Posts Tagged ‘skewer’

by Caitlin Saniga

Coriander-garlic lamb kebabs

I’d never cooked with lamb before this, and one thing I learned is that the leg is a somewhat complex piece of meat. The one I bought included the bone and had lots of fat on the outer edge. I understand that if you buy leg of lamb by the pound from a butcher, you can request to have the bone removed and the fat trimmed. I’d suggest going that route to cut back on prep time, but it was kind of fun to dissect the piece myself. It definitely helped me get acquainted with this new-to-me red meat.


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by Sarah Steimer

This month's (July) Bon Appetit magazine showed up a couple of weeks ago and I knew I was making that cover recipe. When Caitlin suggested we do kebabs as a guide this month I was all set with my first idea.

When Caitlin suggested we do kebabs as a guide this month, I was all set with my first idea. The July Bon Appetit issue had been sitting on my coffee table for a couple of weeks and I’d been eying these chicken skewers on the cover every day. What a cover model.


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by Sarah Steimer

I served the chicken over a tossed salad of carrots, green onion, cucumber, cilantro and spinach.

For the chicken:

  • 2 stalks lemongrass, peeled and chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • 1 birds eye chili, seeded and chopped OR I used a combination of jalapeƱos and crushed red pepper
  • 1 tablespoon sugar

    The few things that fit on my little Chicago patio: A table, grill, herbs and beer.

  • 1/2 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 pound chicken breast, cut into cubes

Place the chicken in a glass or tin pan. Whisk together all other ingredients and pour over the chicken, stirring to coat. Refrigerate for at least one hour.

When ready, skewer the chicken. Grill over medium heat for about 5-8 minutes on each side or until grill marks appear and the chicken is cooked through.

Vietnamese dipping sauce:

  • 1 clove garlic, minced
  • 1 birds eye chili, chopped OR about 1 tablespoon or so crushed red pepper
  • 1/2 cup warm water
  • 1/4 cup fish sauce
  • 1 teaspoon rice vinegar
  • juice from 1 lime
  • 1 tablespoon sugar

I had a few leftover stalks of lemongrass from my Thai lemongrass iced tea and went searching for recipes – this guy won, hands down.

Whisk together all ingredients. Use as a dipping sauce or salad dressing with the chicken.

Recipe adapted from: Closet Cooking

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