Here’s a delicious method to tenderize chicken that’s simple to boot! It’s also great for a crowd—simply double or triple the recipe. Be sure to pass on any remaining wheat beer for the chef to wet his whistle while he works ... over the barbecue.
Tip
Kebabs are delicious served with steamed rice. Another option is to serve them in warmed pitas with shredded greens, grated carrots, and dollops of yogurt.
Best pairing suds
Given the combination of honey, soy, and citrus, a delicious wheat beer with overtones of mild sweetness and light zest would pair well with this tasty chicken kebab recipe.
Honeyed BBQ Chicken Kebabs
Ingredients
- 1 cup (250 mL) wheat beer
- 1/4 cup (60 mL) honey
- 3 Tbsp (45 mL) low-sodium tamari or soy sauce
- 1 Tbsp (15 mL) grapeseed oil
- 2 large garlic cloves, smashed and minced
- 1 tsp (5 mL) grated orange zest
- 1 1/2 tsp (7 mL) ground cumin
- 1/2 tsp (2 mL) smoked paprika
- 3 organic chicken breasts, skinned and boned
- 1 Tbsp (15 mL) fresh lemon juice
- 2 Tbsp (30 mL) each of finely chopped flat-leaf parsley and cilantro
- Lemon wedges, for garnish
- Sliced green onions and crushed chillies, optional
Nutrition
Per serving:
- calories178
- protein20g
- fat4g
- saturated fat1g
- trans fat0g
- carbohydrates19g
- sugars15g
- fibre0g
- sodium316mg
Directions
01
In medium-sized bowl, combine beer, honey, tamari or soy sauce, oil, garlic, orange zest, cumin, and paprika. Whisk together until blended.
02
Cut boneless chicken breasts into 1 in (2.5 cm) cubes. Stir chicken cubes into marinade until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
03
Soak wooden skewers for at least 30 minutes before threading chicken. Thread 4 to 5 chicken cubes onto each skewer. Reserve marinade.
04
Grease barbecue grill and preheat to medium-high. Grill chicken kebabs for 5 to 8 minutes, turning several times and brushing with remaining marinade. Chicken is done when meat thermometer placed in the thickest portion of the meat reads 165 F (75 C).
05
Remove to platter and drizzle with lemon juice. Scatter parsley and cilantro overtop. Garnish with lemon wedges, green onions, and crushed chillies, if using.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
