The heat has reached RECORD HIGHS here in Kansas City! Holy Moley! It is hot in the city tonight! 106!! Feels Like 112! Nobody here feels like standing in front of the stove or Heaven forbid turn on the OVEN! So out to the Grill it is! And no one really feels like standing outside watching to make sure the food doesn’t burn also…. so good thing that this recipe is kinda fool proof! Afer you make the marinade and pop it on the grill you can pretty much let the heat do its work and go back inside and cool off!
The Night I made this one of my very good friends was in town visiting and I got to spend a great evening with her catching up! We ate and drank and gossiped the whole night away! She is not a big fan of really spicy foods so I dialed the heat back a little bit on this but you can take this from mild tandoori all the way to spicy vindaloo! Just adjust the amounts of spices as you see fit. The amounts that I am using are really mere suggestions as I really don’t measure out anything when it comes to my rubs. I just use a pinch of this a dash of that and so on. So please don’t read tsp as written in stone. I know that this can be frustrating for new or OCD cooks but really cooking is all about experimenting and feel out your own talents in the kitchen. So just pinch and dash away!
Bombay Spiced Pork Kebabs
A little taste of the Exotic! Serve this with either Basmati or Jasmin Rice, some Nan Bread or like I did Grilled Corn with Curry Butter!
- Equal Parts: These are your seasons that add flavor without adding heat
- onion powder
- garlic powder
- cumin powder
- corriander powder
- Add more or less of these as you want to add heat:
- cayenne powder (most amount of heat)
- chili powder (least amount of heat)
- curry powder (meduim amount of heat)
- Juice of one Lime
- 1/4 Cup Canola oil
- 1-2 lbs boneless pork ribs cut into 2-3" cubes
- In a large Zip Loc Bag add all the spices and lime juice and and canola oil
- Add the pork cubes and zip up tightly, squish around till all the meat is coated, place in fridge in marinate for at least 30 min to 1 hour.
- Once meat is marinated heat grill to medium heat. Approx 275-300.
- Skewer the meat on to the Kebabs, either use metal ones or wooden ones that have been soaked in water for 30 min.
- The oil on the marinade will help the meat from sticking and make it easier to turn the kebabs.
- Place on the grill and close the lid. You should be able to walk away and let it slowly cook at that temp for 10-15 min per side. Just keep an eye on it, but you don't have to stand right over it.
- Don't overcook it! Let the juices run clear. Remember Grey Meat is OVERCOOKED Meat! A little pink in the center is Perfect!
The Plaid and Paisley Kitchen 2012
So I was hoping that slowly but surely my photo’s were starting to improve. I think I let the stress of over complicating everything take over again! I am playing with picmonkey and playing with backgrounds and composition and the such, and hopefully one day, one day….. Food Gawker will accept one of my photo’s!! At least for now I know that at least my recipes are good and that the food is great! I am getting very close to my one year anniversary and I look at my earlier photo’s and I think that sometimes I really like them better. I had no idea what I was doing back then I had never heard of picnik or picmonkey, food gawker, taste spotting. I just cooked the food, placed it on my kitchen table and took a photo. And other than it only being about 2″ square….. they really were not that half bad. It was an honest photo of an honest meal. I am so stressed out over staging and props, and lighting that my photo’s look like crap now.
Like in this photo I was so concerned in getting the cool chared look of my tortilla that you can not even see the salsa that I made!!! Are you kidding me! The Salsa was the best part of the recipe!!!! I promise that I am going to figure this out!!! I have a few photo’s already taken for the next few posts and they too are a work in progress…….. but I am getting the kinks worked out and I am ready to take this problem head on! Food blogging is about th food! And I am ready to get back to basics and make the photo’s about the food again! Untill then I hope that you will enjoy these Taco’s!! These were so good and so fresh and bright and flavorful that I will be making them again and again all summer long!
Pineapple Mango Salsa Grilled Chicken Tacos
This is a great Summer Nights Dinner! You can make the Whole Meal Outside and Never turn on the Stove! Great for Entertaining or just staying in with a Loved one!
- 1 cup cubed fresh pineapple
- 1/2 cup cubed fresh mango
- 1 diced fresh jalapeno
- juice of 1 lime
- 1/8 diced red onion
- 1/4 cup chopped fresh cilantro
- 2-3 boneless skinless chicken breasts (depeding on the size and how many taco's you will make)
- salt and pepper to taste
- 2 tsp cumin
- 1 tbs chilli powder
- 1 tsp cayenne powder
- olive oil
- corn tortilla's
- in a mixing bowl comine first 6 ingredients cover and chill for 30 min
- pre heat grill to med high heat
- season chicken with salt pepper and seasonings on each side of breast evenly
- drizzle with oilve oil
- grill 6-7 min each side make sure you get a nice char-grille on the meat
- let the meat rest for 5-10 min then dice
- over the heat of the grill or the flame of a gas stove char the corn tortilla's for 10-15 sec each side
- layer with the meat and the salsa
The Plaid and Paisley Kitchen 2012