Potato salad and grilled ginger chili chicken kebobs

By Chef Lynn (@chef_lynn)

Potato Salad

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Serves: 4

Ingredients

  • 2 lb (900 g) tri-colored mini potatoes, halved
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 2 small white onions, thinly sliced
  • 2 tbsp (30 mL) thyme leaves
  • ⅓ cup (75 mL) chopped dill
  • ⅓ cup (75 mL) mayonnaise
  • 2 dill pickles, thinly sliced
  • 1 tbsp (15 mL) finely chopped Pickled Jalapeño Peppers
  • 1 tbsp (15 mL) pickled jalapeño liquid, or to taste
  • 4 tsp (20 mL) salt
  • Cracked black pepper

Instructions

  1. Place potatoes in a large pot of cold salted water, bring to a boil over medium-high heat, then reduce heat to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool for 10 minutes.
  2. Meanwhile, in a medium skillet over medium-low heat, heat oil and melt butter. Add onions and thyme and cook, stirring occasionally, until onions are golden brown, about 15 minutes. Transfer onions to a plate and let cool slightly.
  3. In a large bowl, stir together dill, mayonnaise, pickles, pickled jalapeños, pickled jalapeño liquid, and salt.
  4. Gently fold in potatoes and onions.
  5. Season to taste with black pepper and serve immediately.

Grilled Ginger Chili Chicken Kebobs

Prep Time: 20 minutes | Cook Time: 10-12 minutes | Total Time: 30-32 minutes | Serves: 4

Ingredients

  • 2 pieces of boneless chicken breasts, cubed in 1 inch pieces
  • 1 inch piece ginger, peeled
  • 1-2 large red chilies, stem and seeds removed
  • 1 small bunch green onion, chopped
  • 4 garlic cloves
  • 2 tablespoon soy sauce
  • Juice & zest of 2 limes
  • 1 tablespoon sambal oelek
  • 3-4 tablespoons vegetable oil
  • 1 tablespoon ground turmeric
  • 1 tablespoon brown sugar
  • Salt and pepper

Instructions

  1. In a food processor or blender, combine all the ingredients together except the chicken into a paste.
  2. Coat the chicken cubes with the paste and leave to marinate for at least 1 hour or overnight.
  3. Skewer the chicken, 3-4 pieces on each stick.
  4. Cook over medium high heat for 10-12 minutes on a barbeque or grill.

In case you don't have a grill, you could also cook this satay on a non-stick pan. The same Marinade works very well also with shrimp and grilled vegetables.

What you'll need