CHICKEN SATAY
Chicken satay is an easy grilled chicken recipe that's perfect for a light meal or for party appetizers. Healthy and a crowd-pleaser!
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 2h30m
Number Of Ingredients 18
Steps:
- In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
- Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
- When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
- Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.
Nutrition Facts : ServingSize 1 (of 4), Calories 311 kcal, Carbohydrate 17 g, Protein 32 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 73 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 9 g
GRILLED RICE (SKEWERS) WITH DIPPING SAUCE
This is a kebab/skewer style dish from SouthEast Asia. It's gluten free and made from glutinous short-grain rice. A great appetizer. For a gluten free diet-check all ingredients are labelled as GF (fish sauce can contain wheat/gluten). Can be cooked on a barbecue plate that has been lined with aluminium foil and sprayed with cooking oil
Provided by Jubes
Categories Asian
Time 50m
Yield 6 skewers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the grill(broiler) to its highest setting.
- To make the dipping sauce- combine all of the sauce ingredients in a small bowl. Stir until the sugar dissolves.
- For the Grilled RICE:.
- Beat the eggs with the fish sauce, sugar and pepper. Set aside.
- Divide the cooked rice into six portions and then form each portion into three balls. Press down on each ball to flatten.
- Thread three flat rounds onto each skewer.
- Line a grilling tray with aluminium foil and spray lightly with a spray cooking oil.
- Dip each rice skewer into the egg mixture. Shake off any excess and place the skewer on the lined grill tray.
- Grill the rice skewers until the rice is browned on one side. Turn the skewers over and brown the other side.
- Serve skewers with the dipping sauce.
- For children use a dipping sauce suitable that does not contain chilli eg plum or a mild satay.
Nutrition Facts : Calories 182, Fat 1.9, SaturatedFat 0.6, Cholesterol 70.5, Sodium 260.8, Carbohydrate 36.9, Fiber 1.1, Sugar 17.7, Protein 4.3
STEAK AND VEGGIE SKEWERS WITH CREAMY DIPPING SAUCE
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak 12 wooden skewers in water for at least 30 minutes.
- Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish.
- Preheat a grill or grill pan to medium-high heat.
- Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers.
- Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use.
- Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce.
TERIYAKI GRILLED STEAK SKEWERS WITH CHILE-HERB DIPPING SAUCE
Provided by Tia Mowry
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the marinade: Combine the soy sauce, brown sugar, ginger, lime juice and chile-garlic sauce in a saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Let cool.
- Loosely thread the skirt steak strips onto the soaked skewers and place them in a deep pan. Top with the marinade. Cover and refrigerate for at least 2 hours.
- For the chile-herb sauce: Combine the cilantro, parsley, mint, garlic, green onions and Thai chiles in a food processor and pulse until coarsely chopped, scraping down the bowl as needed. Add the fish sauce, sugar, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until combined. With the machine running, drizzle in oil; pulse for another 15 seconds. Add the mayonnaise and pulse to combine. Transfer to a bowl, cover and chill until ready to serve.
- For cooking the steak: Prepare a grill for medium-high heat. Grill the steak for 2 to 3 minutes per side. Transfer to a plate and let rest. Serve with the chile-herb sauce on the side.
GRILLED THAI CURRY CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE
From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.
Categories Dinner
Time 40m
Yield 5
Number Of Ingredients 17
Steps:
- Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½" pieces and set aside.
- Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
- Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
- Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.
Nutrition Facts : Calories 547, Fat 29 g, Carbohydrate 21 g, Protein 52 g, SaturatedFat 14 g, Sugar 14 g, Fiber 2 g, Sodium 1106 mg, Cholesterol 152 mg
THAI-STYLE GROUND PORK SKEWERS
Street-style garlicky Thai pork skewers with lots of sweet and savory umami flavor. These are excellent broiled or grilled and served over rice noodles with nuoc cham dipping sauce, on top of steamed rice with a fried egg, or in a sandwich with a slick of aoli and lots of fresh Thai herbs. Baking powder is traditional and gives the pork its signature bouncy texture.
Provided by Peace&Baking
Categories World Cuisine Recipes Asian Thai
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.
- Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 7.5 g, Cholesterol 73.6 mg, Fat 16.3 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 642.7 mg, Sugar 6.4 g
GRILLED CHICKEN SKEWERS WITH HUMMUS-YOGURT DIPPING SAUCE
Now that summer has arrived I figured why not start grilling! So I came up this new dish that is quick and easy, but also healthy and delicious at the same time. The hummus-yogurt dip can also be used as a healthy dip for vegetables too!
Provided by InspirationsFC
Categories Poultry
Time 45m
Yield 2 skewers each, 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the grilled chicken skewers: Soak 8 (or more if needed) thin wooden skewers in water. Moisten the chicken with olive oil and season to taste. Thread the chicken fillets onto the skewers and grill on a hot stovetop cast-iron skillet, turning around to cook all sides.
- For dipping sauce: mix hummus, yogurt and salt together in bowl.
- To serve: Arrange the grilled chicken skewers on a platter or over bed of rice, alongside a bowl of the sauce, and lemon wedges on the side (optional).
- For the rice pilaf:.
- Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
- Melt the butter in a medium saucepan over medium heat. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the rinsed rice and cook, stirring occasionally, until the kernels crackle, about 2 minutes. Add the broth, water, and measured salt and stir to combine. Increase the heat to high and bring to a boil.
- Reduce the heat to low, cover with a tight fitting lid, and simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Taste and season with additional salt as needed.
Nutrition Facts : Calories 679.6, Fat 18.9, SaturatedFat 7.4, Cholesterol 95.5, Sodium 1874.2, Carbohydrate 86.5, Fiber 5.5, Sugar 1.7, Protein 38.6
ALL-IN-ONE GRILLED SHRIMP SKEWERS WITH RICE
Enjoy our delicious All-in-One Grilled Shrimp Skewers with Rice! With our easy foil-pack instructions, you'll be chowing down before you know it.
Provided by My Food and Family
Categories Shrimp
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Toss shrimp with 1/4 cup dressing. Let stand 10 min. Drain; discard dressing. Thread shrimp evenly onto 4 skewers.
- Stack 3 (14-inch) squares of foil. Fold foil in half, then double-fold 2 opposite sides to make pouch. Spoon rice, zucchini and peppers into pouch. Gradually add broth and remaining dressing. Double-fold foil at top of pouch to seal.
- Grill packet 10 to 15 min. or until liquid is absorbed. Remove from grill. Let stand 5 min. Meanwhile, grill shrimp skewers 5 min. or until shrimp turn pink.
- Spoon rice mixture onto platter; top with shrimp and onions.
Nutrition Facts : Calories 210, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 135 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
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