**Tantalize Your Taste Buds with Succulent Chicken Kabobs: A Culinary Journey of Flavors and Textures**
Embark on a culinary adventure with our tantalizing chicken kabob recipes, a symphony of flavors and textures that will delight your palate. From classic Middle Eastern skewers to innovative fusion creations, our collection offers a diverse range of kabob experiences. Whether you prefer grilled, baked, or pan-fried kabobs, we have something to suit every taste and cooking preference. Prepare to savor tender chicken marinated in aromatic spices, herbs, and zesty sauces, expertly skewered with colorful vegetables, and grilled to perfection. Get ready to embark on a flavorful journey that will leave you craving for more.
JUJEH KABOB (PERSIAN CHICKEN KABOBS)
This is a classic Persian chicken kabob that is very delicious and tasty. Serve with roasted tomatoes, fresh onions, sliced lemons, and rice.
Provided by Reza Michael
Categories World Cuisine Recipes Asian
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
- Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 5.1 g, Cholesterol 129.3 mg, Fat 14.5 g, Fiber 1.6 g, Protein 47.7 g, SaturatedFat 2.8 g, Sodium 1277.3 mg, Sugar 1 g
CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)
These kabobs with Persian rice are so simple to make, yet taste simply amazing with both chicken and beef, especially with traditional mast-o-khiar (yogurt dip). The key to its aromatic taste is good quality saffron. I usually fry them in a skillet but feel free to skewer them and grill them if that's what you prefer. Serve the kabobs with the rice and mast-o-khiar.
Provided by Sana'a Zuberi
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
- Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
- Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
- Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
- Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 56 g, Cholesterol 103 mg, Fat 8.7 g, Fiber 2.3 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 536.4 mg, Sugar 3.6 g
JOOJEH KABOB (PERSIAN STYLE GRILLED CHICKEN)
I've made this recipe using chicken thighs and legs and it comes out great. Not sure where I got it but now it resides in my recipe box as a featured part of my list of dishes I make for company. Makes a great cold dish for picnics after being cooked at an earlier time.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
- Grill until juices from chicken run clear when chicken is pierced with knife.
CHICKEN FAJITA KABOB
Inspired by the flavors of Mexico, these skewers with zesty marinated chicken, colorful bell peppers, and onions cook quickly on the grill for an easy family favorite.
Provided by Target Test Kitchen
Categories Trusted Brands: Recipes and Tips Target Test Kitchen
Time 5h
Yield 12
Number Of Ingredients 14
Steps:
- Mix juices, oil and spices in large plastic food storage bag. Add chicken cubes; seal bag. Massage bag to coat chicken. Refrigerate 4 hours or overnight to marinate.
- Heat grill. Thread chicken, onion and bell peppers onto skewers. Grill about 10 minutes until chicken is cooked through, turning as needed for even browning.
- Serve with squeeze of fresh lime and garnish with cilantro.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 4 g, Cholesterol 32.7 mg, Fat 7.5 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 1.8 g, Sodium 32.5 mg, Sugar 1.7 g
JUJEH KABOB (PERSIAN CHICKEN KABOB)
The first time I ever made this dish or even heard of it was a for my youngest sister's wedding reception. Her husband had a list of Persian Dishes that he wanted prepared. I made them even though at that time I was not familiar with Persian food. My sister had a list of American food that she wanted prepared for this at...
Provided by Marsha Gardner
Categories Chicken
Number Of Ingredients 21
Steps:
- 1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
- 2. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
- 3. Skewer the tomatoes, breast meat, onto different skewers (they require different cooking times).
- 4. For the baste: Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside. Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
- 5. To serve: Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from skewers and arrange the pieces on the bread. Garnish with lime juice and sprigs of parsley. Cover the platter with more bread.
- 6. Note: You may broil the chicken pieces in a broiler pan for 10 minutes on each side. During the cooking the door of the broiler should be shut. In this way the broiled chicken will be tender. There is no need to spear chicken pieces onto skewers.
GRILLED CHICKEN KABOB CAESAR SALAD
Grilled meat and bagged salad greens create dinner in minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup dressing.
- Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
- Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.
Nutrition Facts : Calories 365, Carbohydrate 11 g, Cholesterol 90 mg, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg
Tips:
- Choose boneless, skinless chicken breasts or thighs: This will make your kabobs more tender and easier to cook.
- Cut the chicken into 1-inch pieces: This will help them cook evenly.
- Marinate the chicken for at least 30 minutes: This will help add flavor and moisture to the chicken.
- Use a variety of vegetables on your kabobs: This will add color, flavor, and nutrients.
- Soak the wooden skewers in water for at least 30 minutes before using: This will help prevent them from burning.
- Preheat your grill or oven to medium-high heat: This will help the chicken cook quickly and evenly.
- Cook the chicken kabobs for 10-12 minutes, turning them occasionally: The chicken is done when it is cooked through and no longer pink in the center.
- Serve the chicken kabobs with your favorite dipping sauce: Some popular options include tzatziki sauce, hummus, or ranch dressing.
Conclusion:
Chicken kabobs are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for picnics, potlucks, or backyard barbecues. With a little planning and preparation, you can create delicious chicken kabobs that everyone will love. So next time you're looking for a quick and easy meal, give chicken kabobs a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #poultry #easy #dinner-party #chicken #dietary #gluten-free #inexpensive #egg-free #free-of-something #meat #novelty #equipment
You'll also love