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mohammed and hamzah 2

In Spokane, Washington there is a very large and popular road race called Bloomsday. After the event we usually host a barbecue at our house or go to a friend’s home for a party. This year we decided to host a party for the International Students at SCC. Some people brought food from their culture and I hosted by offering bbq meats and vegetables, rice, salads, condiments and lemonade.


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Tandoori Chicken

Korean Beef

Baked Shrimp



Couscous Salad


Tandoori Chicken (Tandoori Murghi) (1 9×12 or 2 8×8 Or 1 gallon freezer bag or 1 C container)

6-8 chicken breasts or any mixture of boneless skinless pieces or bone in pieces= 2 lbs. boneless, more if bone in (Can leave meat at home)

2/3 C plain yogurt

2 Ts fresh lemon juice or malt vinegar

1 T minced garlic

1 T peeled and grated or crushed ginger root

1 T ground cumin

1 t ground coriander

1/2 t cayenne pepper

1/4 t ground cardamom

1/4 t ground cloves

1/4 t fresh-ground black pepper

1  t salt

Prepare pans by spraying with nonstick spray.

Using a non-reactive bowl (stainless steel, glass, silicone) combine all marinade ingredients.

Place the individual’s chicken in their container and rub with the marinade, using approximately ½ Cup per order.

Place Plastic wrap over chicken, then lid.


Measure into the individual’s bag or container.



Thaw meat.

(Allow meat to marinate 8 hours. Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
Remove the chicken from the marinade, pressing lightly to extract excess marinade.


Brush with oil.

Place chicken on a well oiled or sprayed grill rack and grill covered with vents open, turning 3-4 times.

It is done when juices run clear.


Heat oven to 450ºF.

Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 20 to 30 minutes until the juices run clear when a piece is pierced.

Fresh cilantro sprigs, slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish.

Serve with rice and vegetables of your choice.

Korean Beef (Raw in bag)

1 ½-2 pounds sirloin steak, thinly sliced (or chicken in skewer size pieces)


1 C soy sauce

½ C sugar

4 T sesame oil

4 T red wine vinegar or rice vinegar

4 T green onion, chopped

2 cloves garlic, minced

1 t black pepper

Combine vinegar, pepper, soy sauce, sugar, onions, garlic, and oil.  Add meat to marinade in bag and then freeze.

At Home:

12 (10 inch) bamboo skewers, soaked in water for 20 minutes

and ¼ C sesame seeds, (optional)

Thaw, remove meat from marinade.

Thread beef on skewers, leaving a few inches on one end.

Grill or broil until meat is cooked to desired doneness.

       OR cook in pan on stove

Sprinkle with sesame seeds and serve hot.

Good with hot rice and an Asian salad or grilled vegetables, like mushrooms, red onions, green, red, yellow peppers, and zucchini.

Also great in lettuce wraps, or as broccoli and beef.

Baked Shrimp

2 lbs raw shrimp, shelled, tail on

1/2 C butter

6 cloves garlic minced

1 lemon, sliced

Warm butter in oven in 9×13 pan.

Add shrimp, garlic and top with lemon slices. Bake at 400 F for 15 minutes, take out and serve!


Onions, Colored peppers, mushrooms, cut into large pieces and put on skewers with meat.

Mediterranean Couscous

Cook 1 Cup Couscous as directed:

Place 1 ¼ C water, 1 Tablespoon Olive oil and 1 teaspoon basil and garlic powder mix in a saucepan and bring to boil. When water boils add couscous and take off heat, cover and let sit for 5 minutes. After 5 minutes fluff with fork and place in 2 quart bowl to cool. When cooled, add:

¼ C crumbled feta cheese

¼ C green or kalamata olives

¼ C green onions, chopped

¼ C cucumber or zucchini, chopped small

¼ C red pepper, chopped small

1/2 C multi colored cherry tomatoes

3 Tablespoons Greek marinade, or other herb and garlic marinade.

Stir until combined and serve when chilled.