Chicken Kabobs with Rice Pilaf and Yogurt Salad

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Hungry for Dinner!

Now that I had made those pixies, I was hungry for dinner, and I put the chicken kabobs on that I had started marinating earlier.

I have a wonderful rotisserie that I picked up at a church rummage sale for $15.00, brand new, in the sealed box. I can roast a whole chicken, or other piece of meat simply by impaling the meat in the central piece. That central piece also has a top from which you can hand skewers, and also comes with a square basket for smaller foods. I love my rotisserie.

If you don’t have one, I suggest getting one. There is a wonderful one available from Cuisinart. By locking in flavor and draining away unwanted fat and grease, this rotisserie provides one of the healthiest – and most delicious – ways to cook poultry, fish, roasts, shish kebabs and more. It produces exceptionally juicy, evenly roasted foods by continually rotating them on a vertical spit.Accommodates foods as large as an 8-lb. roast.

Recipe: Chicken Kabobs

Summary: Make these Mediterranean Kabobs on the Weber or in a Rotisserie

Ingredients

  • 2 large chicken breasts, cut into 1 1/2 inch cubes
  • 1 dozen grape tomatoes
  • Sweet peppers, various colors, sliced
  • 1 teaspoon curry powder
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • pinch garlic powder
  • pinch onion powder
  • 3 tablespoons water
  • Skewers

Instructions

  1. If you are using bamboo skewers, you will want to soak them in water, and marinate the chicken before making the kabobs.
  2. To make the marinade, combine the dry spices with the water and mix well. If you are using the bamboo skewers, pour the marinade over the chicken pieces and refrigerate.
  3. To make the kabobs, put a piece of pepper, then two chicken pieces, then a piece of pepper, two more chicken, then use the plum tomato as the bottom stopper. Put in a bag, and pour the marinade over.
  4. If you marinated the chicken first, then assemble as above.
  5. For the rotisserie, put the kabobs in at 375 for 45 minutes or until they done. For the Weber, put them on when the coals are done, turning them four times until they are cooked through.
  6. You will know they are done when an instant read thermometer reads 160 degrees.

Variations

You can use other vegetables if you want, but these are reminiscent of the kabob plates at Armenian restaurants that serve a grilled tomato and grilled pepper as garnish.

Preparation time: 1 hour(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

Culinary tradition: Middle Eastern

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Rice Pilaf

Rice pilaf is really easy to make, and there is no reason to buy the packaged variety.

Recipe: Rice Pilaf

Summary: This is super easy to make – no need to buy the packaged ones.

Ingredients

  • 1/4 cup orzo
  • 1 cup converted rice
  • 1/2 onion, chopped
  • 2 tablespoons butter
  • 1 1/2 teaspoons chicken base
  • 2 cups water
  • 1/2 teaspoon Italian seasoning

Instructions

  1. Melt the butter in a large skillet that has a top. Sauté the onion until translucent. Add the orzo, and cook stirring constantly, about 2 minutes. Add the rice and cook stirring constantly about 2 more minutes. Mix the chicken base with the water, and pour this over the orzo/rice mixture. Add the Italian seasoning, stir, and reduce the heat. Cover, and let simmer about 20 minutes or until the liquid is absorbed. Serve in a nice serving dish.

Variations

You can add frozen peas, or forzen carrots or other small vegetables just before all the liquid is absorbed.

Preparation time: 2 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Culinary tradition: Middle Eastern

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

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One Response to Chicken Kabobs with Rice Pilaf and Yogurt Salad

  1. Inglis says:

    You are a great blogger and I hope you’ll continue making stuff as interesting as this!