Argentine Grilled Chicken Skewers Food

GRILLED CHICKEN SKEWERS

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

ARGENTINIAN CHIMICHURRI CHICKEN RECIPE

Steps:

• Stir together all marinade ingredients.
• Add marinade to a large ziploc bag along with the chicken. Toss in the marinade to coat, then press out excess air and seal the bag. Chill for 15 minutes.
• Skewer chicken pieces and discard excess marinade.
• Use tongs to place skewers on a preheated grill or grill pan. Cook for 10-15 minutes, turning throughout to ensure even cooking.
• Spoon prepared chimichurri over chicken and serve immediately.

ARGENTINE GRILLED CHICKEN SKEWERS

Steps:

• Soak the skewers for an hour.
• Set charcoal alight.
• In your handy mortar grind the Oil, Garlic, Paprika, Oregano, Salt, and Peppercorns.
• Skin, debone, and de-fat the chicken.
• Cut into 1/2 cubes.
• Rinse, pat dry, stir into Marinade.
• Coat well.
• Thread the Onion, Chicken, Peppers, and Cherry Tomatoes alternately onto the skewers.
• Grill over medium coals for 15-20 minutes'til everything is done.
• This works well grilled over a hibachi or other small grill on a picnic.
• Prepare everything at home and do the grilling at the picnic site.
• It's almost as good cooked under the broiler at home.

ARGENTINEAN SKEWERS WITH SHERRY VINEGAR STEAK SAUCE AND GRILLED SCALLIONS

Steps:

• Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
• Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
• Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
• Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
• Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
• Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
• Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.
• Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.

INDOOR BBQ CHICKEN SKEWERS

Steps:

• Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet.
• Combine sugar, paprika, cumin, cayenne, and salt in large bowl. Add chicken to toss and coat.
• Thread seasoned chicken onto four 12-inch metal skewers.
• Whisk 3/4 cup barbecue sauce and 2 tablespoons vinegar in small bowl.
• In second bowl, combine sour cream, cilantro, remaining barbecue sauce, and remaining vinegar; set aside for serving.
• Brush each kebab with barbecue sauce-vinegar mixture.
• Broil until lightly browned, 5-7 minutes.
• Flip kebabs, brush with remaining sauce, and continue to broil until chicken is lightly charred and cooked through. 5-7 minutes.
• Serve with sour cream sauce.

GRILLED CURRY CHICKEN SKEWERS

Steps:

• In a large bowl or ziplock bag, put chicken meat, garlic, onion, lemon grass, curry powder, sugar, soy sauce, fish sauce, lime juice, paprika, black pepper and water, mix well, add vegetable oil, mix well.
• Refrigerate overnight (or at least 4 hours.).
• When ready to cook, skewer chicken meat with soaked wooden skewers and cook on grill with low heat till both sides are golden brown. (About ten minutes--too long and the chicken will be sawdust dry.).
• Serve hot as appetizer with mango salsa.

GRILLED TANDOORI CHICKEN AND RED ONION SKEWERS WITH COUSCOUS

Steps:

• Put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
• To make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.
• Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.) Coat chicken and onions with cooking spray.
• Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.

SESAME CHICKEN SKEWERS

Steps:

• Cut each chicken breast into 4 long strips.
• Combine all marinade ingredients and marinate chicken strips in the refridgerator for 3 hours.
• Preheat oven to 175°C.
• Wet wooden skewers and thread chicken strips onto skewers.
• Pour some of the marinade on the bottom of an ovenproof pan, place the skewers in the pan and sprinkle them with sesame seeds.
• Bake for 20 minutes or until done.