Watermelon Molasses Glazed Moroccan Chicken Kebabs
| Serves | 8 |
|---|---|
| Ingredients | Chicken, Watermelon |
| Menu Part | Entree |
| Cuisine Type | Mediterranean |
Chef Rebecca Peizer
Culinary Institute of America
Hyde Park, N.Y.
Chef Rebecca Peizer gives chicken a Moroccan flavor by glazing it with housemade watermelon molasses during grilling. She starts with boneless, skinless chicken thighs instead of breasts for a juicier result and serves the kebabs with grilled watermelon sticks, a watermelon molasses yogurt sauce and pita.
Ingredients
Watermelon Molasses
¼ cup water
1 cup sugar
¼ cup lime juice
Pinch kosher salt
1 tbsp. olive oil
6 cups watermelon cubes, pureed
Watermelon Sauce
4 garlic cloves, chopped
Salt, to taste
3 tbsp. plain yogurt
½ cup watermelon molasses (recipe above)
1/3 cup olive oil
Kebabs
2 lb. boneless, skinless chicken thighs, cut into 2-in. pieces
¼ cup watermelon molasses
2 garlic cloves, chopped
¼ cup finely chopped flat-leaf parsley
2 tsp. paprika
2 tsp. ground cumin
½ tsp. crushed red pepper flakes
Kosher salt, to taste
Vegetable oil
½ tbsp. olive oil
8 watermelon sticks
8 pita breads, warmed
Watermelon Molasses
¼ cup water
1 cup sugar
¼ cup lime juice
Pinch kosher salt
1 tbsp. olive oil
6 cups watermelon cubes, pureed
Watermelon Sauce
4 garlic cloves, chopped
Salt, to taste
3 tbsp. plain yogurt
½ cup watermelon molasses (recipe above)
1/3 cup olive oil
Kebabs
2 lb. boneless, skinless chicken thighs, cut into 2-in. pieces
¼ cup watermelon molasses
2 garlic cloves, chopped
¼ cup finely chopped flat-leaf parsley
2 tsp. paprika
2 tsp. ground cumin
½ tsp. crushed red pepper flakes
Kosher salt, to taste
Vegetable oil
½ tbsp. olive oil
8 watermelon sticks
8 pita breads, warmed
Steps
- For watermelon molasses, combine water and sugar in small saucepan over medium heat. Stir until sugar is dissolved; remove from heat and allow syrup to cool completely.
- Combine lime, salt, olive oil, cooled syrup and watermelon puree in deep, wide skillet or saucepan; bring to a simmer over medium heat. Skim off any foam. Cook until liquid is reduced to molasses-like consistency and coats back of metal spoon, about 10 to 15 minutes. Cool completely before using.
- For watermelon sauce, place garlic in mortar with pinch of salt; pound with pestle to fine paste. Transfer paste to small bowl. Whisk in yogurt, ½ cup watermelon molasses and olive oil until emulsified.
- For chicken, in medium bowl, toss thigh pieces with ¼ cup watermelon molasses, garlic, parsley, paprika, cumin, ¼ teaspoon red pepper flakes and salt. Cover and refrigerate 2 hours.
- Preheat grill and rub with oil. Thread chicken onto 16 (8-inch) bamboo or metal skewers. Toss watermelon sticks with olive oil, remaining pepper flakes and pinch of salt.
- Place watermelon sticks on grill and cook 2 minutes, turning occasionally, until surfaces are marked. Remove from grill and grill chicken kebabs 8 to 12 minutes until cooked through and golden.
- Place chicken kebabs on plate and drizzle with watermelon molasses; serve with warmed pita, yogurt sauce and grilled watermelon. Garnish with tomatoes and mint.
Photo courtesy of National Watermelon Promotion Board