LJ 100 Things - 13 - Chicken Kebabs
Recipe 13: Chicken Kebabs
Hey, look a recipe from my childhood. Sort of. The vegetables are the same but I changed the meat (it would have been beef rather than chicken, but I had chicken in the house), and I know the spices are different. We didn’t use cumin in anything, and pepper was something you put on your food after had it been cooked. I used olive oil instead of vegetable oil, out of a combination of habit and not liking the smell of warm vegetable oil.
Chicken Kebabs
Ingredients:
1 green pepper
2 medium onions
12-15 cherry or grape tomatoes
1 large skinless boneless chicken breast
2 tbsp olive oil (approximate - I didn’t measure)
Cumin and pepper, both to taste. (Or whatever spices you please, of course.)
Equipment:
Paring knife
Cutting board
Bowl(s) to hold the vegetables after cutting
Broiler pan
4 metal skewers
Cooking spray
Pastry brush
Small bowl
Instructions:
Put an oven rack in the top slot right under the top element, and turn the oven to ‘broil’ so it will heat while you’re working. Spritz the broiler pan and the skewers down with the cooking spray. I put the skewers on top of the broiler pan and did them at the same time: less mess.
Cut the green pepper into eight strips, lengthwise, then quarter each of those. Cut the onions in half through the equator, then quarter each half. Count out the number of tomatoes you think you’ll need. (I put all the vegetables into different bowls, so I could reserve the (easily transported and cleaned) cutting board for the raw chicken and skewers-in-progress without them rolling or sliding around on me.) Cut the chicken into one-inch cubes.
Thread the vegetables and chicken onto the skewer in whatever order you like. Mine was onion, pepper, tomato, chicken, then repeat to the end of the skewer.
Lay the skewers on the broiler pan. If you have any meat or vegetables left over, leave a space down the center and put them there. (No sense wasting food.)
Pour the olive oil into the small bowl, and brush oil over the skewers and any extra ingredients also on the pan. Dust with cumin and pepper. Turn the food over and repeat.
Broil for ten minutes, turn, and return to oven for another ten minutes. (We like our chicken dry and our vegetables well-roasted. You could probably get away with less time.) Serve hot over rice.
Hey, look a recipe from my childhood. Sort of. The vegetables are the same but I changed the meat (it would have been beef rather than chicken, but I had chicken in the house), and I know the spices are different. We didn’t use cumin in anything, and pepper was something you put on your food after had it been cooked. I used olive oil instead of vegetable oil, out of a combination of habit and not liking the smell of warm vegetable oil.
Chicken Kebabs
Ingredients:
1 green pepper
2 medium onions
12-15 cherry or grape tomatoes
1 large skinless boneless chicken breast
2 tbsp olive oil (approximate - I didn’t measure)
Cumin and pepper, both to taste. (Or whatever spices you please, of course.)
Equipment:
Paring knife
Cutting board
Bowl(s) to hold the vegetables after cutting
Broiler pan
4 metal skewers
Cooking spray
Pastry brush
Small bowl
Instructions:
Put an oven rack in the top slot right under the top element, and turn the oven to ‘broil’ so it will heat while you’re working. Spritz the broiler pan and the skewers down with the cooking spray. I put the skewers on top of the broiler pan and did them at the same time: less mess.
Cut the green pepper into eight strips, lengthwise, then quarter each of those. Cut the onions in half through the equator, then quarter each half. Count out the number of tomatoes you think you’ll need. (I put all the vegetables into different bowls, so I could reserve the (easily transported and cleaned) cutting board for the raw chicken and skewers-in-progress without them rolling or sliding around on me.) Cut the chicken into one-inch cubes.
Thread the vegetables and chicken onto the skewer in whatever order you like. Mine was onion, pepper, tomato, chicken, then repeat to the end of the skewer.
Lay the skewers on the broiler pan. If you have any meat or vegetables left over, leave a space down the center and put them there. (No sense wasting food.)
Pour the olive oil into the small bowl, and brush oil over the skewers and any extra ingredients also on the pan. Dust with cumin and pepper. Turn the food over and repeat.
Broil for ten minutes, turn, and return to oven for another ten minutes. (We like our chicken dry and our vegetables well-roasted. You could probably get away with less time.) Serve hot over rice.