Spiced Chicken Skewer Platter

Spiced Chicken Skewer Platter

 I started out helping with the Thirteen about 5 years ago when I first discovered this amazing Social Enterprise. I loved everything that the group was doing and wanted to help. My offer of help gave me the job of their "lunch" lady for many years. I also helped out with developing some recipes using their amazing spice blends. I don't have a favourite spice blend. They all occupy a big spot in my spice drawer and are my go to spices for most dishes that I make, even desserts - nothing better than Pili Chocolate Cookies. As a volunteer at Parkdale Food Centre my involvement with the Thirteen Social Enterprise has been the best experience ever and I look forward to continuing to volunteer with the next co-hort! If I'm not cooking for the Thirteen participants, I'm usually helping Chef Simon or Chef Anna or cooking for my best friend my husband who is also my taste tester. 
Recipe by Deb Abbott

1 medium boneless skinless chicken breasts or 3 boneless skinless chicken thigh pieces
1 red pepper
1 small onion
1 tbsp olive oil
Juice of one fresh lemon
1 small garlic clove crushed and minced
1 tsp pilau masala spice blend
1 tsp xawaash spice blend
½ tsp salt
4 small skewers 


Mix olive oil, lemon juice, garlic, pilau masala, xawaash and salt together in a medium bowl. Set aside.

Cut chicken breasts or thighs into small pieces to thread onto skewers. Toss in the olive oil mixture and set aside in the fridge for at least one hour or up to three hours.

Cut red pepper and onion into medium pieces to thread onto skewers.

Thread marinated chicken onto skewers, along with red pepper and onion pieces – alternating as you arrange on skewers.  Grill on a BBQ for about 4 minutes per side or until cooked through.  Or bake on a cookie sheet in a preheated oven at 400 for about 4 minutes per side or until cooked through.

Serve on a platter with: Shredded romaine or iceberg lettuce, sliced tomatoes, olives (optional), fresh herbs such as mint or coriander or parsley, dolmades (optional) and sliced cucumber. Add a dipping sauce such as 1 cup of Plain Greek Yogurt mixed with ½ of a cucumber shredded, one garlic clove crushed minced, ¼ cup fresh chopped mint, and salt and pepper to taste. Or Humus. Or a Caesar Salad Dressing. And add in warm pita bread or warm dinner rolls.

NOTE: if using wooden skewers, soak skewers in water for at least two hours to prevent burning.

Comments 0

Leave a comment

Please note, comments must be approved before they are published