Middle Eastern Chicken Kebabs with Peaches

Middle Eastern Chicken Kebabs with Peaches

 

Middle Eastern Chicken Kebabs with Sesame and Peaches

Stéan Kruger
Prep Time 30 mins
Cook Time 15 mins
Marinating 2 hrs
Servings 10 mini kebabs

Equipment

  • 10-12 mini skewers.

Ingredients
  

  • 600 g chicken breasts
  • 1 tsp dried cumin seeds crushed
  • 1 tsp dried coriander seeds crushed
  • 1 tsp dried chili flakes
  • 1 tsp turmeric
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 clove garlic grated
  • ½ c plain Greek yoghurt
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 2 tbsp chives sliced thinly
  • 2 tbsp sesame seeds
  • 1 c dried peach slices
  • ¼ c peach or apricot jam thinned out with 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tsp kosher salt

Instructions
 

  • Soak 10 mini skewers in a dish with water for a few minutes. This will help prevent the skewers from burning when grilling the chicken.
  • Cut the chicken breasts into cubes of roughly 3 x 3cm. To assemble the kebabs, on a skewer, start with a cube of chicken, followed by a slice of dried peach. Repeat the skewer process twice or until the desired kebab size is reached - I make small kebabs as I serve them alongside other meze-style food.
  • To make the marinade, add the spices, tomato paste, olive oil, garlic, yoghurt, sugar, honey and chives to a pitcher. Mix thoroughly and spread out over the chicken. Cover with foil and allow to marinade for 2 hours or preferably overnight.
  • Thin out ¼ cup of peach or apricot jam with 1 tbsp of lemon juice. Baste the kebabs with the jam on both sides and allow to char a little bit. Grill the chicken over medium heat for 5 minute per side or until cooked through and chargrilled. Season well.
  • To serve, sprinkle over some sesame seeds while still hot.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating