Serves 4
60 min
West African Chicken Kebabs
Recipe GLPR4faba153f77354
Tender chicken breast strips marinated in a savory peanut-based spice blend with ginger, garlic, and warm paprika, then threaded onto skewers and grilled or pan-seared to perfection. This West African-inspired dish delivers bold, aromatic flavors with a touch of heat and is naturally dairy-free and gluten-free.
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Ingredients
1 cup roasted peanuts
1 tablespoon finely grated fresh ginger
3 garlic cloves, crushed
1 chicken bouillon cube
2 teaspoons paprika
1 1/2 teaspoons onion powder
1/2 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast, sliced crosswise into 1/4-inch-thick strips
1/4 cup canola oil
Kosher salt to taste
Black pepper to taste
16 wooden skewers, soaked in water for 30 minutes
Directions
Soak the wooden skewers in water for 30 minutes to prevent burning during cooking.
Place the roasted peanuts in a food processor and pulse until finely ground into a coarse powder, then transfer to a small bowl.
Add the grated ginger, crushed garlic, crumbled chicken bouillon cube, paprika, onion powder, and cayenne pepper to the peanut powder and stir until well combined.
Arrange the chicken breast strips on a cutting board and season both sides with salt and pepper.
Coat each chicken strip generously with the peanut-spice mixture, ensuring all sides are well coated.
Thread the coated chicken strips onto the soaked wooden skewers, weaving each strip back and forth so the marinade adheres well, using approximately 2 strips of chicken per skewer.
Heat the canola oil in a large skillet or grill pan over medium-high heat until shimmering.
Working in batches if needed, place the chicken kebabs in the hot oil and cook for 5 to 6 minutes on the first side, until golden brown and the coating is crispy.
Carefully flip the kebabs and cook for another 5 to 6 minutes on the second side until the chicken reaches an internal temperature of 165°F at the thickest part.
Transfer the cooked kebabs to a serving plate and let rest for 2 to 3 minutes before serving.
