Saturday, May 9, 2015

Garlicky Shrimp and Chicken Kebabs with Tomato-Kumquat Salsa

This recipe was my introduction to homemade salsa (and kumquats as well) and I've been making it for years. Both the kebabs and salsa are nice and quick to prepare and easy enough for cooks of any skill level. You can make this any time of year by popping the kebabs under the broiler, but it's also fantastic cooked on the outdoor grill. Serve with rice and a bright green vegetable for a delicious meal.

Garlicky Shrimp and Chicken Kebabs with Tomato-Kumquat Salsa
adapted from Canadian Living Magazine
serves 4

prep time: 30 minutes
cooking time: 8-10 minutes

16-20 large shrimp, about 300g, peeled and deveined, with tails intact
4 boneless, skinless chicken thighs, about 400g, trimmed of visible fat, cut into 2.5cm pieces
4 cloves garlic, minced
grated rind of 1 small lime, about 1 tsp (you'll use the juice in the salsa)
2 tbsp chopped coriander
2 tbsp vegetable oil
salt & pepper

8 wooden skewers, soaked in cold water at least 1 hour

4 small tomatoes, seeded and diced
8 kumquats, seeded and diced or thinly sliced, or 1 small orange, peeled, supremed and diced
1 Thai bird chile, seeded and minced
2 green onions, green parts only, thinly sliced
juice of 1 small lime, about 3 tbsp, or to taste
1 tsp sugar
small bunch of coriander, finely chopped, about 4 tbsp
salt & pepper

If you haven't already, put the wooden skewers on to soak.  

With the top rack in the highest position in the oven, preheat the oven on the BROIL setting. Have ready a broiling pan or a lightly greased rack and baking sheet large enough to hold the 8 skewers.

For the kebabs, place the chicken and shrimp into separate small bowls. Make the marinade by whisking the garlic, lime rind, coriander and vegetable oil together in a small dish. Divide the mixture between the bowls of chicken and shrimp, season both with salt and pepper, and mix well. If you're not cooking immediately, cover and refrigerate for up to 8 hours. Make sure to bring to room temperature before cooking.
For the salsa, in a small bowl, combine tomatoes, kumquats, chile, green onions, lime juice, sugar and coriander. Season with salt and pepper to taste. This can also be made in advance and refrigerated for up to 8 hours. Bring to room temperature and give it a stir before serving.
Thread the chicken pieces onto 4 of the skewers, and the shrimp onto the remaining 4. Place the chicken skewers on the broiling pan or on the prepared rack on a baking sheet and broil 4-5 minutes or until the top starts to brown. Turn the skewers over and cook another 4-5 minutes or until golden and the meat is no longer pink in the centre. The shrimp will take only 3 minutes per side to cook, so add them to the broiling pan just before you turn the chicken over. The shrimp are cooked through when they're pink on both sides and opaque in the centre. Serve with a generous spoon or two of the salsa.

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