Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1/2 cup Tkemali sauce
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large bowl, whisk together the Tkemali sauce, olive oil, red wine vinegar, salt, and black pepper.
2. Add the chicken cubes to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 1 hour, or up to 8 hours.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken, red onion, and bell peppers onto skewers, alternating the ingredients.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and lightly charred.
6. Serve hot with additional Tkemali sauce on the side.
Time:
Preparation time: 10 minutes
Marinating time: 1-8 hours
Cooking time: 10-12 minutes
Temperature:
Grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 15g
Carbohydrates: 10g
Protein: 25g
Sodium: 620mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork tenderloin.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Red onion and bell peppers can be substituted with other vegetables such as zucchini, mushrooms, or cherry tomatoes.
Variations:
- Add 1 tsp of smoked paprika to the marinade for a smoky flavor.
- Use shrimp or tofu instead of chicken for a vegetarian option.
- Serve the kebabs over a bed of rice or quinoa for a complete meal.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overcrowd the skewers, leave some space between the ingredients for even cooking.
- Brush the kebabs with the marinade while grilling for extra flavor.
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:
Arrange the kebabs on a platter and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side salad or grilled vegetables.
- Pair with a glass of red wine such as Pinot Noir or Syrah.
Suggested side dishes:
- Grilled vegetables such as zucchini, eggplant, or asparagus.
- A side salad with mixed greens, cherry tomatoes, and cucumber.
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling until it reaches an internal temperature of 165°F.
- If the vegetables are burning before the chicken is cooked, move them to a cooler part of the grill.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Tkemali is a sour plum sauce that is a staple in Georgian cuisine. It is often used as a marinade or dipping sauce for grilled meats and vegetables.
Flavor profiles:
The marinade for these chicken kebabs is tangy and slightly sour from the Tkemali sauce, with a hint of sweetness from the red bell peppers.
Serving suggestions:
Serve these chicken kebabs as a main course for a summer barbecue or as part of a mezze platter for a party.
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Region: Georgian