Ann came home with a nice big cast iron griddle plate the other day so I decided to knock up some simple kebabs. Nothing fancy, just chicken and veg kebabs on spicy rice with a clump of mesclun and tomato salad on the side. Here's what I did for two of us (four big kebabs).
Two chicken breasts cut into one inch cubes
Marinate these for three hours in the following mixture:
1/2 cup olive oil
1/8 cup lemon juice
1/8 cup red wine vinegar
2 minced garlic cloves
1 tablespoon of chopped fresh oregano
Skewer them alternating with whole mushrooms, chunks of onion and slices of bell pepper. Save the marinade. Grill them for 15 minutes turning frequently and brushing generously with the marinade all the while.
Meanwhile, get your spicy rice together as follows:
1 medium onion, chopped
2-3 cloves garlic, chopped
1 red or serrano chilli pepper, chopped (and de-seeded if you're a wimp)
About half a mug of basmati rice
6 fl oz white wine
6 fl oz veg or chicken stock
A splash of double cream
Salt and black pepper
Heat a little olive oil in a saucepan. Add the onions, garlic and chilli. Cook for a few minutes until the onions are soft. Stir in the rice and cook for another minute. Pour in the wine and reduce the liquid by half. Add the stock, cream and seasoning; cover saucepan and cook until rice has absorbed the liquid. About 8-10 minutes.
Dollop out the rice, whack the kebabs on top, hurl your salad (dressed as you see fit) on the side and get stuck in, mate. SImple yet decidedly pleasing.
Comments