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.