It’s grilled. It’s tender. It’s flavorful, thanks to Carnation Evap. The only thing you can ask for is more. Chef Sharwin is here to teach you how to make this skewered mmmasterpiece of a dish. #CarnationMmmasterclass #TurnHmmmToMmmm #LevelUpYourCookingGame
Ingredients: (serves 4)
For the Kebab:
4 pcs (600-650 g) chicken breast or thigh fillets, cut into cubes
1/4 cup Carnation Condensada
1/4 cup buttermilk
2 tbsps smoked pimentón or paprika
1 tbsp cayenne pepper
1 tbsp cumin
2 sprigs thyme
salt and pepper to taste
For the Puree:
4 large red bell peppers
juice from 1/2 lemon
1/2 cup plain yoghurt
2 tbsps olive oil
salt and pepper to taste
For the Garnish:
2 shallots, sliced thinly
1 large tomato, cut into small cubes
1 cup flat parsley leaves, washed
juice of 1 lemon
salt and pepper to taste
For the Buttermilk:
1/2 cup Carnation Evap
2 tsps lemon or calamansi juice
1 tsp white vinegar (optional)
Directions:
1. In a glass or plastic bowl, combine Carnation Evap with the lemon juice and vinegar. Let it stand for 30 minutes to make your own buttermilk. Don’t do it in an aluminum bowl as a metallic taste may transfer onto the milk.
2. Combine all the ingredients of the kebab to marinate the chicken in the ref for at least an hour. The acids in the buttermilk and condensed milk will tenderize the chicken, keeping them moist as well. The condensed milk will also balance the spiciness of the marinade. Do not season with salt and pepper until ready to cook.
3. Thread the chicken onto the skewers and grill until cooked, about 5 minutes.
4. Roast the peppers over direct flame until tender and charred. Put the charred peppers in a bowl and then cover them in plastic wrap. This will steam the peppers, and will make the skins easier to remove.
5. Let peppers cool, then peel and remove seeds.
6. Blend the red peppers with the remaining ingredients and season with salt and pepper.
7. In a bowl, combine the parsley, onions and tomatoes and season with salt, pepper and lemon juice. Flat leaf or Italian parsley has more flavor than their curly counterparts, making them perfect for salads and not just for garnish.
8. Serve by placing the puree at the bottom, topped with the skewers and then topped with the salad. Serve with rice or pita bread.
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