Bengali Kebabs or Maple, Mustard Sriracha Kebabs
Truth be told, these chicken kebabs have many names in my home. My husband calls them Bengali kebabs which is what sticks.
Their casual and every day name is refrigerator kebabs. This is because they come together with refrigerator staples.
The Story of these Bengali Kebabs
These kebabs are practical and everyday. The use of mustard and nigella is why we call them Bengali Kebabs. These are as you hopefully know by now signature flavors on the Bengali table. The Sriracha and maple syrup brings in spicy and sweet. All in all, a good balance.
Today, my son insisted we visit the zoo. A great way to enjoy a beautiful summer day!
I guess, note to self here is that, turn back to your hobby, it will often lift your spirits. I have to confess after a day of healthy exercise and basking in the beauty of nature, I feel better. Distracted enough, to handle some of the weight of the world.
Aadi has much to my surprise processed the situation, and is finding his own little activities to do with me, the kind that he knows are guaranteed to cheer me up, such as picking up reading A Christmas Carol with me. He had found the book too difficult, so he wants to do it as a part of his summer reading with me.
Life Reflections
Once upon a time, I had this bond with my sibling, I wonder how these bonds wash themselves away. My senses revitalized, I cooked dinner a simple meal. The strong seasonings of this kebab do not need much marination making it perfect for a weeknight of a meal in a hurry.
These kebabs are bright, quick and easy and if you are still pondering about what to do this weekend, this might just be that easy fix you are looking for. If not, this weekend maybe the next, after all there is still a few more good weeks of grilling left and by the way this chicken works just as well roasted in the oven.
And, if I am lucky maybe I might actually enjoy or at least breadth for a few of those weeks, I will trade July if I get August…
Some other flavorful summer kebabs include these zucchini and chicken kebabs and malai kebabs.
An easy flavorful chicken kebab recipe, made with everyday pantry staples mixed creatively.
Ingredients
- 1/3 cup Sriracha
- 2 tablespoons Dijon Mustard
- 1 tablespoon freshly grated ginger
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 2 pounds chicken cut into 2 inch pieces
- 1 nectarine, stoned and cut into eights
- 1 medium sized red onion, cut into eights and separated
- 2 tablespoons olive or mustard oil
- 1 teaspoon nigella seeds
- 1 tablespoon chopped cilantro
Instructions
- Mix the Sriracha, mustard, maple syrup, ginger and salt and toss the chicken into the mixture. Let it rest for 30 minutes.
- Skewer the chicken with the nectarine and red onion.
- Brush well with the oil and grill for about 12 to 15 minutes, turning frequently.
- Remove from the grill. Sprinkle with the nigella seeds and cilantro.
- Serve with rice or warm pita.