26 June 2012

kabobs. with pacific inspiration.






Although grilling in the rain is not ideal, the flavor of food cooked over the fire is incomparable. These kabobs are all Jenika's doing, they are flavorful & easy-- so thanks Jenika for sharing.  Serve the kabobs over basmati rice & with some iced cold Maine brews. 

chicken, pineapple & red onion.
makes approx. 8 skewers

1 lb. boneless skinless chicken breast, cut into 1" chunks
1 cup hoisin sauce
--Combine in a bowl & marinate for at least an hour, up to overnight in the refrigerator.

1 pineapple, cut into 1" chunks
1 red onion, cut into 1" chunks
sea salt & cracked pepper
--Alternating the chicken, pineapple & red onion, string onto skewers (metal or pre-soaked wooden skewers).

--Preheat a grill pan over high heat. Cook skewers for 5 minutes, flip & continue to cook for another 4-5 minutes until the chicken is cooked through. 

veggie skewers with a lime-garlic dressing.
makes approx. 8 skewers
The veggies can really be up to your preferences or seasonal availability.

1 zucchini, sliced into 1/2" chunks
1 red pepper, cut into 1" chunks
1 green pepper, cut into 1 " chunks
1 cup cherry or grape tomatoes

the juice of 1 lime
1 clove garlic, minced
1/2 cup cilantro, chopped
3 TBL pineapple juice
2 TBL olive oil
sea salt & cracked pepper

--Whisk together the dressing in a large bowl & add the veggies.
--Alternating the veggies, string onto skewers (metal or pre-soaked wooden skewers).
--Add the leftover marinade into a small pan & cook on high heat for about 2 minutes, then reserve in a bowl for basting the veggies over the fire. 
--Preheat a grill pan over high heat. Cook skewers for 5 minutes, flip & continue to cook for another 4-5 minutes until the veggies are tender;  basting in the last few minutes of cooking.

happy eatings & cheers! 



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