Best Tunisian Chicken Skewers Recipes

Tunisian Chicken Skewers image

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/2 small onion, thinly sliced
1 red bell pepper, chopped
1/2 cup drained mild Peppadew peppers, plus 1/4 cup brine from the jar
1/2 cup raisins
1/4 cup pomegranate molasses
1/4 cup unsalted roasted peanuts
1/4 teaspoon cayenne
6 skinless boneless chicken thighs (1 1/2 lbs), cut into 1 1/2-inch pieces
8 8-inch skewers, soaked in water for 30 minutes, if wooden

Steps:

In a large nonstick skillet, heat the olive oil.
Add the onion and cook over moderately low heat, stirring occasionally, until lightly caramelized, about 10 minutes. Transfer the onion to a blender.
Add the bell pepper, Peppadew and brine, raisins, pomegranate molasses, peanuts, and cayenne to the blender and puree until smooth.
Season the marinade with kosher salt and pepper.
In a medium bowl, rub the marinade into the chicken. Cover and refrigerate for at least 3 hours or overnight.
Light a grill. Thread the chicken onto the skewers and season with kosher salt and pepper.
Grill over moderately high heat, turning, until slightly charred and cooked through, 10 to 12 minutes. Serve hot.
MAKE AHEAD: The marinade can be refrigerated overnight.

Tunisian Chicken Kebabs With Currants and Olives image

Provided by Lavender Lynn

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 8

2 medium red bell peppers
1 cup dried currant
14 ounces sweet peppadew peppers or 14 ounces other sweet pickled red peppers, 1/2 cup of the juices from the jar reserved
1 cup extra-virgin olive oil, plus more for grilling
kosher salt
3 lbs chicken thighs, skinless boneless, trimmed and cut lengthwise into 1-inch-wide strips
3 lbs chicken breasts, skinless boneless, lightly pounded and cut into 1-inch-wide, lengthwise strips
tunisian relish

Steps:

Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, seed and core the peppers.
Meanwhile, soak the currants in 1/2 cup of hot water until plump, about 5 minutes. Drain and transfer the currants to a blender. Add the roasted peppers, Peppadews and their liquid and the 1 cup of olive oil and puree. Season the marinade lightly with salt.
Thread the chicken breast and thigh strips separately onto 30 to 40 bamboo skewers and transfer to a large rimmed baking sheet. Pour half of the marinade over the chicken, turning to coat completely. Refrigerate for 4 hours. Refrigerate the remaining half of the marinade in a serving bowl.
Light a grill. Remove the chicken from the marinade, letting the excess drip off. Season the chicken with salt. Oil the grill grates and grill the chicken skewers over high heat, in batches if necessary and turning with tongs, until lightly charred and cooked through, about 8 minutes for the breasts and 10 minutes for the thighs. Serve the kebabs hot or at room temperature with the reserved marinade and the Tunisian Relish.
Make Ahead The marinade can be refrigerated for up to 4 days.

Nutrition Facts : Calories 380.6, Fat 27.6, SaturatedFat 6.2, Cholesterol 100.9, Sodium 96, Carbohydrate 6, Fiber 0.7, Sugar 5.3, Protein 26.4