Thai style Kebab.
A cold breeze in the apartment called for a warm wave of heat from a heater however, it did not seem enough to blow away the freezing air. I miss the heat of a campfire and the scent of burning lumber. Working as a cook in a Thai restaurant has lowered my appetite, especially for the typical Thai dishes served in the state. You know, dishes like pad thai, red curry, or tom yum soup.
Today. I am going for something less generic (at least in Thai restaurants in Boulder CO) that reminds me of a campfire: Thai-Style Chicken Kebab. In my opinion, meat on a stick always fun to make and to have, especially when you have someone to dine with you. There is not much to this dish, just put meat and veggies on the stick. The trick is the sauce. You can make huge varieties of kebabs just out of different sauces. I have two sauces today. Something we (Thai) call Hawaiian Sauce and BBQ Pepper Sauce.
What you need, as a base for every kebab
2 choices of meat – chicken, pork, beef, or shrimp cut in a cube (except for shrimp)
3 choices of vegetable – onion, bell pepper, tomato, pineapple, mushroom, etc
- Sweet and sour sauce 3 tbsp
- Mirin ( or sake) 1 tbsp
- Sesame oil 1 tsp
- Extra finely chopped red chili if you like it hot and spicy.
- BBQ sauce 3 tbs
- Jack Daniels Whiskey 1 tbs
- Olive oil. 1 tps
- Extra ground black pepper if you like it hot and spicy.
Put the ingredients onto the stick, and alternate meat and vegetable.
Heat up your pan grill on medium heat. (I can’t use a outdoor grill since it snowed in the past few days)
Lay the loaded stick on the pan and brush them with the sauce of your choice.
For Hawaiian I add pineapple and for BBQ, I left out pineapple and added bell pepper instead. I have found a little variation adds a lot to this dish.
Once they start to turn brown on one side, roll it over, and brush the other side.
I have Caesar Salad for side dishes.