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Sunday, September 7, 2014

Recipe- Sesame Chicken Skewers with Sriracha-Lime Dipping Sauce

Literally, it has been MONTHS since I have put a recipe on here.  It's not that I haven't cooked or baked {okay, in all honesty in the last six months I haven't done nearly as much as I normally do) but I have just had so much else going on to write about.  So, I thought why not throw in one last recipe that is perfect for summer, even though I know for some people, summer is pretty much donezo.   In any case, these are so yummy, and I paired them with a garden salad with Feta and a homemade balsamic vinaigrette. Delicious!


Ingredients For the Spice Shake:
3 tbsp whole coriander seeds (or 1 tbsp ground coriander)
1 tbsp whole black peppercorns (or 1 tbsp course black pepper)
3 tbsp sesame seeds

To Prepare Spice Shake:
1. In a small saut√© pan over medium heat, dry roast coriander, peppercorns and sesame seeds.  Shake the pan often and cook for 2-3 minutes or just until you see a little bit of smoke.  Remove immediately.

2.  If you are using whole coriander and peppercorns, put in a small food processor until finely crushed.  If you don't have a food processor, lay the spices on a sheet tray and crush them with a heavy skillet.  If you are using the pre-ground spices, just leave them as they are all ready to go.


For the Dipping Sauce:
1/3 cup soy sauce
3 tbsp lime juice
1 tbsp brown sugar
1 tsp Sriracha (or to taste)

To Prepare Dipping Sauce:
Combine all ingredients and set aside for serving.


For the Skewers:
2 lbs boneless skinless chicken breast cut into about 20 large chunks
4 small scallions (white and green parts) chopped fine
2 tbsp finely minced ginger
2 tbsp sesame oil
2 large bell peppers halved, seeded and the halves quartered (8 pieces/pepper)
2 medium red onion skinned and root left on, cut into 8 wedges/onion (leaving the root on will prevent them from falling apart when grilling
1/2 tsp salt
1/2 tsp ground pepper

To Prepare the Skewers:
1. In a large bowl, combine chicken, scallions, ginger and sesame oil.  Toss well.
2. Begin threading chicken, peppers, and onions on skewers alternately.  Either end should have chicken as the peppers will slip off at the ends.  The onion should be pierced straight through each layer so it stays on the skewers.  Pour any left over chicken mixture over the skewers and sprinkle with salt and pepper.
3. Over medium grill, oil the grates. (We used and indoor grill so I just sprayed with cooking spray) grill the skewers for about 5-7 mins/side.  Remove when the chicken is done and the vegetable are tender.  Pull open the largest piece of chicken to test for doneness.
4. Place the skewers on a platter and sprinkle with the spice shake on all sides.  Serve with a lime wedge and the dipping sauce.


Original Recipe from A Family Feast

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