubes
Red onion, chunked (to build the kebab, don’t make them too small)
Cherry Tomatoes
Tomatoes, chunked
1 large red pepper, seeded and chunked

Preparation:

Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, and then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight.
Thread the chicken, tomatoes, onions and peppers onto wooden skewers; put a cherry tomato in the end. Cook on a griddle pan for 7-8 minutes each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.