Sesamechickenkabobs Recipes

Steps:

• Dredge the brined chicken in cornstarch.
• Dip the cornstarch dredged thigh into the batter, making sure to coat it thoroughly.
• Heat oil in a deep-fryer. Lower half of thigh into hot oil until it starts to float, then release thigh and cook until it reaches an internal temperature of 165 degrees F and is golden brown, 8 to 12 minutes.
• Meanwhile, toast bun. Place a tablespoon of lemon aioli on both the bottom and top of the toasted bun.
• Toss crispy onions and baby kale together in sesame vinaigrette, then put on top of bun.
• Place crispy chicken thigh on top of the bottom bun and drizzle liberally with our sweet soy sesame sauce.
• For the spice mix: Grind the coriander seeds, fennel seeds, peppercorns, granulated garlic and onion and bay leaves in a spice grinder, then place them in a container with the salt and sugar. Add 2 cups hot water to the mixture and stir to dissolve the salt and sugar.
• Add 2 quarts cold water and mix completely.
• For the brine: Place salt, sugar and 1 cup spice mix (save remainder for another use) into the very hot water. Let steep, stirring every 5 minutes until dissolved, for 20 minutes. Add 10 quarts cold water and chill in walk-in or ice bath. Store in fridge for up to a week.
• To use the brine: Cover the meat in brine and refrigerate, 24 hours.
• Place cornstarch, rice flour, gluten-free flour, vodka, baking soda, salt and 2 cups water in a container and whisk them together until smooth. Store in fridge for up to 3 days.
• Put mayo, zest, juice, pepper and salt in a mixing bowl and whisk together. Reserve.
• Place sesame seeds, garlic and onions into a blender and puree until smooth. Transfer to a small mixing bowl and whisk in sweet soy sauce.

Steps:

• Place chicken cubes in a large shallow container. Combine soy sauce, dressing, sesame seeds, lemon juice, garlic posder, and ginger in a jar; cover tightly and shake vigorously. Pour over the chicken. Cover and refrigerate at least 2 hours, stirring the chicken occasionally.
• Remove the chicken from the marinade, reserving the marinade. Alternate the chicken and vegetables on skewers.
• Grill the kabobs over medium-hot coals for 15 to 20 minutes or until the chicken is done. Turn and baste frequently with the marinade.

Steps:

• In a large bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons sesame seeds. Pour 1/3 cup into another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally., Drain and discard marinade from chicken. On metal or soaked wooden skewers, alternating, thread chicken and peppers. Grill, uncovered, over medium heat for 6 minutes, basting with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds.

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Steps:

• Mix first 4 ingredients in medium bowl until blended. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate. Meanwhile, mix peanut butter and sesame dressing until blended.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, peppers and onions alternately onto 12 skewers.
• Grill 8 to 10 min. or until chicken is done, turning occasionally and brushing with peanut butter sauce for the last few minutes.

Steps:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Steps:

• In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

Steps:

• Soak bamboo skewers in water for 30 minutes.
• In a medium bowl, whisk together the soy sauce, garlic, oil, gingerroot, sugar, vinegar, sesame seeds, and pepper.
• Add steak and marinate for 30 minutes, chilled.
• Pre-cook the mushrooms by heating skillet at medium-high.
• Add olive oil, mushrooms, and rosemary.
• Cook for about 5 minutes.
• After marination, thread the screwers by alternating the steak cubes, red peppers, and partially cooked mushrooms.
• Grill the kebabs on medium-high heat for 6 minutes.
• Flip, baste with left over marinade, and cook for another 6 minutes.

Steps:

• In a bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, hot pepper sauce and 1-1/2 tsps. sesame seeds.
• Pour 1/3 cup into another bowl for basting; cover and refrigerate.
• Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 2-3 hours or overnight; turning occasionally.
• Drain and discard marinade.
• On metal or soaked wooden skewers; alternately thread chicken and peppers.
• Grill, uncovered, over medium heat for 6 minutes, turning once.
• Baste with reserved marinade.
• Grill 5-10 minutes longer or until meat juices run clear; turning and basting frequently.
• Sprinkle with remaining sesame seeds.