Friday, July 22, 2011

Bar-be-Que everything

  Tonight's Menu
Malai Chicken Tikka (Skewered chicken kebabs) 
Vegetable kebabs 
Crisp Garlic Bread
Grilled Pineapple
Wine Pairing: Unwooded Sauvignon Blanc, Muscat, Pinot Gris

BBQ Everything

This BBQ chicken kebab literally melts in the mouth. The creaminess of the yogurt and cream is delicately complemented by aromatic spices such as green cardamom powder and nutmeg. These give that uhhhmmm!!! reaction almost every time.
Traditionally it is served over a bed of cumin rice or with naan alongside a mixed salad. Tonight however I decided to grill everything accompanying the main dish. Use any combination of veges you desire and skewer them too. Use chicken breast for this recipe and make sure you soak the wooden skewers in water for 30 minutes before cooking to prevent them from burning.
After marinating and prepping the chicken and vegetables for cooking I took them out to the backyard for my photography session and my girls literally salivated at the sight of raw food. They stopped playing their Wii and followed me out. The power of bar-be-cue.

Malai Chicken Tikka

Malai Chicken Tikka
Ingredients: (serves 4)

Marinated skewered chicken kebabs ready to BBQ

6 chicken breast boneless skinless (I used chicken thighs here)
2 tbsp thick plain yogurt
1 tsp heavy cream (optional)
1 tsp oil
salt to taste
1 tbsp ginger garlic paste
1 T cashewnut paste
2 green chilies crushed
1/2 tsp black pepper powder
1/2 tsp green cardamom powder
pinch nutmeg
  1. Dry the chicken breast thoroughly. Cut them into bite size pieces about an inch. 
  2. Mix all the other ingredients in a bowl and make sure the yogurt is thick without much water or use hung yogurt. Marinate the chicken in this marinade for a minimum of two hours in the fridge. 
  3. Thread the chicken pieces in the wooden skewers and grill them in the BBQ on medium heat for about 10 minutes. baste with oil or butter and then turn over the kebabs. grill for a further 10 minutes. remove from heat. 
  4. If cooking in the oven, keep the oven at 400 F on grill mode. Place the skewers on baking sheet and place them in the topmost shelf. Grill for 10-12 minutes, baste and turn, grill for a further 5-7 minutes.
Veggie Kababs

Marinated Skewered veggie kebabs ready to BBQ

Vegetable Kebabs

Ingredients: (serves 4)

Mushrooms whole
Red onions
Green and/or Red peppers
1 tbsp olive oil
1 tsp garlic paste
salt to taste
1 tbsp lime juice
1/2 tsp dry basil
freshly ground black pepper
  1. Keep the mushrooms whole if they are the button mushroom variety, otherwise half them. Cut all other veges into large chunks. 
  2. Mix all ingredients for the marinade and marinate the veges in it. for 1/2 an hour. 
  3. Skewer the veges alternating each type in on skewer. 
  4. Grill on high for 10-12 minutes till desired tenderness or crispness is achieved.

Grilled Pineapple
Grilled Pineapple

Remove the skin from the pineapple and cut 1/4 inch thick slices.
You can marinate them if you desire. Use a honey lemon glaze or a rum glaze. I like to just grill them as is to bring out their natural sweetness and tartness.
Grill on medium for 6-7 minutes per side. Sprinkle with some cinnamon(optional) and serve with a scoop of ice cream.

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