Caribbean Chicken And Vegetable Kebabs

Recipe Ingredients

8		Garlic cloves - minced (large)
2 teaspoons	10ml	Ground coriander
2 teaspoons	10ml	Ground turmeric
2 teaspoons	10ml	Dried mustard
2 teaspoons	10ml	Ground cloves
2 teaspoons	10ml	Chili powder
1 teaspoon	5ml	Aniseed
2 lbs	908g / 32oz	Boned skinned chicken breasts - cut 1" pieces
1 1/3 lbs	605g / 21oz	Boned 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	355ml	Olive oil
1/3 cup	78ml	Fresh 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.

Source:
Bon Appetit, August 1991

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