Oooh me first.
Dinner tonight was Chicken Kebabs.
Hereís my stab
I had a party last week and a guest left behind 1 lb key limes, so I threw the juice of a few in a baggie with the following for a fast Lime, Chili, and Cilantro marinade:
4 key limes, juiced
1 clove garlic, minced
Heaping tablespoon and a bit more of Chili powder
1 teaspoon, maybe more freshly ground black pepper
1 teaspoon freshly ground Cumin
Handful, maybe ľ cup fresh cilantro, minced
A good glug of Peanut oil
ľ teaspoon salt
Next time Iíll add some minced green onion
Squished the marinade in a bag with strips of chicken breast sliced against the grain. I would have preferred thighs, boneless and skinless, but they didnít look very good at my local butcher shop. I let this sit at room temp for 45 min. to soak in the goodness.
I use bamboo skewers soaked for a bit in very hot water. I skewered the chicken with hunks of green pepper and seasoned with more salt. They didnít take more than 6 minutes over a hot grill. They looked very pretty and green on the grill with all that cilantro.
These kebabs were really tangy, thanks to the key lime, with lots spice and a nice cilantro/chili bite. It would have been perfection with some green onion in that marinade though. I was happy I managed not to overcook them, because by the time I had dinner going it was very dark on my terrace.
I had to keep grabbing a kebab and hitting it with my giant mega-watt flashlight my father gave me as he said, ďIn case something bad happens in Manhattan you can grab this flashlight and runĒ. My poor Dad.
I served them with a rice recipe I make often from Chris Schlesingerís License to Grill(awesome grilling cookbook by the way) with garlic and cumin seed that is so fast and tasty. I also had a bit of roasted eggplant from the night before, avocado and a lettuce/cuke salad.
I didnít have a problem with my bamboo skewers burning. I just soaked them for maybe 30 minutes in very hot water. I think maybe hot water permeates the wood a bit faster. Iíve even microwaved water until boiling and then soaked the skewers in it, but I very hot tap water works fine for me.
I also have never heard of spiedies, but I'd like to get to know them better.
Next is some sort of lamb kebab!
edited to add photos
Edited by FoodMuse, 25 July 2006 - 09:13 PM.