Chicken Kebabs - Shish Taouk

Chicken Kebabs - Shish Taouk.doc

-       1 1/2 lbs boneless chicken breasts, cut into chunks

-       3 garlic cloves, minced

-       2 tablespoons olive oil

-       2 tablespoons lemon juice

-       1 tablespoon baharat, spice

-       2 tablespoons tomato paste

-       1 cup Greek yogurt (plain)

-       1 teaspoon salt

-       1/2 teaspoon black pepper

-       12 -15 bamboo skewers, soaked

Directions:

1      Soak bamboo skewers, if using, for about an hour (soak extra and freeze any unused ones for later).

2      Stir together ingredients and allow chicken to marinate in it for at least an hour, preferably more.

3      Skewer chicken.

4      Cook skewers on the grill or under the broiler until cooked through (time will vary with size of chunks).

Salmon and Sweet Potato Curry

• 2 medium pieces of salmon cut into large chunks
• 2 tablespoons of curry powder or curry paste
• 1 tablespoon grapeseed oil
• 1 red onion, sliced
• 5 cm piece of ginger, peeled and finely sliced
• 2 cloves garlic, crushed
• 2 tablespoons fish sauce
• 1 tablespoon castor sugar
• 500 g sweet potatoes, peeled and cut into chunks
• 400 ml coconut milk
• snowpeas
• Lime juice
• Chilli (optional)
• fresh coriander
• ½ a mango (optional)
• Steamed Rice to serve

Method

1. Heat oil in frypan
2. Add onion and chilli and fry approx 2 minutes
3. Add ginger, garlic, chopped coriander stalks
4. Add sweet potatoes
5. Add coconut milk
6. Stir in curry, fish sauce, castor sugar
7. Allow to cook for 20 minutes
8. Add salmon, snow peas and pureed mango and cook for a further 5 mins
9. Season with lime juice, scatter with coriander leaves and serve with the rice.