Thursday, August 19, 2010

Best Chicken Kabob Marinade

Yesterday I had the best chicken kabob ever! It was tender, full of flavor and it was extremely easy to make (always a huge plus in my household). Although you do need a couple of special ingredients to replicate it, this recipe is a super easy, healthy dinner variation for kids and adults. It goes great with salads and almost any side dish. Did I mention that it doesn’t taste like any other grilled chicken you had this summer?
I have to say that I have borrowed this recipe from my friend’s mom when she made these kabobs for occasional summer gathering. I fell in love at the first bite!

To make 10 skewers of chicken kabobs you will need:

2 lbs of Amish boneless skinless chicken breast
4 medium size garlic cloves
1 bunch or so of chopped fresh cilantro (the more the better)
1/4 cup fresh lemon juice*
1/2 cup olive oil (I used regular olive oil)
Kosher salt, seasoned salt and fresh grounded pepper to taste
1 tsp paprika
1 to 2 tbs sumac powder (this is a spice that is used in Arabic cuisine. If you ever had Fattoush salad it is that dark purple/red powder that gives this salad a distinct flavor. It is a must have ingredient in this recipe and you can buy it in any Middle-Eastern market or just ask a friend to share - that’s what I did ;)

In a large Tupperware or a bowl combine cubed chicken breast, crushed garlic (you can mince it but I prefer to use a garlic press), chopped cilantro, lemon juice, olive oil, and seasonings. Stir the mixture well and let it sit in a refrigerator for at least 4 to 5 hrs. (this pictures was taken before I added seasoning)
I usually start to marinate my meat in the morning to make sure it is ready to go on the grill around dinner time. DO NOT forget to soak your wooden skewers in water for at least one hour before they go on a hot grill.

Cooking time:
Preheat grill to high heat. Place kabobs on the grill and reduce heat to medium. Cook 5 to 7 minutes on each side. Or just ask your husband to cook them - that’s what I did ;)

*Hint: I have been making lots of fresh lemonade this summer and I have noticed that it is easier to store your lemons in a form of a lemon juice. Fresh bags of lemons never fit in my refrigerator and they usually have to hang around until one or even more lemons go bad. Now I juice two or three bags at once and store my lemons this way. With all this hot weather it runs out rather quickly: making lemonade for kids, lemon drop cocktails for parents, making marinades and even fingernail soaks.

Hope you enjoy this recipe as much as my whole family did!

Till next time,

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1 comment:

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