Spicy Chicken & Pork Kebab
for Cucumber-Sour Cream Dip:
1 cup sour cream
1/4 cup mayonnaise
1 tbsp crushed garlic
2 tbsps milk
1 pc cucumber, sliced thinly
salt and pepper(to taste)
for Chicken & Pork Kebab:
500 g pork kasim, cubed
500 g chicken thigh filler, cubed
1 pouch Clara Ole' BBQ Marinade-Spicy 250g
2 pcs onion, quartered
2 pcs tomato, quartered
2 pcs bell pepper, quartered
1/4 cup olive oil
salt(to taste)
1 cup sour cream
1/4 cup mayonnaise
1 tbsp crushed garlic
2 tbsps milk
1 pc cucumber, sliced thinly
salt and pepper(to taste)
for Chicken & Pork Kebab:
500 g pork kasim, cubed
500 g chicken thigh filler, cubed
1 pouch Clara Ole' BBQ Marinade-Spicy 250g
2 pcs onion, quartered
2 pcs tomato, quartered
2 pcs bell pepper, quartered
1/4 cup olive oil
salt(to taste)
-A little bit of juice can be squeezed in
to enhance the taste of the dip.
-Pour remaining marinade onto skewers after skewing
the meat and vegetables.
- Prepare dip.
- In a bowl, combine sour cream, mayonnaise, garlic, milk and cucumber.
- Season with salt and pepper.
- Cover and store in the ref.
- Marinate the pork and chicken for at least 30 minutes in separate bowls using half cup of Clara Ole’ BBQ Marinade-Spicy for each.
- Alternate the pork, onion, tomato, chicken, and bell pepper on skewers.
- Season with salt and brush with olive oil.
- Grill over hot coals or bake in preheated oven at 325′F until the meats are done.
- Serve with cucumber-sour cream dip.
- Breakfast/ Merienda Fare
- Chef Bruce's TablEscapes/ Chef's Table
- Dessert
- First Course/ Starter (Appetizer, Soup, Salad)
- Grilled, Baked, Poached & Stew
- Heny Sison's A Taste of Life
- Lean Cuisine
- Main Course
- Others: Rice
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- Pica-pica, Sidings
- Recipe of the Month
- Studio 23's Breakfast Show
- “Basta may Clara Ole” DVD recipes
