Last night was the first time I had cooked on a gas barbecue. It was an interesting experience. The vegetable kebabs were just about okay. They definitely need work. The chicken ones were great. I'll be making them again, and this time I'll pay attention to quantities of ingredients. So, here's the recipe sans quantities, but with ingredients and method.
Ingredients
chicken breasts
gluten-free soy sauce
gluten-free Worcestershire sauce
liquid smoke
diced garlic
diced ginger
onion powder
dried mixed herbs
lemon juice
vegetable oil
Method
Cut the chicken into cubes. If the chicken is thin, cut it into strips. The strips can be concertina-ed onto the skewers.
In a bowl mix the other ingredients, and then add the chicken. Work the chicken into the marinade, and put in the fridge for 4 hours.
Thread the chicken onto skewers. Drain the marinade into a saucepan and bring to a simmer for about 5 minutes. Place the chicken kebab on the barbecue, and the marinade over the top. When the bottom the chicken is almost done, flip it, and put marinade on that side. When the new bottom has been cooked, flip again and cook for another few minutes.
Notes
These were served with fresh bread, vegetable kebabs, potato salad, and salad leaves with goat's cheese, tomatoes and basil.
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