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29 November 2007 @ 09:18 pm
Things on sticks.  
I don't know about you, but when the sun starts beating down, it's time to get the barbecue out and start eating things on sticks. What is it about being on a stick that makes things taste better (not everything, though, don't let the health gurus fool you - tofu and pineapple on sticks still just tastes like tofu and pineapple)? And what could be easier? Chop up some kind of meat, soak it in some mixed-up stuff, chuck it on the grill for a few minutes and then scoff. Perfect!


All of these serve 4-6 people, depending on how big your appetite is and what you're serving it with.

Lamb Souvlaki

1 kg lean, boneless lamb (I use backstraps), cut into cubes
1/4 cup olive oil
juice and zest of 2 good size lemons
2 cloves garlic, crushed
2 tablespoons fresh oregano, finely chopped

Mix together the olive oil, lemon juice, lemon zest, garlic and oregano. Add lamb, cover and marinate in the fridge for at least several hours, stirring every hour or two to make sure it's all mixed through.

Thread onto skewers and grill on the barbecue until done to your liking. Rest for a few minutes and then serve with tzatziki made from a cup of plain yoghurt, one seeded and finely chopped Lebanese cucumber, and one crushed clove of garlic. We usually do a sort of Greek salad to go with it - mixed salad leaves, sliced Lebanese cucumber, sliced olives (you're supposed to use black but I hate them, so I use lemon and pepper flavoured ones that I buy every week at the market), finely sliced red onion or red shallots, and some crumbled feta cheese. Mix up a vinaigrette with some extra virgin olive oil, lemon juice, a crushed clove of garlic and a tablespoon or so of finely chopped oregano and throw it over the salad. Beautiful. Don't breathe on anyone, though.

Citrus Chicken

1 kg chicken breast fillets cut into cubes, or tenderloins
2/3 cup lemon juice
3/4 cup orange juice
3 cloves of garlic, crushed
1 tablespoon finely chopped fresh oregano
1 teaspoon ground cumin
1 small red or green chilli, seeded and finely chopped (green ones are usually milder)
1 tablespoon olive oil

Mix together lemon juice, orange juice, garlic, oregano, cumin, chilli and olive oil. Add chicken and stir to coat. Cover and marinate in the fridge at least several hours (or overnight), stirring occasionally.

Thread chicken onto skewers and grill on the barbecue until cooked to your liking. Rest for a few minutes and then serve with a salad.

Herbed Chicken Kebabs

1 kg chicken breast fillets cut into cubes, or tenderloins
1/2 cup finely chopped fresh chives
1/3 cup finely chopped fresh oregano
1/4 cup finely chopped fresh marjoram
4 cloves garlic, crushed
1 tablespoon lemon pepper seasoning (Masterfoods does one)
2 tablespoons chicken stock

Thread the chicken onto skewers. Combine chives, oregano, marjoram, garlic, seasoning and stock in a shallow dish, add chicken. Cover, refrigerate at least three hours. Grill on the barbecue until cooked to your liking. Rest for a few minutes and serve with a rice or potato salad.

I got this last one from petalmcmako and it's one of our favourites. Even Lily loves it, though I did have to halve the amount of pepper (the recipe says 1 tsp, I use 1/2) to make it easier for her to eat.

Sweet Chilli and Black Pepper Chicken

1 kg chicken breast, cut into cubes, or chicken tenderloins
1/2 cup sweet chilli sauce
1 tablespoon olive oil
1 tablespoon lime juice
2 cloves garlic, crushed
1/2 - 1 teaspoon freshly ground black pepper

Marinate chicken for several hours in the mixture of chilli sauce, olive oil, lime juice, garlic and pepper, covered and refrigerated. Thread onto skewers and cook on the barbecue to your liking. Rest and serve with a green salad and probably some beer, since it has quite a kick to it.
 
 
 
missjaala on November 29th, 2007 06:59 pm (UTC)
Yummo, I love stuff on sticks!