Offer your favorite corn bread along with the kebabs and salads.
Recipe information
Yield
Serves 12
Ingredients
8 large garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons dried mustard
2 teaspoons ground cloves
2 teaspoons chili powder
1 teaspoon aniseed
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 1/3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
4 red onions, cut into 1-inch pieces
6 yellow summer squash, cut into 1/2-inch-thick rounds
4 chayote
1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers
Preparation
Step 1
Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in 1 glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours.
Step 2
Soak skewers in water 30 minutes. Drain. Alternate chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Step 3
Prepare barbecue (medium heat) or preheat broiler. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer to platter.
