Re-inventing the BBQ

As summer is rapidly approaching, my barbecue seems to be calling at me louder each day. I am sure that by mid-June, I will be complaining about the L.A. heat and constant sunshine; but for now, it feels great. I want to spend every minute outside. And grilling has seemed the most obvious method for the preparation of any meal.

This summer, my goal is to reach beyond the burgers, hot dogs, and chicken. I love to invite people over for a meal that they have certain expectations about, and then surprise them. Inviting people over for a bbq can be as creative, formal, romantic, whatever, as you are willing to attempt. One of my favorite dinners for entertaining centers around the grill: chicken tikka with mango and red pepper chutney, mint raita, and toasted coconut rice. Indian food is a fantastic source of inspiration for barbecues.

The chicken tikka are spicy chicken kabobs grilled until perfection, and then removed from the skewer before serving. Arrange the chicken on a formal platter, and garnish with sprigs of fresh mint and wedges of fresh lime. Serve with the chutney, raita and toasted coconut rice. Set up a table outside, light some candles, and you have just reinvented your guests’ idea of a summer barbecue.

Don’t be intimidated by the length of the recipes, they are the kinds of dishes that you simply mix the ingredients together and then leave it for a while. There is nothing difficult about this dinner...and the chutney is to die for.

Chicken Tikka
(adapted from epicurious.com)

¾ t. cumin seeds, toasted
3/4 t. coriander seeds, toasted
2 C. whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 T. vegetable oil plus additional for greasing pan
2 T. fresh lime juice
1 1/2 t. salt
3/4 t. ground turmeric
1/2 t. garam masala (Indian spice mixture)
1/2 t. black pepper
1/4 t. cayenne
5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes

20 wooden skewers

Light charcoal, or preheat grill to high.

Purée all ingredients except chicken in a blender until spices are well ground.

Put chicken in a large bowl, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled, at least 4 hours (can be refrigerated overnight).

Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.

Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange on the grill. Grill chicken, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.

Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Grill remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.

Makes 10 servings.

Mango and Red Pepper Chutney
(from epicurious.com)

3 firm-ripe mangoes (3 lb total), peeled and cut into 1/2-inch cubes
1/3 C. distilled white vinegar
1/3 C. packed dark brown sugar
1/3 C. golden raisins
1 3/4 t. salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 T. chopped fresh jalapeño including seeds (from 1 chile)
3 garlic cloves, chopped
3/4 t. ground cumin
3/4 t. ground coriander
1/2 t. turmeric
2 T. vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into 1/4-inch dice
1 (3-inch) cinnamon stick


Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.

Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.

Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.

Chutney keeps, chilled in an airtight container, 1 month.

Mint Raita
(from epicurious.com)

3 C. whole-milk yogurt
1 cup packed fresh mint leaves
3/4 t. salt

Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours. Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.

Raita can be chilled in an airtight container up to 1 day.

Toasted Coconut Rice

3/4 C. well-stirred canned unsweetened coconut milk
1/4 C. water
1/2 t. salt
1/2 C. long-grain white rice
Garnish: sweetened flaked coconut, toasted

In a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.

Serve rice sprinkled with coconut.