Grilling Recipes from Chef Devin Alexander




yakitori beef skewers


Riley Hallead

3. Japanese Grill

What to Serve:

  • Yakitori Beef Skewers (See Recipe)
  • Grilled Shishito Peppers or Grilled Veggie Skewers
  • Steamed brown rice
  • Chili Garlic Sauce (in case you're like me and love so as to add kick to your Asian dishes)

Yakitori Beef Skewers

The literal translation of yakitori is “grilled fowl", so you will typically see this Japanese dish created from numerous components of rooster (thighs, breast, livers and even pores and skin), although many Japanese American variations of yakitori are made with different varieties of meat moreover rooster. I like utilizing floor beef — formed into tiny patties that you simply skewer — as a result of it is really easy (no trimming required), and I can combine up the meat combination upfront and grill off the skewers after I'm able to serve them.

If you will discover 6-inch skewers, I might advocate utilizing them, as they'll look extra like genuine Japanese skewers served in lots of Americanized Japanese eating places. If you cannot, they will be simply as scrumptious on skewers of any dimension!

Elements

  • 1 pound 96% lean floor beef, ideally grass fed
  • 1 teaspoon recent minced garlic
  • 1 teaspoon recent minced ginger
  • 2 teaspoons finely chopped inexperienced onion
  • 1 tablespoon + 1 teaspoon all-natural, low-sodium soy sauce
  • Sea salt, to style
  • Agave-sweetened or honey-sweetened all-natural Japanese dressing (make certain it is comparatively low in fats, energy and sodium; I used Observe Your Coronary heart's Natural Creamy Miso Ginger Dressing), elective*

Preparation

Soak 8 wood skewers in water for at the very least half-hour.

Preheat a grill to excessive warmth.

Add the meat, garlic, ginger, inexperienced onion and soy sauce to a medium bowl. Combine nicely to mix. Season with salt.

Divide the combination into 8 equal parts. Take one portion of the meat and form it round a skewer, flattening the meat so it is about 1-1/2 inches broad and covers about 5 inches of size of the skewer. Place the completed skewer on a dinner plate. Repeat with the remaining meat combination and skewers. Switch the plate to the freezer and let the skewers sit about 10 minutes.

Grill the skewers for 2-3 minutes per facet, or till the meat is cooked by and now not pink. Divide the yakitori amongst 4 serving plates, and serve alongside the dressing for dipping, if desired. Serve instantly.

Makes 4 servings. Every (2 skewer) serving has 135 energy, 23g protein, <1g carbohydrates (hint sugar), 5g fats, 2g saturated fats, 60mg ldl cholesterol, hint fiber, 196mg sodium

*Watch out to not overdo the dressing or the dipping. Every tablespoon of my recommended dressing provides 40 energy, 3.5g fats and 120mg of sodium, including no protein or fiber.

Reprinted from: The Greatest Loser Flavors of the World Cookbook by Devin Alexander (c) 2011 by Common Studios Licensing LLLP. The Greatest Loser (TM ) and NBC Studios Inc., and Reveille LLC. Permission granted by Rodale, Inc. www.devinalexander.com



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