xiaoxl/recipe_data huggingface dataset:
Roasted Tomato and Red Pepper Soup


Ingredients:
red bell peppers, tomatoes, olive oil, onion, garlic cloves, tomato juice, fresh marjoram, dried marjoram, black pepper, salt, marjoram

Directions:
Cut peppers in half lengthwise, discarding seeds and membranes.
Place peppers and tomatoes, skin sides up on a foil lined baking sheet.  Flatten peppers with hand.
Broil 15 minutes, or until vegetables are blackened.
Place peppers into zip-top bag, seal, and let stand for 10 minutes.
Peel peppers and tomatoes.  Chop.
Place half of the peppers and tomatoes into the blender and process until smooth.  Set aside.
Heat oil in large sauce pan over medium-low heat.  Add onion and garlic, cover and cook for five minutes, stirring occasionally.
Increase to medium heat.  Add pureed vegetables, remaining chopped vegetables, the tomato juice, chopped marjoram, plack pepper, and salt.  Cook until fully heated through.
Ladle soup into bowls, and garnish with marjoram springs if desired.
Apple Carrot Muffins
Category: bread
By ZOPOOH

Delicious hearty muffins...perfect start to a great day!

Ingredients:
1 ¾ cups bran cereal
1 ¼ cups all-purpose flour
¾ cup white sugar
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1  egg
¾ cup buttermilk
¼ cup canola oil
¾ cup peeled and finely chopped apple
¾ cup grated carrot
¼ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners. Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 dozen muffins

Calories: 186.3
Fat: 7.1 g
Saturated fat: 0.8 g
Carbohydrates: 28.8 g
Sugars: 15.3 g
Dietary fiber: 1.7 g
Protein: 3.2 g
Cholesterol: 16.1 mg
Sodium: 237.6 mg
Authentic Tiramisu
Category: world-cuisine
By Kim's Cooking Now

On my first trip to Italy to meet my husband's family back in 1995, I didn't speak a word of Italian. But I did learn how to make great 'dolci' from his sister, Maria. This was her recipe and now when we go back they ask me to make it!

Ingredients:
½ cup white sugar
3  eggs, separated
2 tablespoons brandy
2 cups brewed espresso, cooled, divided
2 (8 ounce) packages mascarpone cheese
1 pinch white sugar
30  ladyfingers (such as Savoiardi®)
3 tablespoons unsweetened cocoa powder

Directions:
Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes. Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture. Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape. Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 12 servings

Calories: 324
Fat: 21.6 g
Saturated fat: 10.9 g
Carbohydrates: 25.7 g
Sugars: 8.5 g
Dietary fiber: 0.7 g
Protein: 7.5 g
Cholesterol: 154.5 mg
Sodium: 84.1 mg
Fresh Lemon Pepper Beef Stir Fry


Ingredients:
cornstarch, fish sauce, beef, fresh lemon juice, black pepper, sugar, butter, garlic cloves, lemongrass, shallots

Directions:
Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
In the meantime combine glaze ingredients in a small bowl; stir until sugar is dissolved.
Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, shallots and cook; stirring, until fragrant, about 30 seconds. Add beef and stir-fry, until it is seared on the outside and slightly pink in center, about 4 minutes.
Add glaze and toss to evenly coat meat. Serve.
Easy Carrot Salad (Indian-Style)
Category: salad
By hemal shah

An easy cold carrot salad, ready in minutes

Ingredients:
2 cups grated carrots
½ cup chopped cilantro
1 tablespoon crushed peanuts
2 teaspoons lemon juice
1 teaspoon white sugar
½ teaspoon salt
2 sprigs cilantro, for garnish

Directions:
Toss carrots, chopped cilantro, and crushed peanuts together in a large bowl. Stir lemon juice, sugar, and salt into carrot mixture. Set aside long enough to allow the sugar to dissolve, about 10 minutes. Garnish with cilantro to serve.

Prep time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 41.1
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 7.2 g
Sugars: 3.9 g
Dietary fiber: 1.9 g
Protein: 1.2 g
Sodium: 348.9 mg
Easy Raspberry Curd
Category: desserts
By thedailygourmet

With 5 ingredients, making raspberry curd is simple enough for a beginner.

Ingredients:
1 (6 ounce) container fresh raspberries
½ cup white sugar
2  eggs
¼ cup butter
1 teaspoon lemon juice

Directions:
Combine raspberries and sugar in a high-powered blender (such as Vitamix®). Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute. Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 255.4
Fat: 14.2 g
Saturated fat: 8.1 g
Carbohydrates: 30.2 g
Sugars: 27.2 g
Dietary fiber: 2.9 g
Protein: 3.7 g
Cholesterol: 123.5 mg
Sodium: 116.7 mg
Gruyere and Mushroom Pasta Salad
Category: salad
By jkoltov

I created this recipe as I was using up leftover ingredients, and it was a delicious surprise! The dressing gives it just the right amount of tanginess, while the Gruyere, mushrooms, arugula, and dill combine for a mouthwatering flavor!

Ingredients:
1 ¼ cups fusilli pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons minced fresh dill
3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 (4 ounce) cans sliced mushrooms, drained
1 cup arugula
¾ cup shredded Gruyere cheese
½ cup diced red onion

Directions:
Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water. Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl. Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 399
Fat: 21.8 g
Saturated fat: 6 g
Carbohydrates: 39 g
Sugars: 3.7 g
Dietary fiber: 3.4 g
Protein: 13.5 g
Cholesterol: 22.3 mg
Sodium: 460.8 mg
CLASSIC NEW YORK STYLE CHERRY CHEESECAKE


Ingredients:
graham cracker crumbs, butter, sugar, cream cheese, granulated sugar, all-purpose flour, vanilla, heavy cream, eggs, cherry pie filling

Directions:
FOR THE CRUST: Preheat oven to 400 °F (200 °C]. In a large springform pan (10 inches or 26 cm in diameter], mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake.
FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don’t overmix the batter].
Pour batter into prepared springform pan and bake at 400 °F (200 °C] for 10 minutes and then reduce the temperature to 300 °F (150 °C]. Continue baking for another 40 minutes.
After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm], it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favourite topping before serving.
MAKES 12-16 SLICES (depending on how thick you slice them].
Charged-up Chilli Paste


Ingredients:
red chilies, tomato paste, soy sauce, garlic clove, sugar, onion powder, oregano, thyme, parsley

Directions:
Puree chillies in blender (including seeds].
Transfer to saucepan.
Add remaining ingredients and stir over low-medium heat until sugar dissovles.
Place relish into sterlised jar, or dip bowl.
Increase qty of herbs if using fresh.
Heart-Healthy Idaho® Potato Salad
Category: salad
By Idaho® Potatoes

This easy and delicious recipe is certified by the American Heart Association. By making a few simple ingredient swaps, you can enjoy this all-American side dish all season long!

Ingredients:
2 ¾ pounds Idaho® Russet Potatoes
8 large hard-boiled eggs
1 medium yellow onion, chopped
½ cup dill pickles, chopped
¼ cup mayonnaise
¼ cup Miracle Whip
½ cup plain nonfat Greek yogurt
3 tablespoons brine from a pickle jar
2 tablespoons yellow mustard
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Scrub Idaho® Russet Potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover, and bring to a boil over high heat. Reduce heat to medium-high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes but they are still firm. Pour off the hot water and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing the remaining ingredients. Remove the yolks from 4 of the hard-boiled eggs. Discard or save for another use. Roughly chop the 4 egg whites and 2 of the whole eggs, saving 2 for garnish. Add the chopped eggs to a large mixing bowl. Add the onion and chopped pickles to the bowl. In a small mixing bowl, combine the mayonnaise, Miracle Whip, Greek yogurt, dill pickle brine, yellow mustard, garlic powder, salt, and pepper. Whisk well to combine; set aside. Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well. Transfer potato salad to a serving bowl. Cut the remaining 2 eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs 35 mins
Yields: 12 servings

Calories: 111.7
Fat: 8.6 g
Saturated fat: 1.8 g
Carbohydrates: 3 g
Sugars: 2 g
Dietary fiber: 0.3 g
Protein: 5.3 g
Cholesterol: 144.7 mg
Sodium: 342.9 mg
Banana Caramel Board Shorts


Ingredients:
chocolate ice cream, bananas

Directions:
Scoop the ice cream into a bowl.
Slice the bananas into rounds and scatter them over the ice cream.
Drizzle the caramel sauce over the bananas.
Scatter the macadamia nuts on top.
And finally, dispense about 1/2 the can of whipped cream on the top of the entire affair.
You may want to also make this into individual servings.
Asian Plum Sauce


Ingredients:
garlic cloves, fresh ginger, onion, brown sugar, water, soy sauce, plums, cornstarch, water

Directions:
Place first 11 ingredients into pot.
Bring to a boil then simmer 30 minutes.
Mix water and cornstarch.
Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.
Simmer till thickened.
Pour into sterilized jars (size you like] and put into a water bath for 10 minutes.
Remove jars from water bath cool and store in a cool dark place.
Rosemary-Jalapeño Red Potatoes


Ingredients:
rosemary, garlic cloves, butter, roma tomato, anaheim chilies, salt, black pepper

Directions:
Finely chop rosemary, garlic, and peppers. Place all into a bowl.
Melt butter, and combine with seasoning mixture.
Cube potatoes. Dice tomato. Add both to butter and seasoning mixture. Toss to coat. Add salt and pepper to taste.
Place all ingredients into a casserole dish, in oven at 450 degrees.
Bake for approximately 25 minutes, turning once.
Cornbread Tamale Pie


Ingredients:
ground beef, onion, water, pepper, salt, chili powder, corn, green pepper, cornmeal, flour, sugar, baking powder, egg, milk

Directions:
"Preheat the oven to 425*. In a heavy skillet, saute the beef until brown. Stir in the onion and cook until onion is transparent. Add the tomato soup, water, pepper, salt, chili powder, corn, and green pepper. Bring to a boil and simmer for 15 minutes while you prepare the topping. In a large mixing bowl, stir together the cornmeal, flour, sugar, and baking powder. Whisk the egg, milk and oil together. Add to the dry ingredients. Lightly grease a 2 quart casserole. Pour in the meat filling and top with the cornmeal mixture. Bake for 20-25 minutes or until the cornbread is beginning to brown."
Alton Brown's Lemon Curd


Ingredients:
sugar, lemons, butter

Directions:
"Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.] Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks."
Napa Cabbage Salad With a Crunch


Ingredients:
napa cabbage, canola oil, sesame seeds, garlic cloves, soy sauce, cider vinegar, sugar, canola oil, pepper, ground ginger

Directions:
In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
Remove from heat and refrigerate.
In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
In a large salad bowl, toss the noodle mixture and sliced cabbage together.
Add dressing and sprinkle with the Almond Accents.
Malted Milk Chocolate Chip Cookies--Ree Drummond


Ingredients:
unsalted butter, golden brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt

Directions:
Preheat the oven to 375 degrees F.
Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
Drop by teaspoonfuls (or use a cookie scoop] on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit]. Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.
Savory Broccoli Soup


Ingredients:
celery, broccoli floret, onion, parsnip, russet potato, chicken broth

Directions:
Bring all ingredients to a boil in a large saucepan., Reduce heat and simmer 15- 20 minutes, until veggies are tender., Let cool for 10 minutes., Puree in blender until very smooth.
Serbian Salad
Category: uncategorized
By Bill Baldasti

While travelling on a business trip in Novi Sad, Serbia many years ago I discovered this wonderful, easy to make salad. If you like a nice fresh summery tomato salad with a "kick" you'll love this one! As someone who loves spicy food, the banana pepper really makes this salad special.

Ingredients:
1 cup red tomatoes, cut into wedges
½ cup cubed cucumber
¼ cup diced red onion
¼ cup extra-virgin olive oil
salt to taste
1  banana pepper, sliced into 1/4 inch rings
parsley for garnish (optional)

Directions:
Combine tomatoes, cucumber, and red onion in a large bowl. Drizzle with olive oil and stir. Season to taste with salt. Sprinkle banana pepper slices on top and garnish with parsley.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 138.8
Fat: 14.1 g
Saturated fat: 2 g
Carbohydrates: 2.8 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 0.6 g
Sodium: 3.7 mg
Big Sky Paella


Ingredients:
red bell pepper, long grain rice, shrimp, green onions, bay leaf, saffron, garlic cloves, red pepper flakes, paprika, olive oil, lemon

Directions:
In a medium pot, simmer chicken stock w/ bay leaf and saffron.
Season chicken tenders w/ paprika, S&P.
In paella pan or 15” skillet, on med-high, heat 1.5 TBSP olive oil and sauté chicken tenders until browned on both sides.  Remove from pan and set aside in large bowl.
Add sausage to skillet and brown on both sides.  Add sausage to bowl w/ chicken, keeping any grease and remaining oil in the pan.
Add onion, red bell pepper, garlic, red pepper flakes, S&P to pan. Saute until soft (add extra oil here if necessary].
Add rice and toast 3-4 minute.
Add all chicken stock to pan, stir, reduce heat, cover and let simmer 10 minute.
Stir in chicken, sausage and shrimp, top w/ peas, cover and let simmer 10 more minutes.
Remove from heat, garnish w/ green onions.
Serve w/ lemon wedges and Enjoy!
Chicken a La King


Ingredients:
boneless skinless chicken breast, butter, margarine, frozen green peas, milk, salt, pepper, Minute Rice, pimientos

Directions:
Cook and stir chicken in hot butter in large skillet until lightly browned.
Add gravy, peas, milk, mushrooms, salt and pepper.
Bring to boil.
Reduce heat; cover.
Simmer 2 minutes.
Return to full boil.
Stir in rice and pimiento; cover.
Remove from heat.
Let stand 5 minutes.
Fluff with fork.
Crock Pot Salsa Steaks


Ingredients:
sirloin tip steaks, water, salsa, tomato paste, garlic cloves, vinegar

Directions:
Press garlic cloves into the crock pot using garlic press, or finely mince using another method, adding juice and pulp to the crock.  For the beginner cook, 1 Tbs of dry minced garlic can be substituted.
Add all other ingredients to the crock except steaks.
Whisk together until well blended and tomato paste is no longer clumpy.
Submerge steaks in sauce.
Cover and simmer 4-5 hours on HIGH.
Crock Pot Lasagna (Ww)


Ingredients:
lean ground beef, onion, garlic clove, tomatoes, tomato sauce, salt, dried oregano, dried basil, red pepper flakes, part-skim ricotta cheese, lowfat mozzarella cheese, parmesan cheese

Directions:
In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes] until meat is brown.
Stir in next 6 ingredients (tomatoes - red pepper flakes] and simmer another 5 minutes.
Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
Cover and cook on low for 4-6 hours.
In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so].
Ground Beef Vegetable Soup
Category: soups-stews-and-chili
By Sue's recipes

This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.

Ingredients:
2 pounds ground beef
4  carrots, diced
4  celery ribs, chopped
1  onion, chopped
4  potatoes, peeled and cut into 1-inch pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, crushed
1 (15 ounce) can peas, undrained
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
ground black pepper to taste
⅛ teaspoon ground thyme
1  bay leaf, or more to taste
¼ cup water, as needed

Directions:
Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 598.3
Fat: 20 g
Saturated fat: 7.5 g
Carbohydrates: 70.6 g
Sugars: 18.5 g
Dietary fiber: 13.9 g
Protein: 37.4 g
Cholesterol: 94.6 mg
Sodium: 1152.9 mg
Jamaican Jerk Chicken Skewers


Ingredients:
shallots, garlic cloves, ginger, ground allspice, black pepper, cayenne pepper, ground cinnamon, ground nutmeg, dried thyme leaves, kosher salt, brown sugar, rice vinegar, red wine vinegar, soy sauce, extra virgin olive oil, boneless skinless chicken thighs

Directions:
In a mixing bowl, combine all of the ingredients except for the meat. Set aside.
On a cutting board, slice the chicken thighs into 2 inch chunks. Place the chunks into a large resealable plastic bag. Pour the marinade in the plastic bag, seal, and move it all around with your hands, to ensure that the meat is completely covered.  Refrigerate overnight.
To assemble the skewers, soak wooden skewers in water for 30 minutes. Place chicken on skewers. Preheat a grill to medium heat, and grill until meat is cooked through (about 8 minutes in a covered grill, turning once]. Serve immediately.