I really love shellfish, almost all of them, and especially when they are cooked with Asian and Indonesian flavors like sambal oelek (chili paste), soy sauce, and rice vinegar. Recipes like this pop up a lot when the sun is out and the grill is hot, but in the meantime, it makes a nice dish for a chilly night in too.
1 large nonstick pan
1 large microwave-safe bowl
Inspired by Moroccan flavors, a craving for peanut sauce, and beloved ingredients in my pantry, I had a ton of fun experimenting with the marinade for this satay/kebab mashup today. If you are using wooden skewers, you should soak them in water for about 30 minutes before cooking to prevent the meat from sticking. Unfortunately I was super excited about this recipe and prepared the marinade before realizing that I (a) am out of skewers, and (b) no longer have a grill pan, so my photos won’t be exactly what I envisioned but the taste was all there!
Cut the chicken into 1″ pieces. In a small bowl combine: olive oil, lemon juice, garlic, and all seasoning/spices (paprika, turmeric, cumin, salt, cayenne, pepper, coriander, celery salt, onion powder, ground ginger) and mix well. Combine chicken and spice mixture in a Ziploc bag, toss to coat, and marinate in refrigerator for at least one hour (overnight is fine too).
When ready to prepare, heat olive oil in a grill pan on medium-high heat (if you do not have a grill pan, a regular skillet will do). Slide several pieces of chicken onto each skewer and place in the pan. Grill until cooked through, 4-5 minutes per side. As stated above, I realized late in the game that I didn’t actually have skewers at home so I just sautéed all the chicken at once, cooking time is the same.
While the chicken is cooking, prepare the peanut sauce. In a small bowl, combine the peanut butter, rice vinegar, tamari, sriracha, and lime juice. Mix well. Add hot water 1 tbsp at a time to thin out the sauce, mixing well before adding more, until you reach desired consistency. I only ended up using 3 tbsp of hot water, but to each his own – there is no wrong answer here.
Serve chicken satay-kebabs immediately with peanut sauce and additional sriracha if desired.
Mmm skirt steak. A super fast lunch option when you’re craving some red meat! I originally planned to marinate this, but got impatient and whipped out my silicone brush instead.
1 lb skirt steak
1.5 tsp minced garlic
1 tsp minced ginger
1/4 cup tamari (gluten-free soy sauce)
2-3 tbsp rice vinegar
2 tbsp olive oil
1/2 jalapeño pepper, seeds removed clarified butter, to grease the pan
freshly-cracked pepper (I used the rainbow stuff this time)
hot Hungarian paprika
1 tsp onion powder
Start by combining the garlic, ginger, rice vinegar, olive oil, and tamari in a small-medium bowl. Slice the jalapeño very thinly and add it to the tamari mixture. Add about one teaspoon of onion powder as well as some salt, pepper, and paprika to taste.
My favorite pan is not quite big enough, so I cut the skirt steak into three smaller pieces so it would fit (cook one at a time). Season both sides of the steak with some salt and freshly cracked pepper. Heat a large non-stick pan on medium-high heat and add clarified butter to coat the pan.
Using a silicone brush, or whatever else you want, coat each side of the steak with the tamari mixture – feel free to do this again once the meat is in the pan, but be careful not to cross-contaminate the raw and cooked steak (in fear of contaminating my cooked steak, I usually only add more to the raw side facing up and leave the other side alone).
Quickly sear the steak on medium-high heat, about 90 seconds per side (for medium-rare). Remember that skirt steak is pretty thin, so even if you like it cooked medium-well or well done it will still only take a fraction of the time that your usual steak needs.
That’s it! Let your meat rest for a few minutes and dig in! I made my favorite 50/50 mayo/sriracha sauce for a little dipping action and it was delicious.