This cumin barbecue chicken kebab is perfect for Memorial Day weekend BBQ. A peanut lime dipping sauce adds a sweet and nutty flavor to the marinated chicken.
It’s Memorial Day weekend and that means it’s time to barbecue! As in Cumin Barbecue Chicken Kebabs with Peanut Lime Dipping Sauce. I hope everyone is enjoying this special time, spending it with friends and loved ones, eating good food with a cold drink in hand. In that past I’ve used the long weekend to go camping in the lush forest of the Sierra Mountains, spend the day at the beach, or just stay local to avoid traffic and barbecue with friends. This year I’m going with the latter, and enjoying a nice relaxing weekend. Of course I’m taking advantage of the time and working on recipes and ideas for the blog.
I decided a recipe for barbecue is a necessity. This Barbecue Cumin Chicken Kebabs with Peanut Lime Dipping Sauce recipe is great for parties as it’s easy to make and can be adapted to feed a large group of people. Make as much as you need and serve a large platter of this grilled tangy spiced chicken. The peanut lime dipping sauce adds a unique sweet and nutty flavor to the already marinated chicken. There’s something about grilled meat on a stick (or veggies if you’re vegetarian) that’s so fun to eat. It’s acceptable finger-food that brings me back to childhood wonder.
Cooking Tips: How to marinate meats
- Marinades with acidic properties like vinegar and/or citrus add flavor, while helping to tenderized meat by breaking down proteins.
- Don’t marinade meats in an acidic marinade more than 30 minutes, or it will start to cook the meat.
- If using wooden skewers, soak for at least 3o minutes in water to prevent burning on grill.
Food Photography Tips
Each and every recipe on Plating Pixels has food photography and food styling tips. I hope home-cooks and food bloggers can learn valuable information from these.
I shot this in natural light at 1/160 sec, f/ 1.8, . Memorial Day is synonymous with white clothing, and barbecuing has become a national way to celebrate this holiday. I wanted this image light, airy and mostly white, emphasizing the distinctive grill marks and color variations of the chicken skewers. All white dishes on a white background give this image that unique feel. The lime wedges and dipping sauce (with lime zest on top for contrast) in the background show all the elements of this recipe. The other image of the marinate is visually appealing with red pepper flakes and spices floating on an oily surface, and shows that step of making the recipe.
Products used in this recipe:
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Barbecue Cumin Chicken Kebabs with Peanut Lime Dipping Sauce
- 6 tablespoons fresh lime juice, about 3 medium limes
- ¼ cup olive oil, plus 2 tablespoons for grilling
- 1 tablespoon dried cumin
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon salt and ¼ teaspoon black pepper
- 2 pounds chicken breasts, cut into 1-inch cubes
- ¼ cup smooth peanut butter
- 2 teaspoons grated lime zest
- 4 tablespoons milk
- 1 tablespoon sesame oil
- Wooden or metal skewers
- To create marinade for chicken, in medium bowl mix 4 tablespoons lime juice, olive oil, cumin, red pepper, salt and pepper. In large ziplock add marinade mix and chicken breast pieces. Seal and shake to evenly coat chicken.
- Marinate for 30 minutes. Do not marinate longer as the acid from the limes will start cooking the chicken.
- Meanwhile, in medium bowl combine 2 tablespoons lime juice, lime zest, peanut butter, milk and sesame oil. Mix together to create dipping sauce.
- Heat gas or charcoal barbecue to medium heat.
- Place marinated chicken pieces on skewers, discard marinade. Pieces should be just touching each other and not packed together tightly. This allows for even cooking.
- Coat paper towel with olive oil and use to lightly coat heated grill (this prevents the chicken from sticking). Place skewers on grill and cook chicken 10-15 minutes, rotating every few minutes, or until brown on outside and cooked white on the inside.
- Serve chicken skewers with dipping sauce on side.