Post by cupcake on Dec 3, 2006 5:58:02 GMT 10
Was looking for another kebab recipe and found this. I think I am going to give it a try when we are back into bbq weather. Sounds good.
CHICKEN KEBAB RECIPE - Shish taouk
Lebanon
Prep: 40 min; Cook: 10 min - Easy
Serves 4 - 6
Simple and a treat. Several hours of marinating (in the refrigerator) is the secret to the special taste of this dish.
1 lb good quality chicken breasts, cut into 1/2 inch cubes
1 clove of garlic, peeled and crushed
3/4 tsp salt
1/4 tsp cinnamon
1/4 tsp black pepper
1/4 tsp allspice
2 TBS best quality olive oil
3 TBS lemon juice
Non-reactive container (glass, good ceramic or stainless steel) with cover; skewers, metal or wood, grill
In non-reactive container combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover (you can use saran wrap) and marinate for 3-6 hours or overnight in the refrigerator.
Thirty minutes before grilling remove from refrigerator, allowing it to reach room temperature.
Thread onto skewers (if using wood or bamboo, soak, weighted so water covers, for about 1/2 hour, first).
Grill over medium charcoal fire, basting and turning several times, until delicately browned.
You can also grill in the oven: pre-heat the grill. Place chicken on skewers over an oven sheet and cook until browned (6-8 minutes), turning skewers and basting occasionally with the marinade to keep moist.
Skewers can be served in pita (arabic) bread and 'unthreaded' at the table. Goes well with hummus, baba ganouj and other oriental salads.
CHICKEN KEBAB RECIPE - Shish taouk
Lebanon
Prep: 40 min; Cook: 10 min - Easy
Serves 4 - 6
Simple and a treat. Several hours of marinating (in the refrigerator) is the secret to the special taste of this dish.
1 lb good quality chicken breasts, cut into 1/2 inch cubes
1 clove of garlic, peeled and crushed
3/4 tsp salt
1/4 tsp cinnamon
1/4 tsp black pepper
1/4 tsp allspice
2 TBS best quality olive oil
3 TBS lemon juice
Non-reactive container (glass, good ceramic or stainless steel) with cover; skewers, metal or wood, grill
In non-reactive container combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover (you can use saran wrap) and marinate for 3-6 hours or overnight in the refrigerator.
Thirty minutes before grilling remove from refrigerator, allowing it to reach room temperature.
Thread onto skewers (if using wood or bamboo, soak, weighted so water covers, for about 1/2 hour, first).
Grill over medium charcoal fire, basting and turning several times, until delicately browned.
You can also grill in the oven: pre-heat the grill. Place chicken on skewers over an oven sheet and cook until browned (6-8 minutes), turning skewers and basting occasionally with the marinade to keep moist.
Skewers can be served in pita (arabic) bread and 'unthreaded' at the table. Goes well with hummus, baba ganouj and other oriental salads.
