I’ve long been working on a really wonderful Mediterranean kabob that you don’t have to do on the grill. I’ve marinated boneless chicken thighs overnight to which infuses so much flavor. The marinade starts with Skyr and here I have used clementine, but you can use whatever citrus is local and in season. Then I add some of my favorites – Aleppo pepper and garlic along with a splash of red wine vinegar.
Now, I think it’s no surprise that I am a gal that enjoys platters as a lifestyle and these kabobs are just the beginning of a beautiful platter with all the things that make a Greek salad great! Feta cheese, cucumbers, Nicoise olives, cherry tomatoes, pepperoncinis and Marinated Red onions. Then we take it over the top with a clementine vinaigrette that we thickened with Skyr to make it creamy. Again, we used clementine juice, but you can use your favorite citrus. This one is perfect for entertaining!
Creamy Clementine Stovetop Chicken Kabob with Icelandic Provisions Skyr
For the Skewers
- 1 ½ tbsp Aleppo pepper
- 1 Tbsp warm water
- 1 cup Skyr, plain
- 5 Tbsp extra virgin olive oil, divided
- 2 Tbsp red wine vinegar
- 2 Tbsp tomato paste
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 Tbsp freshly squeezed juice from clementine
- 6 garlic cloves, peeled and smashed
- 4 clementines, peeled, cut into rounds (or other citrus fruit, like oranges or ruby red grapefruit)
- 2 pounds boneless, skinless chicken thighs, cut long way in ½
In a small prep bowl, sprinkle the Aleppo pepper with 1 tbsp of warm water, stir and set aside.
In a large bowl, add the Skyr (1 cup will be just slightly less than 2 containers. Save what’s left over to use for the vinaigrette) 3 Tbsp olive oil, red wine vinegar, tomato paste, the Aleppo pepper and warm water mixture, and the salt and pepper. Whisk until well combined. Stir in clementine juice, garlic and half of the clementine slices.
Then slice chicken thighs, along the longer side, into 2 pieces. (You’ll be tempted to cut off the odd pieces hanging off, but don’t because you’ll thread it on the kabob.) Add the chicken to the bowl and toss in the marinade until well coated. Place the second half of the sliced clementines slices over the chicken. Cover and chill for at least 1 hour or overnight.
When ready to cook, discard the garlic and the clementines and remove the chicken pieces from the bowl. Wipe excess marinade from the chicken with paper towels.
Place the pieces lengthwise, stretching them out. Thread the chicken pieces on to skewers, 2-3 pieces each. (3 if they are smaller pieces, 2 if they are bigger)
Preheat the oven to 375°F. Heat 2 Tbsp of olive oil in a large frying pan, over medium heat. Sauté kabobs, 6 minutes turning after the first side is brown (about halfway through). Transfer to a baking sheet and cook in the oven for another 8-9 minutes.
- 6 tablespoons clementine juice (you can use orange or ruby red grapefruit instead)
- ½ cup olive oil
- 1 clove garlic, finely chopped
- ½ tsp Salt
- ¼ tsp pepper
- 2 tbsp Skyr
In a medium sized bowl, pour the clementine juice. Slowly add the olive oil as you whisk, which will allow the dressing to emulsify. Add the garlic, salt and pepper and the Skyr. Whisk to combine.
You can make this in a small food processor or in a mason jar with a hand-held blender. Just follow the same order of the ingredients as above.