Best 5 Chicken Kebab Recipes

SHISH TAOUK (CHICKEN KEBAB RECIPE)

Steps:

• In non-reactive container (glass, good ceramic or stainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover (you can use saran wrap).
• *Note* You should marinate the chicken for several hours in the refrigerator to get the best taste out of the chicken.
• Thirty minutes before grilling remove from refrigerator, allowing it to reach room temperature.
• Thread onto skewers *note*.
• If using wooden skewers, be sure to soak them in cold water for at least 20 minutes prior to using.
• Grill over medium charcoal fire, basting and turning several times, until delicately browned.
• The recipe also says you can also grill in the oven, but if you've got a charcoal grill, it works much nicer.
• But if you dont have a charcoal grill; pre-heat the grill. Place chicken on skewers over an oven sheet and cook until browned (6-8 minutes), turning skewers and basting occasionally with the marinade to keep moist.
• I serve this with baked pita,hummus, Kibbee, and a nice green salad with feta cheese dressing.

RESHMI KEBAB (CHICKEN KEBABS)

Steps:

• Mix chicken, garlic, ginger, and paprika in a bowl; let it sit for 30 minutes. Place almonds in a bowl and cover with boiling water. Let sit for 10 minutes.
• Drain almonds and puree with cream, gram marsala, cardamom, allspice, and egg white. Transfer to chicken mixture.
• Heat oil in a saucepan, and sauté onions until caramelized, about 8 minutes. Stir into chicken mixture.
• Build a fire in a charcoal girl. Divide chicken mixture into 6 portions, and place each portion along the length of on one flat, or two round skewers. Grill, turning, until charred, about 4-5 minutes.

SHISH TAOUK (TAWOOK)/ CHICKEN KEBAB

Steps:

• Wash chicken breasts with cool water, then cut them into equal sized cubes.
• In a mixing bowl, squeeze the juice of 1/2 lemon over chicken cubes and coat them with the flour and a pinch of salt. Cut two lemons and put the pieces in the bowl with the chicken.
• Cover and refrigerate for 15 minutes.
• During that 15 minutes, in a mixing bowl, mix tomato paste, yogurt, mustard, garlic cloves, salt, black pepper, cinnamon, 7 spice/allspice, season-all and the juice of 1/2 lemon together.
• Rinse flour and lemon mixture off of the chicken cubes and discard the lemons.
• Coat the chicken with the spice mixture, cover bowl with saran wrap and refrigerate for at least 3 hours.
• I like to eat this meal with fattoush salad and baba ghannouj, and use the marinating time to prepare those things.
• Preheat the oven to 350 degrees.
• Fry the chicken cubes until they are almost completely cooked. Allow them to cool to the touch.
• When they have cooled, put about 6 cubes on each skewer.
• Mix the remaining sauce with 3T of water in the bottom of a Pyrex baking dish and balance the chicken skewers over the top.
• Bake the chicken for about 15 minutes until the sauce thickens and the chicken is thoroughly cooked.
• Serve with pita bread and/or rice.

CHICKEN DöNER KEBAB

Steps:

• Preheat barbecue or oven to 350°F.
• Combine oil, spices, garlic, and lemon juice in a large bowl.
• Add chicken and thoroughly coat in marinade.
• Cook chicken about 1 hour, basting occasionally with remaining marinade, until browned and cooked through.
• Combine yogurt and hummus in a medium bowl,.
• Thinly slice chicken from the bone.
• Serve with shredded lettuce, tomato, cucumber and yogurt-hummus mixture, in pita bread or tortillas.

GRILLED CHICKEN WITH SAFFRON / JOOJEH KEBAB

Steps:

• 1. Prepare the marinade. Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minutes, then stir in the yogurt, onion, lemon juice, salt, and pepper.2. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a very large nonreactive bowl or baking dish and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally.3. Preheat the grill, using the two-tiered method.4. Prepare the basting mixture. Place the saffron in a small bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the lemon juice and let stand for 5 minutes. Melt the butter in a small saucepan over low heat, then remove from the heat and stir in the saffron mixture.5. When ready to cook, oil the grill grate. Remove the chicken pieces from the marinade and arrange, skin side down, on the grate over the hotter section of the grill. Brush the pieces once or twice as they cook with the basting mixture, watching them to see that they don't burn. Season with salt and pepper.6. Transfer the chicken pieces to serving plates or a platter and serve.Serves 8