Recipes

More Grilling.....More Fun!

On a hot day like today, cooking in the kitchen is no fun. The house gets warm and actually defeats the purpose of air-conditioning. Cooking on the grill is a lot more convenient and efficient, especially when the food is delicious too!

I love making several items on the same grilling tray, just one pan to clean after dinner. Tonight I am making Sajji Chicken Kebabs and sauteed asparagus with olive oil and ground cumin. 

We love food, let's make it better! 

Chicken Kebabs: 

2 pounds chicken strips
1/2 teaspoon kosher salt
2 teaspoons White Jasmine Sajji Masala
1 table spoon olive oil
1/2 teaspoon turmeric
6 skewers (steel)

Grilled Asparagus:

1 pound fresh aspargus
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1 tablespoon olive oil

Heat the grill. In one bowl add the chicken and all the ingredients for the chicken kebabs. Mix well. Thread the chicken strips on the skewers and place them on the grilling tray. 

In a separate bowl, add asparagus, salt, cumin and olive oil. Mix well and place it on the other side of the grilling tray.

Place the tray on the hot grill. Turn over the skewers and the asparagus every 3-5 minutes until cooked. Serve warm. 


Vegetable Kebabs.....What a Treat!

Living in Wisconsin has taught me true appreciation of the few summer months we get to enjoy before the long and cold winter months take over once again.  Every year I patiently wait for the warm months to arrive and dream about being outside, cooking, eating and enjoying the garden. What I like the most about summer time is the ritual of grilling different foods and creating new recipes. Making kebabs with a variety of fresh ingredients is a lot of fun, especially now when we have the opportunity to explore local farmers' markets and select fresh seasonal vegetables and herbs. 

Today, I am excited to play with some fresh vegetables and grill delicious vegetable kebabs. These can be served warm with couscous or basmati rice, with a cooling yogurt sauce on the side. 

We love food, let's make it better!

Veggie Kebabs

1 large zucchini, sliced with the skin on
1 yellow pepper, cut in chunks
1 red pepper, cut in chunks
2 cups mushrooms, thickly sliced
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon White Jasmine Tandoori Masala
1 cup fresh cilantro, chopped

Heat the grill. In a bowl mix all the vegetables with salt, Tandoori masala and olive oil. Add cilantro. Mix well and thread on to the skewers by alternating each of the vegetables. Place the skewers on the hot grill, cook each side for 5- 7 minutes. Serve warm on Couscous or basmati rice with a side yogurt sauce.