Whoever invented the idea of marinated meat threaded onto skewers and
then grill over fire was a culinary genius–one of the most brilliant
and delicious food ideas ever invented. We get savor grilled skewered of meat that is bursting with flavors; we grilled meat, especially kebab.
Kebab is traditionally made with lamb, but I opted for chicken kebab. Chicken kebab is actually quite easy to make and the marinate process takes just an hour or less if you want. Ground cumin is the secret spice used in my chicken kebab recipe and it imparts an exotic aroma plus unique flavors to the meat. The bell peppers give both color and help refresh your palate after each bite of the chicken kebab.
Chicken Kebab Recipe
Makes 4 skewers
Ingredients:
1 skinless and boneless chicken breast (about 12 oz.)
1/2 green bell pepper (cut into big cubes)
1/2 yellow bell pepper (cut into big cubes)
Marinade:
1 1/2 tsp olive oil
1 1/2 tsp lemon juice
1/2 – 1 tsp paprika (if you like spicy, use 1 teaspoon)
1/2 tsp chili flakes
1/2 tsp ground cumin seeds
1/2 of one small onion
2 cloves garlic
1/2 tsp salt
1 tablespoon chopped fresh parsley leaves (or dried parsley)
For Grilling:
2 tablespoons olive oil (for brushing)
Method:
Cut the chicken into small cubes (a total of 16 pieces if you will), pat dry and marinate with the ingredients for 1 hour.
Thread four pieces of chicken meat with two pieces each of green bell pepper and yellow pepper (see the picture above for the order) onto a metal skewer or bamboo skewer. Repeat the same and make four skewers. Set aside.
Fire up your outdoor grill (or indoor grill) and grill the chicken kebab until cooked. While grilling, brush the chicken and bell peppers with olive oil. Serve hot.
Cook’s Note:
If you use bamboo skewers, soak them in cold water overnight so they don’t get burned during the grilling process.
Kebab is traditionally made with lamb, but I opted for chicken kebab. Chicken kebab is actually quite easy to make and the marinate process takes just an hour or less if you want. Ground cumin is the secret spice used in my chicken kebab recipe and it imparts an exotic aroma plus unique flavors to the meat. The bell peppers give both color and help refresh your palate after each bite of the chicken kebab.
Chicken Kebab Recipe
Makes 4 skewers
Ingredients:
1 skinless and boneless chicken breast (about 12 oz.)
1/2 green bell pepper (cut into big cubes)
1/2 yellow bell pepper (cut into big cubes)
Marinade:
1 1/2 tsp olive oil
1 1/2 tsp lemon juice
1/2 – 1 tsp paprika (if you like spicy, use 1 teaspoon)
1/2 tsp chili flakes
1/2 tsp ground cumin seeds
1/2 of one small onion
2 cloves garlic
1/2 tsp salt
1 tablespoon chopped fresh parsley leaves (or dried parsley)
For Grilling:
2 tablespoons olive oil (for brushing)
Method:
Cut the chicken into small cubes (a total of 16 pieces if you will), pat dry and marinate with the ingredients for 1 hour.
Thread four pieces of chicken meat with two pieces each of green bell pepper and yellow pepper (see the picture above for the order) onto a metal skewer or bamboo skewer. Repeat the same and make four skewers. Set aside.
Fire up your outdoor grill (or indoor grill) and grill the chicken kebab until cooked. While grilling, brush the chicken and bell peppers with olive oil. Serve hot.
Cook’s Note:
If you use bamboo skewers, soak them in cold water overnight so they don’t get burned during the grilling process.