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Canola Oil in The Professional Chef's Kitchen

Tunisian Spiced Chicken Skewers With Pomegranate Dressing, Dates & Apples

Tunisian Spiced Chicken Skewers With Pomegranate Dressing, Dates & Apples
Ingredients Amount
CHICKEN SKEWERS  
Canola oil 2 Tbsp.
Lemon juice 2 Tbsp.
Garlic cloves, minced 2
Fresh ginger, minced 1 tsp.
Paprika 1 Tbsp.
Coriander seeds, ground 1 Tbsp.
Caraway seeds 1 tsp.
Red hot pepper, ground ¼ tsp.
Curry powder ¼ tsp.
Cayenne or chili flakes ¼ tsp.
Black pepper, freshly ground ½ tsp.
Chicken breast, cut 1 x 2 x ¼ inch 1 lb.
   
POMEGRANATE DRESSING  
Shallot, minced 1 Tbsp.
White wine vinegar 2 Tbsp.
Pomegranate juice ¼ cup
Pomegranate molasses 1 Tbsp.
Lemon juice 1 Tbsp.
Orange zest 2 tsp.
Canola oil 6 Tbsp.
Salt and pepper to taste
Arugula 1 cup
Dates, ¼ inch slices ¼ cup
Apples, ½ inch dice 2
Salt to taste

Method

  1. For the Dressing: Combine the shallots and vinegar. Let sit for 5 minutes Add the pomegranate juice and molasses, lemon juice, and orange zest. Whisk in the canola oil. Adjust the seasoning with salt and pepper.

  2. For the Skewers: Mix all ingredients thoroughly and coat the meat well with the mixture. Marinate at least 2 hours before grilling. Skewer chicken.

  3. Grill over medium-high heat until the juices run clear.

  4. 4. Place the arugula in a bowl and add the dates, apples and salt. Add enough of the dressing to lightly coat. Place on a plate with 2 to 4 skewers of chicken. Drizzle some of remaining dressing around the plate.

Yields 4 portions