Fire Roasted Recipe
Specially marinated and roasted over an open woodfire. Served kabob style with grilled vegetables and basmati rice
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Ingredients
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Marinade
Protein
Basmati Rice
Method
Marinade Preparation
- 1
Make the Marinade
In a large mixing bowl, combine olive oil, soy sauce, minced garlic, grated ginger, honey, red pepper flakes, black pepper, and salt.
- 2
Marinate the Chicken
Add the cubed chicken breast to the marinade, ensuring that all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Vegetable Preparation
- 3
Prepare the Vegetables
While the chicken is marinating, prepare the vegetables. Cut the bell peppers, onion, and zucchini into chunks and set aside.
Grilling the Kabobs
- 4
Skewer the Ingredients
After marinating, thread the chicken and prepared vegetables onto skewers, alternating between chicken and vegetables.
- 5
Preheat the Grill
Prepare your woodfire grill for medium-high heat. Ensure that the flames are controlled and ready for cooking.
- 6
Cooking Basmati Rice
- 7
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 8
Cook the Rice
In a pot, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
Serving
- 9
Plate the Dish
Serve the grilled kabobs alongside a generous portion of basmati rice. Optionally, garnish with fresh herbs or lemon wedges.
