Chicken Kebabs In Cola Cardamom Marinade Recipes

Steps:

• Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
• Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.

Steps:

• Place chicken breast pieces in a bowl.
• Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
• Cover and refrigerate overnight.
• Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
• Don't overcook them, though.

Steps:

• Rinse the chicken breasts and pat dry with paper towels. Cut into 1 1/2 inch cubes.
• In a bowl, combine all the remaining ingredients. Add the chicken, stir to coat, cover, and marinate for 2 hours at room temperature or as long as overnight in the refrigerator.
• Prepare a direct heat fire in an open charcoal grill.
• Remove the chicken pieces from the marinade and thread onto metal skewers. Pour the marinade into a small pot.
• Place the marinade over high heat, bring to a boil, and boil until reduce to 1/2 cup, about 12 minutes. The marinade will darken and thicken.
• Arrange the skewers on the grill rack and grill, turning once and basting frequently with the boiled marinade, until cooked through, 8 to 10 minutes.
• Remove to a serving platter and serve. Serves 4 to 6.
• 150 Great Recipes for all Seasons Chicken.