Bangkokmeatballsonskewers Recipes

CHICKEN MEATBALL SKEWERS RECIPE BY TASTY

Steps:

• In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
• Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup (60 ml) of the soy glaze in a bowl until evenly mixed.
• If the mixture does not hold its shape when rolled into a ball, add in panko breadcrumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
• Roll about 1-inch (2 ½ cm) meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
• Heat oil in a pan over medium-high heat.
• Sear 3-4 skewers at a time and flip when the undersides are golden brown.
• Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
• Cool and serve!
• Enjoy!

THAI-STYLE GROUND PORK SKEWERS

Steps:

• Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.
• Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

THAI CHICKEN SKEWERS

Steps:

• In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
• Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
• Thread each strip onto a wooden brochette stick, weaving in and out as if you're sewing.
• Preheat the grill or barbecue and cook the chicken for 4 - 5 minutes on each side or until cooked through, in batches.
• Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.

BANGKOK MEATBALLS ON SKEWERS

Steps:

• Put the skewers into water to soak.
• This helps prevent them burning.
• Combine the char sui sauce, water and chile-garlic sauce in a small bowl and set aside.
• This is the glazing sauce.
• Combine all the remaining ingredients in a bowl and mix thoroughly.
• The best way is to use your hands.
• Roll mixture into 18 meatballs.
• About a rounded tablespoon mixture each.
• Thread 3 meatballs onto each skewer.
• If you like you can add slices of red or green pepper between meatballs.
• Plce them on a baking sheet.
• Bake in a preheated 350 degree oven for 10 minutes.
• Remove skewers and brush meatballs with the glaze all over.
• Turn on the broiler.
• Place skewers under the broiler and cook for about 2 minutes each side.
• Serve.
• These could also be prepared ahead up to the broiler part and then barbequed.

SWEDISH MEATBALL SKEWERS

Steps:

• 1. Preheat one oven to 475 degrees F, with a rack in the top and bottom, and the other to 300 degrees F. Line 2 half-sheet pans with parchment paper.
• 2. In a small ovenproof saucepan, stir together the sugar and water until the sugar dissolves. Stir in the cranberries, orange zest, and 2 tablespoons honey. Cover and transfer to the 300 degrees F oven. Poach until the cranberries are plumped and warm but have not burst, about 30 minutes. Discard the orange zest.
• 3. Meanwhile, in a small skillet, heat the oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Let cool slightly.
• 4. In a large bowl, stir together the bread crumbs and half and half until well mixed, then stir in the egg, remaining tablespoon honey, and shallot mixture. Add the ground meat and a very generous pinch of salt and a pinch of pepper and use your hands to mix thoroughly.
• 5. Use a tablespoon to portion the mixture into small meatballs and set them on the prepared pans, spacing 1 inch apart. Roast until browned and cooked through, about 20 minutes, switching the pans halfway through.
• 6. Use decorative cocktail toothpicks to skewer together 1 meatball and 1 cranberries. Spoon the cranberry cooking liquid over the skewers, sprinkle with salt and pepper, and serve.

THAI-STYLE CHICKEN SKEWERS

Steps:

• Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
• Lay a piece of chicken smooth-side down on the work surface. Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise. Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers. Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
• Preheat the oven to 425 degrees F.
• Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste. Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes. Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce. Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
• To serve: Carefully remove the skewers, taking care to keep the rolls intact. Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers. Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.

SURPRISE MEATBALL SKEWERS

Steps:

• In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onion is tender and sauce is slightly thickened. Remove from the heat; set aside. , In a large bowl, combine the egg, bread crumbs, parsley, Italian seasoning, salt and pepper. Add beef and mix well. Divide into 12 portions. Place a cube of cheese in each mushroom cap; shape each meat portions round a mushroom. , On six metal or soaked wooden skewers, alternate meatballs, peppers and onion wedges. Grill, uncovered, over medium heat for 3 minutes on each side. , Grill 10-12 minutes longer or until meat juices run clear, turning occasionally. Brush with reserved glaze during the last 2 minutes.

SPICED GROUND MEAT SKEWERS

Steps:

• In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
• With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
• Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
• Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.

SKEWERED GREEK MEATBALLS

Steps:

• Make the dipping sauce: Mix together yogurt, cucumber, mint, lemon zest and juice, and 3/4 teaspoon salt in a medium bowl; season with pepper.
• Make the meatballs: Gently mix together meat, feta, oregano, and red-pepper flakes in a bowl; do not overmix. Form mixture into thirty 1 1/4-inch meatballs. (You may need to oil your hands to prevent mixture from sticking.) Slide 5 meatballs onto each of 6 metal skewers.
• Preheat broiler, with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deep golden brown, about 8 minutes. Serve with dipping sauce.

THAI STEAK SKEWERS

Steps:

• In a large resealable plastic bag, combine the brown sugar, lime juice, soy sauce, curry powder, lemon juice, 1/4 cup coconut milk and 1 teaspoon pepper flakes; add the steak. Seal bag and turn to coat. Refrigerate for 2-4 hours. , Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread beef with lime slices if desired. Grill, covered, over medium-hot heat or broil 4-in. from the heat for 6-8 minutes or until meat reaches desired doneness, turning occasionally., Meanwhile, in a small saucepan, combine the peanut butter, remaining coconut milk and pepper flakes. Cook and stir over medium heat until blended. Transfer to a small bowl; sprinkle with peanuts. Serve with steak skewers.