Wednesday, March 31, 2010

Kebabs, Rice and Chopped Salad Recipe

With my husband back at work and enjoying every type of artery-clogging fast food during his lunch hour, we’ve tried to make dinners as healthy and easy as possible.  This meal totally fits the bill.  Don’t let the long list of ingredients scare you away; any of the recipes can be modified to include whatever meat, seafood, veggies and type of rice you have in your fridge or pantry.

All recipes serve 4

Napa Chopped Salad
napa cabbage
red cabbage
red pepper
green onion
daikon radish

The salad is a breeze to prepare as long as you have a sharp knife and a little bit of patience. Finely chop all ingredients in amounts and ratios of your liking. My personal preference is to for everything to be chopped finely or julienned, but it is really up to you. Drizzle with the soy vinaigrette and enjoy as a starter or side.

Soy Vinaigrette (chopped salad dressing and kebab marinade)
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1/8 cup sesame oil
1/4 cup soy sauce
2 tbsp honey
1 tbsp grated ginger
1 clove chopped garlic
salt and pepper to taste

In a bowl, whisk together all ingredients except the oils.  While whisking, slowly add oils until the dressing is emulsified.  If you like your dressing a little sweeter, you can use sugar instead of honey.

1 pound top sirloin
½ pound sea scallops
1 Bell pepper (color of your choice)
1 yellow onion
1 cup cubed fresh pineapple
2 zucchinis
cherry tomatoes

Step 1:
Cut the top sirloin into 1.5” x 1.5” pieces and marinate them for at least 2 hours but up to 24 hours in the soy vinaigrette. Make sure to set ¼ cup aside to dress your salad.

Step 2:
Wash and dry the scallops well, and season with salt, pepper and a pinch of white sugar.

Step 3:
Cut all remaining ingredients in roughly 1” x 1” squares.

Step 4:
Skewer the meats and veggies, alternating approximately one piece of meat to three fruits or veggies. I usually have 3-4 pieces of meat or fish on a skewer and serve two skewers to each person.  If you're using wood skewers, make sure to pre-soak them to avoid any splinters.  Ouch!

Step 5:
Grill to desired doneness. Serve with rice and salad. 

Yellow Rice
2 cups long grain rice
1 tbsp turmeric
¼ cup chopped onion
1 clove chopped garlic
3 cups chicken stock
2 tbsp vegetable oil
Pinch of salt

Step 1:
Place rice in the rice cooker or make according to package instructions, substituting chicken stock for water.

Step 2:
Heat vegetable oil in a pan and fry onion and garlic until fragrant. Add rice and mix in turmeric with a couple tablespoons of chicken stock.

Step 3:
Cook for a few minutes until the rice starts to develop a crispy layer on the bottom. Stir and season with salt and pepper to taste.  Serve with kebabs.


Post a Comment