Recipes tagged with « Skewers »
Mini Chicken Caesar Skewers
Small bites of chicken thigh and bacon stacked on toasted bread with romaine, dressed in a mayonnaise-based Caesar vinaigrette flavored with anchovy paste and capers. Pops of salty, crisp, and creamy in handheld form. A practical appetizer using common pantry ingredients, modified for texture and layering.
Korean Beef Kiwi Skewers
Tender strips of beef marinated briefly in a kiwi-soy mixture, grilled fast on hot coals, served with fresh kiwi brunoise tossed in olive oil. Marries acidity and umami. Focus on timing to avoid overmarinating — kiwi’s enzymes break down meat too much if left long. Quick hands essential for proper grill marks and juiciness. Substitute mirin with dry sherry or rice wine vinegar mixed with a pinch of sugar. Sambal oelek swapped for chili flakes adds heat with texture. Expect sizzle, caramelizing edges, and bright acid punch on palate.
Spiced Beef Skewers
Sirlion beef cubes marinated in a zesty mix of citrus, spices, fresh herbs, and honey. Seared over high heat charcoal or grill pan. Paired with colorful bell pepper chunks. Simple protein craving hit fast. No nuts dairy eggs. Subtle heat from cayenne replaces clove. Coriander swap for cumin adds sharp earthiness. Citrus lime bright, balanced by honey’s caramel notes. Quick char with gentle turning signals doneness. Resting post-cook locks juices. Flexible marinade time if rushed. Gives about 4 servings.
Mediterranean Beef Skewers
Beef cubes marinated with za’atar and cumin replace original spices. Added red onion chunks and mushrooms for earthiness. Peppers and zucchini kept but quantity altered. Skewers grilled medium-rare with visual doneness cues over rigid times. Served with store-bought babaganoush instead of hummus and a wedge of lime. No sumac or coriander, shifted flavor profile but retained citrus brightness. Efficient prep and marinade overnight for tender beef. Vegetable texture contrast emphasized with quick toss in oil, salt, and pepper before assembly.
Japanese Pork Yakitori Glaze
Sticky glaze for pork skewers with soy reduction. Uses tamari for gluten-free swap; adds yuzu juice for brightness. Garlic replaced by shallots to soften bite. More brown sugar balances acidity. Simmer till thick and syrupy, smells deep, sharp, sweet. Ginger rounds off the punch. Strain solids out before serving. Keeps chilled. Use visual bubble size and texture as doneness guide.
Souvlaki Brochettes Twist
Chicken cubes marinated in a vibrant mix of olive oil, orange juice, fresh thyme, and garlic, skewered and grilled over high heat until edges crisp up and juices seal in. The marinade includes a touch of smoked paprika and chili flakes for a subtle smoky heat. Served with charred pita, herbed rice, and a cooling cucumber-yogurt sauce. Dairy and gluten free with flexible meat options like pork loin or turkey breast.