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ingredients
chicken kabobs over coconut cajun rice
A couple of weeks ago I was over at my Aunt 's house and she reminded me of a time when I cooked chicken kabobs for everyone during a summer vacation. It got me thinking about making them so here they are. This is the same format as the last dish I posted but for the chicken lover and with a totally different personality. You could also substitute the chicken with cubed pork tenderloin if you wanted. The chicken and vegetables are marinated before hand for maximum flavour and basted with asian flavours. The rice complements the skewers nicely and adds another level of flavour. The rice by its self is great and can be done with grilled pork chops or grilled fish.
1. Soak your skewers on water for 2 hours prior to grilling.
2. Cube up all of your vegetables and chicken and reserve in bowls. One bowl for the chicken and the other bowl for all the vegetables.
3. In a medium bowl add all the ingredients for the marinade.
4. Add 1/4 cup of the marinade to the bowl with the cubed chicken and marinade for 2 hours prior to grilling.
5. In the bowl with your vegetables add 1/4 cup vegetable oil, 1/4 cup soy sauce, pepper and 1 clove minced garlic. Marinade for 20 minutes prior to grilling.
6. Cook your brown basmati rice using the instructions on the package.
7. When all the chicken and vegetables have marinated start skewering everything up alternating between chicken and vegetables.
8. Place your skewers on a medium high grill and cook for 5 minutes. Baste with your marinade and cook an additional 15 minutes or so basting and flipping every 5 minutes until the chicken is done and the vegetables are nicely charred.
9. Remove your skewers from the grill and cover with tin foil for about 10 minutes.
10. In a sauce pan on medium heat add your veg oil, the marinade, garlic and cajun spice and cook until the garlic is translucent.
11. Add the coconut milk and reduce by half. When it is reduced add your chopped chives and the rice and stir until well incorporated.
12. Serve the chicken kabobs over your coconut cajun rice and enjoy.
2. Cube up all of your vegetables and chicken and reserve in bowls. One bowl for the chicken and the other bowl for all the vegetables.
3. In a medium bowl add all the ingredients for the marinade.
4. Add 1/4 cup of the marinade to the bowl with the cubed chicken and marinade for 2 hours prior to grilling.
5. In the bowl with your vegetables add 1/4 cup vegetable oil, 1/4 cup soy sauce, pepper and 1 clove minced garlic. Marinade for 20 minutes prior to grilling.
6. Cook your brown basmati rice using the instructions on the package.
7. When all the chicken and vegetables have marinated start skewering everything up alternating between chicken and vegetables.
8. Place your skewers on a medium high grill and cook for 5 minutes. Baste with your marinade and cook an additional 15 minutes or so basting and flipping every 5 minutes until the chicken is done and the vegetables are nicely charred.
9. Remove your skewers from the grill and cover with tin foil for about 10 minutes.
10. In a sauce pan on medium heat add your veg oil, the marinade, garlic and cajun spice and cook until the garlic is translucent.
11. Add the coconut milk and reduce by half. When it is reduced add your chopped chives and the rice and stir until well incorporated.
12. Serve the chicken kabobs over your coconut cajun rice and enjoy.
everything is ready to go
half way done
just about to mix these together
the rice
4 cups cooked brown basmati rice
1 cup coconut milk
1 Tbsp vegetable oil
1 clove minced garlic
2 Tbsp marinade
1 Tbsp cajun spice
1/4 cup chopped chives
the kabobs
6 bamboo skewers
2 lbs cubed chicken breast
1 cubed green zucchini
1 cubed yellow zucchini
1 lb button mushrooms
1 pint grape tomatoes
1 small red onion cut into cubes
the marinade
1/2 cup rice wine vinegar
1.5 cup Kikkoman soy sauce
1.5 Tbsp sesame oil
Juice of 2 large naval oranges
3 cloves minced garlic
1 Tbsp sambal oelek
1.5 tsp honey
2 tbsp chopped chives
1 tsp grated ginger
4 cups cooked brown basmati rice
1 cup coconut milk
1 Tbsp vegetable oil
1 clove minced garlic
2 Tbsp marinade
1 Tbsp cajun spice
1/4 cup chopped chives
the kabobs
6 bamboo skewers
2 lbs cubed chicken breast
1 cubed green zucchini
1 cubed yellow zucchini
1 lb button mushrooms
1 pint grape tomatoes
1 small red onion cut into cubes
the marinade
1/2 cup rice wine vinegar
1.5 cup Kikkoman soy sauce
1.5 Tbsp sesame oil
Juice of 2 large naval oranges
3 cloves minced garlic
1 Tbsp sambal oelek
1.5 tsp honey
2 tbsp chopped chives
1 tsp grated ginger
this is the consistacy your sauce should be when you add the chives and rice
Suggested Drink Pairing
sauvignon blanc
additional photographs
design
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