Chickensekuwaclassicnepalichickenskewers Recipes

Steps:

• In a blender, process all marinating ingredients into a smooth paste.
• Marinate chicken cubes in marinade for overnight in the refrigerator.
• Pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
• Grill to the desired doneness, frequently turning and basting with the melted butter.
• Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.

Steps:

• Preheat a grill or grill pan over high heat.
• In a large bowl, stir together the paprika, cumin, cinnamon, allspice, garlic, lemon juice, and oil for the marinade to make a paste. Toss the chicken thighs in the paste and rub all over to coat. Let the chicken marinate in the bowl for 15 minutes.
• Rub the Fresno peppers with 1 tablespoon of olive oil and grill them on all sides until they're lightly charred on all sides, about 2 minutes on each side. Let the peppers cool, then slice off the tops and cut the peppers into bite-size pieces. Remove the chicken from the marinade, stick 4 pieces onto each soaked skewer and grill over high heat until cooked through, about 5 to 7 minutes on each side. Mix the goat cheese, sour cream, and sriracha sauce together. Set aside. In a bowl toss the cubed Manchego cheese and mint together. Grill the tortillas for a few seconds on each side, to soften and warm them.
• Lay a tortilla on each plate. Slather the sour cream mixture on top of the tortillas. Lay the chicken skewers on top, divide the peppers over among the tortillas then divide the cubed cheese and mint over top. Squeeze a little fresh lime juice over each one and serve. To eat, lift the tortilla and wrap it around the skewer. Pull out the skewer and enjoy!

Steps:

• Soak bamboo skewers in water for 1 hour to keep from burning later.
• Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.

Steps:

• Cut each chicken breast half lengthwise into 4 strips.
• Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves.
• Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes.
• Reserve remaining sake mixture.
• Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers.
• Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done.
• Serve with remaining sake mixture.

Steps:

• Mix brown sugar, rice vinegar,chile paste, fish sauce, Sriracha, and ginger.
• Marinate chicken for 6-8 hours in plastic bag.
• Thread chicken onto metal or soaked wooden skewers.
• Take reserved marinade and bring to boil to use as a basting sauce.
• Grill chicken 15 minutes, turning and basting occassionally.

Steps:

• Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
• Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
• Roast in the preheated oven until golden brown, about 20 minutes.

Steps:

• Soak 8 skewers in water to prevent burning. To make the marinade, whisk together the cardamom, turmeric, allspice, garlic, lemon and oil. Season with salt and pepper.
• Cut each chicken thigh fillet into 1-1 1/2 inch cubes. Toss the cubes in the spice marinade. Thread the chicken onto skewers and place on a tray. Cover and refrigerate overnight.
• Cook the skewers on a hot, lightly oiled grill or grill pan for 4 minutes on each side or until the chicken is cooked through. Serve with lemon wedges and plain yoghurt.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
• Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
• Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

Steps:

• For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.
• For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.
• For chicken: Combine chicken and marinade in a zip-lock plastic bag.
• Refrigerate 4 to 6 hours or overnight.
• Prepare your grill or broiler.
• Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
• Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
• Serve with the salsa and Margaritas.