A good chicken kebab marinade can make or break your kebabs. My go-to kebab marinade that works wonders with chicken uses fresh grapefruit. This marinade is something I created in the spare of the moment with the ingredients I had on hand.

My chicken kebab marinade is excellent when cooking kebabs in the oven grill or broiler. This is a quick, easy, no-fuss way of cooking chicken kebabs. This cooking method will caramelize the tips of the marinated chicken to intensify the flavor and color.

When it comes to cooking sometimes great things are created in the spare of the moment. That’s why every time I do this I take note of the ingredients I’m using and the quantities I’m adding.

Chicken Kebab Marinade Without Yogurt

A lot of kebab marinades use yogurt in them, however, I’ve found that removing the yogurt and only using citrus brings this marinade to life. These ingredients for my go-to chicken kebab marinade you can find in any grocery or ethnic food store and they are…

Marinade Ingredients

• Fresh Grapefruit — Peeled, diced, and remove the seeds zesty, sweet, and sour.
• Cilantro Stalks — They pack so much flavor into those stalks.
• Fresh Garlic And Ginger — Excellent partners for any great marinade.
• Grounder Coriander — Totally different flavor profile to fresh.
• Smoked Paprika — I’m using sweet smoked paprika for a subtle smokey flavor.
• Ground Cumin — Another layer of flavor from this exotic spice.
• Sri Lankan Curry Powder — A bit of heat that compliments the marinade.
• Rice Bran or Vegetable Oil — Himalayan pink salt, and freshly ground black pepper.

This is a fantastically delicious marinade that is quick and easy to smash together. It is also great for anyone who follows a dairy-free diet.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Making delicious chicken kebabs is not just about the marinade, the cut of chicken you are using has an important role to play. I use skinless boneless chicken thighs which have a superior flavor and are moist and juicy when cooked.

You can use chicken breasts, however, there is a trade-off. Chicken breast is leaner and can easily dry out when cooked if you’re not careful. Also, chicken breasts have less flavor this is because they have very little fat. And Fat is where the flavor is.

How Do You Make Chicken Kebab Marinade

Making My Chicken Kebab Marinade is easy – peel and dice the grapefruit and remove the seeds. Peel the ginger and slice. Place the grapefruit, sliced ginger, garlic, ground spices, coriander stalks, and rice bran oil into a Nutribullet or blender and blend to a smooth paste.

• Cut The Chicken into large strips, cutting each thigh into 3 or 4 pieces depending on their size. Rub the marinade into the chicken, place them into a bowl, and cover it with plastic wrap or a lid. Place into the fridge for at least 1 hour, overnight would be better for the best flavor impact.

• Prepping Vegetables core and half the tomatoes, top and tail the zucchini, cut in half longways, and slice into evenly sized pieces, cut the red bell pepper into evenly sized pieces, and dice the red onion into evenly sized pieces.

Making The Chicken Kebab Skewers

• I Thread The Marinated Chicken onto stainless steel skewers along with fresh vegetables like zucchini, red onion, red peppers, and tomatoes. I also weave streaky bacon in between the marinated chicken and vegetables.

Kebab, Shish Kebab, or Shashlik

These terms can be used interchangeably. The term “kebab” comes from the Persian word “kabab,” which means “to roast” or “to grill,” and is used to describe a variety of dishes that involve grilling or roasting small pieces of meat or vegetables.

“Shish” is the Turkish word for skewer and is often used to describe kebabs that are made with lamb or beef. Shashlik is an Eastern European term for kebabs.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Chicken Kebab Marinade For The Oven

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PREP TIME: | 30 minutes mins

COOK TIME: | 20 minutes mins

MARINATING TIME: | 1 hour hr

TOTAL TIME: | 1 hour hr 50 minutes mins

SERVINGS: | 4 people

AUTHOR: | Shannon The Helpful Chef

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DESCRIPTION

DISH SUMMARY

The best chicken kebab marinade isn't what you think it should be. I'm going to share with you a simple and flavorful marinade that works every time.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

Marinade

• ▢ 800 g Chicken thighs skinless and boneless
• ▢ 1 Grapefruit peeled, diced and seeds removed
• ▢ 25 g Ginger ½ thumb sized piece, peeled
• ▢ 25 g Garlic 5 cloves
• ▢ 10 g Coriander 5-6 stalks, washed
• ▢ 2 tbsp Oil vegetable
• ▢ 1 tbsp Paprika smoked
• ▢ 1 tbsp Ground coriander
• ▢ 1 tsp Ground cumin
• ▢ 1 tsp Curry Powder Sri Lankan
• ▢ ½ tsp Salt Himalayan pink

Kebab Ingredients

• ▢ 2 Zucchini
• ▢ 2 Tomatoes
• ▢ 1 Onion red
• ▢ 1 Bell pepper red
• ▢ 4 rashes Bacon streaky

Condiments

• ▢ 2 cups Rice white, medium grain
• ▢ ¼ cup Cilantro leaves sliced

Instructions

SHOWHIDE

• Making My Chicken Kebab Marinade peel and dice the grapefruit and remove the seeds. Peel the ginger and slice. Place the grapefruit, sliced ginger, garlic, ground spices, coriander stalks, and rice bran oil into a Nutribullet or blender and blend to a smooth paste.

  Cut The Chicken into large strips, cutting each thigh into 3 or 4 pieces depending on their size. Rub the marinade into the chicken, place them into a bowl and cover it with plastic wrap or a lid. Place into the fridge for at least 1 hour, overnight would be better for the best flavor impact.

  Prepping The Vegetables core and half the tomatoes, top and tail the zucchini, cut in half longways, and slice into evenly sized pieces, cut the red bell pepper into evenly sized pieces, and dice the red onion into evenly sized pieces.
  
• I Thread The Marinated Chicken onto stainless steel skewers along with the fresh vegetables. I also weave streaky bacon in between the marinated chicken and vegetables. Place them onto a baking tray with a wire rack.
  
• To Cook, The Marinaded Chicken Kebabs preheat the oven grill or broiler to 200 °C. Place the chicken kebabs onto a baking tray fitted with a wire rack. Cooking the chicken kebabs under the grill or broiler in your oven will give them some nice caramelization, texture, and flavor.
  

Chef Tips

• Use a Nutribullet to blend this chicken kebab marinade because it breaks down the fibrous ginger. It will also give you the perfect consistency.
• Don’t cut the vegetables into small pieces, because when you thread them onto the skewers they will split and fall off.

Nutrition

Serving>1 serving | Calories>648kcal | Carbohydrates>31g | Protein>37g | Fat>43g | Saturated Fat>10g | Polyunsaturated Fat>9g | Monounsaturated Fat>19g | Trans Fat>0.2g | Cholesterol>197mg | Sodium>465mg | Potassium>1140mg | Fiber>6g | Sugar>11g | Vitamin A>2727IU | Vitamin C>94mg | Calcium>108mg | Iron>4mg

COURSE:

Main Course

CUISINE:

Middle Eastern

KEYWORD:

Chicken Kebabs

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Chicken Marinade

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Kebab Marinade

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