Chicken Kebabs
From the one star french chef Patrick Asfaux
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Procedure to make chicken kebabs
The best way to make chicken kebabs is to cut some chicken breasts into cubes 3/4 of an inch thick.
The ideal is to marinade your chicken pieces for 24 hours before cooking them.
To do this there are some examples of marinades
The best way to make chicken kebabs is to cut some chicken breasts into cubes 3/4 of an inch thick.
The ideal is to marinade your chicken pieces for 24 hours before cooking them.
To do this there are some examples of marinades
- soy sauce, honey, curcuma, salt, pepper and grappes seed oil.
- Before grilling them, you can alternate your chicken dices with for example:
Progression
- Chicken, red peppers, onions, courgettes (zucchini)
- Chicken, babycorn, cocktail sausages, pitted black olives
- Chicken button mushrooms, smoked pork belly, cherry tomatoes
- Chicken, candied lemons, dices of courgettes (zucchinis)
Note that these kebabs can be made with guinea fowl meat (cook a little less) or diced breast of turkey.
- Chicken, babycorn, cocktail sausages, pitted black olives
- Chicken button mushrooms, smoked pork belly, cherry tomatoes
- Chicken, candied lemons, dices of courgettes (zucchinis)
Note that these kebabs can be made with guinea fowl meat (cook a little less) or diced breast of turkey.
credits photo : © Michael Thompson - FOTOLIA
Last comments about the recipe Chicken Kebabs
SAM 2008-02-27
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