Skillet-grilled Spiced Organic Chicken Skewers

Feast your eyes on this crowd pleaser dish  marinated with turmeric and other spices then grilled on a skillet and served over a combination of quinoa and turmeric rice.

Someone forgot to bring out the salad

Summer is just around the corner and will be here before you know it.   Many probably have their grill cleaned up and ready to cook up some delicious barbecue dishes.  Either it’s a tailgating party, backyard barbecue, or just dinner, this dish will surely suffice a hungry appetite.  Mm…

It was my hubby’s birthday a week ago, so although I wasn’t feeling well, I made this dish, one of his favorite chicken recipes and also prepared the formal dinning table to help him celebrate.

 The Menu:

Every year on my husband’s birthday, my children and I surprise him with a breakfast in bed with his favorite breakfast food and coffee along with a cake truffle bite and a birthday card. And we all join in and chat with him while he eats his breakfast.  My little ones get so excited every time we do this, especially my youngest.   He gets to wish him happy birthday and sign the card.  He loves our bonding time together.  There’s just one of those moments you know.  ❤

Anyway, you can use the marinade recipe for either chicken, salmon, beef or pork anytime, especially this summer and grill them on the barbecue grill.  No grill?  No problem, you can grill them on the skillet.  Yes, skillet!  Grilling the chicken on the skillet takes less then 30 minutes and you have a delicious meal without going to all that trouble of preparing and cleaning the grill.  🙂

Ingredients:

• 5 deboned, skinless, organic chicken thighs
• salt and pepper to taste
• extra virgin olive oil
• Lemon or lime wedges
• capsicum, minced
• a handful of chopped cilantro

For the marinade:

• 1 1/2 teaspoon turmeric spice
• 1 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon Garam masala
• 1 teaspoon ground corriander
• 1/2 teaspoon ground lemon grass (See Notes)
• 1/2 teaspoon five spice
• 1 tablespoon harissa or chili sauce
• 1/2 tablespoon tomato paste
• 1/4 teaspoon grated fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 1 1/4 teaspoon sugar
• 1/2 teaspoon hoisin sauce
• 1 tablespoon ketchup
• 1 tablespoon Sesame oil

Directions:

• Mix all the marinade ingredients in a bowl; set aside.  Meanwhile prepare the chicken skewers.
• Cut chicken to bite sizes and place in a large bowl.  Lightly season with salt and pepper to your taste.
• Add the marinade mixture into the bowl with chicken and mix using your hand (I wore gloves because of the turmeric and curry) making sure the chicken is well coated with the marinade.  Place in the refrigerator and let it marinade for at least 30 minutes.
• Remove the chicken from the refrigerator and let it come to a room temperature about 10-15 minutes.
• Using a 6-8 inch skewer, skewer the chicken.
• Heat a flat, square skillet (or you can use an indoor grill) over medium heat and coat with olive oil when hot.
• Add the skewered chicken to the skillet and cook for 3 minutes before turning to the other side.  Cook for additional 3-4 minutes each side or until chicken is no longer pink.  Cover the chicken with a lid while cooking for moist chicken. Remove and set aside.
• Repeat with the remaining chicken.
• Serve warm with lemon wedges, your favorite starch and veggies and garnish with chopped cilantro and minced capsicum.
• Enjoy!

Notes:

• You can use fresh lemon grass instead of the powdered one if  it’s available.  It’s actually best for this dish. But, you have to mix and process the ingredients in a food processor.
• You can also prepare the chicken ahead of time.  The longer the chicken marinates, the better.

I hope you give this recipe a try.  The chicken was really tasty and we all enjoyed them.  Definitely no leftovers.  <3.    If you are searching for for another recipe to try, try this delicious recipe my hubby and I have come to love:  Harissa Chicken.  Click here to get the recipe.

That is all for today.  If you like this recipe or my blog, don’t forget to Subscribe or Follow to get the latest recipes if you haven’t done so.  Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes.  Spring is in full swing.  Have a beautiful one!  And thanks for stopping by.   🙂

~Anna