Tangy Chicken Kebabs

September 30, 2008 at 1:53 pm (Uncategorized) (, , )

Tangy Chicken

I went over to DH’s Aunts house for dinner last night and we made chicken shish-kebabs. They were very very good. I’m not so sure about the Romesco Sauce, it sort of grew on me but the marinade for the chicken is a definite keeper, and would also be great on pork. I’ve never had grilled green onions before, they were addicting.

Tangy Chicken Kebabs
Sunset Magazine, July 2007

Ingredients

8 wood or metal skewers
2 lbs boned, skinned chicken breasts cut into 1 1/2 inch cubes
1/2 cup chopped fresh cilantro
4 Tablespoons extra virgin olive oil, divided
2 Tbs fresh lime juice
2 tsp garlic, minced
1 tsp kosher salt
1 tsp smoked Spanish paprika (pimenton)
1/2 tsp freshly ground black pepper
2 bunches green onions, roots ends trimmed.

Note: Smoked Spanish paprika, aka pimenton is available in the spice aisles of many grocery stores.

Directions

  1. If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or resealable plastic bag combine chicken, cilantro, 3 Tablespoons olive oil, lime juice, garlic, salt, smoked paprika, and pepper.
  2. Toss to coat, then marinate, chilled 25 minutes.
  3. If desired, make Romesco Sauce.
  4. Preheat a gas or charcoal grill to medium-high. Thread chicken onto skewers, discarding marinade.
  5. Drizzle green onions with remaining 1 Tablespoon olive oil.
  6. Lay skewers on grill (cover if using gas) and cook 4 minutes. Turk skewers over, then lay green onions on grill. Cook 4 minutes until chicken is browned and cooked through and onions are charred in places.
  7. Serve hot, with Romesco Sauce (following) and enjoy!

Romesco Sauce
Sunset Magazine, July 2007

Ingredients

3/4 cup peeled roasted red peppers (canned or fresh)–this is about 3 peppers
1/4 cup whole almonds or hazelnuts, toasted (we used almonds)
1 slice crusty bread, toasted and cut into cubes
1 Tbs sherry vinegar
1 Tbs garlic
1/4 cup olive oil

Note: Smoked Spanish paprika, aka pimenton is available in the spice aisles of many grocery stores.

Directions

  1. Put roasted peppers, nuts, bread, vinegar, remaining 1 tbs garlic, and 1/4 cup olive oil in food processor and whirl until pureeded, sauce will be thick.
  2. Serve with chicken kebabs and enjoy!

I will be enjoying the leftovers today. The sauce was a bit different, maybe it would be better warm or if the garlic was roasted. Not quite sure. But the chicken and onions were delish!

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Brazilian BBQ Beef Shish-Kabobs

September 30, 2008 at 11:20 am (Uncategorized) (, , , )

Brazilian Shish Kabobs

In honor of the premiere of The Amazing Race, MIl and FIL came over for dinner and we wanted to do something special. I searched to see what the first destination was and decided to do a Brazilian theme for fun. We served this with Arroz Branco (Brazilian Style Rice).

Brazilian BBQ Beef Shish-Kabobs
Google… the web site was in Portuguese

Ingredients

1 lb of beef tenderloin
2 Tablespoons olive oil
2 Tablespoons lemon juice
2 Tablespoons of chopped onion
2 cloves of garlic, minced
1/2 lb bacon
16 wood skewers
salt and ground pepper

Directions

  1. Cut beef tenderloin into 3/4 inch cubes. Cut bacon into squares.
  2. Marinate in olive oil, lemon juice, onion, garlic, salt, and pepper for 2 hours.
  3. Soak wood skewers in water for 2 hours.
  4. Assemble beef and bacon on skewers, alternating between beef and bacon.
  5. Grill on bbq as usual.
  6. Serve and enjoy!

This recipe is a keeper, for such a simple marinade it was very very good. My FIL is even considering including it for a tailgate (which says quite a bit with his gourmet tastes).

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