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Caribbean Chicken And Vegetable Kebabs

Offer your favorite corn bread along with the kebabs and salads.

Type: Chicken, Poultry
Courses: Main Course
Serves: 12 people

Recipe Ingredients

8   Garlic cloves - minced (large)
2 teaspoons 10mlGround coriander
2 teaspoons 10mlGround turmeric
2 teaspoons 10mlDried mustard
2 teaspoons 10mlGround cloves
2 teaspoons 10mlChili powder
1 teaspoon 5mlAniseed
2 lbs 908g / 32ozBoned skinned chicken breasts - cut 1" pieces
1 1/3 lbs 605g / 21ozBoned skinned chicken thighs - cut 1" pieces
4   Red onions - cut 1" pieces
6   Yellow summer squash - cut 1/2"-thk rounds
4   Chayote squash - halved lengthwise,
  And cut into 1/4"-thick slices
  = (or 4 zucchini, cut 1/2"-thk rounds)
1 1/2 cups 355mlOlive oil
1/3 cup 78mlFresh lime juice
12   Bamboo skewers - more or less
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in 1 glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours.

Soak skewers in water 30 minutes. Drain. Alternate chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Prepare barbecue (medium heat) or preheat broiler. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer to platter.

This recipe yields 12 servings.

Bon Appetit, August 1991


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