Lemon Ginger Coriander Chicken Kebabs |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 2 |
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While shopping for supplies for the RSC in the local Indian market I saw a bottle of coriander ginger marinade. Sounded like a plan to me! This is my interpretation. Preparation time includes marinating time. Ingredients:
4 boneless skinless chicken breasts, cut into bite-sized pieces |
1 tablespoon fresh lemon zest |
1/4 cup lemon juice |
1 1/2 cups white wine |
1/4 cup olive oil |
2 large red onions, cut into quarters |
2 tablespoons coriander seeds (whole) |
3 garlic cloves, crushed |
2 tablespoons fresh ginger, grated |
4 red potatoes, cut into quarters |
2 small zucchini, sliced in 1/2 slices |
4 ounces shiitake mushrooms, small (crimini) |
Directions:
1. Combine all ingredients in a plastic bag and seal.
2. Refrigerate for 30 minutes or longer (I left mine all day in the fridge).
3. Drain vegetables and chicken and discard marinate.
4. Thread pieces on wooden skewers alternating vegetables, evenly distributing ingredients over all skewers.
5. Grill until chicken and potatoes are cooked through (about 15 minutes) basting occasionally with olive oil and turning every few minutes to grill all sides.
6. Serve with couscous.
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