GRILLED CHICKEN KEBABS

Makes 8 Kebabs (4 Servings).

Chef Doug Fletcher – gotitmade.ca

INGREDIENTS

• 1 ½ pounds boneless, skinless chicken breast or thighs, cut into 1- to 1 1/2-inch chunks
• 3 cups vegetables or fruits, prepared according to above directions
• 2 tablespoons olive oil to coat vegetables and/or fruit
• Salt and pepper for vegetables and fruit

For Marinade:

• 1/2 cup olive oil
• 6 small cloves garlic, minced (about 2 tablespoons), 1/4 cup minced fresh cilantro leaves, 1/2 teaspoon table salt, ground black pepper to taste
• 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon ground turmeric, 1 green chile seeded and minced

Makes 3/4 cup for 1 1/2 pounds chicken.

INSTRUCTIONS

• 1. Whisk all marinade ingredients in small bowl.
• 2. Mix marinade and chicken in gallon-size zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.
• 3. Turn gas grill on medium-low heat (you can hold your hand 5 inches above grill surface for 5 seconds).
• 4. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.
• 5. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables and/or fruit onto 8 sets of double skewers. Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.