
Photos by Liz Chrisman
This month’s recipes are brought to you by Phat Chau from Vietnam. Phat is a senior at Arkansas Tech University pursuing his Bachelor of Science degree in Hospitality Administration, Event Emphasis. As always, enjoy!
Grilled Hawaiian Chicken Kabobs:
4 servings
Prep Time: 30 minutes
Marinating Time: 30 minutes
Cook Time: 12 minutes
Ingredients:
For the Kabobs
- 2 pounds skinless, boneless chicken breast, cut into 1 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 1 orange or yellow bell pepper, cut into 1 inch pieces
- 1 red onion, cut into 1 inch pieces
- 1 zucchini, halved, cut into 1 inch pieces
- 3 cups diced pineapple (get the pineapple that is in pineapple juice)
- 1 tbls olive oil
Ingredients for the Teriyaki Sauce:
- ¼ cup rice vinegar
- ½ cup low sodium soy sauce
- ¼ cup brown sugar
- ½ cup pineapple juice (this was reserved from the can of pineapple)
- 1 tbls fresh ginger
- 4 cloves garlic, minced
Instructions:
- Whisk together the ingredients for the teriyaki sauce. Reserve ¼ of the sauce and set aside. Pour the other 3.4 on the cubed chicken and let marinate for at least 30 minutes.
- Toss bell pepper and onion in salt, pepper, and 1 tbls olive oil.
- After 30 minutes get your skewers out (if using wooden skewers make sure to soak in water for at least 30 minutes so they do not burn when grilling)
- Thread chicken, pineapple, zucchini, bell pepper, and onion on skewer.
- Grill for 6-8 minutes per side or until chicken has reached an internal temp of 165. While grilling brush on the extra marinade.
- Serve as is or with rice.
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Greek Grilled Chicken Skewers:
Serves 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Ingredients:
- 2 pounds boneless, skinless chicken breasts cubed
- ¼ cup olive oil
- 2 tbls lemon juice
- 4 garlic cloves, minced
- 2 springs fresh rosemary, removed from stem and minced
- 4 sprigs fresh oregano, leaves removed from stem and chopped
1 sprig fresh mint, leaves removed and chopped - Salt and pepper to taste
Instructions
- Cube up chicken into 1 inch cubes, set aside
- Mix olive oil, lemon juice, garlic, herbs, and salt and pepper in a bowl. Pour over chicken and let marinate for at least 30 minutes.
- Get skewers and start to skewer cubed chicken, leaving a small space between each piece for even cooking. If using wooden skewers, soak in water so they don’t burn on grill.
- Cook chicken on hot grill for 6-8 minutes each side or cooked to internal temp of 165
- Serve skewers with tzatziki sauce and naan or pita. You can also serve with tomato, cucumber, olive, feta salad.
Tzatziki Sauce
Ingredients:
- 1 cup English cucumber, peeled and diced
- 1 ½ cups plain Greek yogurt
- Juice from ½ a lemon
- 1 tbls fresh dill
- 2 garlic cloves, minced
- ½ red onion, diced
- ½ cup of crumbled feta (optional)
- Salt and Pepper to taste
Instructions: Mix all ingredients together and serve.
Tomato, Cucumber, Olive, and Feta Salad
Ingredients:
- 1 tub grape tomatoes, halved
- 1 English cucumber, peeled, halved and cubed
- 20 black olives, pitted, cut in half
- ¼ red onion, diced
- ½ cup crumbled feta
- 1 juice of lemon
- 1/8 cup olive oil
- 2 garlic cloves minced
- 1 tbls fresh mint, minced
- 1 tbls fresh oregano, minced
- Salt and pepper to taste
Instructions:
Put tomato, cucumber, olives, and onion in a bowl. Mix together the lemon juice, oil, garlic, mint, oregano. Pour over the tomato mixture. Season with salt and pepper (to taste). Add feta.
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Chicken Satay with Peanut Sauce
Serves 4
Prep time: 10 minutes
Cook Time: 20 minutes
Marinating time: 3 hours
Total time: 3 hrs 30 minutes
Ingredients:
- 1 1/5 boneless, skinless chicken breasts, cut into 1 inch cubes
- 1 cup smooth peanut butter
- 1 cup coconut milk
- 2 tbls soy sauce
- 1 tbls brown sugar
- 2 galic cloves, minced
- 1 tsp chili powder
- Juice of one lime
- 1 tbls fresh cilantro, chopped
Instructions:
- In a bowl mix the peanut butter, coconut milk, soy sauce, brown sugar, chili powder, lime, and cilantro. Mix until combined and smooth
- Separate half the sauce because you will use later as the dip.
- Pour remaining sauce over the chicken and marinate for 3 hours
- After the chicken has marinated, put chicken on skewers (if using wood skewers soak in water for 30 minutes).
- Grill skewers for 6-8 minutes on each side or until internal temp is 165
- Serve as is with the remaining peanut sauce or with cilantro rice.
Cilantro Rice
Ingredients:
- 1 cup basmati rice
- 2 cups water
- 2 tbls cilantro chopped
Instructions:
- Get a saucepan and fill with the water.
- Add rice.
- Turn to high heat and bring to boil.
- Turn heat down to simmer and let rice simmer for 15 minutes.
- After 15 minutes take of heat and let rest for 10 more minutes.
- Add chopped cilantro and mix well.