Recipes (Kebabs, Veggies) May 19, 2008

Vijay and Sunita came over for dinner tonight and brought their baby girl Pia.  We cooked dinner for them on the grill.  Sam wanted me to archive the recipes I use (something I seldom do) so that we can remake them sometime.

Lemon Dill Chicken Skewers

• 1 cup Lemon Juice
• 1/4 cup Lime Juice
• 1/4 cup Ponzu Sauce
• 1/4 cup Grapeseed Oil
• 2 large garlic cloves, diced
• 1 Tbsp. Freeze Dried Dill
• 1 shallot, diced
• 1 tsp. Herbes de Provence
• Salt + Pepper

Marinate for 6 hours or so.  Does enough for probably 4 or 5 large skewers, I did two.  Dill could be increased and lemon decreased for more dill flavour.

Middle-Eastern-Ish Beef Kebabs

• 1/2 cup ketchup
• 1/4 cup EVOO (Extra Virgin Olive Oil)
• 1/4 cup Chai Tea concentrate (comes in a 1 liter tetra pack, like OJ does)
• 4 or 5large garlic cloves, diced
• 1 large piece ginger, diced (about 5 tablespoons, same as garlic)
• 1 large shallot, diced
• Dash Worcestershire Sauce
• 1tsp. ground middle eastern spice blend (coriander, caraway, aniseed, jamaica pepper, black and white peppercorns)
• 3 Tbsp. Yellow Curry Powder
• 1tsp. chilli powder
• 1 Stick Fresh ground cinnamon and
• 1tsp. dried chilli pepper (I did mine in a mortar and pestle)
• Salt and Pepper to taste

About the same as above.  Did 2 skewers of diced inside round steak.  Could do 4 or 5 easy.  Marinate 6 hours or so.  Curry could be increased for more Indian style taste.

Veggie Stir Fry of Barbecue Awesomeness!

• 1/3 cup ketchup
• 1/8 cup Thai chili sauce
• 1/8 cup kikkoman stir-fry sauce
• 2 cloves garlic, diced
• 1tsp. barbecue spice (chili, garlic, onion, chipotle)
• Salt + Pepper

I did these on a barbecue wok.  Carrot, Red Pepper and Celery.  I put the sauce on in the last minute, so as not to char it too badly with the open flame through the perforated bottom of the wok.