Recent Posts
Chicken Keema Kabobs
Chicken Keema Kabobs
Keema kabobs are heavily seasoned ground chicken wrapped around skewers and are either grilled or broiled. Making them is pretty self explanatory. The difficult part is skewering wet ground chicken. The secret is to toss the seasoned ground chicken thigh in the freezer for a half hour to firm it up. When forming the chicken around the skewer, it helps to wet your hands to keep the chicken from sticking. The kabobs will take about 15 minutes in total to grill.
Equipment
- metal skewers
Ingredients
- 1 lb ground chicken thigh
- 2 tbsp onion grated
- 4 garlic cloves minced
- 1/4 cup cilantro chopped
- 2 tsp ginger grated
- 2 bird’s eye chilies finely chopped
- 1 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp garam masala
Instructions
- Mix together all of the ingredients.
- Turn on your oven’s broiler. Equally portion out the ground chicken, forming around 4 metal skewers. Place the kabobs on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side.
Batata Harra (Spicy Potatoes)
Batata Harra (Spicy Potatoes)
Batata harra are of Lebanese origin, but are also a popular street food in Pakistan with their own twist. Potatoes are par boiled then tossed in a spice blend containing paprika, sumac, garlic, and onion. They are then fried and topped with a yogurt sauce, chopped tomatoes and green onions, and sprinkled with chat masala for an added kick.
Ingredients
- 3 medium potatoes peeled; cut into 1/2” cubes
- 1 tsp salt
- 1 tbsp vinegar
- 1 small tomato seeded and diced
- 2 green onions chopped
- 1/2 tsp chat masala
- vegetable oil
Spice Mix
- 1 tsp paprika
- 1 tsp sumac
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Yogurt Sauce
- 3 tbsp yogurt
- 2 tbsp mayonnaise
- 1 tsp garlic powder
- 1 tsp lemon juice
- 1 pinch salt
Instructions
- Mix together the yogurt sauce ingredients. Set aside.
- Mix together the spice mix. Set aside.
- Bring a pot of water to a boil. Add in the salt and vinegar. Add in the potatoes and boil for just 4 minutes. Drain the potatoes.
- Place the potatoes in a bowl. Toss with the spice mix.
- Heat up the cooking oil in a sauté pan over medium high heat. Add in the potatoes.
- Fry the potatoes for 8 minutes in total.
- Plate the potatoes. Drizzle the yogurt sauce over. Top with the tomatoes and green onions. Sprinkle on chat masala.
Homemade Turkey Stock
Homemade Turkey Stock
Wait a minute. Hold it right there. Are you really going to throw away that turkey carcass? That carcass still has much more to give. What you really should be doing is turning that carcass into a batch of turkey stock. I couldn’t be easier to make and is a great substitute for chicken stock. I honestly think that it has a lot more flavor than chicken. If you don’t have a carcass, you can make stock out of wings, drumsticks, necks, and backs.There are a couple of different approaches to making your turkey stock. The most basic way to make stock is to throw the carcass, your mirepoix(carrots, celery, and onion), garlic, peppercorns, and bay leaves into a pot of water and simmer it for hours; which is this particular recipe. If you want really extract the flavor from the carcass, place your carcass on a baking pan and roast it at 400 degrees for 1 hour. While that is roasting, sauté the mirepoix and garlic in the stock pot. Doing both of these steps will result in a richer, darker turkey stock. Personally, I don’t like to add any salt to my stock. I adjust the saltiness when I’m cooking with it; just in case another ingredient happens to be salty.When you’ve finished reducing the stock to your likeness, strain through a colander. I like to nibble on any leftover meat that was attached to the carcass. If not using within a few days, freeze the stock down into ice cube trays and store in freezer bags.
Ingredients
- turkey carcass
- 3 carrots cut into sticks
- 3 ribs celery cut into sticks
- 1/2 medium onion
- 1 head garlic
- 1 tbsp black peppercorns
- 3 bay leaves
- 1 gallon water
Instructions
- Place the turkey carcass in a large stock.
- Add in the vegetables, peppercorns, and bay leaves.
- Pour in a gallon of water. Turn on high heat. Bring to a boil. Reduce the heat to medium and simmer for 6 hours.
- You will want to reduce the stock by at least half. I reduced a gallon down to 6 cups.
- Strain the stock of the carcass and other ingredients.
