Shrimp Skewers

I have always been the first one to rejoice at the idea of skewers because of their close resemblance to lollipops. Also, I was gifted with an exceptionally tiny mouth. So my love for barbeque, coupled with my attachment to skewers makes grilled shrimp skewers one of the dishes I would forever cherish and devour in large proportions, without entertaining even the slightest hint of the idea that sharing is caring. Oops!

Secondly, the marinade paste in Grilled Shrimp Skewers is an easy combination of olive oil, fresh lemon, tomatoes and Italian seasoning (anyone feels my hype? No?) Okay maybe you can add five ounces of arugula as well, yeah you got me. If a marinade is used, it should have less amount of acid content implying lemon juice and vinegar which rapidly change the texture of the shrimp. Moreover, you should remember to use Canola oil for grilling. Anyway, this particular cuisine can be served as either an appetizer or main course. It can also be served along with rice. The marinade mentioned earlier is made in a blender containing the ingredients until they’ve pulverized into a thick yellow paste.

The shrimp is then mixed with the paste and left to sit for an hour. The marinated shrimp takes approximately three minutes to grill until it’s slightly scorched leaving a smoky flavor (mesquite and other woods may additionally be used) and the surface should be pudgy. For this, it is recommended you buy fresh shrimp but for people not living near the coast, a pack of frozen shrimp is advised which would then have to be defrosted. It is important to know where your shrimp is coming from in order to be cautious of seafood fraud which is at large especially in a city like Delhi where the sea and coasts are just internet musings.The grates in the grill should be greased with Canola Oil before placing the shrimp skewers.

Again, Grilled Shrimp Skewers also have their own set of sub-recipes and its flexibility makes it a favorite among ginger garlic variables. It is often paired with Lemon-Garlic, Soy Sauce, Fresh Ginger, Spices and Garlic & Herbs. The skewers are filled alternating between vegetables and shrimp. Since shrimp cooks fast, vegetables or fruits which mirror its cook time must be used. Pineapples, cherry tomatoes, and peaches are good options. In the list of Asia’s most popular food items, shrimp must be at the summit with volumes being exported to other economies.

Like all other grilled food items, the sauce in Grilled Shrimp Skewers is one significant aspect of this dish. Here, dry white wine is mixed with finely chopped onions and allowed to microwave for two minutes followed by other ingredients (garlic, garlic powder, Tabasco, butter, lemon, and pepper). The butter is allowed to soften by microwaving it once again for one-two minutes. After it is uniformly mixed, the grilled shrimp is enveloped by the sauce and garnished with minced parsley. They are occasionally paired with healthy green salads or an appetizing meal of pasta.

Looking forward to having more shrimp skewers in the future, I hope grilling season never ends.

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How to Barbecue like Aaron Franklin

Aaron Franklin is arguably the leading pitmaster in the whole of United States. He is based in Austin Texas and runs a popular barbecue restaurant over there. His restaurant, Franklin Barbecue, is more than often thronged by barbecue lovers. Franklin has been veritably lauded for his skills on the best indoor grill with features in the likes of Bon Appetit and Texas Monthly pretty much bearing the testimony to that fact. Besides, Aaron has been renowned for revolutionizing the barbecue techniques with his seemingly modest approach. He has highlighted that barbecue has nothing to do with rocket science and has no requirement of state of the art equipment to pull off a scintillating recipe. His TV show, ‘BBQ With Franklin’ sought to disseminate his skills to the other barbecue lovers as well.

Here, we will take a look at some of his techniques in order to get an insight into what it takes to be like him. Having introduced him enough, let us introspect into his techniques and try to incorporate some expertise in daily barbecue outings.

  • Franklin cooked his first barbecue recipe in 2002. It took him several years of practice to come up with a food truck. Hence, success does not come through overnight. It takes patience and years of performing your art before you could even think of pursuing perfection. Things are going to take time. The best way to minimize the worry centered around time is to start today itself.
  • Franklin is off guard when it comes to secrecy; his recipes are open for all to take a look at. He considers passion as the most necessary ingredient in your cooking. If you are passionate enough about your grill, you would easily come up with a perfect delicacy.
  • Franklin considers the choice of wood for creating a fire as one of the aspects of utmost importance. Incorrect choice of wood may easily lead to an unwanted smoke. Wood lends flavor to your meat and you would not want a pungent smelling end product, so it is essential that you make an eclectic choice. Again, it requires years of practice in the realm before you could tell the perfect wood for complementing a recipe.
  • There is one mistake that remains prevalent across all the people who grill and that being impatience. It has to be accepted that grilling requires time and consistent efforts and that they need to be put in at any cost for a perfectly smoked food. Rushing barbecue is not really the method you would undertake; the procedure is poignant and has to be dealt with proper care.

Franklin stands out as an inspiration for many people who choose to smoke their food at home. If you read into his techniques, you would realize that they are fairly simple and can be pulled off with a certain amount of patience. It is not recommended to thoroughly copy him, but he may be considered an ideal person when it comes to barbecue and his advice are precious. So, next time when you plan on barbecuing, keep some of them in mind.

Happy smoking!

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Smoked chicken zucchini casserole

Any southern cook would have a variety of chicken casserole recipes and this is one of the finest. These are a staple and on to the point on family reunions and get together.

A startling weeknight dish which is low carb and excellent in taste.

Hello, foodies. Here we present yet another amazing and delicious recipe for Smoked chicken zucchini casserole. It just takes 15-20 minutes for preparation and 30-45 minutes for baking them.

Ingredients required:

  • Melted butter
  • Zucchini
  • Chicken breast
  • Condensed cream of chicken soup
  • Shredded carrot
  • Best Charcoal Grill
  • Chopped onions
  • Olives
  • Mushrooms
  • Seasonings
  • Sour cream
  • Tomatoes
  • Some sweet potatoes and avocado, steamed

Preparation :

  1. Now dice cut all the vegetables in a large bowl.
  2. And in a big bowl, combine all the stuffing mix and melted butter.
  3. From this set aside around half a cup of this mix.
  4. And then further add chicken, soup, zucchini, carrots, onions, mushrooms, tomatoes, sweet potatoes and avocado and sour cream in the remaining stuffing mixture.
  5. Add seasonings.
  6. The next step is to transfer all the mix into a baking dish. Let it bake for around 25-30minutes covered with a foil.
  7. After that, remove the foil and allow it to bake for another 10-12 minutes.
  8. After done, take the casserole out and let it rest for around 10-12 minutes so it sets and absorbs all the flavors and water.
  9. Sprinkle with some cilantro, jalapeños and serve with Greek yogurt and some hot sauce, if you want. Or you can serve it with just a bit of seasoning.
  10. You can also add cheese while baking to give a cheesy flavor and texture.
  11. This can be further served with noodles and yogurt and also some more grilled vegetables like mushrooms, broccoli, and baby corns.

An amazing way to bake this dish can be baked in different and multiple layers. One of chicken, one with vegetables, one with sauce and zucchini.Make a zucchini party with your friends with lots and lots of zucchini and chicken since they enhance each dish with its versatility.

Interestingly for the ones who don’t prefer zucchinis can always use up tortillas instead.

This BBQ chicken dish is made gluten free and is protein packed.

Prepare. Make. Eat.

The easiest recipe is here by your way. If you are too lazy just chop the zucchini – sauté it a bit and throw everything that you want in your dish in a baking or casserole dish with cheese (according to your preference) on top. A flavourful dish with the taste of Mexican chicken, rich in proteins.

Also apart from just making zucchini chicken casserole, there are yet so much more ways to cook a casserole. Some of them can be – chicken spaghetti casserole, pasta chicken brochures bake, chicken with rice casserole, a chicken pig pie and much more.

So just grab on your culinary and start working.

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BBQ Roasted Rack of Lamb

Say hello to one of your favorite lamb dishes, easy to handle and prepare. Get all the ingredients to your plate.


  1. Tomato ketchup
  2. Vinegar
  3. Ginger
  4. Chopped parsley
  5. Best Electric Smoker
  6. Oregano
  7. Lemon
  8. Olive oil
  9. Salt and pepper
  10. A rack of lamb


  • Essentially you need to pick up the right rack of lamb. So a right lamb would have 8 bones and will weight around 11/2 to 2 pounds.A rack of lamb makes a perfect dinner, full of flavors and texture.
  • Before beginning to cook, just make sure that the thin layer is removed to cut the shine bone and also that the loose pieces of fats are removed.
  • Wash, clean and dry the lamb. Now mix the lemon juice, olive oil, vinegar, salt, garlic and parsley in a bowl. Set aside half of the marinade for basting and use the other marinade.
  • Now place the rack of lamb in a roasting pan with marinade on the lamb and let it get infused with flavors.
  • If you are short on time, you can cook it right away or if you have ample Tom, it’s advised to put it in the refrigerator for 2-4 hours so the marinade is in properly and it’s full of flavors.

( Remember to take out the lamb an hour before barbequing and roasting. It should be warm to room temperature before cooking. )

  • Now heat the grill to about 350 degrees F.
  • Place the lamb with fat side down on the grill for about a minute and then toss it on the fleshy side for a minute.
  • Now again turn aside to the fat side and let it grill for 7-8 minutes on medium-rare heat and baste the rack of lamb with the marinade, initially left aside.
  • Flip it over for the other side to cook.
  • Carefully check whether it had reached the required temperature so it doesn’t get overcooked.
  • After removing the rack of lamb from the griller, transfer it to a chopping board and allow it rest for about 10-15 minutes.
  • And after cooking it down, slowly and carefully carve the lamb with a sharp knife into chops and can add some caramelized onions or any sort of sauce which would taste according to your preference.

The same can be cooked in an oven too which is also good results.Also, you can add roasted potatoes or ingredients like that to make it more of a filling dinner dish. Even salads and sour cream would do marvels. Warmed cooked beans can also be added. Because one bad thing about lamb is that it gets cooked from the outer layer but remains undercooked and dry from inside.

It might seem to be a little too much to work but it’s not what it seems Grilling is never hard and the results are worth the effort.

Accompanied with red wine would make your weekend go perfectly.

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Peruvian Grilled chicken 

A perfect combination of South America and Asian cultures in one dish full of vibrant flavors with juicy and a tender chicken making up your plate.

An international adventure is here by your side. Get ready to compliment your taste buds with some great flavors. All you need is some soya sauce, lemon juice, garlic, cumin, seasonings like paprika, oregano, vegetable oil and most importantly a whole chicken. A preferred variety of chicken is fryers.

For the first step

  • you need to marinate the chicken, and for preparing the blend, add soya sauce, garlic,  lime juice, paprika, cumin, oregano and a pinch of black pepper with oil in a blender.
  • Marinate the chicken and let it stay in the refrigerator for some time.
  • At least let the chicken be coated for at least 8-10 hours so the chicken gets all the flavors well.
  • More the time of keeping the chicken with the marinate, better it tastes.
  • After few hours, take the chicken out and prepare the grill for the process of grilling. If using a charcoal grill, let the coals be medium hot and light a large chimney. If you are using a gas grill, preheat the burner on high flame and then turn it on high to medium heat.
  • Discard the extra marinade from the chicken and pat it dry for few minutes with paper towels.
  • Oil and grease the rack well and then grill the chicken for about half an hour, considering it’s grilled to perfection, without letting it burn its skin.
  • Keeping changing sides so it cooks well from both the side. It shall be tender, juicy and crisped skin.

Interestingly, if you don’t own a griller or can’t grill in an open area or outdoors, you can always use an oven and roast the chicken in it. Transfer the cooked chicken to a plate and let it rest for about 5-10 minutes. Carve with a knife and then serve.

To add a chicken, you can also prepare a green sauce adding to its texture. To make the sauce add jalapeños, garlic, cilantro, mayonnaise, sour cream, vinegar and lime juice in a blender. Continue to blend it till it becomes smooth. Slowly while blending the ingredients add a bit of oil into it too. Season it with salt and pepper. It will seem a bit liquid when prepared but let it rest for a while. Refrigerate it until use so it’s creamy and spicy. Garnish it with fresh cilantro.

This Peruvian regional dish incorporates both Japanese and Chinese flavours leaving the person wanting for more. The marinade with such ingredients gives it a beautiful and mouth watering sear. A fusion of such different flavours together makes a delicious dish. Want to make something different and tasty for dinner? Are your friends coming up for a party? Or just a small casual family gathering? Well, this recipe serves it all. Just collect all that you need and start working on a protein rich dish.

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Chicken Fajita Kebobs

I’ve always wanted an open kitchen and lawn. Apartments are not my thing. Unfortunately, it’s been three months since I moved here and I feel a new urge to walk to my kitchen, obviously because my new assignment involves food, and as overjoyed I am, I come back with zero inspiration. I couldn’t stand the dirty utensils and excessively bland gas stove. And now I think I know the reason why the term barbeque shines out in the open.

And its juxtaposition with Mexican cuisine (everyone loves Tacos) and “Desi Chikan”  is exactly how we know Fajita Chicken Kebobs are a thing. With Mexican dishes running American fast food economy which also has the rise of the term Fajitas to their credit, it wouldn’t be unfair to consider grilled Taco Kebabs (that’s how I’d like to call it) in your list of savory barbecue treats. So get your marinated chicken and grill game up now or sometime later when you know it’s get-your-barbeque-grill-out-in-the-open time. Plus they’re simple to make with fresh lime juice and few spices to season your Fajitas with.

You can also buy your packet of Fajita seasoning if you’re certain your cooking skills are unreliable. So you marinate your boneless chicken breasts with a seven to eight-hour window, place it on the skewer with a series of quartered onions and bell pepper, followed by grilling which does not take more than fifteen minutes. Moreover, kebab recipes give away an impression of ease and feasibility since diced meat takes less time to cook.

Fajita Chicken Kebobs are served with tortillas although they’re also great on their own. And for conventional sentiment sake, you can place them on a platter decorated with shredded lettuce, sour cream, salsa, pico de gallo and diced tomatoes.For those of you who relate to the idea of last minute summer grilling, Fajita Kebobs seem to be an ideal match.

As for eaters like me who are happily settled with this idea of self, etched in their brains, I recall coming across Fajitas in the event of scrolling through daily deals in FreshMenu which truly serves great Fajita rice bowls and the kebobs in Taco Bell which you’ll find appropriately grilled. Two months ago I wouldn’t have a clue on the emergence of Fajitas and would’ve rather stuck to Tacos only to miss out on a potential favorite dish which I so frequently gorge now. Yes, I repeat, frequently. So now I’d gracefully reveal to you that grilling does not have a season contrary to popular belief.

The research additionally expresses that a reasonable part of US inhabitants doesn’t put their barbeque grills away even after Labor Day, which denotes the informal end of summer. Acosta, a full administration sales and showcasing office in consumer products discharged The Why? Behind The Buy report which states 39% of buyers grill consistently and 61% do as such for the greater part of a year. Don’t know about you, yet this positively gives me a reason to finally attempt to start cooking. So the main guidance is when life gives you lemons, remember to get your seasoned Fajitas.

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Ultimate grilled vegetable techniques

How can you grill vegetables to get some amazing flavors?

Although all the vegetables do great on grills, buy some of them just work wonders like asparagus, corns, mushrooms, eggplant, pepper, onions and even cabbage.Cut such large vegetables into small pieces like onions, eggplants with more area able to touch the griller, so they pick up more tasty flavors. Small vegetables like cherries tomatoes, corns work well when threaded across kabobs.

Alternatively, you can always wrap up veggies in foil and then grill, which surely gives up the more smoky flavor.Most of the vegetables cook perfectly well on a griller when marinated entirely and they don’t stick when brushed with oil. To add some for rich fresh flavor, you can season them with herbs.

Meat lovers now, it’s time for vegetables to be on the griller. They just cook quickly and are more delicious than anything with just a hint of smoke from the grilled. With no worry of getting them over or under cooked, you can judge them by just looking.

Some easy steps that will help you make some amazing grilled vegetables are:

1. Oil them

Vegetables dry out quickly when they hit the heat, so you need to oil them well, so they don’t lose their tenderness. Even before putting them on the grill, toss them once in a bit of oil (mind, not too much). Plus apart from this, it helps in keeping the seasonings remain stuck to the veggies.

2. Keep a closer look

While some vegetables take few minutes to cook, others might take a longer time. So you need to give a closer look to the vegetables that you are cooking. After cooking them for a few minutes on high flame, move them into a cooler area of the best pellet grill to finish the cooking of vegetables.

3. Make use of a skewer or a grill basket

To prevent the small vegetables from roaming around the grille, make use of a skewer or a grill basket, so it stays in one place and grills well. Prevent them from falling.

4. Look for sizes

How you cut your vegetables indicate the way they will cook. Smaller pieces roast more quickly. In the case of eggplant or onions cut them into thin slices so it grills quickly and the more crispy layer is formed on the outer part.

5. Try to cook in packets

This method of cooking vegetables in packets is usually preferred for dense veggies like carrots, potatoes or other root vegetables. Simply put a layer of foil on the grill and oil them before putting the vegetables. Arrange them widely in a single layer without over lapping. Leave two inches from all the sides so you can fold them to make a packet. Cook the vegetables until they are tender.

Some amazing delicious recipes can be –

  • Grilled eggplant
  • Grilled beans and peppers
  • Pesto topped grilled potatoes
  • Grilled corn with lemon and butter

So don’t wait for anything, turn on your grillers and start cooking.

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Grilled Avocado Caprese Crostini

If you know a good deal about cuisine, then you’ll know the importance of avocado in Mexican food. I read an NDTV article which compared its resonance with the importance of Pudina in the Indian Thali. I wholeheartedly agree although I prefer Mayonaise rather than culinary herbs. And had I got the opportunity, I’d add Mayonaise in every damn dish I prepare, and now you know why I’d make a terrible cook.

Anyway, “The avocado is a food without rival among the fruits the veritable fruit of paradise.”- David Fairchild. It’s a fruit which you can’t distinctly categorize, and your quintessential love for food will compel you to shove it into the middle ground where it remains untouched by the rest of its culinary competitors. It’s buttery essence combined with a nutty flavor is the reason why it’s expensive in India apart from its rare cultivation in few parts of the country. Its popularity remains unaffected throughout and even in Italy.

The Grilled Avocado Caprese Crostini is a crunchy and dry Italian cum Mexican snack arranged with eight bits of the sourdough loaf with a cook time of 25 minutes. The term Crostini means crust or crust bits which implies that it’s made with bread. The sourdough bread utilizes wild yeast instead of business yeast undergoing an entangled process which helps render the bread sour.

Accordingly, the level of sourness can be set up. While cheese and grilled cherry tomatoes go about as its escort, its claim to fame is determined by avocado pieces set on the Crostini which is the reason it’s prefixed with Avocado. What’s more, since everybody intuitively adheres to barbeque sauce when they experience the term grilled, the truth is you can utilize any sauce of your choice without diluting its unique character. Sweet, eh? All things considered, the balsamic glaze is favored by numerous, in case you’re out of grill sauce or ideas for that matter.

What’s more, since everybody intuitively adheres to barbeque sauce when they experience the term grilled, the truth is you can utilize any sauce of your choice without diluting its unique character. Sweet, eh? All things considered, the balsamic glaze is favored by numerous, in case you’re out of grill sauce or ideas for that matter.

Personally, I think the Grilled Avocado Caprese Crostini would be spectacular as a breakfast dish. It’s healthy without any doubt and a great alternative to plain bread and butter. It’s ideal for people dealing with health issues and weight gain, (the avocado is truly a life saver when it comes to this). Half of this exotic fruit has 112 calories and 6 grams of fiber which gives more prominent fulfillment and a limited propensity to eat for the following couple of hours.

Aside from this, the Avocado Caprese is grilled to instill a warm and somewhat murky flavor to it. The barbecuing should be possible relying on the kind of grill marks you require: horizontally, vertically or diagonally. Well, the Caprese topping is primarily an ascertained blend of crisp Bambini (or infant mozzarella balls), garlic olive oil, split cherry tomatoes (barbecued), basil leaves and the avocado. Although I prefer mozzarella balls, you can also opt for parse man cheese which I reckon should be finely shredded.

Lastly, take good care of the quantity of sauce, just to make you wary of the consequences of too much flavoring. Wait, does it even matter?

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