Jalapeño Souvlaki with Roasted Corn & Garbanzo Black Rice Pilaf
This was the delicious plate I made from the most recent box of Mystery ingredients sent to me by Master Chef and Plated. I love getting secret ingredients in the mail! They didn’t post it on their tumblr, so I’m going to post it here. This was spicy, smokey and amazingly delicious. It was even delicious as leftovers, cold. Yum!
The Mystery box contained green Garbanzo beans in their husks, skinless chicken breast on the bone, a can of pumpkin puree, fresh jalapeños, cocktail onions, grape tomatoes, black olives, chicken broth, baby corn on the cob and a souvenir lunch sack. All of the ingredients made perfect sense together except for the pumpkin, so I decided to ditch it. I knew exactly what I wanted, garlicky, lemony souvlaki, and pumpkin doesn’t go with that flavor profile. Not to me anyway.
Everything was drizzled prior to grilling with a lemony dressing consisting of fresh lemon juice, olive oil, ground coriander, dill, lots of crushed garlic and salt and pepper. Make sure to reserve some of the marinade to use as a dressing once everything is all cooked.
This is easy, just cut everything up, marinate, thread the skewers and grill everything including the baby corn and garbanzos, which I did on a vegetable grill pan. The garbanzos on the grill are delicious.
I made two separate skewers, 1) chicken with jalapeño & onion, and 2) tomato, onion & jalapeño, because by the time the chicken cooks, the tomatoes will be falling apart into the grill. Put the meat skewers on the grill first because they take longer to cook.
I made rice pilaf with black rice cooked in chicken stock, grilled garbanzo beans and baby corn. When I grill tomatoes I have to have rice with them, it’s mandatory. Rice and grilled tomatoes are amazing together.
Enjoy your long holiday weekend everybody. Let me know if you try this, it’s really good!