Category Archives: For the Grill

INGREDIENTS FOR THE MARINADE:

2                 Lemons

6                 Garlic Cloves, peeled

2                 Fresh Ginger, 2 pieces 1/8 in slices

1 tsp          Marjoram, dried

1 tsp          Coriander, ground

1 tsp          Cumin, ground

1/2 tsp       Turmeric, ground

1/8 tsp       Cinnamon, ground

pinch         Saffron Threads

1 tsp           Light Brown Sugar

2 1/2 tsp    Kosher Salt

2 tsp          Black Pepper, freshly ground

3 tbs          Olive Oil

FOR THE KEBABS:

2 1/2 lbs      Chicken Thighs, boneless and skinless cut into 2-in chunks

1                   Sweet Onion, cut into 1-in pieces.

1                    Red Bell Pepper, cut into 1-in squares

2 tbs             Yellow Bell Pepper, cut into 1-in squares

2 tbs              Fresh Flat-Leaf Parsley, chopped for garnish

FOR THE MARINADE:

1                        Cucumber, seedless cut into 1/2 in dice

1/2 cup             Fresh Cilantro, chopped

2 cups               Plain Whole Milk Yogurt

                            Kosher Salt

INSTRUCTIONS FOR THE MARINADE:

Cut four deep, lengthwise gashes, equally spaced, into each lemon.  Put the lemons and garlic cloves in a small microwaveble container.  Cover and microwave on high until are soft and juice has exuded from them, about 4 minutes (if not soft, continue to microwave in 30 minute intervals.)  Strain the juice into a small container and let the lemons and garlic cool briefly.  When the lemons are cool enough to handle, separate them into sections.  Scrape the pulp and most of the white pith away with a spoon.  Discard.  Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste.  Set 2 tablespoons aside to use for the yogurt sauce.

Marinate the chicken by putting chicken into a 1-gallon zip-top bag.  Scrape in the remaining marinade.  Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

Build a medium-hot charcoal fire or heat a gas grill to medium-high.  Dump the chicken into a bowl, but don’t scrape any of the excess marinade.  Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart.)  Transfer to another bowl.  Thread the chicken onto skewers, positioning a piece of chicken.  If there’s a extra pepper or onion, thread them onto separate skewers, if you like. 

When ready to grill, oil the grill grate.  Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2-3 minutes until the chicken if firm and shows no redness when cut into, about 10-15 minutes.  Check several pieces of chicken to be sure.

INSTRUCTIONS FOR THE SAUCE:

Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt.  Mix well.  (Make the sauce no more than an hour before serving or it will be too watery.)