Curried Chicken Kebobs
Curried Chicken Kebobs
1 ½ pounds skinless boneless chicken thighs, cut into 1” cubes (2.5cm) (700gr)
1 red onion, cut into 1” cubes (2.5cm)
2 red bell peppers cut into 1” cubes (2.5cm)
2 tablespoons extra-virgin olive oil (30ml)
salt and pepper to taste
Marinade:
¼ cup olive oil (60ml)
¼ cup cilantro chopped (60ml)
¼ cup mint chopped (60ml)
¼ cup shallots chopped fine (60ml)
2 teaspoons curry powder (10ml)
Salt and pepper to taste
Olive oil for drizzling
wooden skewers that have been soaking in water for at least an hour
Place the chicken in a resealble plastic bag.
In a bowl combine olive oil, cilantro, mint, shallots, curry powder and mix. Pour into bag with chicken. Coat well and then into the refrigerator overnight.
Remove chicken from the refrigerator. Remove the chicken from the bag, discard marinade and season chicken with salt and pepper.
Thread chicken & vegetables onto the skewers alternating between the onion, peppers and chicken. Place the skewers on a baking sheet. Drizzle with olive oil
Prepare barbecue for direct grilling. Preheat the grill to a medium-high heat. Oil and add the skewers so they overhang the edge of the grill. Cook for about 8 minutes, turning once every 2 minutes to get nice char marks on all sides.
Remove the skewers from the barbecue and tent with foil.
1 ½ pounds skinless boneless chicken thighs, cut into 1” cubes (2.5cm) (700gr)
1 red onion, cut into 1” cubes (2.5cm)
2 red bell peppers cut into 1” cubes (2.5cm)
2 tablespoons extra-virgin olive oil (30ml)
salt and pepper to taste
Marinade:
¼ cup olive oil (60ml)
¼ cup cilantro chopped (60ml)
¼ cup mint chopped (60ml)
¼ cup shallots chopped fine (60ml)
2 teaspoons curry powder (10ml)
Salt and pepper to taste
Olive oil for drizzling
wooden skewers that have been soaking in water for at least an hour
Place the chicken in a resealble plastic bag.
In a bowl combine olive oil, cilantro, mint, shallots, curry powder and mix. Pour into bag with chicken. Coat well and then into the refrigerator overnight.
Remove chicken from the refrigerator. Remove the chicken from the bag, discard marinade and season chicken with salt and pepper.
Thread chicken & vegetables onto the skewers alternating between the onion, peppers and chicken. Place the skewers on a baking sheet. Drizzle with olive oil
Prepare barbecue for direct grilling. Preheat the grill to a medium-high heat. Oil and add the skewers so they overhang the edge of the grill. Cook for about 8 minutes, turning once every 2 minutes to get nice char marks on all sides.
Remove the skewers from the barbecue and tent with foil.
Comments