Turmeric is the ground root of the curcuma plant. It imparts a deep orange-gold color, and has both the bittersweet bite of ginger and the heat of hot pepper. Traditionally it had a place in rituals of purification. Recent studies show that it does indeed have significant anti-inflammatory properties.
Makes 8 skewers
for the skewers:
2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 large red onion, cut into 1- inch squares
1 large fennel bulb, well-trimmed, into 1- inch squares
red peppers if you want
¼ cup olive oil
for the marinade:
¼ cup olive oil
¼ cup lemon juice
¼ cup orange juice (fresh-squeezed)
1 teaspoon turmeric
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon cinnamon
⅛ teaspoon cayenne pepper
2 cloves garlic, pressed
1 teaspoon salt
1 teaspoon black pepper
In bowl large enough to accommodate the chicken cubes, mix together the marinade ingredients. Add the cubes and toss to coat them evenly. Cover and refrigerate overnight.
When ready to grill, mix the onion, fennel and pepper squares in the marinade, covering them with olive oil. Thread each skewer with two rounds, as follows:
Prepare a hot grill, gas or wood. Grill the kebabs over medium-high heat, brushing with remaining marinade for about 10 minutes, or until the chicken meat is thoroughly cooked through and the vegetables have softened.
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