Teriyaki Kabobs With Coconut Rice


Kabob Ingredients: 10-12 bamboo skewers, soaked in water for at least 30 minutes. One recipe for Teriyaki Marinade and Stir-Fry Sauce 1 Tbs corn starch 1 lb extra-firm tofu, beef, shrimp, scallops, or boneless chicken 1 medium squash or zucchini 1 or 2 sweet or hot peppers About two dozen cherry tomatoes 1 onion Fresh basil or cilantro (optional)

Coconut Rice Ingredients: (Adapted from Steamy Kitchen) 1 Tbs canola or peanut oil 1 Tbs local honey 1 tsp sea salt 2 cups jasmine rice, rinsed and drained 1 can unsweetened first-pressed coconut milk (about 1 1/2 cups) 1 1/2 cups water 1/2 cup sweetened coconut flakes

Method: Prepare the Teriyaki Marinade, refrigerate.  If using tofu, press well to remove liquid. Cut the tofu, beef or chicken into 1-inch pieces.  Place in a bowl with 1/4 to 1/2 cup of the teriyaki marinade, cover and refrigerate for at least 30 minutes, and up to one day.  With the remaining teriyaki sauce, warm in a saucepan on medium heat.  Place 1 Tbs corn starch in a jug with 3-4 tbs water and mix well.  Just before the marinade begins to boil, stir in the corn starch and water.  Continue stirring until it thickens.  Remove from heat and set aside.

To prepare the coconut rice, heat oil, honey and salt in a medium to large sized saucepan on medium heat.  Stir and cook until the mixture begins to bubble. Turn heat to high and add the rinsed and drained rice to the pan.  Stir until coated well with the oil and honey mixture.  Add the coconut milk and water.  Continue to stir until the coconut milk is blended and smooth. When it comes to a boil, reduce heat to low and simmer until you can just see the rice under the surface of the liquid. Cover with a tight fitting lid and set a timer for 15 minutes. After the 15 minutes, remove from heat, but do not open the lid.  Let rest for 10 minutes.  Toast coconut flakes in a dry skillet on medium to medium-high heat.  Stir frequently to avoid burning. It should take a couple of minutes.  Remove from the pan when it is golden brown. Set aside.

Assembling the kabobs can take some time if you don't have help, so you may want to do this step ahead of time.  When they are assembled you can place them in a sealed plastic storage bag or a covered casserole dish and refrigerate until you are ready to grill. To prepare the ingredients, cut the squash, peppers and onion into 1-inch pieces, or 1/4 inch ribbons for creative layering. Assemble the vegetables and meat/tofu onto the soaked skewers.  Brush with a little oil and sprinkle with salt and pepper.  When your barbecue is hot, place the kabobs on the grill, turning 1/4 turn every 3-5 minutes, or when the vegetables have blistered. If using chicken, shrimp or scallops, check to ensure it is cooked through before removing from the grill.  Place in a flat-bottomed dish and cover with the thickened teriyaki sauce.

When the rice is finished, sprinkle toasted coconut over each serving of rice, place kabobs on top, and garnish with basil or cilantro.