Best Succulent Herbed Chicken Kabobs Recipes

~ SUCCULENT HERBED CHICKEN KABOBS ~

~ Succulent Herbed Chicken Kabobs ~ image

Made these as a test run for Father's Day and they turned out awesome. So flavorful and the meat was so juicy and tender. Enjoy

Provided by Cassie *

Time 30m

Number Of Ingredients 14

Ingredients

MARINADE
1/2 c each - white vinegar, tomato juice, vegetable oil
1 tsp each - dried oregano, dried thyme, dried basil and salt
1/4 tsp cayenne pepper or to taste
1 Tbsp brown sugar
2 clove garlic, minced
1/2 sweet onion,minced
VEGETABLES I USED - USE YOUR FAVORITE
1 small each - unpeeled zucchini and yellow squash - sliced or cubed into 1 inch pieces
onion chunks - same size as other veggies
cherry tomatoes
green or red bell pepper cut into same size as zucchini
4 skinless, boneless chicken breasts
skewers soaked for 30 minutes if using wood

Steps:

1. Place all marinade ingredients in a jar and shake. Set aside.
2. Pound your chicken breasts with a meat mallet to thin out some, then cut lengthwise into 1/2 inch pieces. Place in a bowl Wash and cut the vegetables, all pretty equal in size. You can use whatever vegetables you like, as long as they all will cook at pretty much the same times. Place in bowl with chicken, shake marinade again and pour over the chicken and vegetables. Cover and place in refrigerator for at least 1 hour.
3. Turn on grill to medium. Drain marinade from vegetables and chicken and place in a saucepan. Bring to a boil and remove from stove Weave the chicken accordion style on skewers and alternate with chosen vegetables, until skewers are evenly filled.
4. Place on prepared grill or you can broil them as well. Brush with marinade and grill for 6 - 8 minutes on each side or until chicken is no longer pink. Turning occasionally and brushing with marinade.
5. Place on platter and enjoy...the chicken is so tasty and tender.

JOOJEH KABAB BA HOLU (SAFFRON CHICKEN KABABS WITH PEACHES)

Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) image

An Iranian barbecue would be incomplete without the dizzying scent of saffron chicken kababs on the grill. Saffron, the primary seasoning, is ground and then steeped in water to draw out its sweet scent, flavor and rich hue. This method is also the most economical use of the precious threads. Nothing goes to waste in this preparation; even the onion from the marinade is cooked to serve as an accompaniment. In this version, grilled peaches are plated alongside the traditional blistered tomatoes for a delightful tangy bite. An overnight marinade will guarantee the juiciest kababs, but don't worry if you're short on time; a couple of hours is sufficient. Serve with rice with tahdig and cucumber and herb yogurt, or with bread and herb salad for a light meal.

Provided by Naz Deravian

Categories poultry, skewers and kebabs, main course

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 teaspoons saffron threads
Pinch of granulated sugar
1 large lemon, zested, plus 1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
3 large garlic cloves, finely grated
4 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 large yellow onion, thinly sliced
1 pint/12 ounces cherry tomatoes
1 pound ripe but firm yellow peaches (about 3 large), cut into 3/4-inch wedges
2 tablespoons unsalted butter, melted, for basting
Lavash bread, for serving (optional)
Lime wedges, for serving
Sumac, for serving

Steps:

Using a mortar and pestle (or small bowl and the handle end of a wooden spoon), grind the saffron with the sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl.
Bring 2 tablespoons water to a boil in a kettle, saucepan or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
To the saffron water, add the lemon zest, lemon juice, olive oil, garlic, salt and pepper; carefully stir to mix. Add the chicken and onion to the marinade and combine until well-coated. Cover and marinate in the refrigerator for 2 to 24 hours, turning the chicken pieces around in the marinade every once in a while.
Prepare a charcoal grill until the coals are ashed over and still hot, or heat a gas grill to medium-high. Skewer the tomatoes and peaches separately and set aside. Remove the chicken pieces from the marinade and skewer them. It's best to use flat, 1/2-inch-wide skewers or double skewers so the chicken pieces stay put when turned.
Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to 20 minutes.
Meanwhile, grill the chicken, basting with the butter and turning every 2 minutes, until the chicken is cooked through, 10 to 12 minutes on a charcoal grill and 15 to 18 minutes on a gas grill.
Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to 3 minutes, until softened and slightly blistered, 6 to 8 minutes on charcoal and about 10 minutes on a gas grill. Grill the peaches, turning every 2 to 3 minutes, until softened but not falling apart, about 10 minutes.
If using lavash bread, drape on a serving platter. Place the chicken, tomatoes and peaches on the bread. (As the kababs sit, the bread soaks up the wonderful juices and becomes a highly sought-after bite.) Serve with the cooked onions, lime wedges for squeezing and sumac for sprinkling.