The gin in this chicken marinade brings together the flavours of the spices for a uniquely delicious dish. These kabobs are delicious paired with the hearty tabbouleh.
Developed for CFC by Nancy Guppy, RD, MHSc.
Soak 8-10 bamboo skewers in water for at least 20 minutes.
Cut boneless skinless chicken into 2 inch (5 cm) cubes and place in large bowl or plastic zip lock bag.
Pour gin and tonic over chicken and mix. Add lime juice, lime zest, mint, salt, pepper, spices (cinnamon, coriander, anise seeds) and mix again. Leave to marinate in the refrigerator for 1-3 hours. The gin is strong so it is not recommended that you marinate overnight.
Cut red onion into chunks.
Skewer chicken kabobs alternating between red onion and chicken cubes. Set the skewers on large platter and baste with additional marinade.
Grill (or broil) for 20 minutes or until the onions begin to brown slightly and chicken reaches internal temperature of 165°F (74°C). Turn the skewers to ensure even cooking. Serve with Mint Tabouleh (recipe below).
Pour boiling water over bulgur in small pot with lid. Add salt and stir. Cover and set aside for 30 minutes. The water will absorb into the bulgur as it sits.
Add diced tomatoes, cucumber and sliced green onions to bulgur. Stir well.
Add minced mint and parsley, fresh squeezed lemon juice, olive oil and black pepper.
Serve tabouleh on a bed of lettuce with the Gin & Tonic Kabobs.
These fresh tasting kabobs are delicious. Make them the conversation piece at your next gathering! Gin is a distilled spirit that contains a number of herbs. All gin and genever makers have their own secret combination of botanicals, the number of which can range from as few as four to as many as 15. The spices used in the marinade are often used in gin making.