Chicken Kebabs Glazed with Watermelon Molasses
8 servings/ 16
kebabsSweet, cool and crisp watermelon are the perfect complement to these Moroccan-spiced grilled chicken kebabs, which are glazed with watermelon molasses. Chef Rebecca Peizer from The Culinary Institute of America serves the kebabs with grilled watermelon, and a delicious dipping sauce made with watermelon molasses, garlic, and yogurt. Serve with a pita pocket so your guests can enjoy as a unique and flavor-packed sandwich.
Ingredients
- FOR THE WATERMELON SAUCE
4 each Garlic cloves, chopped
to taste Salt
3 Tbsp Plain yogurt
½ cup Watermelon molasses (find recipe here)
1/3 cup Olive oil
FOR THE GRILLED CHICKEN KEBABS AND WATERMELON2 pounds Skinless, boneless chicken thighs, cut into 2” pieces
¼ cup Watermelon molasses (find recipe here)
2 each Garlic cloves, chopped
¼ cup Flat-leaf parsley, finely chopped
2 tsp Paprika
2 tsp Ground cumin
½ tsp Crushed red pepper flakes
to taste Kosher salt
as needed Vegetable oil
16 each 8″ bamboo or metal skewers
½ Tbsp Olive oil
8 each Watermelon, cut into 1”x1”x3” sticks
FOR GARNISHING8 each Pita bread, warmed
as needed Tomatoes, chopped
as needed Mint leaves
Directions
- FOR THE WATERMELON SAUCE
- Place the garlic in a mortar, season with a pinch of salt, and pound to a very fine paste. Transfer the garlic paste to a small bowl.
- Whisk in the yogurt, watermelon molasses and olive oil until the mixture is emulsified. Be careful not to add ingredients too quickly or the sauce will break. If it does break, you can slowly whisk in 1 tsp. of water just before serving.
- FOR THE GRILLED CHICKEN KEBABS AND WATERMELON:
- In a medium bowl, toss the chicken with the watermelon molasses, garlic, parsley, paprika, cumin, ¼ teaspoon of the red pepper flakes and salt. Cover and chill for at least 2 hours to marinate.
- Heat and oil the grill.
- In the meanwhile, thread the chicken onto skewers and set aside.
- Toss the watermelon with olive oil, the remaining red pepper flakes, and a pinch of salt.
- Place the watermelon slices on the grill and cook for 2 minutes, turning occasionally, until the surfaces are marked.
- Next, grill the chicken kebabs, turning them occasionally until the chicken is cooked through and golden, about 8–12 minutes.
- TO SERVE:
- Serve with warmed pita, the yogurt sauce, grilled watermelon, tomatoes, and mint. Place the chicken kebabs on the side drizzled with watermelon molasses.
