Hello Friends! It’s been a while, huh?
My brother flew in from California to spend his spring break with us, and we’ve just been busy with him. I feel like I had been waiting for his upcoming trip for SOOOO long, and as soon as he came the time jut flew by. I had so many cooking/baking plans for him, but there’s only so much food that I can stuff him with 🙂
The day my brother was set to arrive, I decided to make Cheesesteak Sandwiches for him. I needed to make a quick run to the local meat shop to buy the meat for the sandwiches, and while I was there I picked up a packet of boneless chicken breasts. After coming home and prepping the meat, I decided to marinate the chicken for Shish Taouk (I found the recipe here. It is by far the most authentic recipe I have found so far!) and just freeze it. This was my first time freezing marinated meat. The verdict? AMAZING! I can’t believe I waited so long to try this method! It makes life so much easier, especially if you’re in a bind to get dinner/lunch cooked. You just marinate the chicken (fresh, not previously frozen) and freeze. Then you allow it to thaw at room temperature, skewers those suckers up, and grill/broil until done. That’s all! Check and check 😉
(Arab Chicken Skewers)
Yield: 3 to 4 Servings
- 1 ½ to 2 pounds boneless chicken breast, cut into desired sized pieces
- ¼ cup yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons tomato paste (optional)
- 2 teaspoons paprika
- ½ teaspoon salt
- ¼ teaspoon red chili powder
- ¼ teaspoon allspice powder
- ¼ teaspoon ground black pepper
- 3 cloves garlic, minced or grated
Combine all ingredients except chicken together in a bowl and mix well. Add chicken and mix well. Refrigerate for at least 4 hours (overnight is best).
Pierce chicken onto skewers and cook on an oiled grill until the meat is cooked through, 5 to 8 minutes on each side.
Note: Fresh chicken can be marinated and put in the freezer. Whenever you want to eat, take the chicken out of the freezer and allow it to thaw at room temperature. Also, to prevent chicken from drying, cover cooked skewers with aluminum foil until ready to eat. This will trap the steam and prevent the meat from drying out.