Posted on | August 14, 2011 | 49 Comments |
Howdy folks, remember me??? I am back!!!
Can’t believe its been almost 5 months since my last post. People I know from my real as well as virtual lives have been asking me if/when I was going to get back to food blogging and I had no real answer. I’ve been getting a few concerned emails now and then from readers and most times I did not even send back a courtesy reply. I am ashamed, but what can I say, I had totally lost interest in this space and just couldn’t muster up the energy to do anything about it. Someone even asked Siv – I am not making this up – whether we were going through some marital issues, as that could explain my absence from this space. That wouldn’t be a reason to stop blogging, even though it will be a pain to get a new domain name and all that. No, I am just kidding, our marriage is just fine! If you have been following my photo blog, you would know that already.
So what changed all of a sudden for this comeback, you might ask. It was this one email from a reader that suddenly set off a panic attack.
I was touched by so many things in this mail, but the panic attack was induced by the mention of the possibility of this blog disappearing forever. I can’t explain it, but even imagining that option made me want to revive this blog as soon as I could. So thank you Steve, for the much needed proverbial kick in the ass! I hope you and your wife continue enjoying and experimenting with Indian food forever and that you both will get to travel to India sometime soon.
Now let’s get on with the recipe, shall we? I was going to call it chicken Satay, since it looks more like satay than kabob. But it doesn’t really have anything to do with the traditional Indonesian or Malaysian Satays. That’s why I figured I will go with kabob instead, using the term’s generic meaning to describe meat that has been skewered and grilled. Call it whatever you like, but this one is good for a quick and simple dinner for one (like I had tonight) and also or entertaining guests at a summer barbecue. I used my every day spices, the only novelty here is the addition of peanut butter in the marinade. Peanut butter is a great meat tenderizer. It also adds some volume to the marinade and will help hold everything together. The mild sweetness it imparts to the dish is just the bonus.
- 1 lb Chicken thigh/leg meat- boneless, skinless (Thigh/Leg is better for this, but white meat would work as well)
- 1 tsp peanut butter (I used crunchy, creamy will work too and will be a bit easier to mix)
- 1 tsp ginger paste
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1/8 tsp turmeric powder
- 3 tbsp fresh lemon juice
- Salt to taste
Trim the fat and cut the chicken into small cubes.
Place the peanut butter in a mixing bowl and whisk it well to loosen it up a bit. Add the rest of the ingredients to the bowl and mix well to combine.
Pour this marinade over the chicken and mix well to coat the chicken pieces evenly. Thread these onto pre-soaked wooden skewers. Don’t thread these on too tight, leave a bit of space between the pieces to ensure even cooking. Let the chicken marinate for at least 30 minutes, or overnight in the refrigerator for best results.
I grilled those on a flat griddle on the stove top, but it can be grilled on a bbq grill as well.
For the stove top method, place a grill pan or griddle on medium-high heat and brush it with 1 tsp oil. Grill the skewers for about 3 minutes on the first side, turn and cook for two more minutes on the opposite side. if the remaining two sides still seem a bit raw, turn the skewers around to make sure all the sides are nicely seared and the meat is cooked through.
Serve with a yogurt cilantro dipping sauce if you are serving this as part of a barbecue. I made a meal out of it with a simple mixed greens salad tonight. I am home alone for the weekend, while Siv is away on a golf trip. Did I say our marriage was fine? It is for now, but I can’t guarantee it staying the same if his golf obsession continues this way
With one last look at the kabobs, I bid you good bye for today. Hoping to keep this space updated a bit more frequently than the 5 month interval. No guarantees, except for the fact that I will never let this blog disappear.