food My Clog - Indian and Beyond

Onto my next adventure.Presenting you
 
Jerk Chicken Kebabs
 
  • Get some good chicken thighs. Remove the excess fat and take the bone out. Also, remove the skins, clean them and keep them aside(  I promise, we will not be wasting them). Clean the thighs thoroughly. 
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  • Mix the following ingredients in a mixing bowl:
2 table spoons of Jamaican Jerk Seasoning sauce ( I love grace brand).
2 table spoons of dark soy sauce ( to keep the meat moist).
1 table spoon of cayenne pepper powder ( mainly for color).
A little of your favorite super hot pepper powder mix ( I used a mix of bhut and naga pepper powder).
2 table spoons ketchup.
  • Mix all of the above and add little salt if you still need salt ( soy already has loads of it).
 
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  • Now marinate the chicken thighs with this mixture till all the piecies are coated well on all the sides.
 
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  • Cover the them with a food wrap and let is marinate in the fridge for a minimum of 2 hours ( I usually leave it over night).
 
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  • Remember those chicken skins that we removed from the thigh pieces, marinate those on the same mixture.
 
  • Now your chicken thighs are ready for skewering. You can also grill the thighs as a whole.. but whats the fun in it :)
  • Cut each thigh into equal strips.
  • Skewer each strip onto a metal or wooden skewer ( if you are using wooden skewer, pre-soak the skewers in water for at least an hour to avoid burning)
 
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  • Now your chicken kebabs are ready for grilling.
  • You can grill them in any of your favorite way and according to your preferred doneness. Use the remaining marinade ( left in the bowl) to baste the kebabs when you turn them.
 
On a Gas/Charcoal grill :                  8 minutes on each side ( for well done).
In a oven :                                         10 minutes each side at 400 degrees (for well done).
 
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  • Also, don't forget to grill those chicken skins. Grill them for 3 min on each side and they will turn crispy and yummy just like bacon.
 
  • Now, as always... Sit back, relax, make yourself a nice drink and have yummy jerk chicken kebabs ( and crispy chicken skins)
 
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Looks great!
 
saiias said:
2 table spoons of Jamaican Jerk Seasoning sauce ( I love grace brand)
 
 I can't take the salt! To me Walkerswood is way better.
 
I was banished from our kitchen for being untidy :)
Wife is the law...
 
Anyways, got into her good grace again and here I am with another recipe.
This one is specially for nmlarson and muckyai.
 
Sweet spicy and savory bitter gourd curry
 
Ingredients:
  • 3 good sized bitter gourds (bitter melons)
  • 10 curry leaves
  • 2 dried red chilies 
  • a pinch of cumin seeds
  • a pinch of mustard seeds
  • 1 tsp chana dal
  • 1 large Onion finely chopped
  • chopped spicy peppers (according to your taste) 
  • 1 tsp salt
  • a pinch of turmeric
  • a pinch of masala/curry powder
  • 2 tsp dried coconut powder
  • 2 tsp sugar
  • half a cup of oil.
Cooking:
  • Take 3 good sized bitter gourds ( you can find them in any Indian grocery store) 
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  • Wash them with salt water. roughly scrape off the ridges from the skin as shown. This will help in reducing the bitter taste.
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  • Chop them into thin rings or semi circles.
 
  • In a shallow pan, take oil just enough to shallow fry the bitter guard pieces 
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  • Fry till the pieces look crispy enough.
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  • Remove the pieces from the oil and set them aside.
  • In the remaining oil in the same pan ( add oil if necessary), fry cumin seeds, mustard seeds, chana dal and dried chilies on low flame till the mustard seeds start to splutter. Add curry leaf and fry for half a minute. 
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  • Add chopped onions and chopped spicy peppers to the pan. Turn the heat to medium flame.
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  • Add salt and turmeric and masala/curry powder. Cook till onions turn golden brown (translucent).
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  • Once onions are cooked, add dried coconut powder 
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  • Cook for 2 more minutes or till the the rawness is gone from the coconut powder 
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  • Add the fried bitter guard pieces back to pan.
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  • Mix well and cook for 5 min. Add sugar, reduce the flame and cook for 3 more minutes on low flame. 
Sweet,Spicy,Savory and a very healthy bitter gourd curry is ready.
 
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