Marinade 2 cups plain thick Greek-style yogurt 1 (2-inch) piece fresh ginger, peeled and pounded to a pulp 2-3 garlic cloves, crushed 2 teaspoons chili powder (optional) 2 teaspoons ground cinnamon 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon ground cardamom Sea salt and freshly ground black pepper to taste Freshly squeezed juice of 1 lemon 2 pounds chicken breasts, cut into bite-size pieces Yogurt sauce 6 tablespoons plain thick Greek-style yogurt Freshly squeezed juice of lemon 2 garlic cloves, crushed Sea salt and freshly ground black pepper to taste cup chopped fresh mint 4-6 wooden or bamboo skewers, soaked in water 2 tablespoons butter, melted 1. Marinade 3 lemongrass stalks, trimmed and finely chopped 1 tablespoon peanut oil 3 tablespoons soy sauce 1-2 fresh red chilies, seeded and finely chopped (optional) 2 garlic cloves, crushed 1 teaspoon ground turmeric 2 teaspoons sugar Sea salt to taste 10 ounces extra-firm tofu, drained, patted dry and cut into bite-size cubes Soy dipping sauce 5 tablespoons soy sauce 2 tablespoons Thai fish sauce Freshly squeezed juice of 1 lime 2 teaspoons sugar 1 fresh red chili, seeded and finely chopped (optional) 4-6 wooden or bamboo skewers, soaked in water Sesame oil for frying (optional) Handful of fresh basil, cleaned and shredded 1.
You Grill, Girl! Jennifer Perillo Working Mother; Jun/Jul 2010; 33, 5; Docstoc pg. 125 Reproduced with permi
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