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Showing posts with label kebab recipes. Show all posts
Showing posts with label kebab recipes. Show all posts

Tuesday, December 1, 2020

Miso-Scallion Shrimp Kebabs

Ingredients

1 package (~9-inch) bamboo or metal skewers
• ¼ cup miso paste, white/yellow variety
• ¼ cup rice vinegar
• 2 tablespoons sweetener of choice: honey, maple syrup or brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 tablespoon fresh grated ginger root (or 1 teaspoon ginger powder)
• 1 bunch scallions; bottom 3rds (white part) finely minced and top 3rds (green part), cut into 2-inch pieces
• 2 pounds large or extra-large raw shrimp, peeled and deveined, tail on


Directions
If using wooden skewers, submerge in water for at least 20 minutes or until ready to assemble skewers. (This is so they don’t burn on grill. I like to soak them in a small baking sheet or large mixing bowl.)

In a small bowl, whisk together miso, vinegar, sweetener of choice (honey, maple syrup or brown sugar), soy sauce, garlic and ginger until completely smooth. Add minced scallion whites. Set aside.

Thread shrimp onto skewers (5 large shrimp per skewer), alternating with 2-inch piece of scallion greens. Lay them flat on a baking sheet as you assemble. Pat them dry.

Heat outdoor grill or indoor pan and liberally mist with oil spray. Working in batches, place skewers on heated surface and mist tops with additional oil spray. Cook undisturbed for 3 to 5 minutes. Then, flip and cook shrimp kebabs for another 2 minutes or so, until they’re pink and opaque, and cooked through. A minute before they’re done, brush the tops with a generous amount of miso sauce.

Transfer to a serving dish, give each skewer an extra swab of miso sauce and serve any leftover sauce on the side for drizzling.

Wednesday, November 11, 2020

Chicken Thigh Kebabs with Chile-Yogurt Sauce

Ingredients

  • ½ cup extra-virgin olive oil (plus 1 tablespoon)

  • 2 tablespoons sweet paprika

  • 8 boneless, skin-on chicken thighs (1 3/4 pounds trimmed of excess fat and each thigh cut into 3 pieces)

  • 1 cup plain Greek yogurt

  • 1 tablespoon lemon juice (freshly squeezed)

  • ½ teaspoon cayenne

  • ¼ teaspoon crushed red pepper

  • Kosher salt

  • Pepper

  • Lemon wedges (for serving)


Directions
Step 1
In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken and toss to coat; let stand at room temperature for 15 minutes.

Step 2
Meanwhile, in a small bowl, mix the yogurt, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.

Step 3
Light a grill. Season the chicken with salt and black pepper and thread 3 pieces onto each of 8 skewers. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.

Make Ahead
The yogurt sauce can be refrigerated overnight.

Saturday, August 17, 2019

Asian style beef skewers (kebabs)

Serves: 4
Preparation time: 20 minutes

Ingredients
  • 4 thin-cut sirloin steaks or minute steaks, trimmed of any fat and each cut into 3 long strips
  • 100ml of soy sauce
  • 1 tbsp of sweetener
  • 1 tbsp sesame seeds (tolerated)

For the salad
  • 1 tsp white wine vinegar
  • 1 tsp light soy sauce
  • 1 cucumber, cut into small chunks
  • 3 spring onions, sliced
  • ½ red chilli, deseeded and finely chopped
  • Handful coriander leaves, chopped


Directions
  1. Heat grill to high. In a bowl, mix the steak strips with the soy sauce and sesame seeds. 
  2. Thread onto 12 skewers, then grill for 12 minutes, turning halfway through, until golden and sticky.

For the salad, mix the vinegar and soy together, then toss with the cucumber, spring onions, chilli and coriander. Serve with the beef skewers.