Chicken Mshikaki

I’m always in search of a challenge when it comes to cooking.

A while back I bought wooden skewers just for the sake of having them in my kitchen. I normally use them for checking the readiness of my baked goodies but this time round I decided to put them into good use. I have never made mshikaki before so I was just following my instincts on the flavourings.

The key thing for this recipe to be a huge success is marination. Sadly, I thought of the recipe a tad late and hence I didn’t marinate and there was no way I was going to put it off for the next night, impatient much?

Anyway, enough with the chatting let the action begin.

Ingredients:

2 boneless chicken breasts

1 orange bell pepper cubed

1 green bell pepper cubed

1 large red onion roughly chopped into big pieces

Salt and pepper to taste

1 tablespoon vegetable oil

For the marinade

2 tablespoons soy sauce

3 cloves of garlic minced

2 inched ginger crushed

Equipment

Skewers, metallic or wooden will do. I used wooden ones.

It’s advisable to marinate the chicken overnight but if you are in a rush like I was, you can marinate for at least 30 minutes before cooking. In a bowl mix the marinade, soy sauce, ginger and garlic. Add in the chicken pieces and coat them completely.

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chicken marinating

 

If you are using wooden skewers make sure to soak them in water 30 minutes prior to using to ensure they don’t burn when grilling the mshikaki.

After the marination and the skewers are ready, you can now assemble the mshikaki, yippee!!

In a shallow plate add your bell peppers and onions season with a little bit of salt and the pepper then drizzle over the vegetable oil.

For the bell peppers, the more colourful they are the better, so go for red, yellow and orange.

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The next step is pretty hands on and I only managed to take pics of the end result seeing that hubby was also helping me to assemble them.

On a skewer start with the bell pepper followed by the onion then the chicken piece then repeat the step until the desired amount. It’s best to leave space on the skewer for someone to hold it when eating. Continue these steps until all the chicken is used up.

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You can either grill these on an outside grill or use a grill pan, seeing that I have neither I grilled mine in the oven.

Place them on a grill rack and grill on each side for 10 minutes or until the chicken is done.

Serve and enjoy with friends.

Excuse the lighting, I forgot to take the pics while in the kitchen, my living room has the worst lighting for photos.

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Brrr! Butternut Soup

It’s getting pretty cold in Nairobi and soup is one of those things to help keep the cold away. It’s funny that I hardly make soup despite the recipe being pretty simple. So the other day my friend Rachael chats me up on gtalk asking for a recipe for butternut squash and a few days later I decide to make some.

Ingredients:

1 medium sized butternut squash peeled, seeded and cubed

3 medium sized carrots cubed

1 red apple peeled, cored and cubed

1 medium onion chopped

3 cloves garlic sliced

1 inch of ginger chopped

1 cup chicken stock

2 cups water

1 tablespoon vegetable oil

Salt and Pepper to taste

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As I have said making soup is pretty easy. In a saucepan heat the vegetable oil and fry the onions, garlic and ginger. Let them cook down for a few minutes.

Throw in the butternut, carrots and apples. Stir them and cover to cook for a few minutes. You may be wondering why I added in an apple but after reading various soup recipes with apples added in so I decided to try it out 🙂

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Add the liquid.

The chicken stock I used was from the water I had poached the chicken for these quesadillas and since it had seasoning I didn’t need to season my soup. Cover and let the soup simmer until the squash is tender. This will take about 30 minutes.

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Once cooked pour the soup in a blender or food processor. Ensure to cover the blender since the soup is hot.

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Pulse it until pureed. At this point check for seasoning and adjust accordingly.

Serve in a soup bowl, garnish with some fresh coriander. I didn’t have some so I sprinkled over some dried parsley.

Enjoy with some bread rolls and remember to keep warm.

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Verdict:

According to hubby the soup was beyond awesome. I loved it, I’ll definitely make it again.