Sichuan Chinese BBQ Skewers

A scrumptious summer dinner.

2 whole

squid

6-7 oz.

sliced pork belly, 1/2 inch thick

2-3 oz.

chicken hearts

6 pc

of wings, (flats only, tips removed)

1 cup

shishito peppers

8 oz.

firm tofu, cut in 1" x 2" slabs

1/2 cup

canola oil

1 tbsp

sesame oil

1/2 tsp

white pepper

1 tbsp

light soya sauce, or tamari

1 tbsp

hoisin

1/3 tsp

crushed Szechuan peppercorn

1/2 tsp

fennel seed ground

1 tsp

garlic powder

1 tsp

ginger powder

Method:

Skewer all proteins and vegetable. In a large, flat, deep roasting pan/sheet, lay out all skewers.
In a mixing bowl, combine all wet and dry ingredients and mix thoroughly. Once mixed, apply marinade to all sides of the skewers until they are fully coated.
Transfer into reseal-able bags, close tightly and refrigerate overnight.
On high heat of BBQ, lay out all skewers on to the grill and cook on both sides until desired and doneness is achieved. Remove from the grill.
Sprinkle with salt and a squeeze of fresh lemon juice if so desired. Garnish with green onions.