Ingredients with Measurements:
- 1 pound of boneless chicken breast, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 tablespoon of paprika
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cayenne pepper
- 1/2 cup of toum sauce (garlic sauce)
Special Equipment Needed:
- Skewers (if using wooden skewers, soak them in water for at least 30 minutes before using)
Step-by-Step Instructions:
1. In a large bowl, mix together the olive oil, lemon juice, paprika, cumin, coriander, salt, black pepper, and cayenne pepper.
2. Add the chicken, onion, and bell peppers to the bowl and toss to coat with the spice mixture.
3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
4. Preheat the grill to medium-high heat.
5. Thread the marinated chicken and vegetables onto skewers, alternating between chicken and vegetables.
6. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
7. Brush the toum sauce onto the skewers during the last 2-3 minutes of grilling.
8. Serve hot.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10-12 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 11g
Protein: 30g
Sodium: 650mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Red and yellow bell peppers can be substituted with green bell peppers or other vegetables such as zucchini or mushrooms.
- Toum sauce can be substituted with tzatziki sauce or any other garlic-based sauce.
Variations:
- Add cherry tomatoes to the skewers for extra color and flavor.
- Serve the skewers with a side of rice or a salad.
- Use the same spice mixture to marinate shrimp or fish for a seafood version of the recipe.
Tips and Tricks:
- Make sure to soak wooden skewers in water before using to prevent them from burning on the grill.
- If using metal skewers, be careful when handling them as they can get very hot.
- Don't overcook the chicken as it can become dry and tough.
Storage Instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the kebabs on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Arrange the skewers on a platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro.
Pairings:
Serve with a side of rice or a salad.
Suggested Side Dishes:
- Greek salad
- Tabbouleh
- Grilled vegetables
Troubleshooting Advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
- If the vegetables are burning on the grill, move them to a cooler part of the grill or reduce the heat.
Food Safety Advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
- Keep the marinated chicken in the refrigerator until ready to grill.
Food History:
Toum sauce is a traditional Lebanese garlic sauce that is commonly used as a condiment for grilled meats and vegetables.
Flavor Profiles:
This recipe has a bold and spicy flavor profile with a hint of garlic from the toum sauce.
Serving Suggestions:
Serve the kebabs hot off the grill with a side of rice or a salad for a complete meal.
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Region: Lebanese