La Receta del Dia: Chef Melissa’s Chicken Kebabs 
- 2 pounds boneless, skinless chicken breasts
- 4-5 tablespoons fresh lemon juice
- 1 teaspoon salt
- 2 tablespoons fresh ginger, grated
- 1 teaspoon water
- 5 to 6 cloves garlic, minced
- 1 cup sour cream (low fat or regular)
- 1 cup cream cheese (low fat or regular)
- 2 teaspoons black peppercorns
- 2 teaspoons cumin powder
- 2 teaspoons ground coriander seeds
- 1 teaspoon mace powder
- 1 teaspoon nutmeg
- 1 tablespoon brown sugar or honey
- Extra-virgin olive oil for basting
Mouth watering Chicken Kebabs prepared with Indian spices, that will help you and your family enjoy these beautiful warm days!
Ingredients:
Directions:
Cut chicken into bite-size pieces. (Or buy chicken already cut for kebabs.) Place chicken pieces in a bowl and toss them with the lemon juice and salt. Let sit for about an hour.
Meanwhile, make the marinade: First, in a blender, mix the ginger with 1/2 teaspoon of the water. Add garlic and another 1/2 teaspoon water. Blend. Add brown sugar, sour cream and cream cheese, and blend until the mixture is free of lumps. Set aside.
Roast peppercorns over medium heat in a small frying pan on stove for about 4 minutes, watching closely to keep them from burning. After the peppercorns are roasted, crush them into a coarse powder.
Add the roasted-peppercorn powder and remaining spices to the ingredients in the blender. Blend all together. Pour marinade over chicken in bowl and toss so that the chicken is evenly covered.
Thread chicken onto metal skewers and grill kebabs over high heat, turning often and basting frequently with olive oil. They are done when juices run clear, and chicken is cooked all the way through.
Serve on a bed of green salad with onions and chopped Serrano peppers, and garnish with lime. If desired, serve these kebabs with Naan or Pita bread.
Serves 4.
- by Chef Melissa
- July 15, 2005
- 1:15 pm
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