Asian Barbecue Skewers Food

THAI-STYLE GRILLED PORK SKEWERS (MOO PING) RECIPE

Steps:

• In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.
• Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to slice). Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.
• Combine pork and marinade in a large bowl, and toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.
• Thread one piece of pork onto a skewer, piercing it through twice to secure it, then pushing meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.
• Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.

ASIAN BARBECUE SKEWERS

Steps:

• Cut your meat 1 1/2 inches thick and thread onto 7 inch long skewers.
• Place skewers in a 6 quart Crock-Pot layering as flat as possible.
• combine soy sauce, brown sugar, oil and garlic in a small bowl. Reserve 1/2 cup of sauce, set aside. Pour remaining sauce over the skewers. Cover , cook on low 2 hours. Turn skewers and cook 1 more hour.

SPICY CUMIN LAMB SKEWERS (YANG ROU CHUAN) RECIPE

Steps:

• Remove skewers from the grill and serve right away.

ASIAN BEEF SKEWERS

Steps:

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
• Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
• Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
• Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

CHINESE BBQ CHICKEN SKEWERS

Steps:

• Cut the chicken pieces into long thin strips, 3-4 per piece.
• In a large bowl or zip top bag, combine the soy sauce, ginger, hoisin sauce, white pepper, and garllic.
• Place 2 TB of the marinade in a small covered bowl.
• Refrigerate until it is time to cook the chicken.
• Add the chicken to the remaining marinade in the bag, toss until well coated, push the air out of bag and seal.
• Marinate for at least 20 minutes - a few hours is nice and overnight even better.
• Preheat oven to 400 degrees.
• Remove the chicken from marinade.
• Discard the marinade and skewer the chicken using a weaving method with the skewer.
• Place on foil-lined cookie sheets in a single layer,.
• Bakefor 15-25 minutes.
• Flip halfway through and baste with the reserved marinade.
• You can grill for approximately 10 minutes on each side instead of using the oven.