Shish Tawook

When in Bahrain....one of my favorite restaurant was Nadhmi in Riffa.....an awesome grill run by a bunch of Lebanese men and they made the best shish tawook ever....served with lip smacking hummus, baba ganoush, tabbouleh and pickled jalapenos........And you know what?...... Lebanese men are very handsome and friendly......no wonder I went to Nadhmi often.

My shish tawook did not come anywhere close to Nadhmi's but definitely good enough.

Recipe Source:Dedemed.com
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Ingredients

• 2 Chicken Breasts , cubed
• 6 cloves garlic ,minced
• 1/2 tbsp Tomato paste
• 2 tbsp Tomato ketchup
• 1tsp Chilli powder or paprika
• 1/4 cup Yogurt
• 2 tbsp Lemon juice
• salt to taste
• Olive oil

Method

1. Marinate chicken cubes in garlic,tomato paste,tomato sauce, chilli powder,yogurt, lemon juice and salt for 2 to 4 hours or overnight.
2. Pierce the marinated chicken cubes into the wooden skewer sticks.
3. Grill on barbecue and keep basting with olive oil till done or you can also pan fry the chicken or roast in the oven.
4. Serve with roasted veggies and pita bread.  

Thai Chicken Satay

After the success of my Chicken in Red Thai Curry....I went into 'Thai Mode' :)

Recipe Source:-Nita Mehta's Thai cooking
Ingredients
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• 400 g Chicken ,boneless bite size pieces 
• 8 Bamboo Skewers,soaked in water

Marinade

• 1 tsp Red chilli powder
• 1 1/2 tsp Brown Sugar
• 3 Fresh red chillies,seeded and thinly sliced
• 1 tsp Lemon Grass ,finely chopped
• 1 tsp Lemon leaves , finely chopped
• 2 tsp oil
• 3 tbsp Coconut powder mixed in 1 tbsp milk
• 1tsp Soy Sauce
• 1 inch piece Ginger/galangal, grated
• 1 tbsp lemon juice
• 2 tsp Cornflour
• 10 flakes Garlic, crushed
• 1 1/2 tsp Cumin powder
• 1 1/2 tsp Coriander powder

Method

1. Mix all marinade ingredients in a bowl.
2. Add the chicken pieces and mix well.Refrigerate for 2 hours.
3. Oil the bamboo skewer and thread the marinated chicken.Do not leave any space between the chicken while threading. Reserve the marinade in the bowl.
4. Grill the chicken in a preheated oven/grill at 220 degree C for 15 minutes, turning the chicken once in between and basting with the marinade.
5. Or heat a non stick pan, grease with little oil and place the chicken on the pan and fry on high heat till the chicken cooked.
6. Serve with Thai Peanut Sauce.

Barbeque Sunday - Grilled Chicken

 Babli  Aunty (barbeque specialist ...tsk tsk)  marinated this grilled chicken......... I made the Barbeque Jerk Chicken(and the salad)  and....... my mom made Prawn in green marinade(Not putting it up coz I could not take pictures-will do it next time) ...... cousin Debs was in charge of keeping the fire alive......my sister in law was in charge of photography.......cousin Neetu running errands and then zoning out and again running errands.......  my brother was in charge of the grill- did not turn the potato sticks at the right time- they look charred :) .........my daughter eating marshmallows..........and last but not least ....my dad was the critic....got a good review:)

All together a team effort.

Ingredients

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• 1 1/2 kg chicken (thigh and leg pieces)
• 3/4 cup yogurt
• 2 medium size onion
• 3 inch ginger
• 25 cloves garlic
• 5 green chillies
• 1 tsp turmeric
• 2 tbsp chilli powder
• 4 tsp tandoori masala(optional)
• 1/2 tsp red color(optional)
• salt to taste
• 2 small lemon

Method

1. Clean the chicken and make 2 to 3 deep slits, squeeze juice of 2 lemon and mix the chicken well and keep this aside.
2. Grind onion, ginger, garlic, green chillies to a fine paste. Pour this into a big mixing bowl and add chilli powder, red color, tandoori masala , turmeric powder, yogurt and salt and mix well.
3. Wash the chicken again and add to the prepared masala. Add more chilli powder if you like the chicken to be spicy.Mix well.
4. Marinate overnight in a refrigerator.
5. Prepare grill, spray oil on the grill and place the marinated chicken on the hot grill. Turn the chicken around and grill till chciken is cooked.
6. Serve with sliced onion and lemon wedges.

 Sending this over to sarv's culinary concept

sending this to a girls diary

Barbeque Sunday - Paneer/ Cottage cheese sticks

There is always one vegetarian at home- My Babli Aunty. We made Paneer and potato sticks for the vegetarian. 

I always find paneer to be very bland , but these paneer sticks were amazing, there were few left over sticks which we fried on a pan that night and it tasted equally good. 

Ok - I don't have pictures of any of the dishes after they were grilled, because it just disappeared as soon as it came off the grill :) 

Recipe source:cinnamon hut

Ingredients

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• 400 grms Paneer(dice to 1 inch cubes)-
• 1 red bell pepper(diced to 1 inch cubes)
• 1 green bell pepper(diced to 1 inch cubes)
• 1 yellow bell pepper(diced to 1 inch cubes)
• 2 medium sized onion(diced and layers separated)
• 10 bamboo skewers (soaked in water for 2 hours)

 Marinade for Paneer

• 2 tsp amchoor powder
• 1 tsp garam masala
• 2 tbsp ginger garlic paste
• 2 tsp chilli powder
• 1tsp turmeric powder
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 cup yogurt (curds)/300ml
• 1 tsp oil
• 1 tsp lemon juice
• salt to taste

Marinade for vegetables

• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp pepper
• salt to taste

Method

1. Marinate the paneer in amchoor powder, garam masala, chilli powder, cumin powder, coriander powder, yogurt, ginger garlic paste , oil, lemon juice, salt and turmeric. Refrigerate for 2 hours.
2. Marinate the vegetables in olive oil, pepper, lemon juice and salt.
3. Thread the vegetables and paneer/ cottage cheese into the skewers, alternating them as you like. 
4. Prepare all the skewers in the same way.
5. Place on hot grill and fry on all sides.
6. You can fry these paneer sticks on a tawa using little oil.

sending to a girls diary