Tag Archives: kebab

Thai Chicken Satay with Spicy Peanut sauce and Za’tar smashed potatoes

Thai Chicken Satay with Spicy Peanut Sauce and Za'tar smashed potatoes

  • Servings: 2
  • Difficulty: easy
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I’ve only used my homemade tandoor oven once so felt the need to tempt the bumper crop of mosquitoes with my sugary blood and fire it up for some Thai chicken satay. Each week I have to devote one dinner to get my fill of Indian, Thai or Korean food. Since the Tandoor needs a skewered meat, I settled on a chicken satay with spicy peanut sauce, cucumbers and smashed potatoes with Za’tar seasoning.

For the tandoor I bought some “long as your leg” skewers that don’t quite work elegantly with my oven so I am excited to try a new technique of hanging the skewers vertically. That puppy is getting up to 700 degrees hot which is in green egg territory but cost me only about 60 bucks to make. Man fire meat beer whiskey….oh an Thai food with 300 of your closest blood sucking friend.

This recipe was adapted from RasaMalaysia

Ingredients:
2 organic chicken breasts
1 cucumber
little potatoes for 2

Marinade
1 cup greek yogurt
1/2 cup of coconut milk
2 cloves of garlic minced
2 tbs of soy sauce
1 tbs of sugar
1 tsp of white pepper
1 tsp of tumeric
1 tsp of coriander
1 tsp of cayenne pepper
1 tbs of curry paste (red)

Peanut Sauce

2 cups coconut milk
3 tbs of peanut butter
3 tbs of tamarind paste
2 tbs of fish sauce
1 tbs of Sriracha
1 tbs of sugar
1 tsp of paprika
1 tsp of paprika
1/2 cup of crushed peanuts

Directions:
1. Should you make the potatoes add them in to a pot of salty water with Zatar seasoning and cook until tender. Transfer them to a baking sheet and smash them with the base of a glass. Cover with olive oil and Zatar and bake in a 400 degree over until crispy (20 minutes) IMG_0139IMG_0152

2. Cut your chicken into bite sized pieces and add them to the marinade and let it do it’s work for at least 2 hours and better yet overnight.

3. Make your peanut sauce by adding all the ingredients except for the peanuts and cook in sauce pan until smooth and thickened. Ten minutes should do it and keep the temp on low. Let it cool and then add the crushed peanuts . IMG_0153

4. For the chicken skewer them up and grill them or use your homemade tandoor oven. Weekend project….. just saying. Cook until the chicken is done (165 degrees). IMG_0141</aIMG_0144>

5. Serve with your side of sauce and cucumbers and your potatoes. Enjoy with your favorite beer or whiskey. BTW had a Flagstaff beer out of NY the other night. It’s a great lager with a nice pungent finish similar to Heineken.
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Huli Huli Hawaiian Chicken

Huli Huli Hawaiian Chicken

  • Servings: 2
  • Difficulty: easy
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Huli Huli Hawaiian Chicken
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When I can’t sleep I can always count on the Foodnetwork playing Triple D. I eat that show up because most of those places are the kind of places I like to eat. So I saw an episode where he was in Hawaii and some guy named Mike sells chicken and pork on the side of the road. He has a truck bed with rotating rods and loads them up with bird or snout and cooks them over hot coals.

Huli Huli technique is a three step process that includes a brine, a rub and a baste. This extra care of the chicken creates a interesting depth of flavor, not to mention tenderness. I planned on cooking my chicken on kebabs in my homemade tandoor oven but the weather wasn’t cooperating so I used my skillet instead. Skin on, bone in would likely be best but Jill is funny about chicken (no white bits can be showing or she will pick at it).

The dry rub is spicy and earthy but the Huli Huli sauce is sweet and tangy. I served it with brown rice and a broccoli salad. For the broccoli salad I wanted it cold and also wanted to use some pineapple that I had on hand. It was a great balance to the chicken. Really nice meal. Next time, I want to grill it for an extra layer of depth.

Ingredients:
2 free range air chilled chicken breasts
Brown rice

Brine
1/2 cup Kosher Salt
1/4 cup of Sugar
2 bay leaves
3 garlic cloves smashed
1 lemon juiced with halves used

Dry Rub
2 tbs of garlic powder
2 tbs of Kosher salt
1 tbs paprika
1 tbs of onion powder
1 tsp of cumin powder
1 tsp of black pepper

Huli Huli Sauce
1 cup pineapple juice
1/2 cup of ketchup
1/2 cup of soy sauce
2 tbs of Sherry wine vinegar
2 tbs of Sriracha
1/2 cup of brown sugar
2 tsp ground ginger

Directions:
1. Cube your chicken into kebab sized pieces and place them in a bag. Place a saucepan on low heat and add your brine ingredients. Remove and add ice until “cool”. Add the brine to the chicken.
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2. When time to cook, remove the chicken and pat it dry. Season with the dry rub you created. Skewer your chicken and cook until done.

3. While the chicken is cooking, make your huli huli sauce by adding the ingredients in a sauce pan and cooking to combine and reduce. Use some of this sauce to baste your chicken while cooking to caramelize for another level of flavor.

4. Serve over brown rice and top with the Huli Huli sauce.

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Middle Eastern Chicken Kebobs, Turmeric Rice with Naan

Middle Eastern Chicken Kebobs, Turmeric Rice with Naan

  • Servings: 2
  • Difficulty: easy
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Middle Eastern Chicken Kebobs, Turmeric Rice with Naan
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So I made a homemade tandoor oven for summer kebab cooking. So on my first fire I went Middle Eastern and found a recipe from a delightful site called Once Upon a Chef http://www.onceuponachef.com/ by Jenn Segal. Not sure how I found her but she has some great looking food with great pictures.

Also when I watched the video to build my tandoor the guy was slapping dough on the inner walls of the pot to bake the Naan bread. So I wanted to try making some Naan bread and went to my favorite Indian chef Aarti Sequeira.

Finally I took my bone broth/stock and made a turmeric and saffron rice pilaf. I am going to leave that recipe off because it’s basically the same recipe I used prior but instead of water I used stock/broth and added some turmeric and saffron.

The chicken turned out great as did the Naan. I am not sure why I feel this way but when anything bread related turns out it feels like an accomplishment. Baking and breads remain mystical because of the steps and necessary measuring etc.

We enjoyed it with some Rahr beer brewed in Ft. Worth. I went with the Amber Red. Good stuff!!

Let’s cook
Ingredients
Kebabs
2 chicken breasts (cubed into large bite sized pieces)
1 cup of plain greek yogurt
juice of one lemon
5-6 minced garlic
1 tbs of paprika
2 tsp of cumin
2 tsp of cayenne
2 tbs of pickle juice
2 tbs of olive oil
1 tbs of Kosher Salt
1 tbs of Black Pepper

Naan by Aarti
1 tsp of dry yeast
2 tsp of sugar
2 cups of AP flour (sifted)
1/8 tsp baking powder
2 tbs of greek yogurt
2 tbs of olive oil
3/4 cup of warm water
Butter and salt for topping

Directions:
1. Best to marinate your chicken 24hrs. IF you can’t do your best to marinate it as long as possible. Take all your ingredients and mix them in a bowl. Taste it. Adjust as necessary. Cube your chicken and put it a bag or in a bowl and cover.
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2. Skewer your chicken and if you can leave a little room between each piece. Cook them in your homemade tandoor or grill if you don’t have a tandoor.

3. Naan bread. You need start this about 4hrs prior to eating because the yeast has to do its thing.
Take a bowl or measuring cup and fill it with 3/4 cup of water. Warm it up in microwave for 15 seconds. Add sugar and yeast. Stir and let it get frothy for 8 mins. IMG_9976

Take your other dry ingredients (flour, salt, sugar, baking powder) and sift into a large bowl.

Back to your yeast brew and wet ingredients. Add olive oil and yogurt to the yeast brew and stir to break up the yogurt. Now add to your dry ingredients and combine until you have a sticky mess.

I turn my oven on to 150 degrees for 30 seconds and then turn it off. It gets just warm enough and I cover my dough with plastic wrap and a towel and put it in the oven (Turned off). Just a shot of heat in there. Let it sit for 4 hours.

When ready to make it split this dough into six equal pieces. When ready to make use a cast iron skillet or your tandoor and roll each piece out to about 1/4 inch thickness and slap it on the wall or cast iron. It will bubble up a bit and should be ready to eat after 3-4 minutes. Top with butter and a little pinch of salt.
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Homemade Tandoor Oven

Homemade Tandoor Oven
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While poking around some sites looking for some tandoor chicken recipes, I happened upon a video where a guy built his own tandoor oven using clay flower pots. http://www.simplenick.com He was even cooking his naan bread on the inner walls of the clay pot. I was hooked and decided to make it a little Saturday project. I will be posting a recipe I used for the inaugural burn.

The tandoor oven is a staple in Indian and Middle Eastern cooking. Think wood fired grill but instead of putting your protein on the grill grates you use long skewers and put them in the fire letting them cook without touching anything. The protein gets little crusty edges but remains juicy and tender.

I bought the biggest pot I could find but I wish it was deeper. Then I found another pot that would fit nicely in the bottom of my largest pot with the center holes aligning. As an extra safety precaution I added a pot base with holes on the outside to feed the fire with air but not let the ashes fall out of the bottom.
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For cleaning convenience I bought a little bucket that could be lifted in and out of the “oven”. That way I could get the fire going and then lower it into the base and then when completed burned out, I would pull it out to clean in it.
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For the last pot that goes over the top of the second pot you will need to get a saw and cut the “lid” or opening.
I used a dull saw and snapped a piece on my final cut. I also added washers and a bolt as a handle so I could open and close the oven. Fill the largest pot with river rock, lava rock etc… This will act as insulation and keep the pots hot. Mine got up to 700 degrees by using oak lump charcoal.

If I dont find a bigger, deeper pot I will start using my smaller skewers that have a loop on the end. I will then hang those from one that sits across the opening. I will put a little notch to keep the main skewer steady. I will take a picture next time I fire up for a visual of what I am talking about.

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