lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, July 11, 2016

Ginger Soy Chicken Kebabs

I love kebabs. I do wish we had a grill for cooking them, but the broiler works just fine and they cook up just as quickly. I invested in a broiler pan and that makes everything so easy.  Miss F loves skewering, she always makes herself a skewer heavy on the meat and without a single mushroom.  Feel free to add whatever vegetables you have on hand to the skewer.  Zucchini, summer squash, cherry tomatoes...I've even used new potatoes.  I serve these over rice, rice noodles or even over ramen noodles.  

Ginger Soy Chicken Kebabs

1 large garlic clove, minced
1 tablespoon vegetable or canola oil
1 tablespoon fresh minced ginger
2 tablespoons soy sauce
1 teaspoon Sriracha

1 pound chicken boneless skinless breasts, cut into 1-inch pieces
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 pound of whole mushrooms
1 onion, cut in 1 inch pieces

Pre-soaked bamboo skewers

Whisk together the garlic, oil, ginger, soy sauce, and Sriracha together in a large bowl. Add the chicken bell peppers, mushrooms and onion; toss to thoroughly coat. Allow to marinate at room temperature for 20 minutes. Thread chicken on skewers alternating with the bell pepper, mushroom and onion. Brush the vegetables with some of the excess marinade. Grill over medium heat, turning every few minutes, for 8 minutes or until cooked through. Alternatively, broil on high for 8 minutes, turning half way.
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