Archive for May, 2012

Happy yakitoris

 

Yakitori in Japan are the grilled chicken skewers cooked on a wooden fire. Of course chicken can be replaced by any kind of meat, vegetables or seafood. Here we’ll go for chicken yakitoris and scallop yakitoris.

Ingredients:

- 3 chicken breasts

- 18 scallops

- green of 6 green onions, or baby leeks

For the marinade:

- 1 ts grated ginger

- 8 ts soja sauce

- 4 ts sake

- 2 ts mirin

- 2 ts soft brown sugar

- 4 ts olive oil

 

Procedure:

  1. Cut the chicken breasts into chunks and make skewers, alternating one piece of chicken and one thread of green onion between each chicken piece.
  2. With a small knife, cross both sides of the scallops. Make skewers.
  3. In a dish, mix all the ingredients for the marinade. Leave the brochette in the the marinade for at least 30 mn.
  4. Drain the skewers. Cook them on the barbecue, 8 mn for the chicken and 4 mn for the scallops. With the skewers with marinade all along the cooking time.

 

Serve with a sauce made with :

1 ts grated ginger, 1 small red pepper, seeded and chopped, 1.5 ts chives, juice of 1 green lemon, 3 ts soja sauce, 1 ts rice vinegar, 1 ts sugar

Chicken and shrimp kabobs video

Look at this video and make great chicken and shrimp kabobs for your next barbecue party!

Marinated Lemony Lamb kebabs

Ingredients:

- 1kg boneless lamb

- 1 tablespoon olive oil

For the marinade:

- 2 large onions, chopped

- 2 cloves garlic, crushed

- 1/2 cup olive oil

- 1/4 cup lemon juice

- 1 teaspoon ground cumin

- 1/2 teaspoon ground ginger

- 1 teaspoon ground coriander

For the tomato sauce:

- 425g can tomatoes

- 1 small fresh red chilli, finely chopped

- 1/2 a teaspoon ground cumin

- 1/4 teaspoon ground cinnamon

 

Procedure:

Marinade:

1. Process all ingredients until well combined

Tomato sauce:

1. Combine undrained crushed tomatoes with remaining ingredients in small pan, simmer, uncovered, about 5 mn or until slightly thickened.

For the kebabs:

1. Cut lamb into 3cm cubes. combine lamb and marinade in bowl, cover; refrigerate several hours or overnight.

2. thread lamb onto skewers. Spread with olive oil and cook on barbecue until browned and cooked trhough. Serve with tomato sauce.