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Sunday, November 15, 2015

Grilled Kebabs

Do you know who Mark Bittman is? If you have heard of it, it would probably be through his cooking shows or documentaries that he has done on tv, teaching us the benefits of conscious eating to improve our health as well as the world around us. I like his book 'How to Cook Everything' as it goes back to the basics.

With our monthly featured Chef, I'm glad to be able to cook with Mark Bittman. I have bookmarked this recipe for sometime. I decided to make a simple one-dish meal for a weekday night dinner and it really came in handy. If you are wondering, this recipe did come from His "How to Cook Everything". See my modifications in blue.
Ingredients:
About 1 1/2 pounds boneless chicken thighs or legs, cut into 11/2-inch chunks (I used pork shoulder and cut into big cubes)
2 large onions
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 tablespoon minced garlic
Salt and freshly ground black pepper
3 bay leaves, crumbled
1 tablespoon fresh marjoram or oregano leaves or
1 teaspoon dried oregano
Lemon wedges or ground sumac (available in Middle Eastern stores)

1/2 packet white mushrooms (cut into halves)
1-2 red/green capsicum, cut into 1/8 or suitable size for the skewers
Method:
  1. If you’re using wooden skewers (you’ll need at least 8), soak them in warm water while you prepare the chicken. When you’re ready to cook—if you choose not to marinate the meat—heat a charcoal or gas grill or the broiler to moderate heat and put the rack about 4 inches from the heat source.
  2. For the marinade, chop one of the onions and combine it in a large bowl with the oil, lemon juice, garlic, some salt and pepper, the bay leaves, and the marjoram; taste and adjust the seasoning. Marinate the chicken in this mixture for at least a few minutes or an hour or so at room temperature or longer—even overnight—in the refrigerator.
  3. Cut the remaining onion into quarters, then separate it into large pieces. Thread the chicken and onion alternately onto skewers, leaving a little space between pieces.
  4. Broil or grill, turning once or twice, until the chicken is cooked through, 12 to 15 minutes (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink). Serve with the lemon wedges or sprinkle with a bit of sumac.

Check out my kebabs that were made and getting ready to be grilled in the oven!!


I loved the overall taste of this - onions, mushrooms, capsicums and meat in 1 nutshell. The overall taste is really yummy and nothing overbearing for the palate. This can serve as a very good bbq potluck dish. Don't say I never give you ideas ;P

I'm submitting this post to I Heart Cooking Clubs.


I'm also submitting this to Cook-Your-Books#28 organized by Joyce of kitchenflavours.

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