Mediterranean Grilled Chicken Skewers Recipes

Steps:

• In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade. Cut chicken into 3/4 inch cubes. Alternate chicken and grapes and thread onto 12 skewers. Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4-24 hours. Remove skewers from marinade and let excess oil drip off. Season with salt. Grill on barbecue until chicken is cooked through, about 3-5 minutes on each side. Arrange on serving platter and drizzle with additional olive oil and lemon juice.
• Nutritional Stats: Calories 299; Protein 27g; Fat 15g; Calories from Fat 52%; Carbohydrate 14g; Cholesterol 66mg; Fiber 1g; Sodium 370mg.

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

Steps:

• Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.
• Prepare grill to medium-high heat.
• Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
• Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.
• Pomegranate-Orange Dressing (makes 1 1/2 cups) serving size 1 tablespoon.
• 1 cup fresh orange juice.
• 2 1/2 tablespoons balsamic vinegar.
• 2 tablespoons fresh lemon juice.
• 2 tablespoons pomegranate molasses.
• 2 teaspoons grated orange rind.
• 2 teaspoons minced fresh rosemary.
• 1 teaspoon salt.
• 1 teaspoon brown sugar.
• 1/2 teaspoon ground cumin.
• 1/2 teaspoon ground black pepper.
• 1/4 teaspoon ground red pepper.
• 4 garlic cloves, minced.
• 1/4 cup extravirgin olive oil.
• Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
• Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Steps:

• In a small bowl, combine the paprika, thyme, nutmeg, cardamom, salt and pepper to make a spice mix. Generously coat the chicken cubes with the spice mix.
• Place the chicken cubes in a deep dish with the sliced yellow onions and olive oil. Combine the minced garlic and lemon juice and add them to the chicken dish. Toss the chicken making sure it is well coated. Cover and refrigerate for 2-4 hours or overnight.