- 1 ½ –2 pounds chicken (thigh or breast, boneless, skinless- see notes) Or substitute portobellos
- 4 garlic cloves- finely minced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons honey, agave or sugar
- 1 tablespoon cumin
- 2 teaspoons paprika or smoked paprika
- 1 teaspoon coriander
- 1 teaspoon dried oregano ( or 1 tablespoon fresh) or sub thyme or marjoram
- 1 ½ teaspoon kosher salt
- 1 teaspoon soy sauce ( optional)
Peruvian Green Sauce
Avocado Cucumber Tomato Salad
- 2 cups diced or sliced English or Turkish cucumber
- 1–2 perfectly ripe avocados, diced
- 1 cup cherry tomatoes ( yellow and red are nice )
- cilantro leaves for garnishing
- olive oil for drizzling
- generous, 5 finger pinch kosher salt
- squeeze of lime
- Preheat grill to medium-high.
- If making rice, start this now on the stove.
- Make the marinade in a small bowl. Using a garlic press, finely mince the garlic and place it in the bowl. Add oil, lime juice, honey, cumin, paprika, coriander, oregano and salt and optional soy sauce. Stir. Toss it with the chicken in a bowl, coating all sides well, and/ or brush it onto the portobellos. Marinate while the grill heats up or overnight for more flavor. (The portobellos will soak up the marinade so if marinating overnight go lightly, reapply before grilling.)
- Make Peruvian Green Sauce by placing all the ingredients in a blender and blending until relatively smooth, scraping down the sides if necessary.
- When the grill is hot, grill the chicken and/ or portobellos, searing both sides well ( using a metal spatula to flip) then turn the heat down or move to a cooler side of the grill to allow the chicken to cook through. Portobellos will cook faster, so plate and cover with foil to keep warm.
- Make the salad by placing the diced cucumber in a wide shallow bowl. Add avocado, spacing it out evenly. Add a few cherry tomato halves. Sprinkle generously with salt and pepper and drizzle lightly with olive oil. Squeeze with lime juice. Garnish with cilantro leaves.
- Serve with the Cilantro Lime Rice. If making bowls, place ¾ cup rice on the bottom of the bowl, add sliced chicken or portobellos to one side, avocado salad on the other side and drizzle with the cilantro sauce. Enjoy!
- 2 lbs to 2 ¼ lb chicken thighs
- juice of one large lemon
- 12– 15 garlic cloves
- 3/4 teaspoon salt
- 1 cup olive oil, or grape seed oil
- Soak skewers in water if using.
- Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.
- Rub chicken on all sides with the marinade and let sit at minimum 20 minutes (or up to 24-48 hours refrigerated). You can also cut the chicken into 1-inch cubes and marinate for skewers.
- Grill chicken on a pre-heated Grill, on medium-high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side. Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through ( 170F) , about 10 minutes. (Alternatively, you can bake the chicken thighs in a 375 F oven for 30-40 minutes)
- Enjoy the chicken shawarma over Israeli salad, tabouli, Lebanese Slaw, or with rice and veggies, or as a sandwich with tzatziki, pita bread, tomatoes, cucumber and red onion.
- To make the White Sauce, place garlic, lemon and salt in a blender or food processor and pulse until relatively smooth, scraping down the sides. Whilst the motor is going, very gradually drizzle in the olive oil to create an emuslion. Pour into a bowl or jar and refrigerate until serving. (This will keep 4 days, refrigerated.)
- 1 lb. salmon fillet (about 1-inch thick), cut in half
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper (optional)
- 1 teaspoon vegetable oil
- ¼ cup water
- 1 tablespoon cornstarch
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 cup dry brown rice (or 3 cups cooked rice)
- ½ cup corn kernels, frozen
- ½ avocado, sliced
- 6 slices cucumber
- 2 tablespoons mixed micro greens
- 2–3 tablespoons Ikura salmon roe (optional)
- 1 sheet Nori seaweed, cut into thick strips
- 1 teaspoon toasted white sesame seeds
Make the Rice and Corn:
- For the rice: Rinse and wash the rice and place into a medium saucepan. Add 2 cups of water and bring to a boil on high heat. You can also add a little salt for flavour. Once boiling, reduce heat to low and cover. Cook until water is completely absorbed and rice is tender. It can take 25-40 minutes.
- For the corn: In a small pot, add the frozen corn and 1 cup of water. Heat over medium high heat for 5 minutes. Once cooked, drain in a colander.
Grill the Salmon:
- Season the fillets evenly with Italian seasoning, salt and pepper (optional). Lightly brush evenly with oil. Leave the seasoned salmon at room temperature for 15 minutes before grilling.
- Lightly brush some oil over a stovetop grill pan or use cooking oil spray. Preheat grill to medium high heat for 5 minutes. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook for 3 minutes until the fillet has distinctive grill marks. Turn the fillets 45 degrees and cook for another 2 minutes.
- Flip the salmon over and cook for another 5 minutes. If you want it well-done, cook for 7 minutes total on each side.
- Transfer the salmon fillets onto a plate and let rest for 2 minutes
Make the Teriyaki Sauce:
- Add soy sauce, brown sugar, and honey in a saucepan. Cook over medium high heat for one minute until the sauce sizzles (nearly boils).
- Mix together water and cornstarch in a cup until the cornstarch dissolves. Add it into the saucepan and cook for 3 minutes, continuously stirring, until the sauce starts to thicken.
- Transfer the sauce mixture into a bowl.
Assemble Rice Bowls:
- Add half the rice into the bottom of each bowl. Top with one piece of grilled salmon. Decorate the border with vegetables: corn, avocado, cucumber slices, and micro greens.
- Garnish with salmon roe and Nori seaweed.
- Slowly drizzle teriyaki sauce to taste (I added 2 tablespoons teriyaki sauce to each bowl). Sprinkle white sesame seeds on top.
- 1 lb. tiger prawns (or jumbo shrimp), peeled and deveined
- 2 tablespoons old bay seasoning, divided
- 2 medium ears of corn, husks removed and cut crosswise into 2-inch slices
- 10 baby potatoes, halved
- 2–3 sausages, sliced
- 1 lemon, quartered
- 5 cloves garlic, crushed
- ¼ cup melted butter, divided
- 3 teaspoons parsley, freshly chopped, divided
- 1 tablespoon olive oil
- In a medium bowl, combine prawns and 1 tablespoon old bay seasoning. Let it sit for 5 minutes.
- Meanwhile, in a large bowl, combine corn, baby potatoes, sausage, lemon and garlic. Add in the seasoned shrimp. Add 2 tablespoons melted butter, 1 teaspoon parsley, and remaining tablespoon of old bay seasoning. Toss together and let it sit for 10 minutes.
- Brush grill with olive oil or spray with cooking spray. Add items on the grill, and grill for a few minutes until you see some distinct grill marks. Remove items from the grill, and place into a large disposable aluminum tin, add in remaining butter, and cover with aluminum foil and seal the edges (OR divide onto four 12-inch sheets of aluminum foil. Divide the remaining butter amongst them. Fold over to create a pocket and seal the edges by rolling them up). Place aluminum pan or foil packets on the grill and cook for 15-20 minutes until cooked through.
- Serve with remaining chopped parsley on top and Old Bay seasoning.