June 5th 2006 4:15 pm
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Mommy made the best Thai Meatballs tonight and they are so good that I just have to share them with my friends on Dogster. They come with a sweet and tangy sauce which is so addictive. Serve over white rice and serve with roasted peppers and onions. If you don't have a flat cast-iron skillet for your bbq, then you could do these in a pan on the stove (minus the skewers of course). Instead of serving the sauce on the side for dipping, Mommy piled the veggies and meatballs on top of the rice and then poured the sauce over that.
Touch of Thai Chicken Kebabs
Soak bamboo skewers at least 15 minutes in cold water before using, to prevent charring.
1/4 cup each: teriyaki sauce, plum sauce
2 tbsp each: lime juice, brown sugar
1 lb (450 g) lean ground chicken
2 tbsp finely chopped cilantro
2 tsp finely grated ginger
1 clove garlic, pressed or minced
1/8 tsp cayenne
1/2 tsp salt
1 green onion, thinly sliced
Freshly ground pepper to taste
Chili flakes to taste (optional)
In small bowl, stir together teriyaki, plum sauce, lime juice and brown sugar.
In large bowl, mix chicken, cilantro, ginger, garlic, cayenne, salt, pepper and 1 tablespoon of teriyaki mixture with fork or hands just until blended. Shape into 1-1/4-inch balls. (Makes 20 to 24.) Thread balls on to 4 skewers. Place skewers on oiled grill tray.
Pour 1/4 cup of teriyaki mixture into another small bowl to use as marinade. Brush some on kebabs. Grill on medium direct heat, covered, turning gently once, 8 to 10 minutes, until browned and cooked through. Brush several times with marinade while grilling. Discard marinade.
Put each skewer on serving plate. Pour remaining teriyaki mixture into 4 small bowls. Top each with some green onion and chili flakes. Serve dipping sauce alongside skewers.
Makes 4 servings.
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