Pineapple Chicken Kebabs with Sumac

When Angie announced the Healthy Recipe Challenge, I was intrigued. When I looked at the ingredients that she wanted to be used in the recipe, I scratched my head. Greens and pineapple in one recipe!! I couldn't resist the challenge! I was making some Sumac chicken kebabs with vegetables for lunch. I figured I will throw in the pineapple with it & serve the kebabs on a bed of baby greens. Who could resist a platter like that??

During my recent visit to the grocery store, I came across Sumac. This is a spice that I have known through Elaine and other friends here at Fiesta Friday. I have been waiting to try it for a long time now. While we all love grilled vegetables, I was positive that grilled pineapple would taste delicious. And it turned out to be delicious!  Together with sumac, it was an irresistable combination! We ate the kebabs served on a bed of baby greens for lunch and ate the leftovers served with Pineapple Couscous Baby Greens Salad for dinner!! 

This is a very easy recipe that would be perfect for weeknight dinners , as appetizers or sides for parties! Super Bowl is next weekend guys!! You can prep, marinate and keep everything ready in the refrigerator ahead of time, and throw it on the grill or in the oven a few minutes before your guests arrive! Voila! Delicious kebabs ready in minutes!!

Servings: 2

Prep time: 45 mins ( including marination) 

Cook time: 15 mins

Total time: 1 hour

Ingredients:

Boneless, skinless chicken breast: 1 lb, cut into bite-sized pieces
Salt: to taste
Black pepper: 1/4 tsp+ 1/4 tsp
Lemon juice: 2 tbsp
Sumac: 1 tsp + 1 tsp
Italian herbs ( dry): 1/2 tsp + 1/2 tsp
Bell peppers: 2 ( different colors), diced big.
Cherry tomatoes: 10 ( may not need all)
Red onion: 1, diced big and petals separated.
Pineapple pieces: 1 cup
Olive oil: 1 tbsp
Baby greens: 1 & 1/2  cups

Method:

Clean and marinate the chicken with salt, pepper, lemon juice, Italian herbs & sumac, for at least 30 mins.

In a bowl, take the bell peppers, diced onion, cherry tomatoes and pineapple pieces . Add olive oil, a pinch of salt, 1/4 tsp pepper, a little sumac and Italian herbs.

Set the oven on broil and preheat it.

Take a skewer and arrange the veggies and chicken pieces as you wish and the amount that you want.

Arrange it on a baking/grilling tray. Place the tray in the broiler and cook the chicken and vegetables for 14-16 minutes or until the chicken is cooked  thoroughly and to desired tenderness.

Divide the baby greens equally on two serving plates. Arrange the skewers on the bed of baby greens. Just before serving, sprinkle a little more sumac on the skewers.

Can be served with cilantro/ mint chutney.

Serve hot!

Enjoy! 

Apart from linking to the Fiesta Friday Healthy Recipe challenge, I am bringing this to Fiesta Friday #156 and Saucy Saturdays.

Cooling made easy:

The kebabs can be grilled on a outdoor grill, on a stove-top grill or even baked at 400 deg F or 200 deg Celsius on the middle rack of the oven. If you don't have steel skewers, you can use bamboo skewers, but make sure that you soak the skewers in water for sometime before using.

Tip for healthy living:

Grilling or broiling is a much healthier option for frying chicken or vegetables. It is low in calories and pretty much fat free!

Food for thought:

Think before you leap! Unknown

Please do share your thoughts. Your opinion matters!

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Restaurant Style Chicken Tikka Masala ( Bite-size grilled chicken pieces in a rich cream and tomato based sauce).

Chicken Tikka Masala is ubiquitous in Indian restaurants, worldwide. Most people around the world who like Indian food are familiar with this dish. They would have tasted/ eaten this dish with naan or rice at least once!

Making it at home might seem like a far-fetched idea, but in reality it is not that difficult. I have a good friend from school, Sandhya, who is chef, par excellence. Everything she makes is delicious!! She is a North Indian and this dish is part of their cuisine. You see, I am a South Indian and chicken tikka masala is definitely not a part of my everyday cuisine ( traditionally). Coming back to my friend, she taught me this super-easy recipe for Chicken Tikka masala, and I would never go back to making it any other way!!

You have to check this super-easy recipe out!

Prep time: 15 mins + 30 mins plus for marinating.

Cook time: 30 mins

Total time: 45 mins

Servings: 3-4

Ingredients :

Boneless chicken thighs : 1 lb ( 450) gms, cut into bite-sized pieces
Cooking oil: 1 tbsp
Ginger: 1 inch piece, cut julienne
Whole red chillies: 2-3 medium-sized
Half & half : 1 cup ( room temperature). ( If you don't have half & half, whole milk or heavy cream will also do).
Tomato paste: 1/2 8oz can
Kasuri methi ( crushed dried fenugreek leaves): 1 tsp ( optional)
Salt: to taste
Sugar: 1 tsp
Coriander leaves ( cilantro) : 1 tbsp, chopped, for garnish.

For marinating the chicken:

Chicken tikka masala: 4 tbsp ( any brand will do). ( if you don't have this spice mix, check the "cooking made easy" for alternative
Ginger garlic paste: 2 tbsp
Lime/ lemon juice: from one lime/ lemon
Plain yogurt ( curd) : 1 cup
Kasoori methi (crushed  dried fenugreek leaves): 1/2 tsp
Salt: to taste

Skewers for kebabs : 3-4 ( may not need all.

Method:

Clean the chicken thoroughly. Add all the ingredients listed under " marinade" in a bowl and mix well to make a paste. Add the chicken pieces to this bowl and mix well. Keep in the refrigerator and marinate for atleast 30 minutes.

While the chicken is marinating, soak the wooden  skewers in water for atleast 30 mins. Soaking the skewers helps prevent it from catching fire while grilling.

Once marinated, you can arrange the marinated chicken pieces on the skewers. Reserve the remaining marinade, DO NOT DISCARD!

If you have a grill, you can cook the chicken on the grill. If not, use the oven.

Preheat the oven to 475 degrees.
Place the skewers on a grill pan or baking sheet to catch the drippings. Bake for 16-18 mins, rotating the skewers once at the end of 8-9 minutes. Ensure that the chicken pieces are cooked before taking it out of the oven.

While the chicken is in the oven, prepare the sauce.
In a sauté pan or sauce pan, heat 1 tbsp oil on medium heat. 

Add the julienned ginger pieces and sauté for 10 seconds. 

Break the red chilli into 2 pieces and add it to the pan. Sauté for 10 seconds. 

Now add the tomato paste. Reduce the flame and sauté until the tomato paste loses its raw taste (or you see it leaving a little bit oil).

Add the half & half & mix well. 

Now add the remaining marinade, kasuri methi ( dried fenugreek leaves), salt , sugar and mix well. Bring it to a gentle boil.

Remove the chicken pieces from the skewers and keep ready.

Add the grilled chicken pieces to the sauce ( I ate quite a few pieces, enroute!;)).

Garnish with coriander leaves ( cilantro) & some cream!

Serve with rice/ roti/bread!

Enjoy! I am bringing this to Throwback Thursday #47, Fiesta Friday #128  and Saucy Saturday #53!

Cooking made easy:

If you don't have tikka masala on hand, use the following in the proportions given for the above mentioned recipe:

Dhaniya (Coriander) powder: 1 $ 1/2 tbsp
Jeera ( cumin) powder: 3/4 tbsp
Haldi ( turmeric) powder: 1/2 tsp
Black pepper powder: 1/4 tsp
Garam masala: 1/2 tbsp
Kashmiri mirch powder ( red chilli powder): 1 tbsp

Tip for healthy living:

If you want the dish to be low calorie, use whole milk instead of half & half. The dish may not be very creamy but it will still be delicious and low fat!

Food for thought:

You are confined only by the walls you build yourself. Unknown

Please do share your thoughts. Your opinion matters!