The American palate has a lot to be desired. Although it seems to be changing, using different spices can make a world of a difference to an old standby, the Kabob! Kabob by any other name is still meat on a stick. But what sets this apart are the spices. This simple recipe is easy to make and easy to cook. Did I mention its healthy, low fat and low in cholesterol?
If your venturous, serve this with Lebanese basmati rice, hummus and a Mediterranean salad.
Chicken Shish Kabobs
3lbs Boneless/Skinless Chicken Breast
3T Turmeric
1T Garlic (diced extra fine)
1/4c Olive Oil
2t Salt
1t Pepper (Fresh ground so you get big chunks)
Pkg Skewers (wooden preferred, soaked in water)
You might want to consider wearing plastic gloves or your hand will turn yellow from the turmeric!
Wash and dry the chicken. Cut away all the fat you can see. Cut chicken into 1.5” chunks.
In a large bowl, add all the spices and olive oil. Give it a mix and add the chicken chunks. Using your hands, well coat the chicken. Grab a skewer and slide on chicken. Not a lot of space is needed between pieces. Wrap each skewer in plastic wrap and chill for about an hour.
After an hour, grill chicken on med heat until done. Don’t over cook the chicken or it will be too dry!
So there it is on this day February 11, 2011. CM-SDH-Wayne
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