SALSA VERDE KEBABS
A 2 parter for this one. Great bbq food, and it's easy to feed an army with this.
part 1: Salsa Verde
Salsa verde is a tangy, sweet, flavorful salsa. It's a lot more mild than traditional salsa, by default, but it's incarnations are as varied as it's more famous counterpart.
Ingredients:
about 15 tomatillos, quartered (mexican food section, unless you're in the southwest you're buying canned. If you find fresh, husk them)
1/2 cup chopped green chiles (if fresh, de-skin and de-seed. ancho or poblano preferred. if fresh, roast them in the oven on about 300 until they start to get soft and peel them.)
1 medim white onion, chopped
1 bundle of cilantro
1 tsp light oil. sesame preferred
1 tblsp lime juice
1 deseeded, peeled jalapeno (I use the jarred kind)
1 shallot, cut in quarters
salt to taste (I use 1/2 tsp)
Put the tomatillos, onions, jalapeno, shallot in food processor and pulse 5 times. add in the rest and chop until slightly chunky but mostly smooth. Refridgerate for at least 2 hours, but better overnight.
part 2: Chicken Skewers
some chicken tenderloins
some wooden skewers
the salsa verde
optional: a shot of tequilla
Scale this as needed, plan on about 2 skewers per person. Take your chicken, and chop it into cubes, about 1 inch wide. Put them in a zip lock bag, add marinade, shake them once an hour and flip them over. You want to use about 1/4-1/2 of the verde on the chicken, so you have some left to top these later. If you want to add a bit of depth, and are like me and enjoy putting alcohol in foods where possible, put a shot of tequilla in with the marinade. You'll love the flavor boost it adds.
After the marinade, thread them onto skewers. While you're marinading, soak wooden skewers in water for a while, so they don't burn to a crisp while you're grilling. Grill them for about 5 minutes a side on a medium heat. ONLY TOUCH THE SKEWERS TO FLIP THEM. Don't keep messing with them and moving them around, we're looking for scoremarks and meat cooks better if you don't screw with it and just let the fibers break up.
To serve, just top them with a small spoonful of the verde.
part 1: Salsa Verde
Salsa verde is a tangy, sweet, flavorful salsa. It's a lot more mild than traditional salsa, by default, but it's incarnations are as varied as it's more famous counterpart.
Ingredients:
about 15 tomatillos, quartered (mexican food section, unless you're in the southwest you're buying canned. If you find fresh, husk them)
1/2 cup chopped green chiles (if fresh, de-skin and de-seed. ancho or poblano preferred. if fresh, roast them in the oven on about 300 until they start to get soft and peel them.)
1 medim white onion, chopped
1 bundle of cilantro
1 tsp light oil. sesame preferred
1 tblsp lime juice
1 deseeded, peeled jalapeno (I use the jarred kind)
1 shallot, cut in quarters
salt to taste (I use 1/2 tsp)
Put the tomatillos, onions, jalapeno, shallot in food processor and pulse 5 times. add in the rest and chop until slightly chunky but mostly smooth. Refridgerate for at least 2 hours, but better overnight.
part 2: Chicken Skewers
some chicken tenderloins
some wooden skewers
the salsa verde
optional: a shot of tequilla
Scale this as needed, plan on about 2 skewers per person. Take your chicken, and chop it into cubes, about 1 inch wide. Put them in a zip lock bag, add marinade, shake them once an hour and flip them over. You want to use about 1/4-1/2 of the verde on the chicken, so you have some left to top these later. If you want to add a bit of depth, and are like me and enjoy putting alcohol in foods where possible, put a shot of tequilla in with the marinade. You'll love the flavor boost it adds.
After the marinade, thread them onto skewers. While you're marinading, soak wooden skewers in water for a while, so they don't burn to a crisp while you're grilling. Grill them for about 5 minutes a side on a medium heat. ONLY TOUCH THE SKEWERS TO FLIP THEM. Don't keep messing with them and moving them around, we're looking for scoremarks and meat cooks better if you don't screw with it and just let the fibers break up.
To serve, just top them with a small spoonful of the verde.