Best Noos Famous Spiced Green Chicken Skewers Recipes

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MISO-YOGURT CHICKEN SKEWERS WITH GREEN OLIVES AND DATES



Miso-Yogurt Chicken Skewers with Green Olives and Dates image

The key to the juiciest chicken? A yogurt marinade! Yogurt in the marinade makes chicken thighs super tender while the miso makes them flavorful. The seared chicken is paired with spiced couscous and a mixture of sauteed onions, olives and dates. The best part? The miso-yogurt mixture also doubles as a dipping sauce. Feel free to swap in chicken breasts for the thighs, if you prefer white meat.

Provided by Elena Besser

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

4 large boneless skinless chicken thighs (about 2 pounds)
Kosher salt
2 cups Greek yogurt
2 cloves garlic, grated
1/4 cup miso
2 tablespoons honey
Zest and juice of 1 lemon
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium red onion, sliced
1 cup pitted green olives, halved
1 cup pitted dates, halved if large
3 tablespoons unsalted butter
2 tablespoons sesame seeds
1 teaspoon cumin seeds
1 teaspoon ground cinnamon
2 cups chicken broth
2 cups couscous

Steps:

  • If using wooden or bamboo skewers, soak 8 in water for at least 15 minutes before threading to ensure they don't burn.
  • Pat the chicken dry with paper towels. Using a sharp knife or kitchen shears, cut the chicken thighs in half lengthwise. Season both sides with salt and set aside.
  • Stir together the yogurt, garlic, miso, honey, lemon zest, half of the lemon juice and 1 tablespoon of the olive oil in a large bowl. Reserve half of the mixture in a separate small bowl to use as a dipping sauce. Add the chicken to the large bowl, toss to combine and let marinate while you prepare the remaining ingredients (see Cook's Note).
  • Heat 2 tablespoons of the remaining oil in a medium skillet over medium-high heat. Add the onion and cook, stirring frequently, until it starts to brown, 5 to 7 minutes. Add the olives and cook, stirring occasionally, until warmed through, 2 to 3 minutes more. Add the dates and cook, stirring occasionally, until warmed through, about 1 minute. Remove from the heat and add the remaining lemon juice. Stir to combine and set aside.
  • Melt the butter with the remaining 1 tablespoon oil in a small saucepan over medium heat. Add the sesame seeds, cumin seeds and cinnamon. Cook, stirring, until fragrant and toasted, 2 to 3 minutes. Add the broth and bring to a boil. Stir in the couscous and a generous 4-finger pinch of salt. Cover, remove from the heat and let the couscous sit until all the liquid has been absorbed, 5 to 6 minutes. Fluff with a fork.
  • Meanwhile, heat a large, heavy skillet, griddle or grill pan over medium-high heat until smoking. Thread the chicken onto 8 skewers. Spread any marinade left in the bowl over the chicken so it's evenly covered. Drizzle with olive and evenly coat the surface with a brush or paper towel. Add the chicken to the skillet and cook, turning the skewers every 3 to 4 minutes, until the chicken is browned and cooked through, 14 to 16 minutes. If the chicken sticks to the pan, wait to move it until it releases easily.
  • Divide the skewers among plates. Put a generous scoop of couscous on each and top the couscous with the onion mixture. Place a dollop of the reserved yogurt sauce alongside, for dipping. Enjoy!

MOROCCAN-SPICED CHICKEN SKEWERS



Moroccan-Spiced Chicken Skewers image

Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and take with me to work.

Provided by VikingCook

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 5h55m

Yield 4

Number Of Ingredients 22

¼ cup extra-virgin olive oil
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons honey
1 ½ teaspoons kosher salt
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes
2 cups whole-milk Greek yogurt
½ cup fresh lemon juice
¼ cup finely chopped mint leaves
2 cloves garlic, minced
1 teaspoon finely grated fresh lemon zest
1 teaspoon kosher salt
2 green bell peppers, cut into cubes
1 small red onion, cut into 8 wedges
bamboo skewers, soaked in water for 30 minutes

Steps:

  • Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
  • Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
  • Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
  • Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

Nutrition Facts : Calories 496 calories, Carbohydrate 17.1 g, Cholesterol 119.4 mg, Fat 28.5 g, Fiber 2.2 g, Protein 42.8 g, SaturatedFat 8.2 g, Sodium 1355.5 mg, Sugar 10.3 g

NOO'S FAMOUS SPICED GREEN CHICKEN SKEWERS



Noo's Famous Spiced Green Chicken Skewers image

This is a minimum effort maximum flavour recipe. Every summer we barbecue as much as we can (well I do live in England!) and I always have to make loads of these to throw on the barbie. Not only that, if I go to a friends barbie, I always get asked to bring some of my "green chicken thingies"--hence the name! They are so easy to do, but the flavours are great. I like to use little chicken fillets if I can, but strips of chicken breast are fine. You can of course just grill these off indoors, but it�s not quite the same without that char grill flavour you get from a barbecue. They are also great hot or cold tucked into some pita bread with some salad ! NB-don't forget to soak the skewers if they are wooden! Timings do not include marinating time. I just have to add that this is now a prize winning recipe..having been submitted for a competition here in Adelaide, I got invited along for a cook off with five others, and won a top of the range Weber Q barbecue and a stack of Weber goodies to go with it...along with plenty of rave reviews!! NOTE: I don't recommend using all ground coriander and no fresh coriander..it really isn't the same at all.

Provided by Noo8820

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 chicken skinless chicken breasts
4 tablespoons sunflower oil
2 garlic cloves, minced
3 tablespoons fresh coriander, chopped
1 tablespoon caster sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon light soy sauce
1 chili pepper, no seeds
salt and pepper

Steps:

  • Cut the chicken lengthwise into strips.
  • Put the remaining ingredients into a food processor and whiz until smooth.
  • In a bowl, coat the chicken in the marinade. Cover and chill for at least two hours.
  • When you are ready to cook, thread the chicken, concertina style onto the skewers. Grill over hot coals, basting with any remaining marinade.

Nutrition Facts : Calories 278.2, Fat 16.8, SaturatedFat 2.5, Cholesterol 75.5, Sodium 390.4, Carbohydrate 5.2, Fiber 0.4, Sugar 3.8, Protein 25.9

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