onion

Molasses & Garlic Yakitori Skewers

    Delicious Yakitori Skewers on the grill! 

 

Delicious Yakitori Skewers on the grill! 

Summer is coming and we have had a very warm spring so far so I wanted to share this delicious skewer recipe with you. I love Japanese, Chinese, Korean and other Asian cuisines and I love that all of them are so delicious! There are so many wonderful flavors to explore. 

I have a great memory of yakitori skewers from the month I spent in Japan living with different host families. One evening, my host mom and her daughter took me grocery shopping so that they could get groceries to make the evening meal. On the way to the grocery store we stopped by a small kiosk in the parking lot for a snack. The snack happened to be an amazing, freshly grilled yakitori skewer. I still remember that taste, and it all comes back to me when I make these yummy skewers at home. 

I love this recipe because it has few ingredients and is very simple to prepare, yet it feels like a special meal. 

I hope you enjoy it as much as we do in our family. 

    The yakitori sauce, bubbling on the stove. 

 

The yakitori sauce, bubbling on the stove. 

Molasses and Garlic Yakitori Skewers: 

10-12 bamboo skewers, soaked in water for at least 30 minutes

 

1.5-2 pounds boneless, skinless chicken thighs, cut into small cubes

1 bunch green onions, sliced into 1 inch segments

 

Yakitori Sauce: 

1/3 cup gluten free (tamari)  soy sauce

1/3 cup mirin (rice wine)

1 tablespoon molasses

3 garlic cloves, peeled and minced

 

1. Thread chicken cubes & green onion segments onto skewers until you run out of chicken and green onions. Place on a platter and set aside. 

2. Heat your grill to medium high, (and oil the grill grates) or heat your oven to broil. Oil or grease a broiler pan if using the broiler. 

3. Combine all of the sauce ingredients in a small saucepan and heat, stirring with a rubber spatula or a wooden spoon. 

4. Continue to cook the sauce until it bubbles and thickens. If it gets too thick you may add water to thin it out. It should be thick enough to coat the chicken & green onion without being too runny and falling off. 

5. Place the chicken skewers on the grill. Grill for 3-4 minutes per side. Once you turn over the skewer, brush the cooked side with yakitori sauce. Then, brush the other side. Make sure the chicken is cooked through, but not dry. 

If you are broiling the chicken in the oven, place on a broiling pan with slits in the top. Broil one side of the chicken for 1-2 minutes, then brush with sauce. Continue with the other side. Depending on the  strength of the  broiler, watch the chicken carefully. You want it charred, but not too dry or burned. 

I hope you enjoy this delicious and simple dish for dinner soon! 

If I made you hungry for a skewer, pass this post on to a friend! 

 

 

 

Spinach, Onion and Garlic Cheese Gorditas- A Great Vegetarian Dinner!

spinach onion and garlic cheese gorditas

These gorditas remind me of the evenings I spent as an exchange student in Mexico. In Mexico people usually eat a larger main meal around 2-3 in the afternoon. Then, around 7-8pm there is a bit of a snack. Sometimes it is just a simple sandwich or quesadilla at home, but then on a special night we would go out to get some street food. One of the foods I loved were some delicious gorditas. There would be lots of different fillings and it was fun to watch the ladies make them quickly and cook them on big griddles on the sidewalk. That was always a special snack to have at night. 

If you would like to learn about lots of amazing health benefits you can get from spinach, here is a great article to check out! 

https://www.cookingdetective.com/33-amazing-health-benefits-of-spinach/

I have brought the gordita back here for dinner, lunch or a snack. I decided to make a yummy spinach filling as well. These may be made with mozarella cheese, a Mexican cheese or a dairy free cheese. 

Spinach, Onion and Garlic Cheese Gorditas: 

Makes about 8 gordita

Gorditas: 

2 cups dry masa flour

1/4 teaspoon salt

1 1/3 cups water

1. Mix thoroughly together the masa mix, salt and water until you form a soft, uniform dough. 

2. Form patties that are 3-4 inches wide. 

3. Heat olive oil in a skillet over medium-high heat. Cook the gorditas for about 4 minutes each side. Make sure each side is fully cooked and golden brown. 

4. Once all of the gorditas are cooked, take a knife and make a slit halfway through the gordita to form a kind of pocket for the spinach  & cheese filling. 

Filling: 

2 cups finely chopped spinach

1/2 onion, finely chopped

2 cloves garlic, minced

olive oil

salt/pepper to taste

Mozzarella cheese (1/2-3/4 cup, shredded) 

1. In a skillet over medium heat, heat the olive oil. 

2. Saute the onion and garlic until soft. Then, add in the spinach until cooked and soft. Season with salt and pepper. 

3. Into each gordita pocket, put 1-2 tablespoons or so of the spinach mixture in. Put in 1-2 tablespoons of cheese into the pocket as well. 

4. Place all of the filled gorditas on a plate, place them in the microwave and microwave for 30 seconds to 1 minute, until all of the cheese has melted. Serve immediately and enjoy! 

If you enjoyed this yummy gluten free-vegetarian entree recipe, pass it on to a vegetarian friend! 

Trista