Grilled or Broiled Chicken Kebabs
Grilled or broiled kebabs will make delicious dark-meat chicken. You can use chicken breasts too, but cook them carefully so they don’t overcook and dry out. Other meat which you can be used are turkey thighs, pork or veal shoulder, steak, or loin, sturdy fish like swordfish or salmon. If you want to cook chicken kebab, then just follow the following instructions.
Ingredients:
- About 11/2 pounds boneless chicken thighs or legs, cut into 11/2-inch chunks
- 2 large onions
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper
- 3 bay leaves, crumbled
- 1 tablespoon fresh marjoram or oregano leaves
- 1 teaspoon dried oregano
- Lemon wedges or ground sumac
Instructions:
- If you want to use wooden skewers, soak them in lukewarm water while you prepare the chicken. When you are ready to cook, if you don’t want to marinate the meat, heat a charcoal, gas grill or the broiler to moderate heat and put the rack about 4 inches from the heat source.
- For the marinade, chop few onions and put it in a large bowl with the oil, lemon juice, garlic, some salt, pepper, the bay leaves and the marjoram. Taste and adjust the seasoning.
- Marinate the chicken in this combination for an hour or so at room temperature, even overnight, in the refrigerator.
- Cut the leftover onion into quarters, and then separate it into large pieces. Arrange the chicken and onion alternately on skewers; keep a little space between pieces.
- Broil or grill, keep turning, until the chicken is cooked through, 14 to 16 minutes. To verify if it is done, slice into a piece with a thin-bladed knife; the center should be white or slightly pink. You can serve chicken kebab with the lemon wedges or shower with a bit of sumac.
Grilled or Broiled Boneless Chicken Escabeche
Escabeche means that the meat is first cooked, and then marinated, though not necessarily for any length of time.
Ingredients:
- About 1 1/2 pounds boneless chicken (breasts, cutlets, tenders, or thighs), pounded to uniform thickness if necessary
- 2 tablespoons extra virgin olive oil
- 1/2 cup Roasted Garlic Vinaigrette
- Chopped fresh parsley leaves for garnish
Instructions:
- Heat a charcoal, gas grill or the broiler to medium temperature and put the rack 4 inches (or less) from the heat source. Rub the chicken with the oil and grill or broil quickly, 3 to 4 minutes per side. To verify for doneness, slice into a piece with a thin-bladed knife; the center should be white or slightly pink.
- Meanwhile, gently warm the vinaigrette. Remove the chicken and put it on a serving platter; pour the vinaigrette over it. Serve immediately, garnished with the parsley, or refrigerate for 1 to 6 hours to develop the flavors, then serve cold or at room temperature, garnished with parsley.
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