Happy July! It’s the first day of the month and that calls for a new recipe! And I’ve got the perfect one for you to try and get your fingers wet in the land of gluten free baking. It’s my Gluten Free Coconut Oil Puff or Choux Pastry and it’s more commonly know. In Trinidad these are a real treat for breakfast of snack, stuffed with chicken salad, cheese paste or tuna paste, and it’s something that’s always on our menu.
Just by looking at me you wouldn’t think it but as with most people in Trinidad we’re all mixed up and on my dad’s side we have some East Indian roots.
And although I mightn’t want it everyday, they’re times when Indian cuisine is something that I crave and one of the things I love next to Pholourie is Saheena!
It’s dry season here in Trinidad and the air is a real mess. With the Sahara dust and the dust from the dried grass and shrubs my allergies are taking a real beating. And when I’m feeling under the weather, there’s nothing that works better to easy my symptoms and give me a boost that a bowl of soup.
I can’t think of a better way to showcase our country and its rich culture than with food! (Of course I am biased to food because…well…I love food!) And with the upcoming BessFest we’ve partnered with CGA Ltd. to create this delicious Chadon Beni Lemon Chicken/Fish Kebabs with Spicy Mayo using their Coconut Infused Oils to showcases our great local products and flavors.
Chadon Beni aka Culantro or Shadow Beni, has so many names it’s hard to keep track. On its own it can be very overpowering, and is best described as a stronger version of cilantro. But when mixed with the Coconut Infused Oils, it makes for delicious marinade that adds great depth of flavor to this dish.
Perfect for these upcoming summer days, this dish can be made on an outdoor grill, skillet or tabletop grill. It’s very versatile and a great swap for the normal “Cilantro Lime Chicken” that’s more commonly know. Plus, it’s easy, uses such simple ingredients and can be added to Tacos, Salads or an Appetizer plate.
So here’s the recipe….
CHADON BENI LEMON CHICKEN/FISH KEBABS with SPICY MAYO
For the Spicy Mayo, simply combine all the ingredients except the chilli powder in a bowl and whisk together until well combined. Next add the chilli powder 1tsp at a time until you get the desired amount of spicy. Cover and refrigerate until ready to serve.
For the chicken/fish, make the marinade by whisking together the Chadon Beni, Lemon Pepper, Salt and Infused Coconut Oils until well combined.
Next add the marinade to the cubed chicken/fish tossing until well coated. Once fully coated, thread the meat onto the skewers immediately and set aside to marinate for 5-10 mins while you heat the grill. (Note, it’s important to thread the chicken onto the skewers right after coating so that it creates a nice coating on the chicken)
Heat a grill pan or skillet, over medium to high heat until it’s is nice and smoking hot. Grill kebabs for 6-8 mins until nice and golden, rotating them half way through to make sure it’s evenly cooked. If you are using a skillet try not to over crowd the pan.
Once all the kebabs are cooked, serve with spicy mayo over corn tortillas or salad and enjoy!
Just a couple of tips!
Before you start coating the meat with the marinade, let it rest on the counter for about 5 -10 minutes so that it can release some of the chill. Coconut oil hardens when its cold, so this will make the meat easier to handle.
New!!! Get a printable recipe card for this easy and yummy recipe here!
Spring is definitely here!!! Not only can we see it in fresh citrus fruits and the blossoming flowers, we can feel it in the slight tickle of our noses with all the pollen in the air. But, with the dawn of spring, brings new ingredients for recipes and fun new projects to try. Like this Orange and Cranberry Oat Biscotti. Although this recipe has been long in the making, I felt now was the best time to share it!
