Grilling #1

Hello to all and thank you for visiting my blog.  As I mentioned on Saturday 5 May at my cooking demonstration, the recipes from that demo are posted here as I forgot to bring them to the event.  Hope you try them and enjoy as everyone did on Saturday.

Jerked Chicken Kabobs

Equipment Needed:

Ingredients:

·         1 Tablespoon Ground Nutmeg

·         1 Teaspoon Ground Allspice

·         1 Tablespoon Ground Cinnamon

·         1 Red Onion – Diced

·         3 Green Onions – Diced

·         ¼ Cup Olive Oil

·         1 Cup Freshly Squeezed Orange Juice

·         ¼ Cup Soy Sauce

·         ¼ Cup Fresh Thyme

·         Juice of 1 Lime

·         3 Cloves Garlic

·         1 Jalapeno – Seeds and Pith Included

·         Salt and Pepper to Taste

·         2 Lbs. Boneless Skinless Chicken Breast – cut into ½ Pieces

·         Mango Salsa

Directions:

Soak the skewers for a minimum of 30 minutes.  Pre-heat your grill to high heat.  Combine all ingredients except chicken in the bowl of a food processor and puree until smooth.  Add all but ¼ Cup of the marinade mixture in a plastic bag.  Add the chicken to the marinade and refrigerate for up to 2 hours.  Skewer the chicken pieces and grill on each side for about 4 minutes per side until the chicken is cooked through and there are grill marks present.  Serve with the Mango Salsa and the reserved marinade mixture.

Moroccan Lamb Kabobs with Mint Yogurt Sauce

Equipment Needed:

·         Mixing Bowl

·         1 Package Wooden or Bamboo Skewers

·         Grill Pan or Outdoor Grill

Ingredients:

·         1 Teaspoon Ground Cinnamon

·         1 Teaspoon Ground Coriander

·         1 Teaspoon Kosher Salt

·         ½ Teaspoon Fresh Ground Black Pepper

·         ½ Teaspoon Ground Nutmeg

·         ½ Teaspoon Ground Cumin

·         ½ Teaspoon Cayenne

·         3 Lb. Boneless Leg of Lamb – cut into 1 inch cubes

·         Mint Yogurt Sauce – Recipe Follows

Directions:

Soak the skewers for a minimum of 30 minutes.  Pre-heat your grill to high heat. 

Combine all spices in a mixing bowl.  Add the lamb cubes and using your hands, cover the cubes thoroughly.  Thread the cubes onto the skewers – about 4 to 5 cubes per skewer.  Grill the skewered lamb about 3 minutes per side or until cooked to your desired doneness.  Transfer the skewers to a serving platter and serve with the Mint Yogurt Sauce.

Mint Yogurt Sauce

Equipment Needed:

·         Food Processor

Ingredients:

·         1 Cup Plain Greek Yogurt

·         1 Tablespoon Mayo

·         Juice of 1 Lemon

·         2 Cloves Garlic

·         ½ Teaspoon Hot Sauce

·         2 Tablespoons Chopped Fresh Mint

·         2 Tablespoons Chopped Fresh Italian Parsley

·         Salt and Pepper

Directions:

Combine all ingredients – except the fresh herbs - in the bowl of a food processor.  Process on high for 1 – 2 minutes to combine thoroughly.  Add the fresh herbs and pulse several times to combine.  Transfer to a bowl, cover, and refrigerate until ready to use. 

Grilled Fruit Skewers with Sweet Yogurt Sauce

Equipment Needed:

·         Wooden or Bamboo Skewers

·         Small Sauce Pan

·         Pastry Brush

·         Grill Pan or Outside Grill

Ingredients:

·         ½ Cup Brown Sugar

·         ¼ Cup Water

·         1 Teaspoon Ground Cinnamon

·         Juice from an Orange - divided

·         1 Pineapple – Cleaned and cut into 1 inch cubes

·         2 Pears – Peeled, seeded and cut into 8 wedges

·         2 Mangos – Peeled and cut into ½ inch strips

·         1 – 8 oz. Container Vanilla Yogurt

Directions:

Soak the skewers in water for up to 1 hour.  In a small sauce pan, combine the water, brown sugar, cinnamon, and ½ the orange juice.  Bring to a boil over medium heat.  Remove from heat and let cool.  Make the dipping sauce.  Whisk together yogurt, remaining orange juice, and 1 tablespoon of the brown sugar syrup in a mixing bowl.  Set aside.  Preheat the grill pan or outside grill to medium heat.  Thread two pieces of each fruit onto each skewer.  Grill the skewers until the fruit is warm and has grill marks – about 6 minutes turning every minute or so. Baste the skewers with the brown sugar syrup after each turn.  Place the skewers ion a serving platter and serve with the reserved dipping sauce.