Posts Tagged ‘Meat on sticks’

Grilled Greek Inspired Chicken Kabobs – because meat on sticks is always fun.


Greek Souvlaki, Greek Kabob

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.

Recipe:

  • 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.

 

 

Moroccan Spiced Chicken Kebabs on the grill

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
Cherry Tomatoes

 

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 Meat on skewers makes people happy.

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.

Pork Kebabs on charcoal

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.

 

Dinnertime.

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