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Dinner inspirations: chicken skewers and more

Mon | Far East flavor

My friend Karen has perfected this recipe for the perfect hot-cold Asian salad. Before you go to work, mix cubed, uncooked chicken breast with bottled hoisin sauce mixed with a little hot sauce to marinate in the fridge. When you get home, make a green salad with whatever you'd like in it and put it in a wide, shallow serving bowl. Dress lightly with Annie's Naturals Shiitake & Sesame Vinaigrette. Cook angelhair pasta. While noodles are cooking, saute drained chicken pieces. Drain the noodles and dump on the salad; then add the chicken.

Tue | Teen challenge

They may not admit they're bored but you'd sure like them to do something. Tell them to surprise you then leave the recipe for Indoor BBQ Chicken Skewers, below, taped to the TV and hope they don't get into a sword fight. (You can cook the skewers when you get home if your kids aren't broiler-adept.) Ask them nicely to make a veggie-full green salad, too.

Wed | Rotisserie chicken

How easy is this idea from Fine Cooking magazine? Make Chicken Reubens by layering shredded chicken with Swiss cheese, sauerkraut and Thousand Island dressing on rye bread and grilling it until the cheese is melted. Potato salad, German-style, is a perfect accompaniment.

Thur | Classic grill

The price of beef is coming down a bit, so grab your favorite steaks for the grill. Brush them with olive oil and season generously with coarse salt and freshly ground black pepper. A small baked potato and an ice-cold iceberg wedge smothered with blue cheese seal the deal. Take an extra long walk tonight.

Fri | Crabby patties

It'll only be TGIF if you don't have to cook . . . from scratch. Prepare crab cakes (frozen or from the fish market) and serve with corn on the cob and a creamy macaroni salad. When you're ready to splurge, order the best crab cakes on the planet from G&M Restaurant outside of Baltimore at

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Indoor BBQ Chicken Skewers

3 tablespoons brown sugar

1 tablespoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon salt

4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch chunks

1 cup barbecue sauce

1/4 cup cider vinegar, divided

1/2 cup sour cream

2 tablespoons minced fresh cilantro

Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet. Combine sugar, paprika, cumin, cayenne and salt in large bowl. Add chicken and toss to coat. Thread seasoned chicken onto four 12-inch metal skewers.

Whisk 3/4 cup barbecue sauce and 2 tablespoons vinegar in small bowl. In a second bowl, combine sour cream, cilantro, remaining barbecue sauce and remaining vinegar. Set aside for serving.

Brush each kebab with barbecue sauce-vinegar mixture. Broil until lightly browned, 5 to 7 minutes. Flip kebabs, brush with remaining sauce and continue to broil until chicken is lightly charred and cooked through, 5 to 7 minutes. Serve with sour cream.

Serves 4.

Source: Cook's Country, April/May 2007

Dinner inspirations: chicken skewers and more 07/01/08 [Last modified: Wednesday, July 2, 2008 11:16am]
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