Middle Eastern Chicken Skewers 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:

• If using bamboo skewers, place them in a shallow bowl of water to soak. Coat grill grates with oil or high-heat cooking spray.
• Heat the grill on high ( or load with charcoal & start fire to grey-coated coals & hot heat).
• In a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. Close the bag and shake to blend the seasonings.
• Place the chicken in the bag, then add the olive oil.
• Close the bag, gently pressing out any air.
• Gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the meat. (I plan to toss it in the fridge overnight at this point).
• Place a chicken tender on each skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side, until the meat reaches at least 165 degrees on an instant read thermometer.

Steps:

• For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside.
• For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate.
• Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce.

Steps:

• Preheat oven to 400 degrees.
• Place the chicken breasts in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
• Sprinkle the chicken with the fresh lemon juice, combine spices and sprinkle over chicken, top with slivers of garlic.
• Pour the rinsed chickpeas over and then the tomatoes. Place dish in preheated oven and cook for 25 minutes.
• Serve with couscous or rice.

Steps:

• mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
• shape like jumbo hotdogs, not footlong just 3 inches long :P
• skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.

Steps:

• Puree the garlic, onion, spices, lemon juice and yogurt in the container of a blender or food processor.
• Place the chicken in a non-aluminum container and cover with the marinade. Turn well to coat evenly. Cover and refrigerate for at least 4 hours and up to 12 hours.
• Preheat the broiler or make a charcoal fire.
• Thread the chicken on skewers, brush with a little oil and sprinkle with salt and pepper. Cook about 4 to 5 minutes per side for thigh meat, 3 to 4 minutes per side for breast meat. Sprinkle with parsley and serve with lemon wedges.

Steps:

• In a bowl mix oil, honey, soy sauce, cumin, cayenne and pepper. Set a small amount of the marinade aside for basting later on. Then add the meat, veggies and garlic and let them marinate in the fridge for at least 2 hours. The longer the better.
• Discard the marinade and put meat and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
• Grill on the BBQ for 12-15 minutes or until done. Keepturning and basting with the marinade you set aside earlier.