Chicken Kebabs – New York Times

Chicken Recipe — Thu, 11 Sep 2008 02:23:23 +0000

Ingredients
8 chicken thighs, boned and skinned, small thighs cut in half, larger ones in thirds or quarters1 pound sweet or hot Italian sausage (optional), cut into 1- to 2-inch lengths1 pound eggplant, zucchini or baby pattypan squash, cut into 1-inch piece22 bell peppers, preferably one each red and yellow, cut into 2-inch sections2 lemons, cut into eighthsSalt and pepper to tasteSeveral sprigs fresh rosemaryMethod
1. Start a gas or charcoal grill (or preheat the broiler); the fire should be moderately hot. If you’re using wooden skewers, soak them in water to cover while you prepare the food. Using 8 skewers, alternate the ingredients, but generally, surround both chicken and sausage with the moister lemon and eggplant. Pack the food fairly tightly together on each skewer, and sprinkle with salt and pepper. If you’re not using rosemary skewers, tuck some rosemary among the chicken and vegetables.
2. Grill over moderate heat, covered or not, turning the skewers 3 or 4 times to brown evenly. Total cooking time will be 10 to 15 minutes, depending on the heat of the grill and the distance from the heat source. When the chicken and sausage are browned, the eggplant will be tender; do not overcook.
3. Serve, squeezing hot lemon juice over all.

Chicken Kebabs – Jamie Oliver

Chicken Recipe — Thu, 11 Sep 2008 00:11:08 +0000

Chicken kebabs
Makes 6-8 kebabs

• 500g/1lb 2oz free-range boneless chicken breasts
• 4 courgettes, sliced very thinly lengthways
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on

for the marinade
• 1 handful of fresh coriander
• 1 handful of fresh mint
• 3 cloves of garlic
• 6 spring onions
• 1 red chilli
• zest and juice of 1 lemon
• sea salt and freshly ground black pepper
• olive oil

Cut the chicken into 2.5cm/1 inch cubes and place in a bowl. Blanch the courgette strips in salted boiling water for 30 seconds then drain and allow to cool. Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour. Then weave the courgette strips in between the chicken pieces on the rosemary sticks or skewers. Grill for around 5 minutes, turning regularly, until cooked. Feel free to cut a piece open to check if they’re done.

Chicken on a Bun » Chicken Kebabs

Chicken Kebabs – New York Times

Chicken Kebabs – Jamie Oliver