Tuesday, September 6, 2011
We've been focusing on no cook dinners of late. This one is primarily a grill fest, with a minimum of stovetop steaming. With supplies from Reading Terminal Market, you'll have this cranked out in a snap. Even on the busiest back to school September day, this dinner for 4 is manageable. And if you plan ahead and double the chicken recipe, you've got chicken salad for tomorrow--which is a no cook feast for sure.
Kebobs are fantastic. Adults love their tenderness and flavor. Kids love to gnaw the meat straight from the skewer--and assuming they are past the age where they will wield the skewer as a weapon or poke an eye out, the novelty factor can be an enticement for reluctant eaters. Additionally, these are great to tote on a picnic or in a lunchbox if you need a portable repast. And not that I want to cater to the carb nazis, but this meal does meet their abstemious needs, too, sans the grilled pita.
1 lb boneless chicken breasts. (not thin-cut)
1 cup plain yogurt
1 TBSP Indian spice blend--either curry powder, tandoori masala, or garam masala.
1 TBSP garlic powder
1 tsp salt
Cut chicken into bite sized pieces. Blend all remaining ingredients in a large ziploc bag or tupperware container. Add chicken, mix to coat, and marinate in refrigerator overnight.
About an hour before cooking, remove chicken from refrigerator and allow to come to room temperature. Soak wooden skewers in water to prevent them from burning on grill, and skewer chicken pieces, leaving a bit of space between each piece to ensure even cooking. Grill kebobs, turning frequently, about 10 minutes total. Serve immediately, or not. These are almost as good cold as they are hot off the grill. Leftovers make great chicken salad. (And, while we hate to face the end of summer, kids love these in school lunchboxes--simply wrap the kebob in foil and ensure a healthy, lean, protein-rich lunch for your young'un.)
1 head broccoli
2 TBSP soy sauce or hoisin sauce
2 TBSP oil
1 tsp garlic powder
Cut a head of broccoli into florets. Mix remaining ingredients in large bowl. Add broccoli and toss to coat. Marinate broccoli 1 hour or more. Dump the broccoli on a hot grill, pour remaining marinade over, and cook, turning frequently, about 7 minutes total.
Grilled Pita Bread
1 loaf pita per person
With a pastry brush, lightly coat bread with oil. Place on hot grill for 30 seconds; turn to toast, and serve immediately.
Chilled Carrot Salad
1 lb carrots
Juice of 2 limes
1/4 cup chopped cilantro
salt & pepper to taste
Steam carrots til just softened, 3-5 minutes. Drain and rinse with cold water. Toss with remaining ingredients and chill.
For Dessert? Grilled Quesadillas, of course!