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Cajun Chicken Kebabs

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Cajun chicken kebabs are delectable grilled treats that are perfect for any time of the day. It is a great dish for parties too. Pair it with corn, coleslaw or salad for a heartier meal.

 

Serves 4-6

Ingredients:

2 lbs. chicken breast fillets

16 x 25cm bamboo skewers, soaked in warm water for 30 minutes

2 tablespoons lemon juice

2 tablespoons olive oil

1/4 cup Cajun Spice Mix

16 small tortillas

Lemon wedges for serving

For the minted yogurt dip:

500g Greek-style or unflavored yogurt

1/3 cup finely chopped mint leaves

 

Slice the chicken breast fillets into bite sized cubes. Thread three cubes on a soaked bamboo skewer and then put the kebab in a rectangular dish or container with a tight lid.

Next, combine the lemon juice, Cajun spice mix and oil in a small bowl. Whisk it with a fork until it is well combined. Pour the mixture over the skewers. Cover the container and refrigerate for at least 2 hours up to overnight.

To prepare the minted yogurt, place the unflavored yogurt and mint leaves in a bowl. Mix well. Season it with salt and pepper to taste. Squeeze in some lemon juice if desired. Cover and refrigerate until needed.

Grill the chicken skewers for 5-6 minutes per side or until they are cooked and the edges are browned. Serve immediately with tortillas, minted yogurt and lemon wedges on the side.

 

Image Courtesy Of jasonlam

Fish Tikka Kebabs

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We all crave for kebabs once in a while, but we are more familiar with beef, lamb or chicken. Here’s a fish recipe that is light and incredibly delicious. It is best eaten with pita or naan bread. You can also top it with tzatziki to give it more flair.

 

Ingredients:

500g fish fillet, sliced into 1-2 inch cubes

1/4 cup vegetable oil

2 teaspoons garam masala

1 tablespoons garlic paste or minced garlic

1/4 cup flour

5 tablespoons lemon juice

1/2 teaspoons white pepper powder

1 onion, chopped in circles.

1 cup plain yogurt

Salt and chili powder to taste

Lemon wedges for serving

 

In a large bowl, combine the vegetable oil, garam masala, garlic paste, flour, lemon juice, yogurt, white pepper and a dash of salt and chili powder.

Marinate the fish cubes in the bowl. Cover and refrigerate overnight.

Place the fish cubes in skewers and grill for 5-8 minutes or until light brown and the fish are cooked. Turn at least once. Do not overcook.

Serve immediately with lemon wedges.

 

Photo Courtesy Of:   raasiel

 

Spiced Fish Kebabs

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These Skewers are so tasty, especially when served fresh from the grill – Barbecued they are particularly delicious. If you can’t get any Monkfish, any firm Fish will work well – Swordfish and Tuna are both excellent replacements. In place of the Tiger Prawns, Scallops are a good alternative.

Fish KEbab

If you’re using Wooden Skewers, soak them in water for thirty minutes before you thread the Seafood onto them.

To serve 4
700g Monkfish Fillets, skinned
12 Large Raw Tiger Prawns
2 Garlic Cloves, peeled and crushed
1tsp Ground Coriander
1tsp Ground Turmeric
1/2tsp Ground Cumin
1/2tsp Sea Salt
1/2tsp Chilli Powder
1/4tsp Ground Cinnamon
Juice of 1 Lime
1tbsp Tomato Puree
6tbsp Olive Oil

1. Wash and dry the Monkfish fillets, and cut into twelve equal sized large chunks. Peel the Prawns, discarding the heads and removing the black vein. Wash and dry the Prawns very well, before threading onto Skewers – remember, if you’re using Wooden Skewers, make sure they’re well soaked to prevent them burning.
2. To make the marinade, combine the Garlic, Coriander, Turmeric, Cumin, Sea Salt, Chilli Powder, Cinnamon, Lime Juice, Tomato Puree and Olive Oil in a bowl, and brush over the Kebabs. Transfer the Kebabs and Marinade to a shallow, non-metallic dish, and leave to marinade overnight in a refrigerator.
3. Remove the tray from the refrigerator at least an hour before cooking. Re-Baste the Kebabs with any marinade in the tray, and place on a grill tray, and cook for six to eight minutes, as close to the heat as possible, turning frequently, and re-brushing with the marinade.

Photo Courtesy of: SuziJane

Scallop and Bacon Kebab

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Very simple, very elegant, and very fast to prepare – this is a great starter for so many meals, and served with the Coconut Rice, it can make a more filling dish.
Scallop and Bacon Kebab
The presentation of this dish is very easy to adapt to suit the uses more than you’d think – serve on the bed of Coconut Rice to add more colours to this dish.

To Serve 2

4 Large Scallops
8 Streaky Bacon Rashers, derinded
1 Large Courgette, trimmed
1tsp Balsamic Vinegar
1tsp Olive Oil
1tsp Lemon Juice
1tsp Dried Thyme
1tsp Turmeric
Salt and Pepper
1tbsp Desiccated (shredded) Coconut
100g Long-Grain Rice

1. Cut the Scallops into bite-sized pieces, and wrap a rasher of Bacon around each one – you may need slightly more Bacon, depending on the size of the Scallops.
2. Cut the Courgette into diagonal slices about one centimetre thick, and wash under running water. Pat dry with some kitchen paper
3. Thread the Bacon-wrapped Scallops and Courgettes onto Kebab Skewers, alternating between the two. If you’re using Wooden Skewers, leave them to soak In Water for about thirty minutes before using, and if you’re using Metal ones, you may want to slightly grease them first to prevent anything from sticking.
4. Combine the Vinegar, Oil, Lemon Juice, Thyme and Pepper, before brushing over the Kebabs. Leave to marinade for about fifteen minutes, or whilst cooking the Rice.
5. To prepare the Rice, bring a small pan of water to the boil, add the Salt and Turmeric. Add the Coconut and Rice, before bringing back to the boil, and simmer (uncovered) for twelve to fourteen minutes, or until tender.
6. Heat a grill up, and then place each Kebab under it, cooking for two or three minutes on each side, until the Scallop is cooked and the Bacon is slightly crisp.
7. Drain the Rice thoroughly, and serve on a warmed plate.

Photo courtesy of: Fuzzy Gerdes

Chicken Tikka Kebab

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Chicken tikka is an Indian recipe for grilled chicken. It can be served as a main meal or an appetizer. There are many variations of this dish. Some even use beef or lamb instead of chicken.  I personally prefer chicken because it is lighter than other types of meat and it absorbs more flavour.

Ingredients:

2 pounds skinless boneless chicken breast

2 oranges

1 1/4 cup plain yogurt

1 teaspoon fresh lemon juice

1 tablespoon extra virgin olive oil

5 garlic cloves, minced

1 1/2 tablespoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

3-4 tablespoons garam masala

Salt and pepper to taste

1/2 cayenne

1/8 teaspoon ground ginger

12 6- to 8-inch bamboo skewers

To prepare the sauce, mix 1 cup plain yogurt, 1/2 teaspoon garlic, olive oil and lemon juice. Season it with salt and pepper; refrigerate.

Cut the orange in half and squeeze out the juice. Set it aside. Do not discard the orange rinds.

In a bowl, combine the remaining garlic, coriander, cumin, turmeric, masala, 1/4 teaspoon salt, cayenne and ground ginger. Add the yogurt and orange juice. Mix well.

Marinate the chicken in the yogurt mixture. Add the orange rinds. Keep it in a covered bowl or container. Refrigerate overnight.

Soak the bamboo skewers in water for 30 minutes to prevent them from burning. Thread the chicken on the skewers.

Grill the chicken for 7-10 minutes or until tender. Turn over once to avoid too much charring.

Transfer it to a plate. Drizzle with garlic sauce. Serve warm with pita bread or rice. It is also best eaten with salad on the side.

Photo Courtesy Of: secretlondon123