This Wednesday was poultry day–bad day to be a bird any where near my grill. We have a selection of meats delivered from a farm every other Saturday (starting this past Saturday) and we pick up the package at the local farmer’s market. Among the selections this time were five chicken drumsticks and a boneless turkey filet. At first, we decided we would just have the chicken so I pulled the skin off of the chicken legs (not fun) and then coated them with a tandoori sauce. I made the sauce from a recipe I saw in a magazine and it had a yogurt base plus curry powder, tomato paste, garlic and ginger. The chicken marinated for a day and a half before grilling. After preparing the drumsticks, we realized that the five drumsticks really weren’t going to be enough to feed a family of five so Ruth made kebabs out of the turkey breast. She made a soy sesame sauce and marinaded the turkey, mushrooms and bell peppers for a couple of hours. She had made the kebabs before and they were always a hit but this would be the first time we tried grilling the kebabs.
When I got home from work Wednesday, I put the drumsticks and kebabs on the grill. As you can see in the photo, I have a handy little kebab set. With this accessory, you don’t have to worry about the meats or vegetables sticking to the grill because the kebabs are elevated and easily turned and work almost like a mini-rotisserie. You also don’t have to soak the skewers for an hour or more like you would if you were using wood skewers.
Both dishes turned out great. The tandoori chicken really tasted like something you would eat at an Indian restaurant and the turkey kebabs were delicious. The vegetables caramelized on the edges and tasted better than oven broiled kebabs. The “on the grill” time for both was about 25 minutes and we ended up with enough food for two meals.
After having grilled beef, fish, pork, shellfish and poultry on the grill in the last couple of weeks, it is clear that nothing that walks, crawls, swims or flies is safe from my backyard barbeque.