Right, this blog has a few to many tangents away from photography. I hope you don’t mind too much! I did take the photo on the right :).
When I was younger, my father owned a Japanese Restaurant so I grew up with a lot of really good food. Naturally, cooking is one of the things that I quite enjoy. Believe it or not, I actually spend time cooking rather than using the pre-made jars of marinade and sauces.
I cooked some chicken skewers last weekend and I was amazed at how good they tasted. I don’t use measurements so I’ve just listed everything with how much I think I used. I’m writing it here so I don’t forget it myself. I’ll update it one day with actual measurements for everyone else.
- 1 small can of pineapples in juice, cut into skewer-able sizes. Keep the juice.
- 3 capsicums (red/green/yellow), cut into skewer-able sizes
- 1 Large Onion, cut into skewer-able sizes
- 600g Chicken Breast, cut into skewer-able sizes
- 2 blobs of tomato sauce
- 2 garlic cloves
- A squirt of soy sauce
- Some Olive oil
- Chopping Board
- a Sharp Knife
- 8 Skewers
- Large Bowl for marinating
Prep and Cooking
- Strain the pineapple juice into the bowl along with the tomato sauce, soy sauce and garlic.
- Add the chicken into the bowl, mix around, cover, then leave in the fridge for between 1 – 1.5 hours.
- Once the chicken is marinated, just start skewering the capsicum, pineapple, chicken and onion onto the skewers.
- Turn on the barbecue, set it to medium-high. Throw on some olive oil then cook for 10 -15 minutes and make sure you turn them every now and again.
- Eat (or serve)