Grilled Chicken Skewers with Tangy Caucasian Marinade

Ingredients

In this adaptation, we have taken the traditional Japanese yakitori and infused it with the flavors of Caucasian cuisine. The original dish typically uses a soy-based marinade, while our version incorporates a tangy Caucasian marinade with ingredients like garlic, lemon juice, paprika, and coriander. This adaptation adds a unique twist to the dish, creating a fusion of flavors that is both exciting and delicious. We alse have the original recipe for Chouchin yakitori, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the minced garlic, lemon juice, olive oil, paprika, ground coriander, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld together.
3. 3.
   Preheat your grill to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto the soaked wooden skewers.
5. 5.
   Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the grilled chicken skewers hot and enjoy the delicious fusion of Japanese and Caucasian flavors.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender skewers, avoid overcooking the chicken. Cook until the internal temperature reaches 165°F (74°C) for perfectly cooked chicken.
• Wooden skewers — Soaking the wooden skewers in water before grilling prevents them from burning during cooking. This step is essential to ensure the skewers are safe to use and won't catch fire.

Tips & Tricks

• For added flavor, brush the skewers with the marinade while grilling.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
• Serve the skewers with a side of tzatziki sauce or a fresh cucumber and tomato salad for a refreshing contrast.
• If using metal skewers, be cautious as they can get hot during grilling. Use oven mitts or tongs to handle them.
• Experiment with different vegetables like bell peppers, onions, or cherry tomatoes by threading them onto the skewers along with the chicken for added variety.

Serving advice

Serve the grilled chicken skewers as an appetizer with a side of tzatziki sauce for dipping, or as a main course accompanied by a fresh salad and some warm bread. Garnish with a sprinkle of fresh herbs like parsley or cilantro for an extra touch of freshness.

Presentation advice

Arrange the grilled chicken skewers on a platter, garnished with lemon wedges and fresh herbs. For an elegant touch, serve them on individual plates with a drizzle of olive oil and a sprinkle of paprika.