Chinese Seasoned Chicken Kabobs

We BBQ year round!  This is a nicely flavoured kabob that does well if marinated for the day but it is acceptable at 30 minutes as well.  This recipe was adapted from Canadian Living - The Barbecue Collection.

675 g boneless skinless chicken breasts or thighs, cut into 1 inch cubes
2 Peppers (red or yellow), cut into 1 1/2 inch pieces
Half sweet onion, cut into 1 1/2 inch pieces

MARINADE
3 tbsp vegetable oil
4 tsp coriander seeds
4 tsp black peppercorns
4 dried hot peppers
3 cloves garlic, smashed
8 slices fresh ginger
1 tbsp soy sauce
2 tsp balsamic vinegar
2 tsp sesame oil

MARINADE:  In small skillet, heat oil over medium low heat; fry coriander seeds, peppercorns and hot peppers until hot peppers darken.  Add garlic and ginger; fry until garlic turns golden.  Strain oil through fine sieve into large heatproof bowl; discard solids.  Let cool until warm.  Whisk in soy sauce, vinegar and sesame oil.

Toss together marinade, chicken, peppers and pinion until coated.  Marinate for 30 minutes or covered and refrigerated up to 12 hours.

Alternately thread chicken, peppers and onion onto skewers.  Grill, covered, on greased grill over medium high heat until chicken is no longer pink inside, about 12 minutes.

Makes 4 to 6 main course servings

Coriander Pork Skewers With Red Onion Salsa

I really like this one, lots of great summer flavours.  Bay leaves are just for flavour as they are to hard to eat so always discard them after grilling.  If you don’t have hot paprika, mix 3/4 tsp sweet paprika with 1/4 tsp cayenne pepper.  From Canadian Living/The Barbecue Collection.

450 g pork tenderloin, cut into 1 inch cubes
2 cloves garlic, minced
1 tbsp ground coriander
1 tbsp olive oil
1 tsp ground cumin
1 tsp hot paprika
1/2 tsp salt
12 fresh bay leaves (approx)

RED ONION SALSA
1 tomato
1 cup thinly sliced red onion
1 1/2 tbsp red wine vinegar
Pinch each salt and granulated sugar
2 tbsp chopped fresh mint

1. Toss together pork, garlic, coriander, oil, cumin, paprika and salt until coated; marinate for 10 minutes.
2. For salsa:  cut tomato into quarters; seed, core and slice.  Toss together tomato, onion, vinegar, salt and sugar.  Stir in mint.
3. Alternately thread pork and bay leaves onto skewers, using more bay leaves if desired.  Grill, covered on greased grill over medium high heat, turning once, until just a hint of pink remains inside pork, about 12 minutes.  
4. Serve with red onion salsa.

Beef Bulgogi Skewers

These are excellent with a unique Asian flavour.  You can serve these over lettuce leaves and steamed rice or offer assorted pickles and Kimchi alongside.  From Canadian Living Barbecue Collection.

6 cloves garlic, minced
1/4 cup soy sauce
2 tbsp packed brown sugar
1 tbsp grated fresh ginger
1 tbsp sesame oil
1/2 tsp hot pepper flakes
450 g Beef grilling steak, cut into 1 inch cubes
1 red onion cut into 1 inch pieces
1 sweet green pepper, cut into 1 inch pieces

• Whisk together garlic, soy sauce, brown sugar, ginger, sesame oil and hot pepper flakes.
• Place beef in bowl; place onion and green pepper in separate bowl.  Divide marinade between bowls. Marinate for 15 minutes or covered and refrigerated, up to 1 day.
• Reserving any remaining marinade, alternately thread beef, onion and peppers onto skewers; brush with marinade.  Grill on greased grill over high heat, turning once until desired doneness, about 8 minutes for medium rare.

Makes 4 main course servings.

Pork Souvlaki

I really like the yogurt dip with this recipe.  Souvlaki means little skewers in Greek and in Greek cooking refers to skewered meats, typically chicken, pork, lamb, beef or veal.  From Food and Drink Summer 2011

2 tbsp olive oil
2 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tsp chopped garlic
750 g pork tenderloin, cut in 1 inch cubes

Yogurt Sauce
2 cups plain yogurt, drained to yield 1 cup thick yogurt ( I just used 1 cup Greek Yogurt)
1/2 cup grated cucumber, liquid squeezed out
3 tbsp chopped green onion
2 tbsp chopped coriander
1 tsp chopped garlic
 tbsp red wine vinegar
2 tbsp olive oil

1. Combine olive oil, lemon juice, oregano and garlic in a bowl.  Add pork and toss to coat.  Season pork with salt and pepper.  Divide pork between 4 skewers or 8 rosemary spears and set aside.
2. Combine yogurt, grated cucumber, green onion, coriander, garlic, vinegar and olive oil.  Season to taste with salt and pepper.
3. Preheat grill to high
4. Place pork skewers on grill and grill all four sides for 2 to 3 minutes a side, 8 to 12 minutes total, or until pork is cooked through with just a tinge of pink in the centre.  Serve with warmed pita breads and yogurt sauce.