My husband has been asking about kebabs, so when the weather turned to the warmer side, I am firing up a grill. This time, I decided to try a chicken kabob with a delicious smoked paprika orange sauce. When making kebabs, I like to marinate the meat overnight or at least few hours before the grilling. It tenderizes the meat and enhances the flavor. For this particular kebabs I used citrus base marinade of lime and orange. To that I added some garlic, onion and fresh herbs such as parsley, cilantro and mint. For the seasoning, I used cumin, turmeric, some smoked sweet paprika and a little bit of red pepper flakes. Smoked paprika orange sauce compliments the chicken kebabs perfectly. You can serve these kebabs with grilled vegetables, fresh lavash bread, salad or brown rice.
Chicken Kebabs with Smoked Paprika Orange Sauce
- 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
- 1 small onion, peeled and cut into 4
- 2 cloves garlic, minced
- Juice and lime zest of 2 medium limes
- 3/4 cup fresh squeezed orange juice
- 1/2 teaspoon red pepper flakes or to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon smoked sweet paprika
- 1/2 cup fresh herbs( parsley, cilantro )
- 2 tablespoons fresh mint leaves
- 1 teaspoon sea salt or to taste
- freshly ground pepper or to taste
- 1/4 cup fresh squeezed orange juice
- 2 tablespoon olive oil
Smoked paprika orange sauce:
- 1/2 cup plain Greek yogurt
- 4 tablespoons fresh orange juice
- 1/2 teaspoon lightly packed finely grated orange zest
- 2 tablespoon sherry vinegar
- 1 teaspoon sweet smoked paprika
- 1 teaspoon agave nectar or honey
- 2 drops hot-pepper sauce such as Sriracha or to taste (optional)
- salt and pepper to taste
- Combine all the ingredients for the marinade in the food processor and pulse it to grind. Pour over the meat, toss, and marinade for at least 8 hours and up to 24 hours in the refrigerator.
- To make the sauce: In a small bowl, whisk together the orange juice, orange zest, vinegar, paprika, agave nectar, and sriracha. Add yogurt and whisk it until the dressing is creamy and blended. Taste and adjust the flavor balance and seasoning. Whisk again to blend just before using.
- Preheat grill on high heat. In a small saucepan, heat the basting mixture over low heat. Keep it warm.
- Thread 4-5 pieces of chicken onto each skewer. Place the skewers on the grill and cook for 8-10 minutes, turning frequently until done. The chicken is done when the juice that runs out is yellow rather than pink.
- Remove the chicken from the grill and place it on the plate. Paint the chicken with the basting mixture again. Remove the chicken from the skewers.
- Garnish with limes and fresh herbs. Serve immediately.