Preparation time: 30 minutes
Cooking time: 35 minutes
Rest time: 5 minutes
Yield: 4 to 5 people
At the heart of a festive meal, kebabs are a delight for the whole household. Follow Anthony's lead and add a few golden naans, a bowl of tomato confit and a sprinkling of Zaatar yogurt to turn them into a feast from around the world!
INGREDIENTS
For the skewers
- 5 metal skewers (or wooden skewers soaked in water for 30 minutes)
- 1.2 kg of boneless, skinless chicken thighs, cut into 2 to 3 pieces
- Two dozen mini peppers cut in half, seeded.
- 2 green zucchini cut into 1 cm slices
- 1 red onion with skin removed, diced into 3 cm cubes
For the marinade
- 1/2 cup Maison Orphée's Perfect Oil TM
- 1/2 cup soy sauce
- 1/2 cup maple syrup
- 4 tsp ras-el-hanout
- 2 Thai red peppers, very finely chopped (remove the inside and seeds if you prefer less spice) or a pinch of dried pepper
- 4 cloves garlic, peeled, crushed and chopped
- 16 kaffir lime leaves, without the middle edge and very finely chopped or zest of 1 lime, washed and dried
- Maison Orphée's salt, to taste
PREPARATION
- Combine all marinade ingredients in a medium-sized container with a lid, then place the chicken in the container, toss to coat, cover and refrigerate for at least 2 hours.
- Skewer the chicken alternately with the peppers, onion and zucchini slices and place them in the dish fitted with a rack (see image), spacing them out so they don't touch.
- Brush skewers with remaining marinade.
- Bake at 400°F on a racked baking dish for 15 minutes on each side in the second tier of the oven from the bottom.
- If you want, broil on the second rack from the top for 2-3 minutes or until somewhat charred. Remove from oven. Let stand a few minutes before serving.
Credits Pub Photo