These chicken skewers are cooked on the grill and are incredibly simple to make. They are flavoured with yogurt, cardamom, ginger, cayenne, and smoked paprika.
This post is sponsored by Alokozay Canada and Branding and Buzzing. More details at the bottom of the post.
Meat on a stick, is there anything better? I think not. I love chicken on the grill. More so if it is in kebab form. Whether you call them kebabs, kebobs, skewers, or meat on a stick, it’s something you will want to sink your teeth into.
I could eat chicken every single day. It’s so versatile, plus it’s pretty healthy. So I never feel guilty eating it. I can munch down on a whole bunch of it without feeling like I should cut back.
When Alozokay Canada asked me if I’d like to make a recipe using their tea I was happy to oblige. I’ve cooked with tea before, in fact I use it fairly often when working with chicken.
Tea adds great flavour to recipes. You can use leftover tea, or whip up a whole batch just to cook with. There is no right or wrong way to handle your tea brewing skills.
My mom was a huge tea drinker so I grew up knowing it could be enjoyed for drinking, among a ton of other uses. My mom always had a pot brewing. Tea is woven into almost every memory of my mom.
So this challenge was a ton of fun. Particularly with Mothers Day looming on the horizon. I was able to do two things I love, play with my food and reminisce about my mom.
Let’s just be honest here, any chance I get to pop some meat on a stick and fire up one of my grills is a good day in my book. Hope you feel the same way.
To find out more about Alozokay Canada and my online shopping experience please scroll past the recipe for more information.
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Grilled Chicken Skewers
Ingredients
- 4 large boneless skinless chicken breasts cut into long strips
- 1/2 cup of brewed and cooled Alokozay Cardamom Tea
- 1 cup of plain yogurt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ginger
- 1 teaspoon white pepper
- 1 teaspoon coarse salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 to 2 tablespoons canola oil for brushing on grill
Instructions
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Brew a small batch of cardamom tea, I used two tea bags to 1 cup of boiling water because I wanted the flavour of the cardamom to be strong for cooking. Allow to stand until dark in colour, remove tea bags, and discard. Allow tea to cool completely.
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Clean your grill grates. The cleaner they are the less chance your food will stick.
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Preheat grill to high heat. Reduce heat to medium low. Use a brush with a long handle to oil the grates before placing food on the grill.
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You want your tea cooled before starting this recipe.
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Cut chicken into long, thin strips, much like you would use for making a satay. No cubes because of how we're placing them on the skewer. So about 3 inches long by an inch wide or a bit less. Now thread the chicken onto the skewer so it's in a long thin line instead of bunched up thick. This helps it cook quickly and evenly. Fill all the skewers but leave so room on each end.
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In a small bowl combine the yogurt, 1/2 cup of brewed and cooled tea, and all the spices. Whisk until combined. Brush all over the skewers so it coats all of it. Use about 1/2 the mixture before cooking then half during the cooking process.
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Brush grill grates carefully with a bit of oil. Place skewers on grill grate. Close lid and cook for about 2 to 3 minutes. Flip over, close lid, and cook for 2 to 3 minutes.
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Now brush remaining mixture over the skewers and continue to cook with lid up until golden brown, this will only take 2 to 3 minutes on each side. If you need more moisture you can carefully brush on a bit more oil. Always be careful when brushing on oil because of flare ups. I tap my brush on a plate to remove excess before brushing grates or food. Too much oil can spark flames. So use caution.
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Remove from grill carefully.
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Serve with a big old cardamom loving smile!
Recipe Notes
Recipe created by Kiss My Smoke
Please note I use long metal skewers in the recipe. If using wooden skewers you need to soak them in water for 1 hour prior to cooking on the grill.
This recipe is so easy to make yet tastes like you spent all day sweating over your grill. I love recipes like that.
I had the pleasure of shopping online at Alozokay to pick out the tea I wanted to use in this recipe. Their website is fast, easy to use, and they have a ton of amazing products to choose from.
You can follow them on Twitter, and Facebook. You can purchase Alozokay products in store in Ontario at Metro, Food Basics and Adonis. You can also purchase them in Canada at Bulk Barn.
Online purchases can be made on Alozokay Canada. I love their store locator tab, as well as their special offers tab. Be sure to check those out.
Thanks to Alozokay Canada, and Branding and Buzzing for sponsoring this post. I was compensated for recipe development, plus received some kick ass tea to try out.
Sponsored content is part of what keeps the blog going, it helps offset the costs associated with maintaining a website. Thanks to my sponsors, and my readers, for making Kiss My Smoke possible.
Now be confident and get your grill on!
Kim xx
Carolyn says
May 1, 2015 at 12:13 pmWow, the tea is really unique in this recipe!
Lauren Kelly Nutrition says
May 1, 2015 at 12:43 pmThis is so crazy creative! I love this and can’t wait to start grilling!
Lana | Never Enough Thyme says
May 1, 2015 at 8:15 pmTea really is for more than drinking! This is a really wonderful way to use it in cooking.
Martha @ A Family Feast says
May 1, 2015 at 8:29 pmI never would have thought to use tea in a chicken marinade! Very creative!
heather | girlichef says
May 2, 2015 at 12:03 amFirst of all – YUM, cardamom tea! I love the idea of it infused into these tempting kabobs. I am right there with you, meat on a stick is irresistible.
Cookin Canuck says
May 3, 2015 at 10:48 amI love that you used tea in the sauce – and cardamom tea at that! Grilling season is revered around our house and these skewers are being bookmarked for one of our summertime BBQs.
Sam says
May 3, 2015 at 6:15 pmCardamom tea in a marinade! This is such an awesome idea. I love to infuse tea into desserts but I wouldn’t have ever thought to put it on meat!
Nutmeg Nanny says
May 4, 2015 at 7:16 amMeat on a stick is my favorite! I feel the same way about street meat too 🙂 Love that you infused it with the flavors of cardamom tea – I need to find that!
Colleen (Souffle Bombay) says
May 4, 2015 at 6:09 pmYes! Meat on a stick is ALWAYS a good thing! Cheers to that and this beautiful recipe!
Sarah says
May 12, 2015 at 5:45 amWhat a cool idea! I love cooking with tea, but this is a really creative idea!
Aggie says
May 12, 2015 at 8:43 amWhat a creative marinade using tea, love it!!
Sue Lau says
May 12, 2015 at 9:29 amI drink tea every single day and really like the idea of using it in food. I think the cardamom and ginger is perfect for the chicken. I am big on grilling too, taking my kitchen outdoors so this is a really great recipe idea for me. Thanks for sharing! ~s
heather @french press says
May 12, 2015 at 10:51 amwe make kebobs nearly every weekend, and while I love mine with some veggies, the kids just love plain meat on a stick!! and the tea sounds like a wonder way to infuse the chicken with great flavor
Danae @ Recipe Runner says
May 12, 2015 at 1:12 pmMeat on a stick especially when it’s chicken is the best! I love how you used the cardamom tea as part of the flavors in this chicken, they sound and look amazing!
Brandon @ Kitchen Konfidence says
May 12, 2015 at 1:22 pmCardamom tea?! I’m officially intrigued. Sounds tasty!
Lori @ Foxes Love Lemons says
May 12, 2015 at 2:59 pmI have been SO into cooking with tea lately! I mainly use it for baking and other desserts, but this recipes goes to show how great it works in a savory capacity, too. Yum!
Elena says
May 12, 2015 at 9:06 pmWhat a great use of tea! These sound fantastic, I love the addition of the cardamom flavor to grilled chicken skewers.
Laura @MotherWouldKnow says
May 12, 2015 at 9:46 pmKim – At a family dinner this weekend, we were making shish kebabs and I tried to convince my cousin to let me use yogurt as the basis for the marinade. (I hadn’t thought about using brewed tea too, which is genius IMHO.) In any event, I couldn’t convince her, but now that I’m home and not at her house, and with your cool idea about the tea, I’m going to do it – can’t wait to skewer some chicken and get the grill fired up.
Michelle @ A Dish of Daily Life says
May 13, 2015 at 7:07 amIt looks wonderful! We’ve got a bunch of weekend pool parties coming up…this would be a great recipe for those! Thanks!
Liz says
May 16, 2015 at 7:43 amI love how yogurt tenderizes chicken, and adding more flavor with tea sounds fantastic! You are my go-to griller for inspiration!!!
Dorothy at Shockingly Delicious says
May 21, 2015 at 1:57 pmwhat a clever idea to use tea in the sauce! Love this.