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Chicken kebabs with salad.

  • Two or three boned chicken breasts,
  • One medium onion,
  • One green pepper,
  • 1/4 lb baby bella mushrooms,
  • Two or three tomatoes,
  • Crushed garlic - lots,
  • Juice of two lemons,
  • Coating spices.
Food picture

Serving suggestion.

Trim any fat off the chicken breasts, and cut them into chunks approximating to 1" cubes. Add the crushed garlic to the lemon juice, then add the chicken. Mix so the chicken is well coated with garlic and lemon juice, then press it down to marinade. Do this the day before, or as early as you can, and put it in the fridge until needed.

When you're ready to cook, peel the onion, and cut it across the equator, then cut each half into four quarters. Split these into segments two or three onion layers thick. Cut the green pepper in half, top to bottom, and remove the seeds, then cut each half into three slices, and cut the slices in three. The aim is to make pieces about the same size as the chicken pieces. Use the mushrooms whole, or in halves or quarters, once again cutting so the pieces are about the same size as the chicken pieces. Cut the tomatoes in half, then cut each half into quarters.

Make the coating spices by blending 1 tblsp ground cumin, 1 tblsp ground corriander, 1/2 tblsp ground black pepper, 1 tsp salt, 1/2 tsp hot chilli powder.

Now remove the chicken from the marinade, and roll it in the spice mix to coat it. Turn on the oven at 400F. When you've done all this - it doesn't take long - you're ready to start threading the kebabs onto their skewers. Use steel or bamboo skewers a foot or more long. Impale the ingredients on the skewers in a reasonably consistent order, like onion, pepper, chicken, tomato, mushroom, then repeat the pattern, until you've used everything up. Make a runt skewer with anything you have left over. Place the skewers on a rack of some sort over a baking tray to catch drips. Put them in the oven and cook until you can put a pointed knife through the chicken easily and without any sign of blood.

Serve with salad, or rice and Tarka Dahl. We usually serve them with a fairly dry Pinot Grigiot.

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