This is something we used to do regularly when we were country folk, but somehow the kettle grill has just sat around gathering dust , leaves and rainwater since we became cityfolk.
Well, after the fun of sitting around the grill last weekend, Solo Girl then and there decided she wanted her friends to enjoy the same bonding experience.
I kept the menu simple. Its winter here and gets dark and horribly cold so early. We did sausages and I made a pile of traffic-light kebabs.
Most kids love kebabs and these were the best I have ever made.
Traffic Light Kebabs
*Chicken thigh fillet (I prefer thigh over breast as it is rich and moist), chopped into cubes
*Red, Green, and Yellow capsicum (sweet pepper) chopped into squares that are the same size as the chicken cubes.
I marinated the chicken in a thrown-together ‘Asian flavours Marinade ( this is a very mild version due to me not knowing how well the young visitors would receive stronger flavours. Feel free substitute fresh herbs in place of the dried for more authentic flavour! Also I would normally add a dash of red wine, but didn’t have any on hand.)
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons oyster sauce
• 2 tablespoons minced fresh ginger ( I had none and just used powdered ginger)
• Generous dash of garlic salt ( I am classy like that)
• 2 teaspoons five-spice powder
You know, I always overlooked and passed over the five-spice powder in my pantry….until I saw a part of Poh’s Kitchen at the gym last week. She explained it; made me understand it. Do you know that 5-spice uses the following 5 tastes: sweet, sour, bitter, pungent, and salty to bring balance to a dish? The 5 spice ingredients can vary but are typically made from fennel, cloves, Szechuan peppercorns, star anise, and cinnamon. You only need a little bit, but yes! New favourite ingredient!
I marinated the chicken for about an hour (probably a ½ hour longer than the experts recommend)……ahhhh well.
So thread several cubes of chicken onto the skewers before adding a piece of capsicum…..continue pattern, making up the traffic light formation.
Grill till just tender.
S’mores ( Named thus because you always need ‘some more’) I nearly didn’t put up these pics , ‘cause they are so grainy due to ISO 1600, DUE to taken at 7:00pm outside (that is poor quality camera-speak; never mind me.) But they show so well, the facial expressions of bliss that a S’more eater wears, so they simply MUST be included.)
There is just something special about making S’mores together. A great memory-making experience! Toasting the marshmallows; (ie: charring the first couple to a crisp, dropping the next two into the fire, then finally getting the hang of it!) squishing them between two choc-covered wheat biscuits ; and then being unable to speak due to gooey, melted deliciousness clogging up every space in your mouth. Looking around at each other and doing the S’more moan ‘mmmmm, dursss irrrsss sshhhhooooo yrrrummmmyyyyy !’
you will need:
Choc- wheaten biscuits
BBQ marshmallows on a skewer till nicely toasted yet not charred, then sandwich between two choc wheaten biscuits till the chocolate melts. Mmm mmmm!
And finally: Tip from the top: Choc Chip Cookie Twist
I have always yearned to have access to the variety of choc chip flavours that you can buy in the States. Caramel chips, butterscotch chips, peanut butter chips…… Oh man!
So I felt a little bit of a dimwit when it only just clicked that I can sort of do peanut butter chips. The solution: * drumroll*…………..Reece’s Pieces!