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Make A Quick Chicken Kabob

by Borderstan.com — October 1, 2012 at 12:00 pm 0

"Kabob"

Make a quick Chicken Kabob. (Aparna Krishnamoorthy)

From Aparna Krishnamoorthy. Email her at aparna[AT]borderstan.com. Follow her on Twitter @aparnakris.

Designed strategically each week, my weekly menu is my sanity to organizing weeknight meals. Of course, I am terrible at sticking to it. Okay, sometimes I get out of work or school late, but most other times life (or a happy hour) gets in the way.

I was going to call this a Chicken Satay, but it really has nothing to do with the traditional Indonesian or Malaysian Satays, and hence decided to go with the more generic term “kabob” –meat that has been skewered and grilled.  Feel free to call it what you want, but this is a super easy recipe that is great for a quick weeknight dinner.

I used spices that are always available in my pantry (aka shelf), but you can pretty much use what you have in hand. The addition of the peanut butter imparts a slight sweetness to the dish, which I really enjoy but it also tenderizes the meat.

The Recipe

Ingredients                                                              

  • 1 lb Chicken meat boneless, skinless (Thigh/Leg is better for this, but I use white meat and it is totally fine)
  • 1 tbsp peanut butter (I used creamy, but no reason crunchy would not work.) Just make sure it’s not one of these.
  • 1/8 tsp turmeric powder
  • 1 tsp dry coriander powder
  • 1 teaspoon red chili powder (paprika or cayenne would be fine too – adjust according to your tolerance for heat)
  • 3 tbsp fresh lemon juice
  • 1 tbsp curry powder
  • Salt to taste

Vegetarians can easily switch the chicken for tofu or Indian paneer, and it works just as well.

Directions

  • Cut the chicken into cubes.
  • Place the peanut butter in a mixing bowl and whisk it well to loosen it up. Add the rest of the ingredients and mix well to combine.
  • Pour this marinade over the chicken and mix well to coat pieces evenly.  Thread these onto pre-soaked wooden skewers and let it sit for at least 30 minutes.

I grilled these on the stove top using a flat griddle, but a regular grill would be great as well.

  • For the stove top method, place a grill pan or griddle on medium-high heat and brush it with a teaspoon of oil. Grill the skewers on all sides for a nice sear and to ensure the meat is cooked through.

I make a meal out of it with a salad and yogurt-cilantro dipping sauce. Use leftovers to make a wrap with veggies and hummus for a quick lunch.

It doesn’t get easier than this! What are some of your go-to recipes for a quick meal?

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