The bad new is that there’s no electricity on our street for quite some time now. The good news is that my iPhone plays well the part of the modem, so I’m able to post today’s recipe. Another good news is that I make a great kettle coffee, which is why my eye’s are shut at this hour. Goood. I’m in a skewer phase, that’s for sure. Plus, I really miss my friends from Indigo, where I haven’t been in a long time. Fortunately, I have some solutions at hand and I’m not afraid to use them. I made some chicken skewers, seasoned with powdered tikka masala (a blend of strong flavored, earthy spices) which I bought from Selgros (I know for sure somebody would ask where I got the powder), cooked somehow in tandoori style, on a very hot grill. First, I mixed the powder with a cup of goat and buffalo yogurt. Two-three teaspoons of powder are enough.
I cut the chicken (breast) into rather large pieces and I mixed them with the yogurt. I put the container in the fridge for an hour. Marinating them even for a short while does a lot of good.
Before placing the skewers on the grill, I put the rice to boil. One cup of rice, two cups of water, salt, a teaspoon of curry, low heat and lid on until the water runs out.
I put the meat on the skewers.
I heated the grill at 250 degrees Celsius. You can place the skewers on any grill, with similar results. Or you can put them directly on the preheated oven grill.
I rotated the skewers on all sides for about ten minutes.
In the meantime, the rice was done. If you get past the marinating part, this is a dish that’s ready in a quarter of an hour. Tops. Of course, marinating is recommended, but during that time you can do anything instead of watching the fridge.
The skewers made a good dinner. A very good one.
Stay healthy.
Special thanks to
Oana Bodnariuc, Authorized Translator
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