Chicken Kabobs


  • 1 small onions
  • 1/4 cup lemon juice
  • 1/4 cup grape seed oil
  • 2 TBSP ground coriander
  • 2 TBSP cumin
  • 1 TBSP caraway
  • 1 TBSP paprika
  • 4 cloves garlic, minced
  • 2-inch piece of fresh ginger, peeled (or use ground, season to taste)
  • 1 tsp salt
  • 2 1/2 lbs boneless, skinless chicken breast, thighs, cut into 1-inch wide strips.
  • Fresh Italian parsley, chopped


Put all ingredients except the chicken and parsley in the bowl of a food processor or blender; process until smooth. Thread chicken onto presoaked bamboo skewers and place in a large, shallow casserole dish. Spread the pureed marinade over the chicken, turning the chicken to coat it well. Cover and refrigerate overnight. Start you grill, and when it’s hot lightly season the chicken with a bit of additional salt and grill until the chicken is cooked through, about 10 minutes, turning frequently. Transfer to platter. Sprinkle with parsley and serve right away.

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