Sunday,23 September, 2018
Current issue | Issue 1281, (4 - 10 February 2016)
Sunday,23 September, 2018
Issue 1281, (4 - 10 February 2016)

Ahram Weekly

Sufra Dayma: Grilled lime chicken skewer kebabs

Serves 4

500 gm boneless skinless chicken breasts or thighs (cubed)
2 large onions (quartered)
3 large tomatoes (thickly sliced)
1 each: green, yellow capsicum (seeded, largely cubed)
1 tsp crushed garlic
Juice of 2 limes
2 tbsp finely chopped coriander leaves
1 tbsp pomegranate molasses
1 tsp each:  smoked paprika + turmeric + summaq + running honey + oregano
Salt + pepper + 7 spices
2 tbsp extra virgin olive oil

In a large non reacting bowl, add all marinade ingredients.  Whisk to blend well then toss chicken cubes into the mixture.  Gently mix them with marinade to blend well with mixture.  Cover and refrigerate for at least four hours or for overnight.  Thread on to 12 metal or bamboo skewers; alternatively with two layers of onion quarters; or more, capsicum cubes and tomato.  Continue threading in this pattern until all quantity of ingredients is threaded on to skewers.  Cook chicken upon a top stove grill, until grilling marks show and chicken is done; approximately ten minutes, turning skewers occasionally.  You can also cook under a preheated oven grill, for four minutes each side, or an  outdoor barbecue; (gas, electric or charcoal).  Serve with a variety of salads, grilled pita or baladi bread, tehine dip and pickled vegetables.

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