Baltic Maid

Indian Pineapple-Chicken Kebabs – Indische Hühnchen-Ananas-Schaschlik

Posted on | January 30, 2013 | 6 Comments

I love dishes that are easy to make. I love spices. I love vegetables. I love healthy meals. I love sweet fruity flavours to accompany hearty dishes at times. This Indian Pineapple-Chicken-Kebab recipe has it all. Do I need to say more? It is simply an absolutely wonderful and delicious yet easily prepared meal.

Indian Pineapple-Chicken Kebabs

Ingredients

  • 8-oz can pineapple chunks in juice, reserve the juice for marinade
  • 10 oz boneless chicken, cut into bite-sized cubes
  • 1/2 red bell pepper, cut into bite-sized chunks
  • 1/2 yellow bell pepper, cut into bite-sized chunks
  • 1 onion, cut into bite-sized chunks
  • cherry tomatoes
  • skewers, if wooden ones are used soak them in water for about 30 minutes prior to using them
  • olive oil

Marinade

  • about 1/2 cup pineapple juice, drained from the can
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4-1 tsp chili powder, to taste
  • 1 garlic clove, grated
  • 1 tsp salt
  • 2 tbsp plain yoghurt
  • 1 tbsp chopped fresh cilantro

Directions

In a bowl, combine the spices with the garlic, salt, yoghurt, and the fresh cilantro. Add the pineapple juice and stir. Add the chicken cubes to the marinade. Cover, and let the meat marinate in the refrigerator for about 1 to 1 1/2 hours.

Light the grill or preheat the broiler.

Stick the chicken, vegetables, and the pineapple chunks alternately onto the skewers. Lightly brush them with olive oil. Either grill them or cook them in the broiler until cooked through. Regularly baste them with the marinade.

Serve with a green salad. Guten Appetit!

Recipe from Best Ever Indian Cookbook

Indische Hühnchen-Ananas-Schaschlik

Zutaten

  • ca. 230 g Dose Ananasstücke, in eigenem Saft , den Saft für die Marinade aufbewahren
  • ca. 285 g Hühnchen ohne Knochen, in mundgerechte Würfel geschnitten
  • 1/2 rote Paprikaschote, in mundgerechte Stücke geschnitten
  • 1/2 gelbe Paprikaschote, in mundgerechte Stücke geschnitten
  • 1 Zwiebel, in mundgerechte Stücke geschnitten
  • Kirschtomaten
  • Schaschlikspieβe, falls hölzerne Spieβe verwendet werden, diese für ca. 30 Minuten in Wasser einweichen lassen
  • Olivenöl

Marinade

  • ungefähr 120 ml Ananassaft (aus der Ananasdose)
  • 1 TL gemahlener Cumin / Kreuzkümmel
  • 1 TL gemahlener Koriander
  • 1/4 – 1 TL Chilipulver, nach Geschmack
  • 1 Knoblauchzehe, zerrieben
  • 1 TL Salz
  • 2 EL Naturjoghurt
  • 1 EL gehacktes frisches Korianderkraut

Zubreitung

In einer Schüssel werden die Gewürze mit dem Knoblauch, Salz, Joghurt und dem frischen Korianderkraut vermengt. Den Ananassaft hinzufügen und alles gut vermischen. Dann die Hühnchenstücke hinzufügen. Die Schüssel abdecken und das Fleisch im Kühlschrank circa 1 bis 1 1/2 Stunden marinieren lassen.

Den Grill anzünden oder den Ofen vorheizen.

Das Hühnchen, Gemüse sowie die Ananasstücke auf die Schaschlikspieβe stecken und anschlieβend mit ein wenig Olivenöl bestreichen. Die Spieβe entweder grillen oder im Ofen backen bis sie gar sind. Des öfteren mit der Marinade bestreichen.  

Dazu paβt ein grüner Salat. Guten Appetit!

Rezept aus dem Best Ever Indian Cookbook

Comments

6 Responses to “Indian Pineapple-Chicken Kebabs – Indische Hühnchen-Ananas-Schaschlik”

  1. Julia | JuliasAlbum.com
    February 7th, 2013 @ 16:59

    Love shashlik! Grilled fruits and vegetables are so good with chicken (or any other type of meat or seafood)

  2. BalticMaid
    February 11th, 2013 @ 00:21

    @ Julia: I so agree… Thanks for commenting :-)

  3. Erin @ Texanerin Baking
    February 16th, 2013 @ 11:39

    These look great! And the word schascklik makes me giggle. :)

    One of the things I miss most about Texas is being able to have grilled food year-round. Dragging a tiny grill with me on the bus to a grilled-allowed park and then grilling a hamburger three times a summer / year just isn’t the same. :(

    I need to learn how to use the broiler!

  4. BalticMaid
    February 19th, 2013 @ 15:43

    @ Erin: Thanks! Yes, Schaschlik is a pretty awesome word :-D
    I can imagine that you miss the never-ending grilling season. I remember when I lived in Romania and I had the same problem, I grilled on the balcony of my apartment a few times. I can’t believe I got away with it… :-P

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