Today I’m sharing with you three different ‘Ohana dinner recipes!
If you’ve been following along on my blog you probably know that I’ve been recreating many of the items from ‘Ohana. The dinner there is a delicious meal, so I’m excited to finally share some of the recipes for the “main course” items! At ‘Ohana they bring you as much steak, chicken, and shrimp as you want. I made these for three separate meals, but now I’m glad I can bring you these Ohana entree recipes.
A couple of various notes and tips I learned while making these. Most of them require a marinade of at least 24 hours, so plan ahead! For the beef, you can probably use whatever cut you prefer. I personally went with sirloin steak, which is what they use at ‘Ohana. For the chicken I used chicken breasts as I’m not much of a fan of dark meat, but I believe at ‘Ohana they use chicken thighs. And I made my shrimp already peeled, though at ‘Ohana they do the “peel and eat.”
Since I made these as separate dinners and not all as a grand feast, I also served them with side items (for the beef I also skewered some zucchini and peppers, and for the chicken I served it with quinoa and veggies). You could make one or two of the ‘Ohana side dish recipes I’ve shared before if you’re looking for a simple dinner.
The meats are all currently served with a peanut sauce and a sweet and sour sauce – you can find the recipes for these in my post on the ‘Ohana dumplings recipe, where I recreated all of the sauces!
So let’s take a look at these ‘Ohana dinner recipes:
‘Ohana Szechuan Steak
- 1 1/2 lbs beef
- 1/4 cup canola oil
- 2 cloves garlic, minced
- black pepper to taste
- Mix together oil, garlic, and pepper.
- Toss beef in the marinade. Place in a zip lock bag or covered bowl and allow it to marinate for 24 hours.
- Grill steak until desired temperature and enjoy!
- 1 1/2 lb chicken
- 2 tbsp garlic, minced
- 1/4 cup malt vinegar
- 1/4 cup lemon juice
- 3 dashes Tabasco
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/4 cup light brown sugar
- 1 cup olive oil
- Put all of the ingredients, except the olive oil, into a food processor.
- Slowly pour the olive oil into the processor as it is running.
- Put the chicken into a resealable plastic bag or container. Pour half of the marinade over the chicken. Save the rest in a container.
- Let chicken marinate for 24 hours.
- When ready to cook, heat grill and grill chicken until the internal temperature reaches 165 degrees Fahrenheit. Use the saved marinade and baste the chicken frequently while grilling.
- 1 lb. shrimp
- 1/8 cup hot chili garlic paste
- 2 cloves minced garlic
- 2 tablespoons minced fresh ginger
- 1/2 cup sweet chili garlic paste
- 1/2 cup honey
- 1/2 cup lemon juice
- 1 cup canola oil
- 1/2 teaspoon salt
- black pepper to taste
- Mix all ingredients well.
- Take out 1 cup of this to baste the shrimp while they are cooking.
- Marinate shrimp for 24 hours.
- Skewer shrimp and grill, basting occasionally with marinade.
- When shrimp have reached an internal temperature of 145 degrees, remove and enjoy!
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Would you be interested in making any of these ‘Ohana dinner recipes? Which one sounds best to you?