Best Chicken Or Swordfish Kebabs Recipes

CHICKEN OR SWORDFISH KEBABS

Chicken or Swordfish Kebabs image

I can't think of a better destination for chicken tenders than these succulent grilled kebabs. The yogurt marinade works equally well with chicken or with swordfish. The results are unbelievably tender and juicy (as long as you don't overcook them). Serve the kebabs with basmati rice.

Provided by Martha Rose Shulman

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Salt and freshly ground pepper
1 1/2 pounds chicken tenders, preferably from hormone- and antibiotic-free chickens, or swordfish steaks, cut in 1-inch pieces
1 to 2 plump garlic cloves (to taste), cut in half, green shoots removedSalt and freshly ground pepper
1 cup plain lowfat yogurt
1 teaspoon curry powder
Seeds from 3 cardamom pods, crushed (optional)
1 tablespoon canola oil
12 cherry tomatoes
1 large red or green pepper, cut in 1-inch squares
1 to 2 garlic cloves (to taste), cut in half, green shoots removed
1/4 teaspoon salt
1/2 teaspoon toasted cumin seeds, ground (optional)
1 cup drained yogurt
2 tablespoons finely chopped fresh mint or dill

Steps:

Season the chicken or swordfish with salt and pepper. Mash the garlic to a paste with 1/4 teaspoon salt in a mortar and pestle. Place the yogurt in a 2-quart bowl and stir in the mashed garlic, another 1/4 teaspoon salt, the curry powder, cardamom, and canola oil. Add the chicken or fish, the tomatoes and the peppers, and toss together. Cover and refrigerate for 1 to 3 hours. Meanwhile, if using wooden skewers, soak for 30 minutes or longer.
To make the sauce, in a mortar and pestle mash the garlic and salt together to a paste. Stir into the drained yogurt, along with the optional cumin seeds and the mint or dill. Set aside.
Prepare a hot charcoal grill or preheat a gas grill for fifteen minutes. Thread the chicken or fish onto skewers, alternating with the peppers and tomatoes. Do not jam the pieces together tightly, but leave a little space between so that the pieces cook evenly. Place on the hot grill. Grill 5 minutes and turn over. Grill fish skewers for another 5 minutes, or until the fish is springy to the touch. Grill chicken for another 7 to 10 minutes, turning onto another side after 5 minutes, or until cooked through but not dry. Remove from the grill and serve, with the yogurt sauce and with basmati rice.

ROSEMARY-SKEWERED SWORDFISH KEBABS

Rosemary-Skewered Swordfish Kebabs image

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

11/2 cups extra-virgin olive oil 11/2 tablespoons grated lemon zest (from 2 medium lemons)
11/2 tablespoons grated orange zest
1 tablespoon chopped thyme
Four 12-inch rosemary branches, leaves removed and chopped, branches reserved (see Cook's Note)
2 pounds swordfish, cut into approximately 16 cubes

Steps:

Pour 1/4 cup oil into a wide, shallow, nonreactive dish. Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all but 1 tablespoon of the chopped rosemary. Add the swordfish to the marinade and turn to coat the fish completely. Refrigerate 2 to 24 hours.
Preheat gas grill to high or prepare a charcoal grill, letting the coals burn until white ash is visible. Remove the swordfish from the marinade, brushing off any solids. Skewer the fish pieces with the rosemary branches (about 4 pieces per branch). Season each kebab with salt and pepper. Place the skewers on the hot grill and cook, turning as needed, until cooked through, approximately 4 minutes total.

Nutrition Facts : Calories 389 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 150 milligrams, Sodium 332 milligrams, Carbohydrate 1 grams, Protein 45 grams

SWORDFISH KEBABS

Swordfish Kebabs image

Serve with Salad, pitta bread and hummous. This is a wonderful Middle Eastern dish. (originally published in the Classic Middle Eastern cookbook by Soheila Kimberley (c)1998)

Provided by Mrs.Habu

Categories Nigerian

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs swordfish steaks, cut into large cubes
3 tablespoons olive oil
1/2 lemon, juice of
1 garlic clove, crushed
1 teaspoon paprika
3 tomatoes, quartered
2 small onions, cut into wedges
salt & freshly ground black pepper

Steps:

Place fish in a large dish.
Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
Pour over the fish.
Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
Serve with plenty of fresh salad.

Nutrition Facts : Calories 451.1, Fat 25.5, SaturatedFat 5.1, Cholesterol 149.8, Sodium 190.7, Carbohydrate 7.8, Fiber 1.9, Sugar 4.1, Protein 46

HERBED SWORDFISH AND SHIITAKE KEBABS

Herbed Swordfish and Shiitake Kebabs image

Meaty swordfish is rubbed with spices and grilled with mushrooms and red onions in this fun take on kebabs. We brush them with a spicy, garlicky herb oil for a fresh and assertive punch of flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Vegetable oil, for the grill
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped scallions
2 tablespoons red wine vinegar
1 clove garlic
1/4 teaspoon red pepper flakes
Kosher salt
2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
4 ounces shiitake mushrooms, stemmed and halved or quartered if large
1 red onion, quartered

Steps:

Preheat a grill to medium and brush the grates with vegetable oil. Combine 1/2 cup olive oil, the parsley, cilantro, scallions, vinegar and garlic in a blender and pulse until combined. Add the red pepper flakes and season with salt. Pour half of the herb oil into a bowl; set aside for serving.
Toss the swordfish with the remaining 1 tablespoon olive oil, the cumin and coriander in a bowl; season with salt. Thread the swordfish, mushrooms and red onion onto eight 10-inch skewers. Grill the kebabs until just marked, about 2 minutes per side, then continue cooking, turning and brushing with the remaining herb oil, until just cooked through, 5 to 6 more minutes. Drizzle with the reserved herb oil.