Chicken skewers are fun to eat and perfect finger food for a party. These skewers pack extra flavor with a marinade enriched with pomegranate molasses, a viscous syrup made from the juice of the fruit. Sweet, tart and sticky, the molasses gives a welcome flavor boost to the easygoing white meat, while the sugars in the molasses help to caramelize and crisp the chicken while cooking.
If you have the time, marinate the chicken in the refrigerator for up to six hours. If not, then simply let the chicken marinate at room temperature while you soak the skewers.
Pomegranate molasses is a popular Middle Eastern condiment and can be purchased in the international section of your supermarket or at specialty stores.
Pomegranate Chicken Skewers With Pistachios and Mint
Active time: 30 minutes
Total time: 30 minutes, plus soaking and marinating time
Yield: 4 to 6 servings
Special equipment needed: Bamboo skewers, pre-soaked for 30 minutes
Marinade:
1/4 cup pomegranate molasses
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon Sriracha
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 pounds boneless skinless chicken breast, cut into 3/4-inch pieces
Sauce:
1 cup whole milk Greek yogurt
2 teaspoons fresh lime juice
1 small garlic clove, minced
1 teaspoon Sriracha
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Garnish:
Extra-virgin olive oil
2 tablespoons finely chopped unsalted pistachios
2 tablespoons finely chopped mint leaves
Whisk the marinade ingredients in a small bowl and set aside about 1/4 cup for basting. Place the chicken in a large bowl, pour in the marinade, and stir to thoroughly coat. Cover and refrigerate the chicken for up to 6 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
Whisk the sauce ingredients in a small bowl and refrigerate until use.
Prepare the grill for direct cooking over medium heat (or preheat the oven broiler). Thread the chicken on pre-soaked bamboo skewers.
If using a grill, grill the skewers over direct heat, basting with the marinade once, then turn and continue to cook until the chicken is lightly charred and thoroughly cooked through, about 10 minutes, turning again as needed. If broiling in the oven, arrange the skewers on a broiler pan and place on the top oven rack. Broil until the chicken is charred and thoroughly cooked, basting and turning once, about 10 minutes.
Arrange the skewers on a serving platter. Lightly drizzle with the olive oil and garnish with the pistachios and mint. Serve with the dipping sauce.
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