Time 30m Number Of Ingredients 9 Steps:
Mix the marinate ingredients together well in a large bowl. Add the chicken thighs and marinade for at least 30 minutes or even better, overnight. (Cover with cling film and put in the fridge.) Thread onto skewers and cook for about 20 minutes until golden on the outside and cooked through.
Time 2h30m Yield 12 Number Of Ingredients 9 Steps:
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Time 2h30m Yield 6 servings Number Of Ingredients 9 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.
Time 35m Number Of Ingredients 13 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.
Time 20m Yield 4 serving(s) Number Of Ingredients 11 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.
Time 2h27m Yield 4 Number Of Ingredients 13 Steps:
Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl. Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick “log” shape. Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Preheat grill for high heat. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.
Time 8h31m Yield 8 Number Of Ingredients 9 Steps:
Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade; thread through skewers. Discard unused marinade. Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.
Time 17m Yield 4 servings Number Of Ingredients 10 Steps:
Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium- high. Lay out 3 chicken strips, about 1/2-inch apart. Place a scallion crosswise over the center of the chicken pieces. Then wrap chicken over scallion 1 by 1, securing with a toothpick. Repeat process until you have used 1 pound of chicken. Season and grill the remaining 1 pound chicken breasts for another meal later in the week. In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic powder. Reserve half a cup of the marinade to use as a dipping sauce. Brush the remaining marinade all over the chicken-scallion skewers. Grill kebabs 5 to 7 minutes turning occasionally until the chicken is cooked through. Garnish the reserved dipping sauce with sesame seeds and serve alongside skewers.
Time 40m Yield 4-6 servings. Number Of Ingredients 10 Steps:
In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.
