What About Kebab?

15 Apr

Grilled Korean Kalbi Chicken Kebabs with Warm Edamame Salad (top)

Tandoori Grilled Chicken Kebabs with steamed vegetables and quinoa (bottom)

Kebabs are healthy and fun to eat. Travis grilled these to perfection while I worked on the vegetables in the kitchen. This made eating chicken way more fun.

Make sure to soak your kebab sticks in water before grilling!

Korean Kalbi Marinade

1lb chicken

1/2 c soy sauce

1 TB sesame oil

3 cloves minced garlic

1 tsp sesame seeds

1 tsp sugar

½ tsp black pepper

Mix together, set on chicken for at least an hour if not more before grilling

Tandoori Marinade

1 TB fresh lemon juice

1/2 c plain yogurt

1 TB ground cumin

2 tsp ground coriander

1 TB and 2-1/4 teaspoons chopped fresh cilantro

3/4 tsp paprika

1/8 tsp ground turmeric

1/2 tsp salt

1/4 tsp ground black pepper

2 cloves garlic, minced

Take the lemon juice and rub into the chicken meat. Place chicken into a shallow dish. Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Put marinade on chicken and let sit in fridge for 1-2hrs

Advertisements

2 Responses to “What About Kebab?”

  1. Recipe Chefs April 15, 2011 at 4:23 pm #

    Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.

    • Meg April 16, 2011 at 3:13 am #

      Hey recipe chefs! Thanks so much for your comment. I share your passion for food, and I really appreciate your feedback 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: