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Grilled Chicken Kebabs CARLA HALL

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Who doesn’t love a kebab!?

ingredients
CHICKEN MARINADE:
1 lime (rind peeled, juiced)
4 cloves garlic (peeled, smashed)
fresh ginger (1-inch piece, peeled, thinly sliced)
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper (to taste)
GRILLED CHICKEN KEBABS:
1 1/2 pounds chicken breasts (boneless, skinless, cut into 1 1/2-inch cubes)
1 large red onion (peeled, cut into 1 1/2-inch pieces)
2 yellow bell peppers (tops removed, seeded, cut into 1 1/2-inch pieces)
1 tablespoon olive oil
Kosher salt and freshly ground pepper (to taste)
LIME GINGER MAYO(OPTIONAL):
1/2 cup mayo
1 lime (rind peeled, minced, juiced)
1 tablespoon fresh ginger (peeled, minced)
1/2 teaspoon hot sauce
Kosher salt and freshly ground pepper (to taste)
SWEET POTATO:
4 sweet potatoes
butter (to serve)
Kosher salt and freshly ground black pepper (to taste)

directions
For the Marinade: In a small bowl, add lime juice, lime rind, garlic, ginger, extra-virgin olive oil, and season to taste. Whisk to combine. In a large bowl or zip top bag, add chicken and pour marinade over the chicken. Place in the refrigerator and marinate for at least 1 hour or up to 4 hours.
For the Chicken Kebabs: Preheat outdoor grill to 400ºF. Soak 4,12-inch skewers in water for at least 1 hour.
In a medium sized bowl, add red onion, bell pepper, and olive oil and toss to combine. Season with salt and pepper to taste.
Remove skewers from water and pat dry with paper towels. Remove chicken from marinade and skewer the chicken, alternating with onions and peppers. Repeat until finished.
On the preheated grill, lay skewers down and cook until an internal temperature of 165ºF has been reached. Immediately after removing skewers from grill, lightly brush with Lime Ginger Mayo.
Remove kebabs from grill and serve warm with additional Lime Ginger Mayo on the side and a baked sweet potato.
For the Lime Ginger Mayo: In a medium bowl add the mayo, minced lime rind, ginger, hot sauce, salt and pepper and stir to combine.
For Sweet Potatoes: With a fork, prick the sweet potatoes. Place in the microwave and cook on high for 8 to 10 minutes. Remove from the microwave and place on the top rack of the grill to get some of the smoky flavor while grilling the kebabs. Remove from the grill and allow to cool slightly. Slice potatoes down the middle and serve with butter, salt and pepper.
Pro Tip: Grilling utensils are available! Just ask the front desk.

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