Latest news with #skewers
The Guardian
7 days ago
- General
- The Guardian
Buffalo chicken skewers with blue cheese salad and dip
These skewers are a summer favourite in my house. The rich buffalo sauce pairs perfectly with the tangy blue cheese dressing and fresh, crunchy salad. I've used the award-winning Tesco Finest Stratford blue, produced at a family dairy in Lancashire, which adds a rich and creamy kick to the dish. The chicken can be cooked on a griddle pan or barbecue, but if using wood skewers, soak them in water for at least 30 minutes before barbecuing so they don't burn. Prep 40 min Cook 25 min Serves 4 860g Tesco Finest British free-range chicken thigh fillets, quartered1 tbsp Tesco Finest Sicilian extra virgin olive oil 130ml hot sauce 2 tsp sweet smoked paprika 11⁄2 tsp garlic granules 11⁄2 tbsp light brown sugar 11⁄2 tbsp white wine vinegar 60g Tesco Finest west country butter & sea salt For the salad1 Tesco Finest sweetheart lettuce, washed and roughly sliced3 sticks celery, thinly sliced4 spring onions, thinly sliced130g Tesco Finest Greek yoghurt 50g mayonnaise 1 lemon, juiceHalf bunch chives, finely chopped60g Tesco Finest Stratford blue cheese, crumbled 60ml whole milk Suggested wine pairingTesco Finest Steep Slopes Mosel riesling Place the chicken in a large bowl, season with salt and mix in the olive oil. Heat a saucepan and add the hot sauce, paprika, sugar, garlic granules, vinegar and butter. Stir until melted then simmer for 2 minutes, stirring continuously. Remove from the heat. Thread the chicken on to four skewers, compacting the pieces tightly together. Heat a griddle pan over a high heat. Add the skewers and cook for 10 minutes, turning regularly, then baste with a third of the buffalo sauce. Keep turning, cooking for a further 7-10 minutes or until lightly charred and cooked through. Alternatively you can barbecue the skewers. Make sure the embers have turned white if you're using a coal barbecue and grill for the same length of time. Meanwhile, toss the lettuce, celery and spring onions in a large bowl. In a separate bowl mix the yoghurt, mayonnaise, lemon juice, chives and half the crumbled cheese. Loosen with the milk to create a dressing. Season to taste. Reheat the buffalo sauce left in the pan until loosened and warmed through then spoon over the cooked chicken skewers. Toss the salad with roughly half the dressing and the remaining crumbled cheese, and serve with the skewers. Use the last of the dressing as a dip. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
Times
12-07-2025
- General
- Times
Three easy BBQ kebab recipes to try this summer
It's barbecue season, so time to fire up the outside grill. Burgers and sausages, yes of course, but skewers look as if you've made far more of an effort, even though they take just minutes to prepare. Two tips before you get started: if using wooden skewers, soak them in water for 20 minutes before adding meat, fish or vegetables to prevent them from burning. And to stop the food from swivelling around on the skewer — annoying as you turn it on the grill — use two for each kebab. Satay udang is one of Singapore's most popular street foods. The prawns are marinated in lime, coconut milk, ginger, chillies and nuts, then grilled on skewers until succulent, almost creamy and slightly sweet, with a hint of heat. Serves 4 • 680g medium prawns, peeled and deveined • 1 tbsp lime juice • 1 tbsp lime zest • 5 macadamia nuts • 3 garlic cloves, peeled and chopped • 3 red bird's eye chillies• 2 shallots, chopped • 1 x 7.5cm piece of ginger, peeled and chopped • 1½ tbsp brown sugar • 1 tsp salt • 3 tbsp peanut oil • 80ml coconut milk • 2 spring onions, ½ cucumber and 4 tbsp pineapple chunks, chopped, to serve 1. In a bowl, combine the prawns, lime juice and zest and mix well. In a food processor blend the nuts, garlic, chillies, shallots, ginger, brown sugar and salt until smooth. 2. Heat the oil in a pan over a high heat. Add the blended paste and cook for 3-4 min, until the oil separates. Stir in the coconut milk then set aside to cool. 3. Add the marinade to the prawns and mix well. Cover and refrigerate for 2-4 hours. 4. Heat a grill to a high heat. Thread the prawns onto skewers and cook for 3-5 min, turning occasionally and basting them with the sauce until charred. 5. Transfer to a serving dish. Serve hot with spring onions, cucumber and pineapple. • The top chefs' recipes for outdoor dining Tavuk sis, or spicy chicken kebabs, are a staple of Turkish cuisine and often served with rice, salad and tzatziki. In this simple yet authentic recipe the chicken thighs are coated in mint, Aleppo pepper and biber salcasi (sweet red pepper paste), which caramelises beautifully when grilled. Serves 4 • 2 tbsp dried mint • 1 tbsp red pepper flakes • 1 tbsp finely chopped thyme • 1 tbsp Aleppo pepper • 1 tsp black pepper • 1 tsp salt • 120ml extra virgin olive oil • 1 tbsp tomato puree• 1 tbsp biber salcasi, or another tbsp of tomato paste • 3-4 boneless, skinless chicken thighs, cut into 2.5cm pieces • Tzatziki and rice, to serve 1. In a large bowl combine all the ingredients except the chicken and mix well, then add the chicken pieces to coat evenly. Cover and set aside at room temperature for 30 min. 2. Heat a grill to a high heat. Thread the chicken onto skewers. Place on the grill and cook for 12 min, turning occasionally, until charred. 3. Transfer to a serving dish. Serve hot with tzatziki and rice. • Tom Kerridge's easy barbecue recipes Often called tikka vegetables, these skewers are popular in northern India, where tandoori cooking originated. Peppers, onions, tomatoes, mushrooms and paneer (Indian cheese), marinated in yoghurt and spices, are grilled or roasted in a tandoor oven. Serves 4-6 • For the marinade:• 225g plain yoghurt • 1 x 2.5cm piece of fresh ginger, grated • 2 garlic cloves, minced • 15g mint leaves, finely chopped • 1 tbsp lemon juice • 1 tbsp vegetable oil • 1 tsp each of garam masala, ground cumin, ground turmeric, Kashmiri red chilli powder (or paprika) and salt• For the vegetables:• 2 red and 2 green peppers, cut into 2.5cm squares • 2 onions, cut into 2.5cm cubes • 225g cherry tomatoes • 450g button mushrooms• 300g paneer, cut into 2.5cm cubes • Chutney, grilled naan and raita, to serve 1. In a large bowl whisk together the marinade ingredients. Add the vegetables and paneer and coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight. 2. Heat a grill to a medium-high heat. Thread the vegetables and paneer onto skewers, alternating between different vegetables. Grill until soft and slightly charred (10-15 min). 3. Remove from the grill and rest for 5 min. Serve hot with chutney, naan and from Barbecue: Smoked & Grilled Recipes from Across the Globe by Hugh Mangum and Shana Liebman (Phaidon £34.95). To order a copy go to Free UK standard P&P on orders over £25. Special discount available for Times+ members
CBS News
26-06-2025
- General
- CBS News
Chef Bill Fuller on PTL
Chef Bill Fuller shows us how to make easy skewers perfect for any backyard bash Chef Bill Fuller shows us how to make easy skewers perfect for any backyard bash Chef Bill Fuller shows us how to make easy skewers perfect for any backyard bash We always love it when Chef Bill Fuller is in the kitchen. Here is his recipe for a summery grain salad. (Photo Credit: KDKA) Ingredients 1 C. French green lentils 1 ea. Fresh bay leaf 1 C. Black quinoa 1 C. Kamut (May substitute wheat berries, farro, etc.) 3 Tbs. Kosher salt for grain cooking ¼ C. Sherry vinegar ½ C. EVOO Juice of 3 limes Juice of 2 lemons Juice of 1 orange 1 ½ " Fresh ginger, finely minced (I find no reason to peel ginger. Cut off any rough patches then proceed.) 10 ea. Very fresh green beans, snipped and sliced thinly on a bias 2 ea. Carrots, peeled and thinly sliced or small dice 1 ea. Small bulb fennel, finely sliced 4-5 ea. Inner stalks of celery, washed and diced small, leaves included 2 ea. Red or yellow bell peppers, diced small 5-6 ea. Red radishes, diced small 2-3 ea. Serrano chilis, de-seeded and finely minced (if desired) 10+ fresh basil leaves, whole or maybe torn in half A few sprigs fresh tarragon, picked and rough chopped A few sprigs fennel fronds, chopped Extra EVOO if necessary Extra Sherry vinegar if necessary Salt and pepper ½ C Sunflower seed kernels Recipe: 1. Start with cooking the grains. If you want to minimize pots, cook the grains in sequence. Kamut i. Place kamut in a pot with 4 C. water bay leaf, and 1 Tbs. Kosher salt. ii. Bring to a boil and reduce to the lowest possible simmer. iii. Cook about 40 minutes. Drain, discard bay leaf, and toss in marinade. Return top refrigerator to cool. Lentils i. Place lentils in a pot with 4 C. water and 1 Tbs. Kosher salt. ii. Bring to a boil and reduce to the lowest possible simmer. iii. Cook about 25 minutes. Drain, discard bay leaf, and toss in marinade Quinoa i. Rinse quinoa and drain well. ii. Bring to a boil and reduce to the lowest possible simmer. iii. Cook about 15 minutes until tender but toothsome. Remove from heat and cover with a lid for 10 minutes. Drain, add to marinade, and place in refrigerator to cool. Marinade – While grains are cooking, combine citrus juice, ½ C. EVOO, and ¼ C. sherry vinegar and minced ginger in your largest bowl. Put in refrigerator. As each grain is done, it gets tossed in this marinade and the bowl returned to the refrigerator. When all cooked ingredients are COMPLETELY cool, combine with remaining vegetables, herbs. Season with salt and pepper. Mix well, tasting, and adjust acidity, salt, pepper, or EVOO to your liking. When the salad is seasoned to your liking, place in serving dish. Sprinkle with sunflower kernels. Chicken Skewers – I like to use the flat bamboo skewers 2 # Cubed or sliced of chicken breast meat 2-3 Tbs EVOO 1 Tbs. Calabrian chili puree (or other hot pepper paste) 2 Tbs. Chopped fresh tarragon 1 Tbs. Chopped fresh thyme 2-3 ea. Garlic clove, finely grated or sliced Salt 1. Combine Calabrian chili, herbs, garlic and EVOO. 2. Toss chicken in this mixture. 3. Skewer, makes 8-10 skewers. 4. Season with salt before grilling. Steak Skewers – I like to use the flat bamboo skewers 2 # Beef tips (filet) cut into 1" cubes 2-3 Tbs EVOO 2 Tbs Chopped fresh oregano 2-3 ea. Garlic clove, finely grated or sliced Salt and pepper 1. Combine oil rosemary, Calabrian chili, and garlic. 2. Toss beef in this mixture. 3. Skewer, makes 8-10 skewers. 4. Season with salt and pepper before grilling. Visit the Big Burrito Group's website here.
Telegraph
27-05-2025
- General
- Telegraph
Paprika pork skewers
These irresistible meaty skewers are always popular. Tender chunks of pork belly are marinated in garlic, rosemary and two types of paprika to delicious effect. But the real game-changer is the glaze – a brilliant mix of sweet honey and tangy sherry vinegar that is poured over the skewers before serving. Overview Prep time 15 mins Cook time 5 mins Serves 12 skewers Ingredients 650g pork belly strips, about 2-3cm thick For the marinade 2 tsp hot smoked paprika 2 tsp paprika 2 garlic cloves, finely grated 2 sprigs of rosemary, leaves stripped and finely chopped 2 tbsp light olive oil For the glaze 3 tbsp honey 3 tbsp sherry vinegar 1 tbsp finely chopped parsley
