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Chicken Kebabs With Bay Leaves

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  Finely chopped red onion 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Paprika 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Bay leaves 14 Large
  Skinless boneless chicken breasts 1 Pound, cut into 48 cubes
  Lemon 1 , halved and cut into 24 thin slices, seeds removed
  Whole wheat couscous 2⁄3 Cup (10.67 tbs)

Combine the onion, lemon juice, oil, garlic, paprika, salt, and 2 of the bay leaves in a zip-close plastic bag; add the chicken.
Squeeze out the air and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, at least 20-30 minutes or up to 1 day.
Soak the remaining 12 bay leaves with 12 (7-inch) wooden skewers in water to cover for 30 minutes.
Cut each bay leaf in half crosswise using kitchen scissors.
Remove the chicken from the marinade; discard the marinade.
Thread a piece of chicken on a skewer, followed by half a bay leaf, followed by another piece of chicken, followed by a lemon slice.
Repeat again, so that you have 4 chicken pieces, 2 bay leaf halves, and 2 lemon slices on each skewer.
Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium-hot fire.
Grill the skewers, turning frequently, until the chicken is browned and cooked through, about 8 minutes.
Meanwhile, prepare the couscous according to package directions, omitting the salt if desired.

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Bay Leaf

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Chicken Kebabs With Bay Leaves Recipe