Looking to put a fresh and delicious spin on a traditional kabob? Why not grill up some yakitori chicken and couscous?! It’s a dish that will be the hit of the long weekend!
1 1/2 cups water
1/4 cup nori (dried seaweed)
1/4 cup bonito flakes (found at Asian markets)
2 cups sake
3/4 cup soy sauce
1/2 cup mirin
1/2 cup light brown sugar
2 tablespoon zested ginger
2 pounds skinless, boneless chicken thighs (or breast) cut into 1 1/2″ pieces
2 bunches of green onions cut into 1 inch lengths
vegetable oil for brushing
- In a saucepan, bring the water to a simmer, add the nori and bonito flakes. Take off heat and let stand for 3 minutes. Strain the broth, and return to saucepan. Add sake, soy sauce, mirin and sugar. Boil over high heat until slightly thicken and then add the zested ginger.
- Meanwhile, soak 16 bamboo skewers in water 20 minutes.
- Thread chicken and scallions onto skewers, brush with oil, season with a little salt and pepper.
- Heat a grill to medium heat, add skewers, turning until cooked (10 minutes). Just before removing from grill brush with soy glaze and serve immediately.
Roasted Corn and Couscous Salad
1 cup roasted corn (off the cob)
1 cup chicken broth
1 cup couscous
2 tablespoon butter
1/2 cup cucumber (diced)
1/2 cup red bell peppers (diced)
1 cup grape tomato (halved)
1/4 cup diced red onion
1/4 cup chopped parsley
3 tablespoon olive oil
3 tablespoon lemon juice and zest
salt and pepper to taste
- Heat your grill to medium high heat, place corn on the grill and turn every 1-2 minutes. Once grill marks form, remove from heat and take the kernels off the cob and set aside.
- Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork, add butter and set aside to cool slightly.
- In a large bowl, combine the cucumber, bell peppers, tomatoes, onion and parsley. Stir in couscous,oil, lemon juice, zest, salt and pepper. Serve immediately or cover and refrigerate until chilled.