Archive for the 'on the grill' Category

Grilled Ginger-Yogurt-Mint Chicken Skewers with Beet Chutney

mint chicken kabobs 1 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

My friend and neighbour, Emily, has a single mint plant in front of her house that’s the size of a small shrubbery. She encourages me to grab handfuls of it if I’m ever walking by.

mint chicken kabobs 5 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

Because she brought a few jars of beet preserves to me last week – pickled beets, beet relish and chutney – I pondered what I might make with mint that would go with the tangy beets, knowing she had the same plethora of mint and pickled beets at home too.

mint chicken kabobs 2 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

And so I took a handful or two and whizzed it into a slurry with plain yogurt, the juice of a lemon (the zest would be great too), some ginger and spices; yogurt acts as a flavour carrier while tenderizing chicken – you can leave it in the fridge for a day to get to know each other, or freeze the lot – the marinade protects the chicken from freezer burn.

mint chicken kabobs 4 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

Thread the chunks onto soaked bamboo skewers and they cook in about five minutes on the grill. Emily’s beet chutney, I have to tell you, is divine – made with onions and apples, vinegar, sugar and spices, it’s everything I love in a chutney, with fab colour to boot.

Grilled Ginger-Yogurt-Mint Chicken Skewers

1/2 cup plain yogurt
1/2 cup torn fresh mint (a big handful)
juice of a lemon
1 Tbsp. grated fresh ginger
1 Tbsp. garam masala (optional)
1 Tbsp. brown sugar
1/4 tsp. salt
1 lb boneless, skinless chicken thighs, cut into chunks
8 bamboo skewers

In the bowl of a food processor, combine the yogurt, mint, lemon, ginger, garam masala, brown sugar and salt and pulse until blended. (Alternatively, stir everything in a bowl, then finely chop the mint and stir it in.) Add the chicken, stir to coat well, and refrigerate for a couple hours, or overnight.

Meanwhile, soak bamboo skewers in water for at least 10 minutes and preheat your grill to medium-high. Thread the chicken onto the skewers and cook for about 5 minutes, turning as needed, until the chicken is cooked through. Serve as is or with beet chutney. Serves 4-6.

button print gry20 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

July 17 2013 | chicken & turkey and on the grill | 22 Comments »

Creamy Grilled Tandoori Shrimp

Creamy Tandoori Style shrimp mid res Creamy Grilled Tandoori Shrimp

It’s about time to get back into the kitchen, isn’t it? We all have to eat. I haven’t ventured in quite yet, except to pull off assignments that can’t wait (my editors at Parents Canada have been incredibly patient, trying to pull together a magazine with me MIA), and to bake a ham that we’ve been nibbling on for days. I’ll be eating out more this summer, supporting the restaurants that have seen so much damage and loss – of food and power and a week’s worth of customers (or for some, much more). It’s been amazing to see the Calgary community supporting each other with food, working to mobilize food banks and ensure food security during this crisis. Coming up with a new recipe suddenly seems a bit of a luxury, but feeding each other and the gatherings around food – even on a muddy corner, standing around a food truck – has provided plenty of glue that’s holding everyone together.

More than a few events were called off this week – last Friday morning, as Calgary woke up in the beds and on the couches they were evacuated to and looked out the windows of downtown hotels to flooded streets, I was supposed to be helping my friend Chef Michael Allemeier grill up this shrimp on BT. He made it in early, coming from the other direction; I was stuck on the other side of the river. Lori the food stylist had it all prepped, marinated, mise-en-placed, but the show did not go on.

This here is a combination of things I love: shrimp, cream, citrus, spices. Fresh mint and cilantro. It’s like an easy sort of curry, but not heavy, and quick to toss on the grill. Yes! I love things that are easy to grill, and don’t require you to hover nervously with your tongs, meat thermometer at the ready. As soon as I make my way back into the kitchen to cook a proper meal, or better yet, have a few people over for mojitos in the back yard, these will be on the menu.

Creamy Tandoori Style Shrimp

Recipe courtesy of the awesome Chef Michael Allemeier.

1 cup 35% whipping cream
½ cup plain yogurt
¼ cup each chopped fresh cilantro and mint leaves
2 cloves garlic, minced
Finely grated zest and juice of 1 lemon (about 3 Tbsp. juice)
2 Tbsp. each ground coriander and paprika
1 Tbsp. ground cumin
1 Tbsp. finely chopped or grated ginger
1 tsp. tomato paste
½ tsp. each cinnamon, pepper and salt
1 lb (500 g) 16 to 20 shrimp, shelled and deveined
2 green onions, thinly sliced
1 lime, cut into wedges

In a large bowl, whisk together cream, yogurt, cilantro, mint, garlic, lemon zest and juice, coriander, paprika, cumin, ginger, tomato paste, cinnamon, pepper and salt. Reserve ¼ cup; cover and refrigerate.

Pat shrimp dry with paper towel; add to marinade and toss to coat well. Cover and refrigerate for 30 minutes or up to 6 hours.

Preheat grill to medium-high heat. Remove shrimp from marinade. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 to 6 minutes. Place in bowl; stir in reserved marinade and toss. Serve garnished with green onions and lime wedges.

Enjoy immediately. Serves 4-6.

pixel Creamy Grilled Tandoori Shrimp
button print gry20 Creamy Grilled Tandoori Shrimp

June 29 2013 | on the grill and seafood | 8 Comments »

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