Grill, Barbecue & Smoke | Saveur

Grilled Lobster with Garlic-Parsley Butter

Curtis Stone — Fri, 08 Feb 2019 18:38:40 +0000

Mark Roper. Mark Roper

While steaming and boiling may be the most common methods, grilling lobster is a surprisingly easy way to cook the popular crustacean. A quick cleaver through the body kills the lobster instantly and painlessly. (To preserve its freshness, this step should be done immediately before cooking.)

If serving grilled lobster as a main course, count on at least one 1-pound lobster per person (though you can get away with less if you’re also grilling an assortment of other seafood). And don’t ditch the precious shells when you’re finished! Instead, freeze and then use them to make a rich lobster stock, which is the perfect base for bisque and other seafood soups and sauces.

Featured in “The Heat Down Under.”

Yield: 1–2

Time: 20 minutes

8 Tbsp. unsalted butter, softened
2 Tbsp. finely chopped parsley
1½ tsp. crushed red chile flakes
4 garlic cloves, finely chopped
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
1 live lobster (about 1 to 1½ lb.)
¼ cup olive oil

Instructions

In a small bowl, stir together the butter, parsley, chile flakes, garlic, and lemon zest. Season to taste with salt and black pepper, then set aside.
Using a cleaver, split the lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off the claws. Transfer the lobster halves, shell side down, to a large baking sheet. Crack the claws and transfer them to the baking sheet. Drizzle the halves and claws with oil, then season to taste with salt and black pepper.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Place the lobster halves, flesh side down, and claws on the hottest part of grill and cook until slightly charred, 2–3 minutes. Flip the lobster halves and claws over and use a spoon to spread them with the garlic-parsley butter. Continue grilling until the lobster meat is tender, 3–5 minutes more.

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Pescado Embarazado (Grilled Fish Skewers)

Esther Sanchez — Tue, 03 Sep 2019 15:10:16 +0000

Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio. Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio

Spanish for “pregnant fish,” pescado embarazado is a mishearing of this dish’s actual name, pescado en vara asado, or grilled fish on a stick. It’s one of the most popular dishes to eat at the beach in Nayarit, Mexico. In this version adapted from chef Esther Sanchez, the marinade is made with achiote paste, citrus, tomato, and cumin. Reserve some of the flavorful sauce and serve it on the side as a zesty condiment.

Featured in “This Fish on a Stick Might Be the Best Beach Snack in Mexico” by Matt Taylor-Gross.

Yield: 4

Time: 50 minutes

1¾ cups fresh orange juice
1¼ cups canned tomato purée
½ cup achiote paste
4 medium garlic cloves, finely chopped (2 Tbsp.)
2 tsp. cumin seeds
1½ tsp. finely chopped flat-leaf parsley leaves and tender stems
1½ tsp. finely chopped rosemary leaves
1½ tsp. finely chopped thyme leaves
Kosher salt and freshly ground black pepper
Four 1-lb. whole mackerel or branzino, gutted and cleaned (or substitute 2½ lb. dogfish or mahi mahi fillets, cut into 2-in. cubes)
Vegetable oil, for the grill
Hot sauce and lime wedges, for serving

Instructions

Make the marinade: To a blender, add the orange juice, tomato purée, achiote paste, garlic, cumin, parsley, rosemary, and thyme. Pulse until completely smooth, then transfer to a small pot.
Bring the marinade to a boil over medium-high, then turn the heat to medium-low to maintain a strong simmer. Cook, stirring occasionally to prevent scorching, until the marinade is slightly thickened and the garlic no longer tastes raw, 15–20 minutes. Season to taste with salt and black pepper, then transfer to a large heatproof bowl and set aside to cool to room temperature. Use immediately, or transfer to an airtight container and refrigerate for up to 1 week.
If using whole fish, use a sharp knife to score the fish crosswise on each side, being careful not to cut through to the bone. Place the fish in a large baking dish and rub 1½ cups of the marinade all over the exterior and inside the slits. (If using fillets, in a large bowl, toss the cubed fish with 1½ cups of the marinade.) Set aside to marinate at room temperature for at least 15 minutes, or up to 40.
Meanwhile, heat a charcoal or gas grill to high (alternatively, heat a grill pan over high). When it’s hot, liberally oil the grates. Thread the fish onto four 10-inch metal or bamboo skewers (if using bamboo, soak for at least 30 minutes before grilling). Transfer to the grill and cook, turning occasionally, until the fish is charred in places and cooked through, 14–16 minutes for whole fish, 5–6 minutes for cubed fish. Transfer to a platter and serve with lime wedges, hot sauce, and the remaining marinade.

The post Pescado Embarazado (Grilled Fish Skewers) appeared first on Saveur.

Dibi Hausa (Senegalese Grilled Beef Kebabs)

Pierre Thiam — Tue, 20 Jul 2021 21:18:40 +0000

Belle Morizio. Belle Morizio

This recipe, which appeared in Adrian Miller’s book, Black Smoke, is adapted from beef kebabs made by chef Pierre Thiam, a Senegal native, who is doing much to educate Americans about the food of his native country. It’s also a great way to get a taste of West African barbecue in a short period of time. Though this recipe calls for beef, you can use any other meat or vegetable to achieve delicious results. If using bamboo skewers, soak them in water for an hour before using. The tankora spice mix will last up to two months stored in an airtight container at room temperature.

Featured in “The Real Star Of West African-Style Grilling? This DIY-Friendly Seasoning” by Adrian Miller.

Yield: 4

Time: 45 minutes

Ingredients

For the tankora powder:

1 cup roasted, unsalted peanuts, crushed to a fine powder
1 tsp. ground ginger
1 tsp. kosher salt
1 tsp. freshly ground white pepper
½ tsp. ground cayenne pepper

For the kebabs:

1 lb. round steak, sliced into strips about 1½ by 2 by ⅜ in.
2 Tbsp. plus 1½ tsp. finely grated white or yellow onion
1 Tbsp. tomato paste
½ tsp. finely chopped garlic
¼ tsp. finely grated fresh ginger
1 chicken bouillon cube, crumbled (optional)
1 Tbsp. peanut or vegetable oil
1 tsp. freshly ground white pepper
½ tsp. cayenne pepper
½ tsp. kosher salt

Instructions

Make the tankora powder: In a small bowl, stir together the peanuts, ginger, salt, white pepper, and cayenne; set aside.
Prepare the kebabs: Heat a charcoal or gas grill to high. To a large bowl, add the steak, onion, tomato paste, garlic, ginger, and bouillon cube (if desired); toss to combine. Add the oil, white pepper, cayenne, and salt and toss to coat the meat evenly in the seasonings. Set aside to marinate for 10–15 minutes.
Thread a few slices of meat onto eight 6-inch skewers. Pour the reserved tankora powder onto a wide plate and roll each skewer in it, evenly coating all sides and shaking off any excess. Using a pastry brush, brush a bit more of the remaining marinade over each skewer. Transfer to the grill and cook, turning occasionally and basting with the marinade, until the meat is seared and browned all over and cooked through, 12–14 minutes. Serve hot or warm.

The post Dibi Hausa (Senegalese Grilled Beef Kebabs) appeared first on Saveur.

Grilled Mushrooms with Garlic-Parsley Oil

SAVEUR Editors — Mon, 18 Mar 2019 22:50:20 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

The savory simplicity of mushrooms grilled over hot coals is always a favorite summer flavor. Only a hint of garlic and parsley are needed to season these rich and earthy fungi. If you can’t find oyster mushrooms, use any variety that won’t fall through the grate of your grill.

Featured in the August/September 2003 issue.

Yield: 4–6

¼ cup extra-virgin olive oil
3 garlic cloves, finely chopped
¼ bunch parsley leaves, finely chopped
Kosher salt
1 lb. oyster mushrooms, cleaned and trimmed
½ lb. white mushrooms, stemmed

Instructions

Heat a charcoal or gas grill to medium-high. In a small bowl, stir together the oil, garlic, and parsley, then season to taste with salt.
Add the mushrooms to the grill and cook gill side up without turning, basting continuously with the parsley oil, until charred and tender, 5–10 minutes.

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Grilled Scallops with Yuzu Kosho Vinaigrette

Tadashi Ono — Mon, 18 Mar 2019 22:43:11 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

One night, on the southern Japanese island of Kyushu, I ordered a bowl of ramen and watched the cook serve a paste alongside the noodle soup that I’d never seen before. It was yuzu kosho. It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma—everything. There are two types: red, made from ripe yuzu and red chiles, and green, from unripe fruit with green chiles. I use the sharper green version to cut through rich meats, and the milder red in seafood dishes, like these grilled scallops.

Pairing note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan’s Yamagata prefecture stands up to yuzu kosho’s spice.

Yield: 4

3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh or bottled yuzu juice
1 Tbsp. finely chopped scallions, white parts only
1 Tbsp. red yuzu kosho
2 tsp. soy sauce
16 large sea scallops
1 Tbsp. finely chopped parsley leaves, for garnish
Kosher salt

Instructions

In a small bowl or liquid measuring cup, whisk together the oil, yuzu juice, scallions, yuzu kosho, and soy sauce. To a medium bowl, add the scallops and one-third of the yuzu vinaigrette, then toss to coat.
Heat a charcoal or gas grill to medium-high. Alternatively, heat a large cast-iron skillet over medium-high. Add the scallops and grill, turning once, until golden brown and just cooked through, about 4 minutes total. Transfer to a platter and drizzle the remaining yuzu vinaigrette over the scallops. Garnish with the parsley, season to taste with salt, and serve hot.

The post Grilled Scallops with Yuzu Kosho Vinaigrette appeared first on Saveur.

Grilled Porterhouse Steaks with Garlic and Miso

Tadashi Ono — Mon, 18 Mar 2019 22:42:44 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

A marinade of red miso, ginger, and garlic gives these steaks a crisp, flavorful crust and a juicy interior. Serve them with chef and cookbook author Tadashi Ono’s Grilled Tomatoes with Soy Sauce and Yuzu Kosho.

Featured in “The Japanese Grill.”

Yield: 4

Time: 35 minutes

Two 1½-in.-thick bone-in porterhouse steaks (3½ lb.)
½ cup soy sauce
¼ cup red miso
3 Tbsp. olive oil
3 Tbsp. sesame oil
1 tsp. freshly ground black pepper
8 garlic cloves, grated
One 2-in. piece fresh ginger, peeled and grated

Instructions

Place the steaks in a 9- by 13-inch baking dish. In a medium bowl or liquid measuring cup, whisk together the soy sauce, miso, oils, black pepper, garlic, and ginger. Pour three-quarters of the marinade over the steaks, reserving the remaining marinade, then cover the dish with plastic wrap and set aside for 10 minutes.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Add the steaks to the hottest part of the grill and cook without flipping until browned, about 1 minute. Move the steaks to the cooler part of the grill and cook until juices appear on top of the steaks, about 4 minutes. Flip the steaks, return to the hottest part of grill, and, using a brush, baste with the reserved marinade. Continue grilling, flipping and brushing every few minutes, until the meat is caramelized and begins to shrink away from the bone, 10–12 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the steaks reads 125°F. (If the outside of the steaks begins to burn before the inside is cooked, move them to the cooler section of the grill and continue grilling until cooked to desired doneness.) Remove the steaks from the grill and set aside to rest for 5 minutes. To serve, slice against the grain along the bone.

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6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors

Meherwan Irani — Wed, 02 Oct 2019 15:28:42 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Almost every culture seems to have its own version of grilled meat on flatbread: Mexican tacos al pastor, Lebanese shawarma, Greek gyros, Turkish doner kebabs, Persian shish kebabs—and my personal favorite—Indian seekh kebabs.

Most Indian restaurants pay homage to the food once served on the tables of the Mughal emperors. Cooked in ghee and redolent with aromatic spices, ubiquitous staples from tandoori chicken and butter chicken to saag paneer and rogan josh all owe their roots to Mughal high cuisine. But those dishes don’t tell the full story of the culinary influence of the Mughals. An equally important legacy is found in the streets and alleyways of almost every city in India. From Delhi to Calcutta, kebabwallas ply their trade, cooking skewers of marinated meats over glowing sigris (charcoal-fueled open-fire grills) and serving them on parathas—usually with a squeeze of lime and a few slivers of onions fragrant with chaat masala.

These late-night street grills were the inspiration behind my Botiwalla restaurants in Atlanta—and the menu below. Mix and match the skewers and sides for the ultimate cookout, starting with the iconic seekh kebab, a skewer of spiced minced meat—and the gold standard of kebabs in India. With a large enough grill, you can cook lamb in one corner, chicken in another, and still make room for fish and vegetables. You can also do as the SAVEUR test kitchen did and pull off the whole menu indoors: simply break out your grill pans and get those burners going.

The Menu

Lamb Seekh Kebabs

My riff on this beloved classic starts with ground lamb and dials back the heat and Indian spices—flavoring the meat with just a pinch each of turmeric, ground coriander, and Kashmiri chile powder. Then I bump up the cilantro, garlic, and ginger, and add lots of fresh mint to brighten the dish. The trick is to grill hot and fast so that the meat is smoky and charred on the outside, and tender, juicy, and almost delicate on the inside. Serve as a kebab with naan, lime wedges, and chutney; or form the meat into a skinny burger instead, and sandwich between pav, the soft, sweet Indian rolls, along with a cabbage slaw and Maggi ketchup. Get the recipe >

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Chicken Tikka Kebabs

Chicken tikka is the sweet and sour pork or the beef and broccoli of Indian cuisine. The O.G. bastardized North Indian export has launched thousands of curry houses in the U.K. and U.S. This version calls for treating chunks of boneless chicken breast (you can also use thighs for even juicier results) with a dry rub and a wet marinade. The dry rub is super simple—just Kashmiri chile powder, turmeric, and salt—while the wet marinade is the perfect balance of yogurt, lime, and spices. Thread the double-infused chicken onto skewers, and again grill hot and fast, turning frequently to avoid over-charring. One bite of the smoky-spicy-juicy end result, and you’ll never again want to pony up for the dry, flavorless, and dyed-red chicken under the buffet heat lamps that’s trying to pass itself off as “chicken tikka.” Get the recipe >

Paneer Tikka Kebabs

Yes, you can grill cheese on a grill! Well, the right kind of cheese. Here, bite-sized chunks of paneer, a dense, pressed fresh cheese, is marinated in a gingery herbed yogurt and grilled with sweet, colorful bell peppers and onions. Get the recipe >

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Machli Kebabs

While most fish in India is fried—I don’t think I’ve ever seen it grilled—this recipe inspired by my Persian ancestry rocks on the grill. Start with a firm, chunky fillet—swordfish is my go-to—and a bright, slightly sweet marinade of fresh mint, cumin, lime, and garlic. Baste with plenty of ghee on the grill, then garnish with fresh dill and dried sumac. Get the recipe >

Kachumber

A Hindi word for “chopped up into small pieces,” kachumber is also known as Parsi salad. It was served with pretty much every meal I had growing up in India. The first time I went to a Persian restaurant, I saw an almost identical dish called “salad Shirazi,” which made sense once I looked up the history: The Parsis immigrated to India from a region of Persia known as Pars, of which Shiraz is the capital. With just four main ingredients—cucumbers, tomatoes, red onions, and fresh herbs—the slaw-like salad couldn’t be simpler. Get the recipe >

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Grilled Corn Bhel

Bhel is the closest that many Indians will come to eating some type of salad. We traditionally don’t eat a lot of fresh leafy greens. Our greens tend to be dark and fibrous (think mustard greens instead of baby spinach) and lend better to stewing instead of salads. Typically served by street vendors, bhel is a “salad” of puffed rice, crispy chickpea noodles, wheat crackers (puris), chiles, onions, cilantro, peanuts, and potatoes dressed with chutney and the occasional dollop of cold sweetened yogurt. My bhel-inspired corn salad keeps the crunch factor with homemade corn poha (you can substitute store-bought corn flakes) and adds grilled corn kernels, cucumbers, tomatoes, herbs, and a three-minute cumin-lime vinaigrette. Get the recipe >

The post 6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors appeared first on Saveur.

Grilled Swordfish Kebabs

Meherwan Irani — Wed, 02 Oct 2019 15:16:06 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Chef Meherwan Irani of Chai Pani Restaurant Group likes using swordfish for these machli kebabs, but any firm white fish will work beautifully with the bright, herbaceous marinade. Leave some space between the fish on the skewers—this will ensure that each piece is heated from all sides and cooks evenly. Serve with saffron rice and kachumber, or with naan, fresh herbs, and thinly sliced onions.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 6

Time: 1 hour

Ingredients

For the marinade:

¼ cup fresh lime juice
1 tsp. sugar
½ tsp. kosher salt, plus more as needed
Pinch roasted ground cumin
20 fresh mint leaves
2 medium garlic cloves
1 cup grapeseed or vegetable oil

For the kebabs:

2 lb. swordfish steaks (or another firm white fish), skinned and cut into 1½-in. chunks
¼ cup coarsely chopped dill, for garnish
Ground sumac, for garnish
Extra-virgin olive oil, for drizzling

Instructions

Make the marinade: To a blender, add the lime juice, sugar, salt, roasted cumin, mint, and garlic and pulse until smooth. (Add 1–2 tablespoons of water if needed to help all the ingredients come together.) With the machine running on low speed, slowly drizzle in the oil until completely incorporated. Transfer ⅓ cup of the marinade to a small bowl, cover, and refrigerate. Reserve the remaining marinade.
Make the kebabs: To a large bowl, add the fish and season lightly with salt. Pour the remaining marinade over the fish and toss well to coat. Cover the bowl loosely with plastic and refrigerate for at least 10 minutes. (Do not marinate longer than 30 minutes, or the lime juice will begin to “cook” the fish.)
Meanwhile, soak ten 8-inch bamboo skewers in cold water for at least 30 minutes before grilling.
Heat a charcoal or gas grill to high (about 450°F). (Alternatively, heat a grill pan to high.) Drain the skewers and shake off any excess water. Thread 3–4 chunks of fish onto each skewer, leaving a slight gap between each chunk.
Transfer the kebabs to the grill and cook with the grill open until lightly charred on one side, 2–3 minutes. Using a fish or grilling spatula, loosen and flip the kebabs. (If the fish is sticking, give it another minute or so. It should release easily once it’s fully cooked on one side.) Continue cooking until the opposite side is lightly charred and the fish is cooked through, 2–3 minutes more. Transfer to a platter, drizzle the remaining marinade on top, and garnish with dill, sumac, and a drizzle of olive oil. Serve hot or at room temperature.

The post Grilled Swordfish Kebabs appeared first on Saveur.

Grilled Corn Bhel

Meherwan Irani — Wed, 02 Oct 2019 15:19:21 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

In Chai Pani Restaurant Group chef-owner Meherwan Irani’s take on the Indian street-food dish bhel, grilled sweet corn is tossed with a zesty cumin-lime dressing and crunchy corn poha, a popular puffed corn snack. Irani likes to fry his own corn poha, but store-bought unsweetened corn flakes also make an excellent substitute.

All of the ingredients can be prepared in advance, but for the brightest flavor, wait until just before serving to mix in the dressing. Leaving some of the husk on the corn will prevent the kernels from drying out; if purchased pre-shucked, wrap the cobs in aluminum foil before grilling.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 8

Time: 1 hour 10 minutes

Ingredients

For the dressing:

¼ cup coarsely chopped cilantro
2 Tbsp. fresh lime juice
½ tsp. ground cumin
½ tsp. sugar
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 medium garlic clove
¼ medium red onion, finely chopped
¼ cup plus 2 Tbsp. extra-virgin olive oil

For the salad:

6 ears yellow or white sweet corn in husks, tough outer leaves removed
1½ cups peeled, seeded, and finely chopped cucumber
1 cup cherry or grape tomatoes, halved
½ medium red onion, finely chopped
2 cups unsweetened corn flakes
½ cup coarsely chopped cilantro
2 Tbsp. coarsely chopped mint
Kosher salt

Instructions

Make the dressing: To a blender or small food processor, add the cilantro, lime juice, cumin, sugar, salt, pepper, garlic, and onion and pulse until smooth. With the machine running on low speed, slowly drizzle in the oil until fully incorporated. Transfer the dressing to a small bowl, cover, and refrigerate for up to 5 days.
Make the salad: Heat a charcoal or gas grill to medium-high (about 400°F). Alternatively, heat a grill pan over high. Add the corn and cook, turning occasionally, until the husks darken and the kernels are lightly browned all over (peel back the husk to check), 10–15 minutes. Remove from the grill and set aside to cool to room temperature.
Using a sharp knife, slice the corn kernels off each cob. Transfer the kernels to a large bowl (reserve the cobs for another use or discard). Add the cucumber, tomatoes, and onion and toss well to combine. Just before serving, add the corn flakes, cilantro, and mint and toss gently to combine without breaking up the corn flakes. Add ½ cup of the dressing (reserve any remaining for another use) and toss gently to coat. Season to taste with salt and serve immediately.

The post Grilled Corn Bhel appeared first on Saveur.

Grilled Chicken Tikka

Meherwan Irani — Wed, 02 Oct 2019 15:12:03 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Asheville, North Carolina chef Meherwan Irani’s marinade for these grilled chicken tikka kebabs achieves the perfect balance of yogurt, lime, and spices. Cutting the chicken into strips rather than the traditional whole chunks allows the meat to cook faster without drying out, and as an added bonus, increases the surface area in contact with the marinade. The same marinade and technique can also be used for lamb (boneless or chops), steak, or paneer.

Look for jars of ginger-garlic paste at your local Indian grocery store. If you can’t find it, make your own by pounding 6 garlic cloves with a 1½-inch piece of peeled ginger in a mortar and pestle, or by blending to a coarse paste in a food processor. Dried fenugreek leaves are a savory, aromatic herb reminiscent of maple syrup. Commonly used in Indian street food, chaat masala is a tangy mix of rock salt and spices including dried mango powder, asafetida, and black pepper.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 8

Time: 5 hours 10 minutes

1¼ cups Greek yogurt
¼ cup vegetable oil
3 Tbsp. ginger-garlic paste
3 Tbsp. fresh lime juice (from 1 lime)
2 Tbsp. Kashmiri chile powder
2 Tbsp. kosher salt
2 Tbsp. distilled white vinegar
1 Tbsp. ground coriander
1 Tbsp. garam masala
1 tsp. dried fenugreek leaves (optional)
½ tsp. Indian red chile powder (or substitute cayenne)
½ tsp. ground cumin
2½ lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-in.-thick strips
½ cup melted ghee or unsalted butter, for basting
1 tsp. chaat masala (optional)

Instructions

Marinate the chicken: In a large bowl, whisk together the yogurt, oil, ginger-garlic paste, lime juice, Kashmiri chile powder, salt, vinegar, coriander, garam masala, fenugreek (if desired), Indian chile powder, and cumin until completely smooth. Add the chicken and toss gently to coat. Cover and refrigerate for at least 2 hours, or up to 6. (Over-marination will make the meat mushy and soggy.)
Meanwhile, soak ten 8-inch bamboo skewers for at least 30 minutes.
Heat a charcoal or gas grill to high (about 450°F). (Alternatively, heat a grill pan over high.) Drain the skewers and shake off any excess water. Skewer the chicken: Start by pushing the tip of the skewer through one end of a chicken strip. Curve the strip and push the tip through the middle, then curve again and skewer the other end to create an S-shape. Push the strip to the far end of the skewer and repeat with more chicken, threading 4–5 strips per skewer.
Add the skewers to the grill side by side, spacing about 1 inch apart. Cover the grill and cook until lightly charred on one side, about 4 minutes. (If using a grill pan, cover the skewers with a large stainless steel bowl, or tent loosely with foil.) Open the grill and use tongs to flip each skewer, then cover and continue cooking until the opposite side is charred, about 3 minutes. Open the grill and flip each skewer once more. Baste the tops with ghee and continue cooking with the grill open until cooked through, 1–2 minutes more. Transfer to a platter, sprinkle with chaat masala (if desired), and serve hot.

The post Grilled Chicken Tikka appeared first on Saveur.

Grilled Romaine with Blue Cheese and Bacon

SAVEUR Editors — Mon, 18 Mar 2019 22:25:59 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.

Featured in “California Eternal” by Georgia Freedman.

Yield: 4–6

Time: 30 minutes

6 bacon slices
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
5 heads romaine lettuce, halved lengthwise, rinsed, and dried
Kosher salt and freshly ground black pepper
4 oz. blue cheese, crumbled

Instructions

Cook the bacon: To a large skillet over medium heat, add the bacon and cook, turning once, until it’s crisp and the fat is rendered, about 10 minutes. Transfer to a plate, reserving 2 tablespoons of the drippings, and allow to cool, then crumble and set aside.
Make the dressing: Transfer the reserved drippings to a medium bowl or liquid measuring cup and add the oil, vinegar, and Worcestershire sauce. Whisk until smooth, then set aside.
Make the salad: Heat a charcoal or gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Working in batches if necessary, place the romaine halves cut-side down on the grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
Transfer the lettuce cut-side up to a platter and season to taste with salt and black pepper. Drizzle with the dressing, sprinkle with the blue cheese and crumbled bacon, and serve immediately.

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