Thursday, July 21, 2011

chicken skewers with zucchini salad

This recipe was inspired from Matt Armendariz's "Dak Sanjuk" recipe in "On A Stick!"  Normally I would've just stir fried the ingredients in this recipe but I was inspired to put it on a stick!

Chicken Skewers (my concoction), serving for 2
1 chicken breast cut into bite sized cubes, marinated
1 scallion, large slices
1/4 red onion, large slices
wooden/bamboo skewers

marinade for chicken:
2 cloves of garlic, minced 
1 Tbsp of EVOO
1 Tbsp of sesame oil
2 Tbsp of Korean hot pepper paste
Dash of salt, pepper, and sugar

1. Combine all the marinade ingredients in a ziplock bag.  Add cubed chicken and marinate for at least 30 min. in refrigerator.  Mush (technical term here folks) the bag with hands and be sure the cubes are thoroughly coated with marinade.  

2. Pre-heat oven to 400 degrees.  Alternate chicken, scallion, and red onion on skewers.  Bake 15 min on each side.  (Optional: broil for the last 2 min for a nice char)  Top with toasted sesame seeds.  Serve warm.

Zucchini Salad (my concoction), serving for 2
1 medium zucchini, small dice
1 small tomato, small dice
1/4 red onion, small dice
juice of 1/2 lime
salt and pepper to taste

Cut all the produce to be the same size.  Put all ingredients in a bowl and toss to allow juices to cover evenly.  Add salt and pepper to taste.  Serve immediately.

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