Chicken kabobs, a spicy salad

A couple of times lately I have included recipes that have two spices that aren’t readily available around here: za’atar and sumac. I even looked in Austin at Central Market and even they didn’t have either of them.

I ordered those spices and another one called Aleppo pepper recently and I’ll have them at The Reporter for a couple of weeks. Please feel free to stop by and taste them so you’ll know if you want to buy them for your pantry.

I’m sure you can buy it many places online, but I ordered from themediterraneandish.com who is having a sale when you buy three spices.

1 tbsp olive oil

1 tsp onion powder

1 tsp garlic powder 1 tsp ground black pepper

1 tsp ground black pepper

For the honey lime sauce

3 tbsp butter, melted

3 tbsp honey

1 lime, juiced and zested

1 tbsp chopped cilantro

2 tsp corn starch

1/2 tsp kosher salt

1/2 tsp crushed red pepper flakes

—kwc— Since it’s grilling season, here’s one for kabobs.

Juicy Chicken Kabobs

For the chicken kabobs

8 cups room temperature water

1/3 cup plus 1/2 tsp kosher salt, divided

1 tbsp sugar

2 pounds boneless skinless chicken breasts

For the chicken kabobs

In a large bowl, add water, 1/3 cup kosher salt and sugar. Mix together with a spoon until the salt and sugar has dissolved. Add the chicken breasts to the salt water solution, cover and refrigerate for 30 minutes.

Remove the chicken breasts from the water, pat dry with paper towels and cut into 1-inch chunks.

Toss chicken with olive oil, onion powder, garlic powder, black pepper and remaining 1/2 tsp kosher salt.

Thread the seasoned chicken onto 8 12-inch metal skewers. If using wooden skewers, be sure to soak them in water for 15 minutes to prevent them from burning on the grill.

Heat grill to high heat, about 400°F. Place kabobs on grill, cover and cook for about 10-15 minutes, turning the kabobs 2 to 3 times until chicken fully cooked through and has beautiful grill marks.

Remove from grill and generously brush them with the honey lime sauce. For the honey lime sauce

In a small bowl, combine all ingredients for the honey lime sauce and whisk together until the corn starch has completely dissolved and the sauce has thickened.

—kwc—

And here’s a nice spring/ summer salad. I was very surprised to find gochujang at Brookshire’s. The paste comes in a tub and the sauce comes in a red plastic bottle. Either will work for this recipe.

The pineapple can be substituted with mango or cantaloupe if you’d rather.

Spicy Pineapple Cucumber Salad

1 English cucumber

1/2 lb. frozen pineapple chunks (2 cups)

1/2 cup chopped cilantro

1.5 tsp gochujang

3 tbsp rice vinegar

1 tbsp sugar

Thaw the pineapple chunks and chop the cucumber into pieces roughly the same size as the pineapple chunks. Roughly chop the cilantro.

Prepare the dressing by whisking together the gochujang, rice vinegar, and sugar until dissolved.

Combine the cucumber, pineapple, cilantro, and dressing in a bowl. Serve immediately or refrigerate until ready to eat. Stir the salad just before eating to redistribute the dressing.