ISO-Chicken Skewer Recipes

[Terri-Lynn2]

Hi again,

Well, for New Years my husband and I bought some chicken soulvaki we found at Costco. This got me to thinking that I could probably make chicken soulvaki or chicken shishkabobs myself. I have a couple of recipes but I am wondering if anyone has a recipe that they love.

Thanks

Terri

[lsdesign]

I could not imagine a summer going by without cooking these up on the grill. Of course you could always broil too. The flavor of these simple ingredients are unbeatable, especially if you love rosemary the way I do.

This is from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins.

Chicken Brochettes

2 whole boneless skinless chick breasts
8 red or white pearl onions, unpeeled
8 tiny pattypan squash
8 tiny zucchini (I've used reg. just cut up)
3/4 cup olive oil
1/3 cup lemon juice
8 large cloves of garlic
1 tblspoon chopped fresh rosemary
salt and freshly ground pepper to taste
8 cherry tomatoes
8 long sprigs rosemary

1. Slice chicken into 1 1/2 inch thick slices
2. Bring saucepan of water to boil. With a sharp knife, cut a small X in the root end of each onion. Drop the onions into gently boiling water and cook for 5 minutes. Drain, rinse under cold water, and peel.
3.Bring another saucepan of water to a gentle boil. Drop in the pattypan squash and zucchini and cook for 3 minutes. Drain, and rinse under cold water.
4. Combine the olive oil, lemon juice and garlic, chopped rosemary and salt and pepper in a large bowl. Add the chicken, pearl onions, pattypan and zucchini. Toss well, cover loosely and marinate in the refrigerator for 6 to 8 hours.
5. Prepare hot coals for grilling.
6.toll up a piece of chicken and slide it onto a long metal skewer. Follow it with an onion, pattypan, zucchini, another piece of chicken, a cherry tomato, and a garlic clove from the marinade. Repeat with 7 more skewers. Wrap a sprig of fresh rosemary around each skewer.
7. Place the skewers 3 inches from the coals and grill, turning once, 8 to 10 minutes.

4 portions

[Anne]

Hi Terri-Lynn I really enjoy the following for skewering - substitute chicken strips or cubes for the chicken legs and I like to use tamari sauce rather than Worcestershire. I think it was from CL June 95


Tangy Grilled Chicken

1/2 cup orange juice
1/4 cup red currant jelly
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon minced peeled gingerroot
1/4 teaspoon hot sauce
2 garlic cloves, minced
4 small chicken leg quarters (about 1-3/4 pounds), skinned
Vegetable cooking spray
Orange slices (optional)
Cilantro sprigs (optional)

Combine the first 7 ingredients in a small saucepan; cook over medium heat 2 minutes or until jelly melts, stirring frequently. Combine juice mixture and chicken in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.

Remove chicken from bag, reserving marinade. Prepare grill; place chicken on grill rack coated with cooking spray, and grill 45 minutes or until done, turning occasionally and basting with reserved marinade. Serve with Mexican Rice; garnish with orange slices and cilantro, if desired. Yield: 4 servings.

CALORIES 272 (32% from fat); PROTEIN 26.3g; FAT 9.6g (sat 2.6g, mono 3.5g, poly 2.2g); CARB 18.8g; FIBER 0.2g; CHOL 88mg; IRON 1.4mg; SODIUM 282mg; CALC 29mg

[lorilei]

Here is a nice Greek Souvlaki recipe (traditionally made with lamb, but adapted for chicken). For a deeper flavor, marinate overnight.

Kotopoulo Souvlaki

3-lb. Boneless, Skinless Chicken Breasts
1/2 cup Fresh Lemon Juice
1/2 cup Extra Virgin Olive Oil
3 cloves garlic, minced
2 T Fresh Oregano, chopped
Salt to Taste
8-12" Skewers

Cut the chicken breasts into long, straight slices about and inch or two wide and thread the chicken strips onto the skewers. In a shallow pan (large enough for the skewers) combine the remaining ingredients and pour over the skewered chicken strips. Season with salt to taste and refrigerate for at least 2-hours, making sure to turn once while refrigerating in order to thoroughly marinate.

On a very hot grill, or cast iron pan over medium-high heat, cook the chicken, basting frequently with the remaining marinade. Cook for 7 to 10-minutes and make sure to turn occasionally. Serve warm on the skewer.

Serves four.

[This message has been edited by lorilei (edited 01-08-2001).]

[Gail]

Here's one I posted months back. No cracks about the booze, please.... http://www.cookinglight.com/bbs/wink.gif

A friend of mine made this for us on the barbecue a few summers ago, and it was really quite good. Just be sure not to overcook your chicken.

CHICKEN KEBABS

2 large garlic cloves
1/2 cup oil
1/3 cup honey
1/3 cup soy sauce
1/3 cup Scotch
3/4 teaspoon salt
Ground pepper
2 large lemons
8 boneless chicken breast halves (2 lbs), cut horizontally into thirds
24 large mushrooms, stems trimmed
12 large green onions, white part cut into 2 inch pieces
2 large green bell peppers, cut into 2 inch squares
1 large red bell pepper, cut in 2 inch squares.

In food processor with steel blade, drop garlic through feed tube and mince finely. Add oil, honey, soy sauce, Scotch, salt, and pepper. Mix 3 seconds. Pour marinade into large plastic bag and add lemon slices. Add chicken and vegetables and let marinate at least 6 hours or overnight, turning bag occasionally.

Preheat grill or broiler. Drain lemon, chicken and vegetables, reserving marinade. Thread each of six 10-inch skewers with piece of chicken (fold large pieces over double), lemon slice, green or red pepper, mushroom, and green onion, then repeat 3 times. Place kebabs on hot grill or in foil-lined jelly roll pan under broiler and cook 3 minutes on each side for a total of 12 minutes, brushing frequently with reserved marinade. Edges of chicken should be dark brown; do not overcook. Arrange skewers on servng platter and garnish with parsley. Serve immediately.

Note: Cooking 10-12 minutes, turning only twice works fine.

[Terri-Lynn2]

Once again you guys have come through, you are the Best!! We will be having a romantic dinner on Friday for my husbands birthday, the first time since we had our son 7 months ago that we wont have the kids so I think I will try one of them. The hardest thing is going to be picking which one to try.

Thanks for the great responses!!

Terri