Blogger Sasha Martin crusts these simple Nigerian chicken kebabs with peanuts, ginger, garlic, paprika and a bouillon cube (a popular seasoning in sub-Saharan African cooking).
Slideshow:More Kebab Recipes
In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large plate.
Rub the chicken all over with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the skewers and press into the peanut mixture to coat both sides. Arrange the skewers on a plate. Let stand at room temperature for 30 minutes.
In a grill pan, heat 1 tablespoon of the oil. Cook half of the chicken over moderate heat, turning carefully, until deep golden and the chicken is cooked through, about 5 minutes. Repeat with the remaining oil and chicken. Serve hot.
The peanut mixture can be refrigerated overnight.
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