Soni's Food

Indian Inspiration!

Spicy Sea Scallop Skewers with Mint Yoghurt Sauce #SundaySupper

01 | 09 | 2013
By Soni Sinha

Its the Labor Day Weekend and also the last weekend before school starts!September is here and very soon we’ll see the cooler crisp air in the mornings and evenings.Summer gradually making way for Fall.So while we still have some heat, lets just enjoy these last few days by having some barbecue fun with our favorite veggies,meats or seafood.For me it has to be Sea Scallops since I love them!Sea Scallops are one of the most nutritious seafoods out there and are packed with Vitamin B12,a necessary nutrient for cardiovascular health and Omega 3 Fatty acids.They are available fresh or frozen.You could use either for this recipe.Trader Joe’s sells these frozen Jumbo Sea Scallops that I’ve used here and they taste great.I just let them defrost before they’re ready to be used.

Spicy Sea Scallop Skewers.jpg

I like to have some spice, some heat on my seafood and that brings me to our recipe today.My Spicy Sea Scallops are of course spicy,but also fun to eat since I’ve got them on skewers.I’ve used the flat side of my griddle pan to get a nice sear on both sides, but you could also grill them directly on the grill for those lovely marks!

Spice Mix for Spicy Sea Scallops

The spice mix I’ve used here consists of Garam Masala,Cumin and Red Chili powder.The Sea Scallops are coated with the spice on one side before going into the skewers so as to not overpower the sweet delicate flavors and they taste absolutely delicious!I serve this with a cooling Mint Yoghurt Sauce that just balances the heat and also pairs nicely with all the flavors going on.

Spicy Sea Scallop Skewers 1

The hubby is trying to cut down on his carbs and found this dish perfect with some fresh salad for his meal.You could also serve this as an appetizer for your next party!

Spicy Sea Scallop Skewers with Mint Yoghurt Sauce

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Ingredients
  

For the Sea Scallops

  • Sea Scallops-8
  • Garam masala-2 tbsp
  • Ground Cumin-1 tsp
  • Red Chili powder or paprika-1/4 tsp
  • Lemon-cut into wedges
  • Salt-to taste

For the Mint Yoghurt Sauce

  • Mint-1/2 cup chopped
  • Yoghurt-1/2 cup
  • Garlic-1 minced
  • Salt- to taste

Instructions
 

  • In a bowl mix the spices.
  • Coat the scallops on one side with the spices and arrange on skewers.
  • Heat the flat side of your oiled griddle pan.
  • Place the skewers and let them cook on medium high for about 2 minutes per side.Look for a lovely sear.
  • Mix all the ingredients for the mint yoghurt sauce.
  • Arrange the skewers on top of some fresh salad and serve with the sauce.
  • Squeeze some lemon juice all over.

This exciting event is hosted by Foodie Stuntman of Crazy Foodie Stunts and we’ve got some amazing Labor Day recipe ideas for you all!!

Refreshing Drinks

Amazing Appetizers and Sides

Enviously Good Entreés

Delicious Desserts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

Fish Kebabs with Mint Chutney #SundaySupper

30 | 06 | 2013
By Soni Sinha

Its the first week of my kids’ summer holidays and I’ve been really enjoying my lazy mornings without the rush to wake them up or get their lunch boxes ready!Summer is my favorite time of the year!There’s fresh fruits and vegetables in abundance and let’s not forget the hot smoky barbecue that you can enjoy each day every day!!From fresh corn, to meats and seafood, grilled foods are probably the best thing about summer.They’re fun to eat, adaptable to every palate.And with the Fourth of July round the corner,we’re celebrating this season with a Summer BBQ party!

Fish Kebabs with Mint Chutney

My fish kebabs are super easy and have tons of flavor.You can also use Chicken,Lamb or Shrimp for this preparation.I’ve used a combination of Swordfish,Tuna and Salmon here.I let them marinade for about two hours and then grill them for about 6-8 minutes on each side.

You can choose any kind of firm fish for these kebabs.I just love the different textures in the fish and they came out great!The flavors of mint and coriander goes really well with the fish and the reserved chutney can be served alongside these kebabs.The chutney has a bit of tang from the lemon, and slight hint of heat from the Jalapeño, that I love.I served it on a bed of Couscous Tabbouleh with grilled corn for our dinner.Enjoy.

Fish Kebabs

Fish Kebabs with Mint Chutney

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Ingredients
  

  • 1 thick deboned fillet each of-Swordfish,Tuna and Salmon (6-8 oz each)

For the Mint Chutney

  • Fresh Mint-1 cup
  • Fresh Coriander-1 cup
  • Garlic clove-1
  • Green Chili or Jalapeño-1 seeded and chopped
  • Salt-to taste
  • Lemon Juice-1 tbsp
  • Olive Oil-2 tbsp
  • water-1/4 cup or more if required

Instructions
 

  • Wash the fish and pat dry.Slice though the middle and cube into apprx 2 inch pieces.
  • Chop up the coriander and mint.In a wet spice grinder or any food processor combine all the chutney ingredients except lemon juice and blend.Add a little more water if required.
  • In a ziplock bag take about 4-5 tbsp of the Chutney and the fish and give it a good mix.Save the remaining chutney.
  • Refrigerate the fish for two hours.Add the lemon juice a few minutes before grilling.
  • Preheat the grill.
  • Arrange the fish on skewers alternating each fish and grill on medium for about 6 minutes on each side.
  • Serve hot with the reserved chutney.

Fish Kebabs in Mint Chutney 1

The lovely Jenny from The Messy Baker Blog is hosting this special Sunday Supper and we’ve got some amazing summer dishes and drinks for you 🙂

SundaySupperBBQ

Hot Off the Grill:

On the Side:

Sweet Tooth:

In the Cooler:

Join the #SundaySupper conversation on Twitter on Sunday, June 30th to celebrate Summer. We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

 

Lemon Chicken Kebabs

26 | 04 | 2013
By Soni Sinha

If there’s one dish I could live off for the rest of my life it would have to be Kebabs!! So many different possibilities and such a vast array of flavors, Kebabs are one of the most delicious foods of all time!I love experimenting with different flavors for kebabs and today I’ve got for you a tasty citrusy Lemon Chicken Kebab that’s super easy and I’m also going to share my secret to a moist and juicy Kebab 🙂

lemon chicken kebabs

I find Kebabs as the perfect party appetizer!They’re easy and always a crowd pleaser! You can use any meat or vegetable of your choice and you can make them spicy or non spicy according to your preference!!I’ve made these kebabs on my Griddle Pan but you could also broil it in the oven if you wish.I love the sizzle when the chicken touches the hot pan 🙂

The marinade for this dish is pretty easy and consists of lemon juice,some spices,ginger and garlic.The citrusy lemony flavor combined with a hint of spice in the background is mild enough for kids also.I marinated these for just a couple of hours and they still came out really juicy and flavorful.

Lemon Chicken Kebab 3

My secret? I do not throw the marinade after the kebabs go in the oven or pan.Instead,I brush the marinade all over the kebabs using a pastry brush on both sides every few minutes that gives them tons of flavor and prevents them from drying!Try this trick and you’ll never ever have a dry flavorless kebab again 🙂 I served these for our dinner in a tortilla wrap with some green chutney (made with coriander leaves,garlic,green chili and tomatoes) and lettuce!It was a fun dinner and my kids loved making their own individual wraps 🙂

Lemon Chicken Kebabs

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Ingredients
  

  • Chicken Breasts-2 pieces 6-8 oz each cubed
  • Lemon-3
  • Crushed Ginger-1 tsp
  • Crushed garlic-1 tsp
  • Ground Cumin-1 tsp
  • Garam Masala-1 tsp
  • Chopped Fresh Coriander-1/2 cup
  • Salt- to taste
  • Oil-2-3 tbsp

Instructions
 

  • Slice the Chicken Breasts and cube them into bite sized pieces.Juice the 3 lemons and zest one.
  • In a ziplock bag place all the ingredients excluding oil and mix.Leave it in the refrigerator for about 2 hours.
  • Insert the pieces into greased skewers.Save the marinade.
  • Heat a greased griddle pan on high.Once ready place the skewers onto the pan.
  • Pour a little oil all over and brush the marinade generously on the side up.
  • After about 2-3 minutes flip the skewers and brush the other side too.Repeat the process until cooked about 6-8 minutes on each side and it has a lovely golden color.
  • Your kebabs are ready!Serve hot with Chutney and lemon wedges.

lemon chicken kebabs 2

Red Curry Chicken Kebabs with Thai Mango Salad

21 | 05 | 2012
By Soni Sinha

Today I’ve got for you my most favorite appetizer in recent months.Each of these kebabs are a carnival of spicy deliciousness.The flavors just explode in your mouth.So succulent, so juicy, so moist,I’m telling you’ll fall in love with this dish.

red curry kebab fg

This recipe is the result of trying to use-up two items I had on hand, some Ground Chicken and with the abundance of mangoes in the stores,some big juicy mangoes!Thai cuisine came to mind and since I had Red Curry paste in my refrigerator, I thought of making these Red Curry Kebabs along with a delicious Mango Salad!I found this amazing recipe for the kebabs in a blog called Gourmet Getaways and the recipe was exactly what I was looking for!

mango salad

I’ve used ripe mangoes for the salad, although most Thai Mango salads call for unripe mangoes.Like I said I just used what I had available.If you want you can substitute unripe mangoes as well.This makes for a great party food and will appeal to both kids and adults.The salad is very easy to put together and goes very well with these kebabs!The earthy spices in the Red Curry combined with the ginger and garlic flavors the kebabs.The cilantro leaves add some freshness and the Mango Salad makes this combination complete!Earthy, sweet, tangy, exotic flavors at their best!

Red Curry Chicken Kebabs with Thai Mango Salad

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Ingredients
  

For the Kebab

  • Chicken Mince-1 lb
  • Red Curry Paste-2 tbsp
  • Ginger crushed-1 tsp
  • Garlic Crushed-1 tsp
  • Green Chillies-2 chopped
  • lemon juice-1 tbsp
  • Coriander leaves-1/2 cup chopped
  • Cornflour-2 tbsp
  • Fish Sauce-1 tsp
  • Salt-to taste
  • Oil-2 tbsp

Thai Mango Salad

  • Firm Ripe Mango-1 large
  • Orange Pepper-1 cubed

Dressing

  • Soy Sauce-2 tbsp
  • Fish Sauce-1/2 tsp
  • Brown Sugar-1 tbsp
  • Lemon juice-2 tbsp

Instructions
 

  • Mix all the kebab ingredients except oil in a bowl and make small round shaped patties.
  • Heat the oil in a skillet and cook on both sides until they're golden brown.
  • Peel and cube the mangoes.
  • Whisk the dressing and pour over the mangoes and peppers.Your salad is ready.
  • Arrange the kebabs and the salad on a platter and serve!