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SUMMER SKEWER RECIPES FOR THE GRILL

1.  SALMON SKEWERS WITH GARLIC AND DIJON

INGREDIENTS:

1.5 lbs salmon fillets, cut into 1-inch squares
2 large lemons thinly sliced
16 (10-inch) bamboo skewers

For the Salmon Marinade:

2 Tbsp parsley, freshly chopped
2 large or 3 small garlic cloves, pressed
½ Tbsp Dijon mustard (we used grey poupon)
½ tsp salt
⅛ tsp ground black pepper
2 Tbsp light olive oil
2 Tbsp of fresh lemon juice from ½ large lemon or 1 small lemon

INSTRUCTIONS:

Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).

In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, ½ Tbsp dijon, ½ tsp salt, ⅛ tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.

Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.

Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

Recipe and Image from Natasha's Kitchen

2.  GREEK LEMON CHICKEN SKEWERS WITH TZATZIKI SAUCE

INGREDIENTS:

Greek Lemon Chicken Skewers

1 1/2 pounds chicken breast, cut into approximately 1 inch cubes
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
2 cloves of garlic, minced
2 teaspoons dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon coriander
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

Tzatziki Sauce

1 cup peeled and diced English cucumber, about 1/2 of a cucumber
1 1/2 cups plain non-fat Greek yogurt
Juice of half a lemon
1 heaping tablespoon chopped fresh dill
1 teaspoon grated garlic
1/2 teaspoon kosher salt
Black pepper to taste

INSTRUCTIONS:

Greek Lemon Chicken Skewers

In a large bowl whisk together the marinade ingredients then add in the cubed chicken and toss to coat.

Cover and refrigerate the chicken for 45 minutes to 3 hours.

Heat the grill to medium high heat.
Thread the chicken onto metal or wooden skewers, be sure to soak wooden skewers for 30 minutes.

Oil the grates of the grill and place the skewers on them.

Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through.

Tzatziki Sauce

Peel and dice the cucumber.

In a medium sized bowl combine the remaining ingredients and whisk together.

Fold in the cucumber and refrigerate until ready to serve.

Recipe and Image from Recipe Runner

3.  COCONUT AND PINEAPPLE SWEET CHILI SHRIMP SKEWERS

INGREDIENTS:

FOR THE COCONUT AND PINEAPPLE SWEET CHILI SAUCE:

3 tablespoons coconut cream*
3 tablespoons sweet chili sauce (delicious with pureed pineapple added)
1 teaspoon sriracha, or to taste

FOR THE GRILLED SHRIMP:

1 pound (20-25 or 16-20) shrimp, peeled and deveined
2 slices pineapple, cut into 1/2 inch pieces

INSTRUCTIONS

FOR THE COCONUT AND PINEAPPLE SWEET CHILI SAUCE:

Mix everything.

FOR THE GRILLED SHRIMP:

Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.

Brush the sauce onto the shrimp and enjoy!

Notes:

*Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies.

Recipe and Image from Closet Cooking

4.  GRILLED STEAK KEBABS WITH CHIMICHURRI

INGREDIENTS:

SKEWERS:

• 2 (¾ pound) rib eye steaks, trimmed of excess, visible fat, and cut into chunks

• 1 tablespoons Chimichurri sauce (recipe below)

• 1 teaspoon salt

• Pinch black pepper

• ¼ teaspoon ground cumin

• ¼ teaspoon paprika

• 2 cloves garlic, pressed through garlic press

• Olive or canola oil, drizzle

• ½ small red onion, cut into small chunks

• 1 cup cherry tomatoes

• Skewers, soaked in water

CHIMICHURRI SAUCE:

• 1 cup cilantro leaves, chopped

• 1 cup flat-leaf parsley leaves, chopped

• ¼ cup fresh oregano leaves, chopped

• 4 cloves of garlic, pressed through garlic press

• 1 teaspoon salt

• Pinch black pepper

• ¼ teaspoon red pepper flakes

• 2 tablespoons red wine vinegar

• ½ cup olive oil

INSTRUCTIONS:

SKEWERS:

Add the cubed steak into a bowl, and add in the Chimichurri sauce along with the remainder of the ingredients up to and including the drizzle of oil, and toss well to coat.

To assemble the skewers, add a piece of the red onion, followed by some of the steak, followed by a tomato, and more onion, steak, tomato, until all ingredients are used, and you have about 4-6 skewers assembled.

Allow the skewers to marinate for at least an hour, or better yet, over-night; once ready to grill, place your grill pan over medium-high heat, drizzle in a touch of oil, and grill the kebabs for about 6-8 minutes, turning them to char on each side, or until medium rare.

Serve hot with the Chimichurri sauce on the side, to drizzle over the grilled kebabs.

CHIMICHURRI SAUCE:

Place all of the chopped herbs into a bowl, and add in the garlic, salt, pepper, red pepper flakes, and red wine vinegar; mix with a fork.

Slowly add in the oil, whisking/mixing with the fork to combine the ingredients well, and use immediately, or, keep covered and store in fridge until ready to use. (Can be kept in fridge for a few days, for left-overs.)

Recipe and Image from The Cozy Apron