Aloha Kebabs with Sesame Rice
SERVES 4
WHY THIS RECIPE WORKS We wanted all the charred flavor and intensity of grilled kebabs—but without the fuss of waiting for the grill to heat. Broiling was the perfect solution, and it ensured our kebabs could be a year-round supper option. Although we lost the trademark grill marks, the meat still developed a nicely browned crust from the high heat. For a quick dinner, we found that cooked chicken sausage packed big flavor and required minimal prep. Paired with juicy pineapple chunks and crisp bell pepper, the precooked sausage simply needed to be heated through while the fruit and vegetables softened and caramelized. To bring the dish together, we brushed the kebabs with thick, rich hoisin sauce. The sweet Asian condiment browned quickly under the broiler, giving the kebabs a burnished, glazy sheen. Light and fluffy long-grain white rice rounded out our almost-effortless, grill-free dinner. We found that sautéing the rice in a small amount of sesame oil before cooking it in water added a rich dimension of flavor that played off the salty sweetness of the hoisin-coated kebabs. You will need eight 12-inch metal skewers for this recipe. Click here for more information on hoisin sauce.
|
2 |
teaspoons sesame oil |
|
1 |
cup long-grain white rice |
|
12 |
ounces cooked chicken sausage |
|
2 |
red or green bell peppers |
|
2 |
cups fresh pineapple chunks |
|
½ |
cup hoisin sauce |
1. Heat oil in medium saucepan over medium heat. Add rice and cook, stirring constantly, for 1 minute. Stir in 1½ cups water and ½ teaspoon salt and bring to boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 15 minutes. Off heat, let rice sit, covered, until tender, about 15 minutes longer. Fluff rice with fork; cover to keep warm.
2. Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Cut sausage into 1-inch chunks; core bell peppers and cut into 1-inch pieces. Thread sausage, bell peppers, and pineapple onto eight 12-inch metal skewers.
3. Lay skewers on prepared sheet and brush with hoisin sauce. Broil skewers, turning occasionally, until vegetables are softened and well browned, 10 to 15 minutes. Serve with rice.