Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into 1-inch cubes
- 2 tbsp Sichuan peppercorns
- 1 tbsp red pepper flakes
- 1 tbsp garlic powder
- 1 tbsp ginger powder
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 8 skewers
Special equipment needed:
- Grill or grill pan
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a mortar and pestle or spice grinder, grind the Sichuan peppercorns and red pepper flakes until coarsely ground.
2. In a large bowl, combine the ground spices, garlic powder, ginger powder, soy sauce, rice vinegar, honey, and vegetable oil. Mix well.
3. Add the chicken cubes to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
4. Preheat the grill or grill pan to medium-high heat.
5. Thread the marinated chicken, bell peppers, and red onion onto skewers, alternating between the ingredients.
6. Grill the kebabs for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.
7. Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan set to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 12g
Protein: 28g
Sodium: 500mg
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless chicken breasts or tofu for a vegetarian option.
- Sichuan peppercorns can be substituted with black peppercorns.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Red and green bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add sliced mushrooms or zucchini to the kebab skewers.
- Serve the kebabs with a side of rice or noodles.
- Make a dipping sauce with soy sauce, rice vinegar, honey, and chili oil.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Make sure to cut the chicken and vegetables into similar-sized pieces for even cooking.
- If using a grill pan, make sure to lightly oil it before grilling to prevent sticking.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Serve the kebabs on a platter with a sprinkle of chopped cilantro and a wedge of lime.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
Serve the kebabs with a side of steamed rice and a cucumber salad.
Suggested side dishes:
Steamed rice and cucumber salad
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until fully cooked.
- If the vegetables are burning before the chicken is cooked, move them to a cooler part of the grill or remove them from the skewers and grill them separately.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Laziji is a spicy Sichuan dish made with chicken and Sichuan peppercorns. This recipe puts a twist on the traditional dish by grilling the chicken on skewers.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve the kebabs as a main dish for a summer barbecue or as an appetizer for a party.
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Region: Turkish