Recipe

Grilled Seafood Or Chicken Skewers Recipe

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Ingredients

Directions

Step #1 Rinse 3 to 4 lbs of any combination of the following: boned, skinned salmon; albacore tuna fillet; boned, skinned chicken breast halves; peeled, deveined shrimp (20 to 30 per lb); and/or sea scallops (about 1 in.
Step #2 wide).
Step #3 Pat dry.
Step #4 Cut salmon or albacore against the grain into 1/2-inch-wide strips.
Step #5 Cut chicken lengthwise into 1-inch-wide, 1/2-inch-thick strips.
Step #6 Use a small sharp knife to butterfly shrimp: cut lengthwise along back of shrimp, stopping before you cut all the way through, then spread apart to flatten.
Step #7 Thread one strip of fish or chicken, two scallops, or one shrimp onto each soaked 12-inch wood skewer.
Step #8 Brush lightly with Asian sesame oil or vegetable oil.
Step #9 Place on a lightly oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
Step #10 Cook, turning once, until seafood is opaque but still moist-looking in center of thickest part or chicken is no longer pink in the center (cut to test), & shrimp, about 5 mins for tuna, chicken, 8 to 10 mins for salmon & scallops.
Step #11 Serve warm with mustard, ginger, or ponzu dipping sauce.
Step #12 Ginger dipping sauce: In a mixer or food processor/blender, & 1/3 c peeled, 1/2 c peeled, whirl 1/4 c coarsely sliced white onion, coarsely sliced ginger, scraping sides of bowl as necessary, coarsely sliced sweet apple (such as Red Delicious), until smooth.
Step #13 Add 3/4 c soy sauce, 6 tbsps rice vinegar, 1 1/2 tbsps Asian sesame oil, & 1/4 c sugar.
Step #14 Whirl until smooth.
Step #15 Serve as soon as possible or cover & chill up to 1 week.
Step #16 Whisk before serving.
Step #17 Makes about 2 c.
Step #18 Mustard dipping sauce: In a mixer, whirl 3/4 c soy sauce, 1/4 c dry mustard, 2 tbsps water, 1/4 c toasted sesame seeds, & 1/4 c sugar until smooth.
Step #19 Stir in an extra 1/4 c toasted sesame seeds.
Step #20 Serve as soon as possible or cover & chill up to 1 week.
Step #21 Whisk before serving.
Step #22 Makes about 1 1/3 c.
Step #23 Ponzu dipping sauce: In a 2- to 3-quart pan over high heat, 1/2 c mirin (sweet rice wine; available in supermarkets), bring to a boil 1/2 c sake or dry white wine, & 1/4 c dried bonito flakes (optional; available in Asian markets); if omitting bonito flakes, 1/2 c rice vinegar, 1/2 c soy sauce, mix all other ingredients in a bowl & chill in the fridge.
Step #24 Lower heat & let simmer 15 mins.
Step #25 Strain & chill until cold, about 1 hr.
Step #26 Stir in 3 tbsps lemon juice.
Step #27 Serve as soon as possible or cover & chill up to 1 week.
Step #28 Makes 2 c.
Step #29 Nutritional analysis per 1-oz salmon skewer.
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