At times it can be discouraging to watch cooking shows and find that it is impossible to turn the recipe into one that is gut-friendly without killing the integrity behind the intended flavors. So the other day when I was watching The Nate Show I was elated to see that the cooking feature of the show was entirely SCD-friendly! Yay! So of course I made all of the dishes, here is how they turned out:
(btw: This is by no means my own recipe, I lay no claim to its originality. See here for original recipes)
Basque-Rubbed Chicken and Veggie Skewers
Ingredients
12 8-inch wooden skewers, soaked
3 whole chickens, cut into bite-size (1/2 inch inch) strips or cubes
2 whole lemons, cut into wedges for the skewers
1 whole orange, cut into wedges for the skewers
1 red bell pepper, cut into wedges for the skewers
1 yellow bell pepper, cut into wedges for the skewers
For the Basque Blend:
3 tablespoons dried finely ground orange peel
1 1/2 tablespoons ground chili powder
1 tablespoon sea salt
1/2 tablespoon freshly cracked black pepper
Directions
1. Rub the chicken pieces with sprinkling of salt and pepper.
2. In a small bowl or cup, stir together the orange peel, chili
powder, sea salt and black pepper. Rub this mixture evenly over the
chicken pieces. Let the chicken stand at room temperature for 30
minutes.
3. Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. (or bake them)
4. Thread skewers with 3 or 4 pieces of marinated chicken,
alternating with small wedges of lemons, oranges, red and yellow bell
peppers.
5. Place skewers on an area of the grill with no direct flame. Grill
about 8 to 10 minutes, turning the pieces occasionally, until meat is
browned on all sides and the juices run clear.
6. Arrange the chicken and veggie skewers on a platter.
Personal notes: I found I do not like orange peel on spicy chicken, doesn't blend well for my palate. I will omit the next time. Also, I used 2 chicken breasts, 1 orange, 1 lemon, and 1 yellow bell pepper and omitted the rest.
Chimichurri Dipping Sauce
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