My Kabob Recipie

Andy's Kabob Recipie


  • 4 large chicken breasts cut into chunks suitable for skewerage
  • 1 tbsp of corn oil
  • 1/3 cup of plain yogurt
  • 2 tblsp crushed garlic
  • 1 tsp salt
  • 1 tsp ground corriander 

  1. mix garlic, oil, salt, coriander and yogurt in large bowl
  2. marinate chicken chunks in mixture overnight in fridge
  3. skewer said chunks
  4. put 'em over something hot (like charcoal or a grill) until they are cooked


  • 1 (16 oz) can of chick peas
  • 1 onion finely diced
  • 1 tsp fresh grated ginger (get the whole rhizome from the store and grate it on a cheese grater -- works great
  • 5 garlic cloves
  • 1 to 4 tsp of curry powder (depending how much you dig it)
  • 1/2 tsp salt (sea salt if you have it)
  • 1 tomato thoroughly mangled (or "diced" into a mush if you like)
  • 3 tbsp olive oil
  • 1/2 tsp sriracha (aka cock sauce)
  • 1 can of V8

  1. saute onions in olive oil for a bit (4 or 5 minutes at most)
  2. add ginger, garlic, curry powder. stir it up. cook for about another 3 or 4 minutes
  3. add chickpeas (do not drain can juice, just dump it all right in). Goya can juice is especially tasty
  4. cook for about 5 more minutes
  5. add salt, tomatoes, V8, sriracha
  6. stir it up
  7. cook on medium heat for about 45 minutes or so. you want to reduce most of the liquid out, leaving a sort of almost-but-not-quite-hummus type of texture. Sort of like a little stiffer than oatmeal with chickpeas in it.

serve like this:

flatbread -> rice -> chickpeas -> kabob pieces.