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In a medium saucepan, heat the oil. Add the onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes.
Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour. Remove the chicken from the marinade. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the marinade.
Stir the stock, soy sauce, vinegar, sugar, garlic powder and red pepper in a shallow nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or ...
"While the chicken roasts to golden perfection, the potatoes soak up its juices, becoming soft and almost soused," explains chef and author Nigella Lawson. Get the recipe 54.
Shrimp Satay that uses large shrimps or prawns, [73] shelled and cleaned and often with the tails off and lightly grilled. Some recipes call for a marinade of thick coconut milk with sambal (chili paste), powdered laos (galangal root), ground kemiri (candlenut, one can substitute macadamia nuts in a pinch), minced shallots and pressed garlic ...
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Shashlik, or shashlyck (Russian: шашлык shashlyk pronunciation ⓘ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab.It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, [1] [2] and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union ...
Name Image Description Chuanr: Uyghur: Kewap, Chinese: 串儿 Chuanr or 羊肉串 Yangrouchuan — The most popular Xinjiang dish in China: chunks of mutton or mutton fat pierced on metal (or wood or bamboo) skewers, grilled on a coal-fired barbecue, and served with cumin and chili paste.