Posts Tagged ‘Meat on sticks’
I had a hankering for a kabob today. I love meat on sticks. Its just so much more fun. My kids love them too. I often thought if they served salad on sticks I would eat more greens. Probably not but its a nice thought. Its snowing like crazy here today so these were done on my trusty Lil Tex Traeger. I used a mixture of Oak & Hickory Pellets. Super easy to make. Do yourself a favor & double up on this recipe. Freeze a batch for a quick midweek meal. Can be served in a pita with Tzatziki lettuce and thinly sliced red onions.
- 4 Chicken Breasts Cut into approx 1″ Cubes
- 1/4 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- juice of one lemon
- 2 tablespoons Dijon mustard
- 2 tablespoons dried Greek oregano
- 2 tablespoons minced garlic
- 1 tsp lemon pepper
- 1 tsp kosher salt
- Marinate for 4-6 hours or overnight if possible.
Preheat grill to medium high heat.
Remove chicken from marinade & discard- Place on metal skewers grill 10 – 15 minutes until the internal temperature is 165F Serve with salad, grilled veggies or rice. This is also an excellent salad dressing recipe as well. Serves 4
We served ours tonight with basmati rice & toasted almonds plus a simple salad of baby spinach, mandarin oranges, red onion drizzled with a lemon poppy seed vinaigrette.
Yummy. Meat on sticks rocks. Want a kid to try something new – put it on a stick. Make it fun. I love these.
4 whole chicken breasts cut into 1.5″ cubes
1 green pepper chopped into 1 inch pieces
1 red onion – chopped into 1 inch pieces
Mushrooms stems removed
For the Wet Rub
1/4 cup canola oil
2 tbsp sweet paprika
2 tbsp minced garlic
1 tbsp saffron powder
1/2 tbsp black pepper
1.5 tsp kosher salt
1/2 tsp chipolte powder
1/2 tsp roasted * strong * cumin powder
Mix wet rub ingredients into a glass bowl. Add chicken toss to coat. Cover with plastic wrap and refrigerate overnight.
Soak wooden skewers for 1/2 hr prior to grilling. Place a tomato on the end of the skewer and alternate the chicken with vegetables. Make sure they are tightly packed on. Grill over medium/high heat turning often until the temperature of the chicken reads 165F Set aside to rest for a few minutes and serve. Great served cold the next day as well.
I made a simple basmati saffron rice with toasted almonds and raisins to serve with mine.
1 cup basmati rice rinsed thoroughly
2 cups water
1/2 cup raisins
1/2 cup toasted almonds
3 tbsp saffron powder
1/2 tsp salt
On a medium high heat bring the water to a boil add rice, salt raisins and saffron powder. Stir thoroughly. Cover th rice with a tight fitting lid. Lower the heat to a simmer and continue to cook for 12-15 minutes. Remove from heat and set aside for 15 minutes. Remove lid fluff with fork and top with almonds.
BBQ’ed or grilled meat on sticks makes people happy. I am sure there is a study out there somewhere. Have you ever been to a dinner party and a tray of skewered meats goes by??? People lose their minds. Anything you grill on a stick makes people happy. I think its a caveman thing. Truly. It doesn’t really matter what sticks you use. It could be traditional wooden or metal skewers or maybe something a little more exotic like lemongrass or branches of rosemary.
This weekend my kids were involved with these. They were a huge hands on help forming the meat around the skewers. We love Chevaps. We buy them regularly from DS Meats in Ajax Ontario. This is our homemade version.
We used a combination of ground beef and pork. Plus assorted herbs and seasonings. There is no recipe.
Its all up to your own personal tastes. I walked to the herb garden and grabbed chives and thyme which seem to be thriving in our garden this year. A couple of minced jalapenos and garlic were added as well. Pulsed everything in a food processor with kosher salt and black pepper and added to the meat mixture. Then I took about 2 handfuls of the meat mixture and pulsed it in the mini chopper. Its a nice way to get a different texture from the meat. Its also holds the meat together well acting as a binder.
We also added Vegeta. Vegeta is a staple spice in our household pantry. Using an ice cram scoop ensures that each portion of meat will cook in approximately the same time.
I used metal skewers with the intention of putting them on the Big Green Egg. One problem I had no charcoal left. Ugh. Are you kidding me?? I was shocked but sadly it was true no charcoal – must pick up more Basques this week!!
Off to the traeger!
About halfway done…
Slathered with Joey Mac’s Amberque. love this stuff. Great on well… everything.