Barbecued Oyster Kabobs Recipe
- 1/4 c. oyster juice, bottled clam
- 1/4 c. Chinese oyster sauce - (60ml)
- 1/4 c. chopped fresh cilantro - (60ml)
- 3 x cloves of chopped garlic
- 2 x large minced shallots
- 2 Tbsp. packed brown sugar - (30ml)
- 1/2 tsp dry crushed warm red chillies - (2.5ml) Chopped fresh cilantro for garnish
- 2 x dozen of fresh, medium oysters
- 24 x bamboo skewers
- Note: Bamboo skewers should be soaked in water before usage.
- For marinade, each oyster will need to be shucked and the oyster juice reserved.
- Pour oyster juice into a measuring c.. You may need to add in bottle clam juice or possibly seafood stock if oyster juice dose not measure to 1/4 c..
- Pour liquid in to a small bowl, add in remaining marinade ingredients and mix well.
- Place oysters into a sealable plastic bag.
- Pour marinade over top, coating well.
- Place oysters in to the refrigerator to marinade for 30 min.
- Fire up your grill, bring the temperature to high.
- (1 to 2 seconds with the hand test)
- Using 2 skewers per kebob (this method will hold the oysters securely in place while cooking), thread 2 oysters onto the skewers.
- For grilling oyster with the lid down, grill for 2 min, turning occasionally, till the edges curl and the oysters become hard, but not over cooked.
- For grilling covered, grill the same amount of time, turning only once midway through.
- Remove oysters from grill, sprinkle with fresh cilantro and serve immediately.
oyster juice, cilantro, garlic, shallots, brown sugar, warm red, oysters, bamboo skewers
Taken from cookeatshare.com/recipes/barbecued-oyster-kabobs-78637 (may not work)