Sajji Chicken Kebab

This is a really simple chicken kebab recipe, perfect for these summer months when the smell of charcoal makes our mouth water :) I am confident that you will love this!

Sajji Chicken Kebab

5 bamboo skewers - soaked in water for an hour or so
2 medium boneless skinless chicken breasts, 1 inch squares
1 cup zucchini, 1 inch squares
1 cup orange pepper, 1 inch squares
1 cup mushrooms, thickly sliced
10 small cherry tomatoes
1/2 teaspoon kosher salt
1 teaspoon White Jasmine Sajji Masala
1 tablespoon garlic, chopped
2 tablespoon olive oil

Mix all ingredients in a bowl except the skewers. Marinade for an hour or longer if you have time. Thread the chicken and vegetables on the skewers. Place them on the grill. Remove from the grill once the chicken is fully cooked. Serve on a Greek pita, topped with lettuce, tomatoes, cucumber and Harissa. Enjoy!

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. 

Easy Brussels Sprouts

Brussels sprouts are definitely one of the vegetables which you can either love it or hate it with a passion. I have been trying to create an easy but delicious recipe where the sprouts can really be the star. Although sometimes this delicious vegetable goes unacknowledged, it is rich in nutrients and an excellent source of vitamin C and vitamin K in particular. Having said that try this simple recipe and see what you think!

Easy Brussels Sprouts
2 pounds Brussels Sprouts
2 tablespoons olive oil
¼ teaspoon kosher salt
1 teaspoon White Jasmine Tandoori Masala

Heat the oven to 400 degrees. Cut off the brown ends of the Brussels sprouts and pull off any yellow or brown outer leaves. Place them in a baking tray, sprinkle salt and tandoori masala and drizzle the olive oil. Mix well and place in the oven for 30-40 minutes until crisp on the outside and soft on the inside.Serve warm.

Sajji Shrimp

I consistently hear from our customers that "I want to cook but don't have time". So today I want to share one of my favorite shrimp recipes. It completely embodies White Jasmine philosophy; it is easy, delicious, beautiful and healthy. Happy Cooking!

Sajji Shrimp

2 pounds frozen cooked shrimp (deveined/detailed)
2 teaspoons White Jasmine Sajji Masala
1/2 teaspoon kosher salt
2 teaspoons olive oil
2 teaspoons garlic, chopped

2 tablespoons olive oil
2 cups green onions, chopped
2 cups red onions, chopped
1 cup cilantro, chopped

In a bowl add the frozen shrimp, Sajji Masala, salt, garlic and olive oil. Set aside. Heat the olive oil in a saucepan on medium heat. Add green onions. Saute the onions for a couple of minutes. Add red onions. Add shrimp with all the ingredients. Saute everything until the shrimp is cooked, perhaps no more than 10 minutes. Sprinkle the fresh cilantro and serve on pasta or basmati rice. 

PS: I like to use the frozen shrimp because it creates a nice sauce as it thaws while cooking.