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Jewel Of The Nile Chicken Kebabs

chef.expert's picture
Ingredients
For marinade
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Chopped fresh coriander 1 Tablespoon
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Garlic 1 1⁄2 Clove (7.5 gm), minced to make 1 1/2 teaspoons
  Paprika 1 Tablespoon
  Curry powder 1 Tablespoon
  Ground cumin 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
For kebabs
  Boneless skinless chicken breasts 1 1⁄2 Pound, cut into 1 inch pieces
  Bell pepper 1 Small, cut into 1 inch pieces (Yellow / Orange Variety)
  Yellow squash 1 , cut into 1/4 inch-thick rounds
  Onions 2 Small, cut into 1/2 inch wedges
  Cherry tomatoes 12
  Herbed couscous with lemon 1 Cup (16 tbs)
Directions

GETTING READY
1) Prepare the grill.

MAKING
2) In a bowl add all the marinade ingredients and mix well.
3) Put chicken in the marinade and toss to coat well.
4) Cover with a plastic wrap and chill for 20 minutes.
5) In a pot of boiling water add pepper and blanch for 2 minutes.
6) Remove with a slotted spoon and drain.
7) In the hot boiling water blanch the summer squash for 1 minute.
8) Remove with a slotted spoon and drain.
9) In 6 long skewers alternate chicken cubes, peppers, yellow squash, onions, and cherry tomatoes.
10) Place the skewers on the prepared grill 4 to 6 inches from the glowing coals. Grill for 3 to 4 minutes on each side till the chicken cooked.
11) Alternately, the kebabs can also be broiled.

SERVING
12) Serve with couscous.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Grilling
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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