| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Caribbean |
August 1991 |
1 |
servings |
INGREDIENTS
| 8 |
lg |
Garlic cloves; minced |
| 2 |
ts |
Ground coriander |
| 2 |
ts |
Ground turmeric |
| 2 |
ts |
Dried mustard |
| 2 |
ts |
Ground cloves |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Aniseed |
| 2 |
lb |
Boneless skinless chicken breasts; cut into 1-inch |
|
|
; pieces |
| 1 1/3 |
lb |
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 squash; halved lengthwise, |
|
|
; cut into |
|
|
; 1/4-inch-thick |
|
|
; slices or 4 |
|
|
; zucchini, cut into |
|
|
; 1/2-inch-thick |
|
|
; rounds |
| 1 1/2 |
c |
Olive oil |
| 1/3 |
c |
Fresh lime juice |
| 12 |
|
Bamboo skewers; (about) |
INSTRUCTIONS
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.
Soak skewers in water 30 minutes. Drain. Alternate chicken and
vegetables on skewers. (Can be prepared 2 hours ahead. Cover and
refrigerate.)
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.
Serves 12.
Bon Appetit August 1991
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