17 Jun

Chef Dennis Littley Gives Us 3 Chicken Skewer Recipes

  • Brenda Casey
  • Comments Off on Chef Dennis Littley Gives Us 3 Chicken Skewer Recipes



Chicken Skewers 3 Ways on the Grill

Serves 6
One of the things I love about summer is spontaneity. If I can cook a few meals ahead of time at the SAME time, I can relax more when we have surprise or spontaneous guests for dinner. I can quickly defrost a great meal. This is one of those solutions. Three types of skewers that you grill at the same time – light, tasty and easy – other than all of the prep bowls you’ll wash.

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Prep Time
1 hr

Cook Time
25 min

Total Time
1 hr 25 min

Prep Time
1 hr

Cook Time
25 min

Total Time
1 hr 25 min

722 calories
57 g
289 g
33 g
56 g
6 g
792 g
2154 g
21 g
0 g
24 g

Nutrition Facts
Serving Size


Amount Per Serving
Calories 722
Calories from Fat 291

% Daily Value *

Total Fat 33g

Saturated Fat 6g

Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 19g
Cholesterol 289mg

Sodium 2154mg

Total Carbohydrates 57g

Dietary Fiber 13g

Sugars 21g
Protein 56g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

  1. Tandoori Chicken
  2. ¾ cup plain Greek yogurt
  3. 2 Tablespoons olive oil
  4. Juice from ½ a lemon
  5. 1 tablespoon finely minced garlic
  6. 1 tablespoon grated ginger
  7. 1 tablespoon garam masala
  8. 1 tablespoon paprika (your choice hot, sweet or smoked)
  9. 1 teaspoon ground cumin (lightly toasted)
  10. 1 teaspoon ground coriander (lightly toasted )
  11. ½ teaspoon sea salt
  12. 1 pound chicken tenderloins (or boneless breasts or thighs cut into strips)
  13. Sweet and Spicy Shrimp
  14. 1 lb. 16/20 shrimp peeled and deviened (wild caught gulf shrimp)
  15. ½ Tablespoon minced garlic
  16. 2 Tablespoons chili sauce
  17. 1 Tablespoon Soy Sauce
  18. 2 Tablespoon crushed pineapple
  19. 2 Tablespoons honey
  20. Juice from one lime
  21. ½ teaspoon sea salt
  22. 1 tablespoon olive oil
  23. chopped cilantro for garnish
  24. 1 cup fresh pineapple , peach or mango cubes
  25. 1 cup red onion chunks
  26. 1 cup bell pepper chunks
  27. Moroccan Vegetable Skewers
  28. 2 zucchini (green or yellow), sliced into wheels
  29. 1 pint grape tomatoes
  30. 1 large sweet onion, sliced and separated into 1″ pieces
  31. 1 lb button mushrooms
  32. 6 Tablespoons olive oil
  33. 2 Tablespoons fresh lemon juice
  34. 3 garlic cloves
  35. ¼ teaspoon curry
  36. ¼ teaspoon ground cumin
  37. 1 teaspoon paprika
  38. ⅛ teaspoon light chili powder
  39. ½ Tablespoon sea salt
  40. ½ tsp ground black pepper
  41. ½ bunch fresh parsley finely chopped
  42. ½ bunch fresh cilantro finely chopped
  1. Tandoori Chicken
  2. Mix all of the ingredients (except for the chicken) and place in a gallon size freezer bag
  3. Add the chicken to the bag and marinate in the fridge for 1-2 hours or overnight if possible.
  4. Remove the bag of chicken from the fridge and allow to come to room temperature.
  5. Remove the chicken from the marinade and place on a skewer.
  6. Grill chicken until cooked, about 5 minutes per side.
  7. Sweet and Spicy Shrimp
  8. Place peeled and deveined shrimp in a large Ziploc freezer bag.
  9. Combine garlic, ginger, chili paste, soy sauce, pineapple, honey, lime juice, salt, and oil in a large bowl. Whisk thoroughly.
  10. Set aside half of the marinade and add the mixture over shrimp and refrigerate for two hours.
  11. Do not marinate too long it will begin to cook the shrimp.
  12. Place shrimp on skewer alternating with fruit, pepper, and onion
  13. Brush with remaining marinade and place on lightly oiled grill and cook for about 3-5 minutes per side
  14. sprinkle with chopped cilantro and serve on a bed of rice
  15. Moroccan Vegetable Skewers
  16. Place all the ingredients into the food processor (except herbs and veggies) Pulse 6-8 times to ensure garlic is minced.
  17. Place cut veggies into large ziplock freezer bag
  18. Add chopped parsley and cilantro to mixture and pour into bag, completely coating veggies.
  19. Seal bag and refrigerate for at least 4 hours
  20. Remove bag from fridge and place veggies on skewers alternating for color.
  21. Grill over a medium heat for 12-15 minutes turning as needed.
  22. Serve over rice or grains and enjoy!
  1. Tips for Grilling Skewers-
  2. 1. Soak wood skewers for at least an hour before using so they don’t burn as easily
  3. 2. Put a light coating of oil onto grill grates to keep skewers from sticking
  4. 3. Sometimes indirect heat is a great way to make sure your skewers don’t burn. After getting some color on the skewers move to indirect heat to finish cooking.





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