Sunday, May 23, 2010

Jamie Oliver's Chicken Kebabs

You have probably noticed that we love kebabs in this house. When you have a variety of food "issues", such as some people who won't eat beef, for instance, kebabs make a very adaptable dinner. I can throw some chicken ones together for John, and then do beef for Jake and I. Or I can make a spicy, curry, or otherwise ethnic flavored one for myself, and a herbed one for John. It just makes cooking for people with specific food tastes a lot easier. The page I found this recipe on also had recipes for fish or lamb kebabs, which look delicious!

These kebabs were supposed to have zucchini in them, but I forgot to buy it so I just left the zucchini out. Besides, I'm not a big zucchini fan so it wasn't too big of a loss. Don't be afraid to use a fresh red chili-I was at first, but if you seed it the heat isn't that bad. If my husband, who hates spicy food, will eat it and love it, I'm sure you will too.

Adapted from Jamie Oliver's Best Marinated Chicken Kebabs

1 lb of boneless, skinless chicken breasts, cut into 1 inch cubes
8-10 sticks of fresh rosemary (I skipped this part because my rosemary plants aren't big enough to lop off that much. But I highly recommend you try this if you can get your hands on some)
1 handful of fresh coriander
1 handful of fresh mint
3 cloves of garlic
6 green onions
1 red chili, seeded (even without the seeds, it provided some heat. If you love super hot, leave the seeds in)
zest and juice of 1 lemon
sea salt and cracked black pepper
olive oil

In a food processor, whiz up your coriander, mint, garlic, onions, chili, lemon zest and juice, salt and pepper. Add a few good glugs of olive oil to loosen it up.

Combine the mixture with the cubed chicken in a large bowl and work the paste right into the meat. Cover and allow to chill for about an hour.

Thread your chicken pieces onto the rosemary sticks or onto skewers then place on a greased BBQ (or in my case, a foil lined broiler pan) and grill/broil. Turn them occasionally and watch carefully, until they are cooked through. I just get a knife and chop through one of the larger pieces to check them.

Makes 6-8 kebabs

Note: These are fantastic the next day in a lunch box, pulled off the skewer and packed with some salad.
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