Filed under: Food and Recipes, Main Dishes | Tags: Chicken, chicken skewers, grill, weber grill
The sun is out! After days worth of raining, foggy gloominess, we are finally seeing sunshine here in the mid south. It’s an awesome sight to see.
When spring rolls around, my husband and I always have the itch to get outside and grill dinner. It’s one of my favorite times together, both cooking and enjoying our evenings and the sun being up slightly later in the day. We are always searching for new recipes, and we often reach for our Weber grill resources.
We are seriously some weber grill fanatics. We own a weber grill, own most of their dry seasoning blends, have a couple cookbooks done by the company, and have the weber grill cooking app on our phones. We’ve even been to the Weber grill restaurant in Chicago. Obsessive much? We are.
Our favorite cookbook, Weber’s Way to Grill, has so many delicious simple recipes. This recipe is one that we keep returning to each season. The chicken is flavorful and tender, a perfect combination of char and grill flavor. Get out in the sunshine and make these for dinner tonight!
Persian Chicken Kabobs
Recipe slightly adapted from Weber’s Way to Grill
1 large onion, coarsely chopped
1/2 cup fresh lemon juice
2 tbsp dried oregano
2 tsp sweet paprika
2 tsp minced garlic
1 cup extra virgin olive oil
4 boneless skinless chicken breast, cut into 1 and 1/2 inch pieces
Bamboo skewers, soaked in water for about 30 minutes (to prevent burning)
1. Take the first 5 ingredients, add to a blender or food processor, puree until smooth. With the motor running, slowly drizzle in olive oil to create a thick marinade.
2. Add marinate to a resealable ziplock bag, add cubed chicken. Seal the bag, and massage to thoroughly coat the chicken in marinade. Allow to sit at room temp for 30 minutes.
3. Prepare your grill for direct cooking over medium heat.
4. Remove chicken from bag, and thread onto skewers so that pieces are touching, but not crammed on. Discard any remaining marinade.
5. Grill over direct medium heat (350 to 450 degrees) with the lid closed as much as possible until the meat is fully cooked but not dry. About 8 to 10 minutes, turning once halfway through. Serve warm. Would be great served with village salad.
1 Comment so far
Leave a comment