Most seasoned cooks are familiar with buttermilk and have used it in their dishes, but what exactly is it? And can you make it yourself?
Buttermilk is the rich and tangy liquid you get from churning butter. Slightly acidic, buttermilk can be used to make both sweet and savory dishes like pancakes and fried chicken. It makes for a great tenderizer for chicken, too, and adds subtle tangy notes to the meat’s flavor.
While getting the real thing is, of course, ideal, it’s not always readily available. Luckily, you can make buttermilk right at home with a few kitchen staples.
Using a non-aluminum bowl, start with a milk base, like Carnation Evap, and combine it with an acid like vinegar or lemon juice. Let the mixture stand for at least 30 minutes, and you now have your own buttermilk to use for a variety of dishes.
Try making your own buttermilk, which you can use as a marinade for this sweet and spicy chicken kebab recipe by Chef Sharwin Tee.
Sweet & Spicy Chicken Kebab Recipe
Prep Time: 10 minutes (+ marination time)
Cooking Time: 20 minutes
Ready In: 30 minutes
Yield: Serves 4
Sweet & Spicy Chicken Kebab Ingredients:
1/2 cup Carnation Evap
2 teaspoons lemon or calamansi juice
1 teaspoon white vinegar (optional)
1 tablespoon ground cayenne pepper
2 tablespoons paprika
1 tablespoon ground cumin
2 sprigs of thyme
1/4 cup Carnation Condensada
4 pieces chicken breast or thigh fillets, cut into cubes
salt and ground black pepper, to taste
For the purée:
4 large red bell peppers
1/2 cup plain yogurt
juice of 1/2 lemon
2 tablespoons olive oil
salt and ground black pepper, to taste
For the side salad:
1 cup flat parsley leaves, washed
1 large tomato, cut into small cubes or wedges
2 shallots, sliced thinly
juice of 1 lemon
salt and ground black pepper, to taste
How to Make Sweet & Spicy Chicken Kebab:
1 In a glass or plastic bowl, combine Carnation Evap with lemon juice and vinegar. Let stand for 30 minutes to make the buttermilk. Don’t use an aluminum bowl as a metallic taste may transfer to the milk mixture.
2 Add cayenne pepper, paprika, cumin, and thyme to the buttermilk. Balance out the spiciness and add a little bit of sweetness by mixing in Carnation Condensada.
3 Add the chicken, and let it marinate in the refrigerator for at least an hour.
4 Season chicken with salt and pepper, and thread chicken pieces onto the skewers. Grill the meat for about 5 minutes, until cooked. Set aside.
5 To make the purée, roast peppers over the grill until tender and charred. Put charred bell peppers in a bowl and cover with plastic wrap. The steam from the peppers will make the skins easier to remove.
6 Let peppers cool, then peel and remove seeds. In a blender, combine peeled bell peppers, yogurt, lemon juice, and olive oil. Season with salt and black pepper. Blend until you have a purée.
7 To make the side salad, combine parsley, tomatoes, and shallots in a bowl. Season with salt and pepper, and add lemon juice. Toss salad and set aside.
8 Pour some of the purée onto a serving plate, place chicken skewers on top, and, finally, top the dish with parsley salad. Serve with rice or pita bread.
When making the salad, choose flat or Italian parsley. It has more flavor than its curly counterparts, making it perfect for salads and not just for garnish.
In this recipe, the acid in the buttermilk and the condensed milk will tenderize the chicken, keeping the meat moist. Adding buttermilk to your marinade also adds a unique, tangy flavor to the meat.
Making buttermilk is really simple, too. All you need is a rich and creamy milk, such as Carnation Evap, and a little bit of acid.
Available in groceries and supermarkets nationwide, Carnation Evap is something every Pinoy cook should have in his or her kitchen. With Carnation, you’re now well on your way to creating flavorful dishes you’ll be happy to serve to your family and friends.
To know more about Carnation and its products, follow the brand on YouTube, Facebook, and Instagram.
