Grilled Tandoori Chicken

• 5-6 (3.5 to 4 pound) skinless, boneless chicken thigh or breast


• 2 tablespoons vegetable oil


• 1/2 cup chopped white onion


• 2 tablespoons chopped garlic


• 2 tablespoons chopped ginger


• 1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed


• 1 tablespoon paprika


• 11/2 teaspoons salt


• 1 teaspoon ground cumin


• 1 teaspoon turmeric


• 1 teaspoon ground coriander


• 1 teaspoon garam masala


• 1/2 teaspoon cayenne


• 1/2 cup plain yogurt


• 1 tablespoon fresh lemon juice

1. With a fork, prick holes in the chicken pieces. Place the chicken in a plastic bag.


2. In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the chicken. Close it tightly, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.


3. Preheat a grill.


4. Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes.

http://www.grouprecipes.com/116168/grilled-tandoori-chicken.html

Asian Barbecued Pork Ribs

serve: 4 Prep: 10 mins cook: 50 mins

Ingredients:

• 3 pounds pork spareribs


• 1 onion, chopped


• 2 garlic cloves, minced


• 1 inch fresh ginger root, chopped


• 1/3 cup dark soy sauce


• 2 fresh red chilies, seeded and chopped


• 1 teaspoon tamarind soup base


• 1-2 Tablespoons dark brown sugar


• 2 Tablespoons peanut oil


• salt & freshly ground black pepper

1. Wipe the pork ribs and place them in a work or wide frying pan.


2. Blend soy sauce with chopped onion, garlic, ginger roots, chilies together in a food processor.


3. When it turns to a paste, add the tamarind soup base, brown sugar, oil and seasoning to the onion mixture and mix well together.


4. Pour the sauce over the ribs and toss well to coat.


5. Bring to a boil and then simmer, uncovered and stirring frequently, for 30 minutes. Add extra water if necessary.


6. Put the ribs on a barbeque grill or in the oven at 400 degree.


7. continue cooking until the ribs are tender about 15-20 minutes, depending on the thickness of the ribs.


8. Baste the ribs with the sauce and turn them over from time to time.


9. Serve the ribs with rice and stir fried vegetable or salad.

http://www.grouprecipes.com/112601/asian-barbecued-pork-spareribs.html

Grilled Chicken with Lemon-Garlic Oil

Serve: 4 Prep: 10 Minutes Cook: 20 minutes

Ingredients:

• 4 bone-in chicken parts (thighs or breasts) with skin

*Spice Mixture*

• 1 1/2 tsp fennel seeds
• 1 1/2 tsp ground coriander
• 1/4 tsp dry mustard
• 1/4 tsp salt
• 1/4 tsp ground red pepper

*Lemon & Garlic Oil*

• 1/4 cup olive oil
• 1/4 cup minced fresh parsley or cilantro
• 3 Tbsp strained fresh lemon juice
• 1 Tbsp minced garlic
• 1/4 tsp salt

Direction:

1. Rinse and pat dry chicken parts, then rub the spice mixture all over.
2. Heat the grill to make a medium-hot fire. Place the chicken skin down, cover the grill, and golden brown, 8 to 10 minutes.
3. Move the chicken to the opposite side of the grill and turn skin side up. Cover the grill and cook until the meat is opaque throughout, 10 to 15 minutes more.
4. Meanwhile, mix the lemon and garlic oil mixture in a small bowl
5. Remove the chicken to a serving platter, spoon the lemon-garlic oil over the pieces, and serve.

http://www.grouprecipes.com/91843/grilled-chicken-with-lemon-and-garlic-oil.html

Shrimp & Bacon Kabobs

Serve:8 Prep: 15m Cook: 15m

ngredients

• 2 lbs large raw shrimp, shelled and deveined


• 1 lb bacon, cut into 2" lenths.


• 1 pack fresh mushrooms, stemmed


• 1 pack cherry tomatoes


• 1/2 large onion wedges


• 1 large zucchini wedges


• 1 green pepper wedges


• 1 orange pepper wedges


• 1/3 cup dry sherry


• 3-4 tablespoon soy sauce


• 3-4 tablespoon olive oil or peanut oil


• 1/2 teaspon powered ginger


• 1/2 teaspoon freshly grated lemon zest


• 1 teapoon minced garlic


• 1 Fresh lemon juice

Directions

1. In a large bowl, combine sherry, soy sauce, oil, ginger, lemon zest and garlic.


2. Sprinkl a little lemon juice over washed shrimp (48 large shrimps).


3. Place shrimps in bowl and marinade with sauce and chill 30-40 minutes.


4. Soak 16 (12"long) wooden skewers in water for 30 minutes.


5. Fry the bacons half way, each side about 40-50 seconds.


6. Cut the bacon 2" long, prepare 48 pieces of bacons.


7. Remove shrimps from the bowl; discard liquid.


8. Pat the shrimp dry with paper towels.


9. On the skewers, thread shrimp with vegetables, bacon alternately.


10. Grill on BBQ over medium heat, turning frequently until shrimp are done (about 6-8 minutes)


11. Serve 2 skewers on white seamed rice each.

http://www.grouprecipes.com/58535/shrimp-and-bacon-kabobs.html

LA Kalbee BBQ

Serve: 8 Prep:10m Cook: 20m

Ingredients

• 10 lbs Beef Short Rib ( LA kal Bi)
• *MARINADE SAUCE*1cup soy sauce 1/2 cup sugar 1/2 cup Sprite or 7-up 1/2 cup cooking wine (mirin) 3 tablespoons minced garlic 1/3 cup dark sesame seed oil

* 5 lbs Kalbi -2 onions, 3 green onions, 6 garlic cloves, 3 Tbsp sesame il, 1 1/2 - 2 cups soy sauce, 1/2 cup sugar, 1/2 cup sprit, 1/4 cup Sake, 1 Tbsp black peper 1 Kiwi (or 1 asian pear)
: Mix in the food process except soy sauce & sesame oil. Stir in soy sauce & sesame oil in vegi mixture.

Directions

1. Wash the kalbi one by one from running cold water and put into the colander to drain all the water.
2. Mean time, whisk all of the marinating sauce in the medium bowl.
3. (optional) If Kal Bi is too thick or you like them to be soft, make them flat using the kitchen hammer.
4. Dip Kalbi one by one into the marinating sauce and take it out and keep in the flat container with cover.
5. Refrigerate about 4 hours or over nite, the longer, the better. (time to time, turn Kalbi occasionally so that all marinade is evenly coated the meat).
6. Remove ribs from the marinade and discard the marinade.
7. On the grill, medium high heat, cook 5-10 mins per side until desired doneness is reached. (You can bake them in the oven at 375 degrees about 20 - 30 mins.)

http://www.grouprecipes.com/57262/korean-style-bbq--la-kal-bi.html