Golden Turmeric Chicken Skewers

Golden Turmeric Chicken Skewers from our cookbook SIGNS & SEASONS!

 

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:

 

onion-chicken-fennel-chicken

onion-chicken-fennel-chicken

 

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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