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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Grilled Korean Chicken & Bacon Skewers with Homemade Tortillas & Cotija Cheese

June 4, 2016

Grilled Korean Chicken & Bacon Skewers with Homemade Tortillas & Cotija Cheese

 

 

Marinade:

¼ cup of gochujang

2 tablespoons of soy sauce

2 tablespoons of rice vinegar

2 tablespoons of dark brown sugar

1 tablespoon of garlic powder

1 teaspoon of grated fresh ginger

2 tablespoons of toasted sesame oil

¼ cup of water

 

1 pound of dark meat chicken, cut into bite-sized pieces

1 pound of bacon strips

Bamboo skewers, soaked in water

 

Homemade Tortillas:

2½ cups of all-purpose flour

1 teaspoon of baking powder

½ teaspoon of salt

¼ cup of lard, plus 1 tablespoon (butter or shortening can be substituted)

About 1 cup of hot water

 

Cotija cheese, crumbled

Cabbage, shredded

Salsa

 

Chicken & Bacon Skewers Instructions:

  1. In a medium bowl, whisk all of the marinade ingredients until combined.Place the chicken and marinade in a large freezer bag and gently massage the marinade into the chicken. Marinate for 2-3 hours in the fridge, or overnight.

  2. Skewer one strip of bacon with a piece of chicken in between each fold of bacon (should be about 4-5 pieces, depending on length of bacon).

  3. Grill (or roast at 400 degrees F) the chicken bacon skewers until chicken is cooked through and bacon is crispy.

  4. Serve with tortillas, cotija cheese, shredded cabbage, and your favorite salsa. Enjoy!

 

Homemade Tortilla Instructions:

  1. In a medium bowl, whisk the flour, baking powder and salt.

  2. Using your fingers, massage the lard into the flour mixture until it disappears. (This coats the flour with fat, which helps to reduce gluten formation while also making it easier to roll out).

  3. Pour in half of the water and stir with a fork until shaggy. Continue adding small amounts of water until the dough comes together. On a lightly floured surface, knead the dough for a couple minutes and form into a ball.

  4. Divide the dough into 8 pieces and roll each piece into a ball. Let the dough rest for about 30-45 minutes.

  5. Working with one piece at a time, roll each ball of dough into a round with an 8-inch diameter.

  6. Using a hot grill (or a preheated cast iron skillet), cook each rolled out tortilla for about 30 seconds on each side. Wrap the cooked tortillas in a clean cloth and continue making the rest. Serve with chicken bacon skewers and enjoy!

 

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