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Chicken Kebabs In Cola Cardamom

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Ingredients

Adjust Servings:
6 boneless skinless chicken breasts (about 2 pounds)
1 (12 ounce) can coca-cola
3 large garlic cloves, minced
1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
1/2 teaspoon ground cardamom
2 teaspoons coarse salt (kosher or coarse sea salt)
1 teaspoon fresh coarse ground black pepper
3 lemon zest, strips each 1 inch wide

Nutritional information

232
Calories
20 g
Calories From Fat
2.3 g
Total Fat
0.6 g
Saturated Fat
102.7 mg
Cholesterol
1281.9 mg
Sodium
9.5 g
Carbs
0.3 g
Dietary Fiber
7.6 g
Sugars
41.2 g
Protein
189g
Serving Size

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Chicken Kebabs In Cola Cardamom

Features:
    Cuisine:

    I made this recipe exactly as written with no deviations. This was good and definitely not your normal marinade. I really enjoyed the pairing of the cardamom with the cola. I find this to be a well balanced mixture of flavors and will be using this marinade in the future. Chef adopted for the My 3 Chefs Event.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Kebabs in Cola Cardamom Marinade, Coke does a nice job of tenderizing chicken Combined with vinegar for power and cardamom for fragrance, the flavor of this marinade holds up well during cooking Ground cardamom is available in supermarket spice departments Serve with rice and a cucumber salad , I made this recipe exactly as written with no deviations This was good and definitely not your normal marinade I really enjoyed the pairing of the cardamom with the cola I find this to be a well balanced mixture of flavors and will be using this marinade in the future Chef adopted for the My 3 Chefs Event , Coke does a nice job of tenderizing chicken Combined with vinegar for power and cardamom for fragrance, the flavor of this marinade holds up well during cooking Ground cardamom is available in supermarket spice departments Serve with rice and a cucumber salad


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    Steps

    1
    Done

    Rinse the Chicken Breasts and Pat Dry With Paper Towels. Cut Into 1 1/2 Inch Cubes.

    2
    Done

    in a Bowl, Combine All the Remaining Ingredients. Add the Chicken, Stir to Coat, Cover, and Marinate For 2 Hours at Room Temperature or as Long as Overnight in the Refrigerator.

    3
    Done

    Prepare a Direct Heat Fire in an Open Charcoal Grill.

    4
    Done

    Remove the Chicken Pieces from the Marinade and Thread Onto Metal Skewers. Pour the Marinade Into a Small Pot.

    5
    Done

    Place the Marinade Over High Heat, Bring to a Boil, and Boil Until Reduce to 1/2 Cup, About 12 Minutes. the Marinade Will Darken and Thicken.

    6
    Done

    Arrange the Skewers on the Grill Rack and Grill, Turning Once and Basting Frequently With the Boiled Marinade, Until Cooked Through, 8 to 10 Minutes.

    7
    Done

    Remove to a Serving Platter and Serve. Serves 4 to 6.

    8
    Done

    150 Great Recipes For All Seasons Chicken.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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