Simone Grandmain

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August 20, 2014
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Simone Appetit: Grilling season – it ain’t over ‘til it’s over

You know what? I am tired of sharing my recipes, which I have been painstakingly plagiarizing (just kidding!) for years, without a single one coming my way.

But guess what? Kitty Kruck finally came through and, this time, she didn’t even omit a single ingredient. Plus, if you ask me, her timing is perfect because despite the recent drop in temperature — it is still barbecue season.

That’s right men (and women who really do all the work), your “Kiss the Cook” stained aprons are still good to go until Labor Day. Or until the fat lady sings — and I have a bad voice — so do not be waiting for that to happen.

Grilled Chicken Kabobs, or “Yakitori”

Ingredients:

1/2 cup sake

1/2 cup soy sauce

1 tbls. sugar

1 clove garlic, crushed

1 2-inch piece of ginger, grated

1 pound skinless, boneless, chicken meat cubed

six metal skewers

Preparation:

In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.

Preheat your oven’s broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.

Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at simonegrandmain@gmail.com.


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Tahoe Daily Tribune Updated Aug 21, 2014 10:14AM Published Aug 20, 2014 10:36AM Copyright 2014 Tahoe Daily Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.