Join us in firing up the grill, cooking, serving up some burgers or steaks or chicken and some delicious sides and desserts! Be sure to follow #BBQWeek so you don’t miss one delicious recipe.
What the Other #BBQWeek Bloggers are Sharing...
- Asian Inspired Pork Kebobs from A Day In The Life On The Farm
- Brats with Grilled Corn Relish from Jolene’s Recipe Journal
- Grilled Artichokes from Caroline's Cooking
- Marinated Lamb Chops from A Kitchen Hoor’s Adventures
- Shish Tawook (Lebanese Chicken Skewers) from Culinary Adventures with Camilla
- Tandoori Chicken Tikka with Masala Grilled Corn from Palatable Pastime
My International Focus...
When I joined the group, I wanted to showcase some international grilling recipes. On Monday I shared my recipe for Korean Bulgogi alongside some Asparagus with Gochujang Sauce. Today, I'm sharing a kabob recipe from Lebanon. Back in January 2016, I uncorked a bottle of Lebanese wine - Château Musar Jeune. Too bad I didn't have a bottle to open with this dinner.
- 2 lbs skinless boneless chicken thighs, cut into cubes
- 1 C freshly squeezed lemon juice
- 10 cloves garlic, peeled and pressed
- 6 T plain yogurt (I used Greek-style yogurt)
- 6 T olive oil
- 2 T vinegar (I used apple cider vinegar)
- 1 t freshly ground pepper
- 1" knob fresh ginger, peeled and grated
- 1 t paprika
- 1/2 t turmeric
- 2 t freshly ground salt
- 2 onions, peeled and cubed
- Also needed: wooden skewers, grill pan or grill
- 5 to 6 cloves garlic, peeled and pressed
- 4 C vegetable oil (I used canola, I've heard that olive oil doesn't work well)
- juice from 1 organic lemon, freshly juiced
- 1 t freshly ground salt, to taste
- Also needed: a food processor (traditionally it's made with a mortar and pestle)
Place the garlic and salt in the bowl of a food processor. Pulse until the garlic is a paste. Now turn on the processor on low; it will run continuously until you are finished. Through the chute, slowly pour in the oil in a slow, steady stream. After 1/2 C, you should see the sauce begin to emulsify. Drizzle in 1/2 of your lemon juice. Keep going until you have used all but 1/2 C of oil. Add in the rest of your lemon juice. Finish off the oil. If the sauce is runny, you may have added the liquid too quickly. In that case, it'll be thinner, but just as tasty!
Mix all ingredients for the marinade together. Massage the sauce into the chicken cubes. Cover and let rest in the refrigerator for at least 4 hours. I left mine for about 8 hours.
During the last 20 or 30 minutes of marinating, soak the wooden skewers in warm water. Skewer the chicken and onions while you heat the grill or grill pan.
Cook the skewers, turning them every 3 to 4 minutes. They should be cooked through in 15 to 18 minutes.
I served the skewers with preserved lemon, toum, and saffron rice...
and a generous drizzle of toum.
Check back as we wrap up #BBQWeek on Friday. I'll be sharing a meatless grilled recipe. It's one of my favorites!