As a food enthusiast, I’m always on the lookout for new and exciting recipes to try. Recently, I stumbled upon a recipe for mouthwatering grilled chicken skewers that caught my attention. The combination of flavors and the grilling technique seemed promising, so I decided to give it a shot. Little did I know that these simple wooden sticks would transform into a delectable culinary delight.
Contents
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Grilled Chicken Kebab Recipe
Ingredients
TO SEASON CHICKEN
- 1 red bell pepper
- 2 medium onions1 tea
- poon salt
- 1 kilo chicken breasts
- 1 cup chopped parsley
- 1 teaspoon lemon peel
- 1 tablespoon flour
- Salt, to taste
- 1 tablespoon paprika
- 1 teaspoon coriander
- 1 teaspoon seven spices or mixed spices
- ½ teaspoon black pepper
- 1 cup minced lamb fat
TO GREASE BREAD AND KEBABS
- Onion and pepper water
- 3 tablespoons olive oil
- 1 tablespoon sauce
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 teaspoon vinegar
- ½ teaspoon salt
- ½ teaspoon paprika
TO DECORATE
- onion wings
- sliced tomato
- ¼ cup of coriander
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon sumac
- Tortilla bread or Syrian bread
- A pinch of coriander
Directions
- The first step in preparing this mouthwatering dish is to gather all the necessary ingredients. I grabbed some wooden sticks and soaked them in water for 30 minutes. This helps prevent them from burning during the cooking process. Next, I prepared the vegetables by chopping up one red pepper and two medium onions. After straining them well, I set them aside for later use.
- Moving on to the star of the dish, the chicken, I took one kilo of chicken breasts and cut them into small pieces. Then, I chopped the chicken finely to ensure even cooking. To enhance the flavor of the kebabs, I added one cup of chopped parsley, one teaspoon of lemon peel, one tablespoon of flour, salt to taste, one tablespoon of paprika, one teaspoon of coriander, one teaspoon of seven spices (or mixed spices), and half a teaspoon of black pepper. After mixing these ingredients together, I added the strained pepper and onion mixture and one cup of minced lamb fat. Mixing everything thoroughly, I then placed the mixture in the fridge for at least two hours to marinate and allow the flavors to meld.
- Two hours later, it was time to shape the kebabs. I wet my hands with water to prevent the mixture from sticking and started shaping the kebabs around the soaked wooden sticks. To ensure easy cleanup, I lined an oven tray with thermal paper and placed an oven net on top. I arranged the shaped kebabs on the net, ready for cooking.
- Preheating the oven, I placed the tray of kebabs inside and cooked them at high heat for 10 minutes. Afterward, I lowered the heat and prepared a flavorful mixture to brush over the kebabs. In a bowl, I combined three tablespoons of olive oil, one tablespoon of tomato sauce, two tablespoons of ketchup, one tablespoon of lemon juice, one teaspoon of vinegar, half a teaspoon of salt, and half a teaspoon of paprika. Mixing these ingredients well, I then removed the kebabs from the oven and generously brushed them with the mixture.
- The kebabs went back into the oven for another five minutes under the upper heat. Once the time was up, I carefully turned the kebabs over and brushed them again with the mixture. This time, I cooked them using both the upper and lower heat for an additional 10 minutes. The aroma filling the kitchen was simply tantalizing.
- As the kebabs were cooking to perfection, I prepared a side dish to complement them. I cut an onion into wings, sliced some tomatoes, and combined them with a quarter cup of coriander in a bowl. To add zing to the salad, I drizzled two tablespoons of olive oil, one tablespoon of lemon juice, and one tablespoon of sumac over the ingredients. Giving it a good mix, I set the salad aside.
- Once the kebabs were cooked through, I removed them from the oven, and their golden-brown exterior was a sight to behold. To add a final touch, I sprinkled a pinch of coriander over the kebabs, enhancing their presentation.
- To serve, I laid tortilla bread on the oven tray and brushed it with the remaining mixture. I roasted it in the oven for two more minutes until it became crispy and slightly charred. Placing the kebabs on top of the warm bread, I garnished the dish with the flavorful onion and tomato salad.
The moment I took my first bite of the Grilled Chicken Kebab in the Oven, I was transported to a world of tantalizing flavors. The chicken was succulent and juicy, infused with an aromatic blend of spices. The slight smokiness from the oven cooking added an extra layer of depth to the dish. Paired with the tangy and refreshing salad, every mouthful was a burst of deliciousness.
This recipe has undoubtedly become one of my favorites for grilled chicken kebabs. The convenience of cooking them in the oven without compromising on taste is a true game-changer. Whether you’re hosting a summer barbecue or simply craving a fantastic homemade meal, this Grilled Chicken Kebab recipe is sure to impress your taste buds and leave you wanting more.
