This week the Qurator is looking for skewers for the Hive Top Chef contest. It's one of my favourite ways of cooking - and eating - a lot of ingredients, but the weather doesn't permit outdoor cooking yet, so...
Ingredients for two people:
Skewers
1 chicken thigh
2 mushrooms
150g mutton
2-3 cabbage leaves
100g surimi
1 stalk celery
100g cooked or canned mussels
8 cherry tomatoes
Marinade
4 tbsp black vinegar (or any kind of vinegar you like, except distilled/white)
3 tbsp dark soy sauce
1 tbsp peanut butter
1 tbsp garlic paste
1 tbsp chili flakes
Sauce
100ml yogurt
garlic paste
salt and black pepper
400g fries
Cut the chicken and mutton into bite-sized pieces, then boil in lightly salted water until tender. Chicken first, it only takes a couple of minutes, then the mutton which can take 30 minutes or more.
While the meats are getting cooked, put all the ingredients for the marinade in a microwave-safe bowl. Heat for 10-15 seonds or until the peanut butter is soft enough to be mixed into the rest of the liquids. Pour half the marinade over the chicken, and put the mutton into the remaining marinade, and leave in the fridge for 6 hours or more. I used the same marinade for both kinds of meat since they taste very different in themselves, but if I had only used one kind of meat I'd probably have two marinades instead.
Prepare the other ingredients - defrost the surimi, slice the cabbage, wash the tomatoes etc, and assemble the skewers. No need to soak the skewers beforehand, since they'll not go on a bbq! The seafood skewers are served cold, and since the chicken and mutton is already cooked they can be served cold too, or heated in a frying pan or microwave oven if preferred.
Cook the fries according to instructions on the package, and stir some garlic paste, black pepper and salt into the yogurt.
Images taken with my iPhone 6s, edited with Preview for Mac or Canva.
