Chicken.. we all love that bird… In any form, boil, broth, fried, dried, ok may be not dried, but curried and especially when they are slow cooked on skewers..
This whole thing of chicken on skewers is nothing but another form of Kebabs.. There are a zillion different kinds of kebab from all over the world but the basic premise still remains the same, slow cooking over fire or charcoal and if you are one for a the grills it works great too…
From Azerbaijan to the African Continent from India to the West Indies you could find kebabs any where…
I just love kebabs and I could eat them and specially when you add colourful vegetables to them and gently marinade for hours together with special mix of ingredients and then slow grill it yummy..
My love for kebabs started long before I learned to speak a correct sentence.. Blame it on my folks.. When ever we would be out on road travel, especially India.. Dad had his patent food.. kabab and roti (hand-made bread) safe easy food , less spicy. Even on weekends.. Mum would be like I am not in the mood to cook.. let us just do some take away.. any guesses??? Kebabs off course and so once you get use to the taste, then there is no looking back… it is like you have tasted blood…. Kebabs are an integral part of my palate.. It is something I love-making and enjoy sharing….
Here is one I made last week.. Chicken in Skewers.. Not the typical Panjabi or Awadhi (i.e. Indian style) but something adopted from (the marinade) Chinese cuisine with sort of Middle-Eastern twist (the colourful vegetables)… Hope you guys like it…
You would need (makes 20 skewers)
Teaspoon of Garlic paste
knob of fresh ginger paste
1 orange, grated zest and juice
3 spring onions, roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
750 gms of chicken boneless chicken breast fillets, cut into cubes
20 button mushrooms
20 cherry tomatoes
2 large red peppers, seeded and each cut into 10
or you could use yellow and green or orange pepper or all of them.
Mix the garlic, ginger, orange zest and spring onions to a paste in a food processor/mixer or with a spoon what ever is convenient . Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.