The kebab is a summer classic and one that I adore making particularly for friends. Kebabs or “skewers” can be made as diverse as your friends are. I have many friends with different culinary tastes, some do not eat chicken; some do not eat beef; some are vegetarian, while others like me love it all. So having a variety of skewers (different meats and vegetables, even fruit) on the table makes it easy to please everyone. It is also fun to host a kebab making party where guests can build their own skewers. I also like how skewers can look rustic or elegant depending on how you want to present them.
This particular recipe was inspired by my love of cilantro and lime. To me these ingredients are a match made in heaven. Their fresh and citrus flavour brings a nice tangy freshness to the chicken. The addition of jalapenos if add some of the seeds can also add a bit of heat if so desired.
Cilantro Lime Chicken Skewers
1/2 cup water
1/3 cup chopped fresh cilantro
1 tsp chopped fresh jalapeno
1 clove garlic, minced
juice of half a lime
2 tsp olive oil
salt and pepper
2 boneless skinless chicken breasts cut into 1 inch cubes
cremini or button mushrooms
8 bamboo skewers soaked in water for 30 min or metal skewers
Combine water, cilantro, jalapeno, garlic, lime juice, oil, salt and pepper in a plastic freezer bag. Seal and shake the bag to mix well. Add the chicken, seal it and massage the chicken until well coated. Marinade in refrigerator for at least 30 min.
Pre-heat grill to med-high heat.
Thread the chicken onto each skewer (alternate with cherry tomato and mushroom) and cook on grill for 10 minutes, or until chiken is lightly browned and no longer pink in the middle. Turn the chicken occassionally.
Serve with watermelon and feta salad.
Wine Pairing: Running Duck Chardonnay or Chardonnay from France.
2009 Stellar Organic Winery Running Duck Chardonnay, Western Cape, South Africa. This is nice Chardonnay with apple and peach aromas, with a hint of oak and citrus. It pairs nicely with grilled chicken.