Tuesday, January 18, 2011

Persian-Spiced Chicken Kabobs

I recently purchased Ajika Organics Shish Kabob seasoning and decided to try it on chicken. It was so easy and delicious! If you want to make your own, try blending garlic powder, turmeric, pepper, ground ginger, and coriander, to taste. If you have a chance though, give the Ajika a try. These salt and MSG-free, all-natural, and pure spices are blended in small batches in Minneapolis, Minnesota. Plan ahead for this one; the longer you marinade, the better. This goes well with the lemony mint flavors of the zucchini ribbons with cucumber, mint, and lemon.

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
2 Tbsp Ajika Organics Shish Kabob seasoning
1 tsp minced fresh garlic
1/4 cup apple cider vinegar (I like Bragg.)
Metal skewers or wooden skewers that have been soaked in water 30-60 minutes

  1. In a glass baking dish, mix seasonings, garlic, and vinegar with a whisk.
  2. Add chicken to seasonings and toss well to coat.
  3. Cover and refrigerate 4-24 hours. The longer you marinade, the bolder the flavor.
  4. Preheat grill to medium.
  5. Thread meat onto skewers.
  6. Grill chicken 3-5 minutes on each side or until cooked through.
  7. Remove from skewers before eating. Serve with zucchini ribbons with cucumbers, mint, and lemon.

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