SHISH TAWOOK (MEDITERRANEAN CHICKEN KABOBS)
Grilled, marinated, Mediterranean-style chicken. This recipe was inspired by the Lebanese restaurant for which I used to work. Its flavor is so unique and outside the box and will have everyone trying to guess the ingredients because its flavor is so mouth watering! Goes great with a plain or bland rice pilaf. Also fatoosh or tabbouleh salad goes well with it as a side. You'll need metal skewers or a grilling basket (I prefer the basket).
Provided by soulman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
- Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
- Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 5.8 g, Cholesterol 64.6 mg, Fat 21.1 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 3.3 g, Sodium 86.7 mg, Sugar 1.1 g
MEDITERRANEAN CHICKEN KABOBS
Fresh herbs, bold garlic and zingy lemon make for a marinade that lasts, so you end up with a flavorful chicken kabob that satisfies without weighing you down.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In large shallow glass or plastic dish or resealable food-storage plastic bag, mix garlic, rosemary, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the lemon juice and 5 tablespoons of the oil. Add chicken; turn to coat. Cover or seal; refrigerate 30 minutes to marinate.
- Heat gas or charcoal grill. In small bowl, mix remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon lemon juice and 1 tablespoon oil; set aside.
- Remove chicken from marinade; discard marinade. On 6 (10- to 12-inch) metal skewers, alternately thread chicken, bell pepper and onion, leaving space between pieces.
- Place skewers on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally and basting with lemon juice mixture, until chicken is no longer pink in center and vegetables are tender. Discard any remaining lemon juice mixture.
Nutrition Facts : Calories 267, Carbohydrate 6 g, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 451 mg
MEDITERRANEAN CHICKEN-VEGETABLE KABOBS
Add a Mediterranean twist to your dinner tonight. Serve these grilled kabobs made with chicken and veggies flavored by rosemary and lemon.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow glass or plastic dish or in resealable plastic food-storage bag, mix all marinade ingredients. Add chicken; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours to marinate, stirring chicken occasionally.
- Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, alternately thread chicken, bell pepper, zucchini and onion, leaving 1/4-inch space between each piece. Brush vegetables with marinade.
- Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing frequently with marinade, or until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
- Sprinkle cheese over kabobs. Serve with asparagus.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
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