A couple of tasty chicken kebab recipes - a podcast by Rockin Ronnie

Tikka-Style Chicken Kebabs

Makes 4 servings

Serve these kebabs on a bed of steamed basmati rice with some of your favorite chutney and some curried veggies on the side.

8 bamboo skewers, soaked in cold water for at least half an hour

 

To marinate the chicken:

1 cup | 250 mL plain yogurt

3 Tbsp | 45 mL neutral-flavored oil,

such as canola or peanut

3 Tbsp | 45 mL minced ginger

3 Tbsp | 45 mL minced garlic

1 tsp | 5 mL kosher salt

2 Tbsp | 25 mL lime juice

1 Tbsp | 15 mL tandoori paste

1 Tbsp | 15 mL garam masala spice

1 large purple onion, peeled and cut

into chunks

4 large boneless, skinless chicken

breasts, cut into bite-sized chunks

1 lime

 

To finish the kebabs:

olive or canola oil

kosher salt to taste

1 lime

Combine the yogurt, oil, ginger, garlic, salt, lime juice, tandoori paste, and garam masala in a large nonreactive bowl and mix them together well. Add the onion chunks and the chicken, cover the mixture with plastic wrap, and marinate the chicken overnight in the refrigerator.

            Prepare your grill for medium direct heat. Thread the chicken chunks and onion pieces onto 8 presoaked bamboo skewers. Grill the kebabs for 4–6 minutes, turning them 2 or 3 times. (Don’t overcook the chicken or it will have a mealy texture!) Remove the kebabs from the grill, drizzle them with a little oil, season them with salt to taste, squeeze some fresh lime juice over each skewer, and serve the Tikka Chicken immediately.

Dilled Yogurt Chicken Kebabs

Makes appetizers for 12 or a main course for 4–6

Yogurt and dill do something wonderful to chicken. Using chicken thighs instead of breast meat gives these kebabs added richness. Serve these as an appetizer or as a main course with some rice and green salad.

8 metal skewers or 12 pre-soaked bamboo skewers

2 lb | 1 kg boneless, skinless chicken thighs,

cut into bite-sized chunks

1 cup | 250 mL plain full-fat yogurt

1/2 cup | 125 mL fresh chopped dill

1/2 tsp | 2 mL dried dill weed

1 Tbsp | 15 mL granulated onion

2 cloves garlic, forced through a garlic press

1 tsp | 5 mL lemon juice

pinch cayenne

grinding of black pepper

2 medium sweet white onions, quartered and separated into bite-sized

chunks (or use a cut-up fennel bulb, or a combination of the two)

1 lemon, cut into wedges

kosher salt and freshly ground black pepper to taste

olive oil for drizzling

Combine the chicken chunks with the yogurt, dill, onion, garlic, lemon juice, cayenne, and pepper in a nonreactive container and refrigerate the chicken for at least 2 hours or as long as overnight.

Thread the chicken pieces onto the skewers, alternating the meat with the onion or fennel chunks. Prepare your grill for direct medium heat. Place the kebabs on the grate and cook them for 3–5 minutes per side, or until they’re just done. Take the kebabs off the grill, season them with salt and pepper, drizzle them with some olive oil, and serve them immediately. Garnish them with lemon wedges.

 

 

 

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