MARINATED CHICKEN BROCHETTES
This is a Low fat recipe by Delia smith. No need for oil the chicken is moist and tender and great flavour. Good served with a fresh coriander (cilantro) chutney. I served mine with a low fat coleslaw, boiled rice cooked in vegetable stock with fresh coriander and spring onions and a vegetable curry.
Provided by aunty carol
Categories Chicken Breast
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- To make the marinade.
- Crush garlic with 1/2 teaspoon of salt until it becomes a puree. Add the grated ginger. Chop the chilie and coriander add to ginger and garlic with turmeric and black pepper. Mix with the buttermilk.
- Now cut each breast into five pieces, then add to marinade and mix. Cover the bowl with clingfilm and place in the fridge for a few hours or overnight.
- 30 minutes before cooking soak the wooden skewers for 30 minutes in hot water.
- Preheat the grill to its highest setting for 10 minutes.
- Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. carry on alternating the bay leaf , chicken, onion and pepper until you have threaded five pieces of chicken on each skewer, finishing with half a bay leaf on each. Season with salt and pepper and brush the vegetables with a tiny amount of oil. Lay the brochettes on the grill rack about 4 inches from the heat source. Brush liberally with remaining marinade and grill them for 10 minutes, before turning them over and grilling for a another 10 minutes. Brushing with more marinade as they cook and watching them carefully so they do not burn.
Nutrition Facts : Calories 364.6, Fat 9.4, SaturatedFat 2.3, Cholesterol 154.6, Sodium 373, Carbohydrate 13.4, Fiber 1.5, Sugar 6.7, Protein 54.5
MINI BROCHETTES WITH SPICY THAI DIP
Herby pork brochettes with a fresh and spicy dip that make perfect finger food for a drinks party
Provided by Good Food team
Categories Buffet, Snack, Starter
Time 45m
Yield Makes 24
Number Of Ingredients 13
Steps:
- Soak the skewers in warm water. Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened. Pour into small serving bowls.
- Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
- Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
- Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.
Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 7 grams protein, Sodium 0.1 milligram of sodium
CHICKEN BROCHETTES WITH RED BELL PEPPERS AND FETA
Categories Cheese Chicken Dairy Pepper Poultry Appetizer Fourth of July Kid-Friendly Quick & Easy Yogurt Backyard BBQ Dinner Feta Bell Pepper Summer Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix yogurt, 3 tablespoons feta cheese, garlic, rosemary and pepper in large bowl. Add chicken; toss to coat. Let marinate at room temperature 30 minutes.
- Prepare barbecue (medium-high heat) or preheat broiler. Thread chicken and red bell pepper pieces alternately onto skewers. Sprinkle with salt and pepper. Grill or broil until chicken is cooked through, turning occasionally, about 8 minutes.
- Transfer brochettes to platter. Sprinkle with remaining 2 tablespoons feta cheese and serve.
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