food & dining
Chicken Kebab
Dinner W
ho doesn’t love kebabs?
They are tasty, healthy,
easy to eat and can be
repurposed into salads or wraps if
there are leftovers. The flavor and tex-
ture of the meat pleases everyone, and
kids love the novelty of the presenta-
tion — even the pickiest eaters will be
intrigued by dinner on a spear.

The only drawback, especially for
this efficiency-oriented cook, is that
they are somewhat labor intensive with
the cutting and skewering. But for a
small-ish crowd, they are a great sum-
mer dinner.

We made these classic chicken
kebabs recently, and they were a hit.

They were equally popular the next
day for lunch — some folks tossed the
pieces over a salad, others wrapped
them in pita with tahini dressing and
chopped veggies.

Many traditional kebab recipes pres-
ent a problem for kosher and kosher-
style diners because they use yogurt or
buttermilk in the marinade as a tender-
izer. But this recipe uses mayonnaise,
which does the handy trick of deliver-
ing flavor and tenderizing because of
the vinegar and lemon juice it contains.

Along with the kebabs, we served
brown rice and a green salad with
tomatoes and cucumbers. For dessert,
we showcased the bounty of summer
blueberries in a simple crisp.

Chicken Kebab Dinner
Serves 4 with leftovers
This was great with chicken, but the
recipe would also work well with
Jewish Exponent
beef sirloin or lamb shoulder. If using
beef or lamb, you may wish to mod-
erate the cooking time to allow for
medium-rare, which keeps the meat
tender. Overcooked lamb or beef
can be tough.

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2 pounds boneless chicken breasts
and/or thighs
⅔ cup mayonnaise
4 cloves garlic, crushed
2 lemons
1 teaspoon pepper
1 teaspoon salt
Bamboo or metal skewers
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Cut the chicken into bite-sized
pieces. In a large zip-seal bag or sealable
container, mix the remaining ingredi-
ents — squeeze the lemons and add
the rinds into the mixture. Add the
chicken and toss, making sure that
all pieces are coated. Refrigerate it
for 2-12 hours. Bring the chicken to
room temperature.

If using bamboo, soak the skew-
ers in water so that they don’t burn
on the grill. Place several pieces of
chicken on each skewer, leaving a
bit of space between each piece to
ensure even cooking.

On a medium-hot, well-oiled grill,
Photo by Keri White
KERI WHITE | SPECIAL TO THE JE