Tag: grilling

Peruvian-inspired Chicken Kabobs with Creamy Cilantro Sauce

INGREDIENTS

Marinade:

  • 2 lbs chicken tenderloins (or thighs), pat dry
  • 1/4 cup soy sauce
  • 4 cloves garlic, grate or finely minced
  • 1 tbsp red wine vinegar
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 1/4 tsp cayenne pepper or ground peri peri flakes, to taste

Creamy Cilantro Sauce:

  • 2/3 cup Greek yogurt
  • 2 garlic cloves
  • 1 jalapeno, stem and seeds removed
  • 2 green onions (green parts only)
  • 1 cup cilantro, packed cup with stems removed
  • 1 lime, juiced
  • 1/4 cup crumbled feta cheese, if desired
  • 2 tbsp olive oil

INSTRUCTIONS

Chicken kabobs:

  • Prep chicken by cutting into small pieces in preparation for assembling kabobs.
  • Whisk together the marinade ingredients and add to prepared chicken.
  • Marinate the chicken in the refrigerator for at least 2 hours (4-6 preferred).
  • An hour before grilling, remove marinated chicken from fridge and make your creamy cilantro sauce (see below).
  • When ready to grill, assemble skewers.
  • Place on grill until desired doneness is reached. I love making sure I get a few chars on the scraggly bits!

Creamy cilantro sauce:

  • Add all the ingredients except the feta and oil to a blender.
  • Process until smooth.
  • Add in the oil and feta, blending again just until incorporated.
  • Refrigerate until ready to serve.

NOTES

The chicken can also be made in the oven. Just roast the chicken tenderloins in oven at 425 degrees on a foil-lined pan for about 25-30 minutes. Broil on high for a few minutes until slightly browned and charred.

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Grilled Asian-inspired Chicken Kabobs / Char Siu-esque Pork Kabobs

INGREDIENTS

Marinade:

  • 2 lbs chicken tenderloins/thighs OR boneless pork tenderloin
  • 2 tbsp chinese five-spice powder
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1/4 cup light soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 2 heaping tbsp minced garlic
  • 1 tbsp minced/grated ginger
  • 1 tbsp red pepper flakes (or 1 tsp of ground peri-peri flakes, to taste)
  • 1 tbsp sesame oil
  • a few drops of red food coloring (IF USING PORK for char siu-esque appearance)

INSTRUCTIONS

  • Make a marinade using the ingredients listed and then pour of your protein, using the red food color primarily if using pork for that char siu-esque appearance.
  • Allow protein to marinade in the refrigerator for at least 2 hours, but 4-6 is optimal.
  • Remove from fridge about 1 hour before grilling.
  • Before grilling, assemble kabobs.
  • Grill kabobs until desired doneness. I like a few crispy edges on mine!
  • Enjoy!

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Grilled Indian-inspired Pork Kabobs

INGREDIENTS

  • cubed pork tenderloin (enough to make about 5 skewers)
  • 1 tsp kosher salt, to taste
  • 4 tbsp Greek Style Yogurt
  • 4 minced garlic gloves
  • ½ tbsp minced Ginger, to taste
  • 2–4 Red Chilies, to taste – finely chopped (I used ground dried peri peri chilis instead as that is what I have on hand)
  • 1 tbsp freshly squeezed lemon juice
  • ¾ tsp freshly cracked Black Pepper
  • 2 tsp Garam Masala
  • 1 tbsp ground cumin
  • 1 tbsp coriander powder
  • 1 tbsp turmeric powder (or curry powder)
  • 1 tbsp honey or brown sugar
  • 1 tsp ground cayenne, optional
  • 1 tbsp canola oil
  • a few drops of red food color

INSTRUCTIONS

  • Cube up pork tenderloin into small pieces and place into large bowl.
  • Add remaining ingredients (with the exception of the food color) to the bowl of cubed pork and then stir with a large silicon spoon, making sure to thoroughly coat each piece and equally distribute the marinade mixture.
  • Add a few drops of red food color, if desired.
  • Allow the pork to marinade in the refrigerator for at least 2 hours (preferably 4 or more)
  • One hour before grilling, remove marinated pork from fridge and assemble kabobs.
  • Grill skewers on charcoal grill (or cook cubes in air fryer) until desired doneness.
  • Serve with paratha, chopped cilantro and lime slices, and a side of roasted curried sweet potatoes and chickpeas.
  • Enjoy!
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