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Tag: grilling recipes

Haryali Kebab with Mango Salsa

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Steak with Nectarine Guacamole

A delicious play on regular guacamole…

  • 2 large Porterhouse steaks (between 1½ to 2 lbs each)
  • 4 garlic cloves
  • ½ cup cilantro
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 3 tablespoons extra virgin olive oil

Add the garlic, cilantro, smoked paprika and salt into a mortar and pestle. Pound the mixture till the garlic and cilantro are mushy. Add the olive oil and mix well (you can process the mixture in a food processor as well). Marinate the steaks with the mixture in the fridge for 5 to 6 hours.

Grill the steaks according to desired doneness on an outdoor or indoor grill.

Nectarine Guacamole

  • 2 avocados, chopped
  • 1 white nectarine, chopped
  • ½ cup cilantro, chopped
  • 2 serrano chilies, deseeded and chopped
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • Juice of one to two limes

Mix the avocados, nectarine, cilantro, chilies, smoked paprika, salt and lime juice in a medium bowl. Serve on top of the steak.

Korean Style Burgers with Spicy Coleslaw

Korean cuisine is currently my family’s favorite right now… amongst other Asian cuisines. We love all Asian cuisines but right now gochujang is always on my mind…

  • 1 pound ground pork
  • 3 green onions, trimmed
  • 1/3 cup cilantro, chopped
  • 2 garlic cloves, peeled
  • 1 inch ginger, peeled
  • 2 teaspoons gochujang sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon tamari
  • 1 teaspoon salt
  • 1 egg, beaten

Transfer the pork to a mixing bowl and keep aside. Transfer the green onions, cilantro, garlic and ginger to a food processor and process till chopped fine. Add to the ground meat. Add the gochujang, sesame oil, tamari, salt and egg. Mix well and refrigerate at least for an hour. Take out of fridge half an hour before making the burgers. Form into equal sized 4 to 5 patties and cook on stove or grill. Serve on ciabatta rolls topped with the spicy coleslaw.

Spicy Coleslaw

  • 2 cups mixed cabbage coleslaw mix
  • 1 jalapeno, deseeded and chopped
  • ¼ cup cilantro, chopped
  • 2 tablespoons gochujang sauce
  • ½ cup mayonnaise
  • 1 teaspoon sesame oil
  • 1 tablespoon tamari
  • 1 teaspoon salt
  • Juice of a small lime

Mix the gochujang, mayonnaise, sesame oil, tamari, salt and lime juice in a medium bowl. Add the coleslaw mix, jalapeno and cilantro. Mix well and check for seasonings. Serve on top of burgers.

Grilled Chicken with Chipotle Sauce

Perfect recipe for a barbecue.. I made this last summer and it was a big hit!

Dry Rub

  • 1 tablespoon chipotle powder
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil
  • 2 smashed garlic cloves

Mix all the ingredients in a small bowl and keep aside.

  • 8 to 10 chicken drumsticks, skin removed

Score the drumsticks a couple of times and marinate them in the chipotle mixture in a zip lock bag over night or for at least 2 hours.

Chipotle Sauce

  • 1 cup tomato sauce, preferably fresh
  • 2 tablespoons brown sugar
  • 1 tablespoon chipotle in adobo (added a pepper in there as well)
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Bring all the ingredients to a boil and simmer for 10 minutes. Taste for seasonings and set aside.

Grill the chicken till done and baste with half of the chipotle sauce. Use the rest of serving on the side. Serve the chicken with a salad.

 

Ancho Chili Grilled Chicken with Vegetables

Another yummy chicken recipe:

  • 4 chicken breast cutlets

Marinade

  • 2 teaspoons ancho chile powder
  • Juice of one lemon
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil

Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.

Grilled Vegetables

  • 1 bunch asparagus, trimmed
  • 1 red pepper, sliced
  • 1 vidalia onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ancho chili

Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.

Grilled Chili Chicken

  • 2 pounds bone in chicken thighs, skin taken off
  • ¼ cup tamari
  • Juice of 2 lemons
  • 3 garlic cloves, grated
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 1 tablespoon agave

Mix the tamari, lemon juice, garlic, rosemary, oregano, chili powder, salt and agave in a small bowl. Add the chicken and marinade into a zip lock bag and marinate in fridge overnight or at least 3 to 4 hours.
Take out of fridge and bring to room temperature. Grill till done. Save the marinade and add to a small saucepan. Bring the marinade to a boil and reduce for 5 minutes on a simmer. Pour the hot sauce over the grilled chicken. Serve immediately.

Fennel Apple and Endive Salad

I am always looking for salad ideas in the summer to serve with grilled meats. This is a great one…

  • 1 fennel bulb, core taken out, cleaned and sliced thin
  • 1 medium Pink Lady apple, core taken out, sliced thin
  • 1 green endive, cut in half and sliced thin
  • 1 red endive, cut in half and sliced thin

Transfer all the ingredients to a salad bowl.

Orange Dressing

  • Juice of 4 clementines
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Salt
  • Pepper

Add all the ingredients to an airtight container and mix really well until all the dressing is emulsified. Pour on to the vegetables and toss well. Add salt and pepper if necessary.