Inspired by the traditional pork classic, tender marinated chicken breasts are spread with garlic paste, herbs, and salty pancetta before being rolled and grilled.
Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.
Grilling a salad might sound counterintuitive, but it adds a whole new flavor experience.
Soaking the skewers in water prevents them from catching fire during grilling. If you have metal skewers, use those instead.
Although we don't often marinate, the unique striated texture of the skirt steak makes it a good candidate for this technique. The lime juice actually works its way into the fibers of the meat, giving it some citrus flavor. But don't let the meat sit in the juice for more than an hour, or the acid may start to make the surface of the meat unpleasantly mushy.
This cool, pale-green sauce of lime, chile and coriander was inspired by Somali chef Jamal Hashi. Every day he makes a bowl of it for his Safari Express food stand in Minneapolis’ Global Market, and every day, he runs out. Jamal remembers this sauce in Somalia, where people made it with what grew in their backyards — the ubiquitous lime trees, chile and coriander.
Shoulder chops are actually our favorite type of lamb chop. They aren't the most tender, and they certainly have a little gnarl and fat in them, but they have truly great lamb flavor, and we like all the little pieces of different muscles in them.
A quick stint on the grill and a rub of brightly flavored gremolata make this steak an easy and flavorful weeknight dinner option.
Viet cooks love to grill thinly sliced pork; it's no wonder banh mi thit nuong is one of the ubiquitous options at Viet delis.