Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Marinated Chicken Kebabs




Source of Recipe


boston.com


List of Ingredients




8 wooden skewers (8 to 12 inches)
6 ounces yogurt, sour cream, creme fraiche, or fromage blanc
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove garlic, crushed
Salt and pepper, to taste
4 skinless, boneless chicken breast halves (1 1/2 to 1 3/4 pounds total)
1/2 sweet onion
2 poblano chili peppers or 2 medium green bell peppers
1 lemon, cut into wedges



Recipe



1. Soak the skewers in cold water for 30 minutes.

2. In a bowl, stir the yogurt, sour cream, creme fraiche, or fromage blanc until smooth. Stir in the cumin, coriander, garlic, salt, and pepper.

3. Cut the chicken into 1 1/2-inch pieces. Add it to the creamy mixture and stir well.

4. Cut the onion in half and break sections apart so you have triangular pieces. Core and seed the peppers. Cut them into 1-inch pieces.

5. Thread the chicken and vegetables tightly on the skewers, alternating, with three pieces of chicken per skewer. Begin and end with peppers to keep the chicken in place. Arrange the kebabs on a platter, sprinkle with salt and pepper, and cover with plastic wrap. Refrigerate for at least 2 hours and for up to 1 day. (If marinating more than 2 hours, let the kebabs sit at room temperature for 20 minutes before cooking.)

6. Turn on the broiler. Set a rack inside a roasting pan. Place the skewers on the rack.

7. Broil the kebabs about 8 inches from the element for 10 minutes, turning halfway through cooking, or until they are golden and the chicken is cooked through. Serve with lemon wedges.

Note: You can grill the kebabs over medium coals, covered, for 25 minutes, turning the kebabs halfway through cooking. Move the skewers to a cooler part of the coals if they look charred.