墨西哥雞肉卷 Chicken Kebab

Serves: 4

材料 INGREDIENTS
2小枝新鮮迷迭香 2 sprigs of fresh rosemary
4塊125克雞胸肉, 去皮 4 x 125g chicken breasts, preferably higher welfare, skin off
1個 橙皮 Zest of 1 orange
橄欖油 Olive oil
海鹽和現磨黑胡椒 Sea salt and freshly ground black pepper
火箭菜或菠菜 (兩手份量) 2 large handfuls of rocket or baby spinach
少數新鮮薄荷葉 A handful of fresh mint leaves
半個檸檬汁 Juice of ½ a lemon
特級初榨橄欖油 Extra virgin olive oil
4個 皮塔麵包 4 pitta breads
燒烤莎莎: For The Smoky Barbecue Salsa:
2紅洋蔥 2 red onions
車厘茄 (兩手份量) 2 large handfuls of cherry tomatoes
一小撮葉的新鮮歐芹 A small handful of fresh parsley leaves
1茶匙橄欖油 1 teaspoon olive oil
2湯匙蜂蜜 2 tablespoons honey
1茶匙熏制辣椒 1 teaspoon smoked paprika
1茶匙芥末醬 1 teaspoon Dijon or English mustard
辣醬油1湯匙 1 tablespoon Worcestershire sauce
紅糖2湯匙 2 tablespoons brown sugar
半茶匙辣椒粉 ½ teaspoon chilli powder

做法  METHOD

1. 把迷迭香葉切碎。
Pick and chop the rosemary leaves.

2. 醃肉:將雞胸肉切粒,約2.5厘米立方大小,放在碗,並混入切切碎的迷迭香,橙皮和2湯匙橄欖油。把材料攪拌再蓋上保鮮膜,放在冰箱醃至少半小時。
Chop the chicken breasts into 2.5cm cubes and put in a bowl along with the chopped rosemary, finely grated orange zest and 2 tablespoons olive oil. Toss everything together then cover with cling film and leave to marinate in the refrigerator for at least half an hour.

3.雞塊準備好,用線捆成4串。用海鹽和現磨胡椒調味。
When the chicken pieces are ready to cook, thread them on to 4 skewers. Season the finished kebabs with sea salt and freshly ground pepper.

4. 把雞肉串放在烤鍋中,每邊烤3至4分鐘,直到他們有點燒焦及煮熟。檢查並確保雞肉塊的中心已熟透。
Using a griddle pan or barbecue, grill the kebabs for 3 to 4 minutes on each side until they’re nicely charred and cooked through. Check the centre of the biggest chunk of chicken to make sure.

5. 把火箭菜/菠菜洗淨晾乾,加薄荷葉放在碗裡。擠檸檬汁和初榨橄欖油調味。Wash and dry the rocket, or spinach you are using and place in a bowl with the mint leaves. Squeeze over the lemon juice, a good drizzle of extra virgin olive oil and season.

6. 食用時用溫暖的皮塔麵包包著辣味沙拉醬和一碗自製的燒烤莎莎。
The skewers in the middle of the table with a pile of warmed pitta breads or flatbreads, the peppery salad and a bowl of home-made smoky barbecue salsa (see below) to spoon over.

燒烤莎莎 For The Smoky Barbecue Salsa:
7. 洋蔥去皮切粒。車厘茄和香菜葉切碎。
Peel and slice the onions. Roughly chop the cherry tomatoes and finely chop the parsley leaves.

8. 加橄欖油把平底鍋燒熱。加入洋蔥以中火炒約10分鐘或直到甜柔。
Heat a saucepan and add a splash of olive oil. Add the onions and fry on a medium heat for around 10 minutes, or until sweet and soft.

9. 加入其他莎莎的材料。讓莎莎醬略降溫,然後與車厘茄和香菜葉攪拌。凍或熱食皆可。莎莎醬亦可配其他燒烤肉類食用。
Add all of the other salsa ingredients except the tomatoes and parsley. Allow the sauce to cool slightly then stir in the cherry tomatoes and parsley leaves. Serve warm or cold with any kind of chargrilled or barbecued meat.

More about this recipe: http://foodrevolutionday.com/recipe/40/Chargrilled-Chicken-Kebabs-with-a-Peppery-Rocket-Salad-and-Smokey-Barbecue-Salsa.html

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