Turkish Chicken Kabobs

On the grill with steak, chicken and sides

(NC) – According to the 21st annual Weber Canadian GrillWatch Survey, conducted in November 2009, 48 percent of respondents rank steak #1 as the all-time favourite barbecue food, followed by chicken.

With that in mind, and just in time for barbecue season, Weber is introducing two new cookbooks titled Weber’s On the Grill: Steak and Sides, and Weber’s On the Grill: Chicken & Sides.

Each book includes all the information you need to know before you fire up the grill: what to look for when buying steak or chicken; cuts of meats with descriptions and photos of each; how to set up your grill for direct and indirect cooking; essential tools for the griller; veggies, sides, and salads to round out a grilled meal; rub, marinade, and sauce recipes; grilling guides for meat and vegetables; and a comprehensive index.

Each of the cookbooks include 66 mouth-watering recipes and colour photos throughout. Weber’s on the Grill cookbooks will be available online in April, as well as at bookstores and grocery stores across the nation for $17.95.

In the meantime, enjoy these grillicious recipes from each of the cookbooks.

Turkish Chicken Kabobs

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Prep Time15 minutes minutes

Cook Time8 minutes minutes

Total Time1 hour hour 23 minutes minutes

Makes6

Equipment

• skewers metal or bamboo, (if using bamboo, soak in water for at least 30 minutes)

Ingredients

• 1 teaspoon dry mustard
• 1 teaspoon garlic granulated
• 1 teaspoon kosher salt
• 1/2 teaspoon cumin ground
• 1/2 teaspoon black pepper ground
• 1/4 cup extra virgin olive oil
• 6 6 oz chicken breast halves, boneless, skinless

Sauce

• 1 1/2 red bell peppers roasted, drained, from a jar
• 1/2 cup walnuts toasted
• 1/2 cup extra virgin olive oil
• 1/4 cup bread crumbs plain
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon cumin ground
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper ground

Instructions

• In a large bowl mix the mustard, granulated garlic, salt, cumin, and pepper. Add the oil and stir to combine.
• Cut each chicken breast in half lengthwise and then cut each half crosswise into 1- to 1=-inch pieces. Place the chicken pieces in the bowl and turn to coat them evenly.
• Skewer the chicken pieces so that the pieces are touching but not crammed together. Cover and refrigerate for up to 1 hour.
• In the bowl of a food processor or blender, combine the sauce ingredients and process to create a pesto-like consistency. For a thinner sauce, add a bit of warm water.
• Prepare the grill for direct cooking over medium heat (350 to 450 F).
• Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.

Notes

© 2010 Weber-Stephen Products Co. Recipe from Weber's On the Grill: Chicken & Sides by Jamie Purviance. Used with permission.