Xinjiang-style Spiced Grilled Chicken Skewers

Ingredients

While the original Nonina kanavaca from Albanian cuisine is typically prepared by slow-cooking chicken in a tomato-based sauce, this Xinjiang-style adaptation focuses on grilling the chicken skewers to achieve a smoky and charred flavor. The marinade in this recipe incorporates Xinjiang-specific spices like cumin, chili powder, garlic, and Sichuan peppercorns, which give the dish its distinct flavor profile. We alse have the original recipe for Nonina kanavaca, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 1 tablespoon chili powder 1 tablespoon chili powder
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• Salt, to taste Salt, to taste
• Skewers, soaked in water for 30 minutes Skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, soy sauce, cumin powder, chili powder, minced garlic, crushed Sichuan peppercorns, and salt.
2. 2.
   Add the chicken pieces to the marinade and mix well, ensuring each piece is coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto the soaked skewers.
5. 5.
   Place the skewers on the preheated grill and cook for 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 Xinjiang-style spiced grilled chicken skewers hot and enjoy!

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy skewers, use boneless chicken thighs instead of chicken breast. Thigh meat has more fat, which helps keep the chicken moist during grilling.
• Sichuan peppercorns — Crush the Sichuan peppercorns just before using to maximize their flavor. Toasting them lightly in a dry pan before crushing can enhance their aroma.

Tips & Tricks

• Soaking the skewers in water before grilling helps prevent them from burning.
• If you prefer a spicier flavor, increase the amount of chili powder or add a pinch of cayenne pepper to the marinade.
• Serve the skewers with a side of Xinjiang-style flatbread or steamed rice to complete the meal.
• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• If you don't have access to a grill, you can also cook the skewers in a preheated oven at 200°C (400°F) for 15-20 minutes.

Serving advice

Serve the Xinjiang-style spiced grilled chicken skewers as a main course alongside a fresh salad or steamed vegetables. Garnish with chopped cilantro and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Arrange the grilled chicken skewers on a platter, garnished with fresh cilantro leaves. Serve with a side of Xinjiang-style flatbread or steamed rice. For an authentic touch, you can also sprinkle some toasted cumin seeds over the skewers.