BBQ recipe,chicken recipe-Kushi-Yaki Rosemary Chicken


I learned this dish from the cooking TV show. I had countless rosemary growing in my garden while I was back in Canada and didn’t know how to deal with them… I DID use some of them for our meal. But not as a main dish obviously,, it’s always just a touch of leaves used occasionally.. I was shocked when I first saw a guy on TV using bunches of stems and used as skewers! May be just because in Asia, including Japan, these types of herbs don’t grow much any where and usually end up buying packed herbs sold at super markets and they are rather pricy… Even moved to Canada still had the same thought on those herbs and didn’t come out with the idea using such a general amount of it for cooking. Anyways,, saw it, tried it and loved it. This time I used touch of soy sauce to make bit of Kushi-yaki-like flavor. I was bit surprised rosemary aroma and soy sauce can go this well! Cooking process is very simple. With this idea, you can try many dishes with rosemary & soy sauce combination for seasoning!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four stalks~
1 chicken thigh
1/4 each red & yellow bell pepper
1/4 red onion
1/2 baguette
4 stems rosemary
2~3 cloves garlic
1 tbs white wine
1 tsp soy sauce
1/2 tsp dry mixed herb
salt & pepper to taste

POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. Remove the skin.
POINT-ENG

For this particular way of cooking, to avoid greasy texture, I recommend to go without skin.

 

 

2-
2. Cut into strips.

2-
3. And then cut into small pieces about 3-4cm.

2-
4. Add white wine and “soy sauce”

POINT-ENG

rosemary aroma and soy sauce can go very well!

 

 

2-

5. Add sliced garlic.
POINT-ENG

You can also add shallots for extra flavor!

 

 

2-
6. Here’s some rosemary stems. Remove all the leaves.

2-
7. Add leaves into the bowl

2-
8. You can also add some mixed herb.

2-
9. Add salt and pepper mix well and let it sit for at least 15 minutes or so.
POINT-ENG

To maximize marinating effect, you could do this step one night before.

 

 

2-
10. Cut yellow & red bell peppers into small pieces.
POINT-ENG

try cutting all the vegetables into the same size as the meat.

 

 

2-
11. Cut red onion and mushrooms..
POINT-ENG

You can use other kinds of vegetables. just remember to chose those that are easy to cook through.

 

 

2-
12. I am also adding baguette to my brochette .
POINT-ENG

You can use harden left over bread. I’ll absorb the juice and get soft and juicy!

 

 

2-
13. Now let’s start skewering! first, shave one end of rosemary stem into pointy shape.

2-
14. And then, start piercing food one at the time. There’s no particular order for vegetables. you can put any order you like..
POINT-ENG

If you don’t have nice sturdy stem, you can simply use ordinary iron skewers!

 

 

2-
15. When it comes to meat, you have to follow certain order.. make sure meat is skewered between mushroom and piece of bread.

2-
16. After making sure the bread and mushroom staying next together, go back to vegetable. Repeat the process until use up all the materials.
POINT-ENG

With this particular order, mushrooms and bread can absorb lots of juice coming out from the meat. You can enjoy nice and juicy mushrooms and bread!

 

 

2-
17. You can go ahead and use your BBQ grill to cook. Or like I’m doing, put into a casserole and put into the oven. Sprinkle some salt and black pepper.
POINT-ENG

If you like it spicy, you can also sprinkle some chili powder as well!
*Because the meat is marinated with soy sauce, it’s rather easily get blacken while flame broiling. Make sure to BBQ on low flame…

 

 

2-
18. Drizzle some olive oil.

2-
19. Put into the preheated oven (200 celsius) cook for about 10~15 minutes or meat is done.

 

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