Tunisian Chicken Kebabs with Currants and Olives Recipe
The Tunisian Chicken Kebabs with Currants and Olives Recipe features essential ingredients that contribute to both its flavor and health benefits.
Print Recipe
Pin Recipe
Servings: 8 Servings
Calories: 493 kcal
Equipment
- Grill for cooking the kebabs
- Mixing bowls for marinating ingredients
- Skewers for assembling the kebabs
- Brush for basting the kebabs
Ingredients
- 2 bell peppers medium
- 1 cup currants dried
- 14 ounce sweet pickled red peppers plus ½ cup of the juices from the jar reserved
- 1 cup olive oil extra virgin
- kosher salt
- 3 lbs. chicken breasts boneless , lightly pounded and cut into 1 inch wide, lengthwise strips
Instructions
Prepare the Ingredients:
- a. Dice 2 medium bell peppers into 1-inch pieces.
- b. Measure 1 cup of dried currants.
- c. Take a 14-ounce jar of sweet Peppadew or other sweet pickled red peppers, and reserve ½ cup of the juices from the jar.
- d. Measure 1 cup of extra virgin olive oil, plus extra for grilling.
- e. Ensure you have kosher salt on hand.
- f. Trim and cut 3 pounds of skinless, boneless chicken thighs into 1-inch wide strips.
- g. Lightly pound 3 pounds of skinless, boneless chicken breasts and cut them into 1-inch wide, lengthwise strips.
Marinate the Chicken:
- a. In a bowl, combine the chicken strips with the reserved ½ cup of sweet pickled red pepper juices.
- b. Add ½ cup of extra virgin olive oil to the bowl.
- c. Sprinkle kosher salt over the chicken.
- d. Mix the chicken well to ensure even coating.
- e. Cover the bowl and refrigerate for at least 2 hours to marinate.
Prepare the Peppers and Currants:
- a. In a separate bowl, combine the diced bell peppers, dried currants, and diced sweet pickled red peppers from the jar.
- b. Toss the mixture gently to distribute the ingredients evenly.
Assemble the Kebabs:
- a. Take a skewer and thread a piece of marinated chicken onto it.
- b. Follow with a piece of bell pepper, then a currant, and finally another piece of marinated chicken.
- c. Repeat this pattern for each skewer until all ingredients are used.
Grill the Kebabs:
- a. Preheat the grill to medium-high heat.
- b. Brush the grill grates with olive oil to prevent sticking.
- c. Place the assembled kebabs on the grill and cook for about 4-5 minutes on each side.
- d. Rotate the kebabs occasionally to ensure even cooking and nice grill marks.
Baste with Marinade:
- a. As the kebabs cook, use a brush to baste them with the remaining marinade.
- b. Continue to cook until the chicken is fully cooked and has reached an internal temperature of 165°F (74°C).
Serve:
- a. Once cooked, remove the kebabs from the grill and let them rest for a few minutes.
- b. Serve the Tunisian Chicken Kebabs with Currants and Olives hot, garnished with extra currants and olive slices if desired.
Notes
Marinate chicken for optimal flavor infusion.
Soak skewers in water before threading ingredients.
Alternate ingredients for even distribution on skewers.
Baste kebabs frequently during grilling.
Preheat the grill for proper cooking.
Nutrition
Calories: 493kcal | Carbohydrates: 16g | Protein: 37g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 207mg | Potassium: 832mg | Fiber: 1g | Sugar: 12g | Vitamin A: 996IU | Vitamin C: 41mg | Calcium: 27mg | Iron: 1mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
