1. CHICKEN PESTO SKEWERS
1 cup pesto (Cibo Naturals Basil Pesto in our dairy department is my favorite)
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.
Serve immediately, garnished with parsley, if desired.
2. ASIAN GARLIC STEAK SKEWERS
1½ pounds top sirloin steak
1 red onion
⅔ cup soy sauce
6 garlic cloves, minced
¼ cup sesame oil
½ cup vegetable oil
½ cup sugar
1 Tablespoon grated ginger
2 tbsp sesame seeds
Sliced green onions, for garnish
Cut steak into one inch cubes. Cut the red onion into large chunks and set aside.
In a large bowl whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
Preheat the grill to medium high heat. Thread the meat and the red onion onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.
3. GRILLED HONEY CHILI LIME CHICKEN
4 medium chicken breasts, boneless, skin-less
1 or 2 red bell peppers, diced
2 tablespoons fresh chopped cilantro, for garnish
¼ cup fresh lime juice
zest of one lime
2 tablespoons olive oil
2 garlic cloves, chopped finely
1/2 crumbled chicken bouillon cube, or 1/2 teaspoon salt
Fresh cracked Pepper
1 teaspoon honey (or brown sugar )
1 teaspoon red chili flakes (adjust to taste)
Whisk the ingredients for the marinade in a small bowl. Cut chicken breasts into cubes and place chicken in a large plastic bag or bowl and add the marinade. Mix well to combine. Seal the bag or cover bowl and place in the fridge to marinate for 30 minutes, or up to 24 hours.
Pre-heat grill, pan or griddle to medium-high heat. Drain chicken from the marinade and soak wooden skewers in water for 1 minute. Tread the skewers alternating with chicken cubes and bell pepper slices.
Grill chicken skewers for 5 minutes on each side, drizzling some of the marinade from time to time, until cooked through and lightly charred. Serve immediately on salad, rice, or noodles. Garnish with chopped cilantro.
4. COCONUT PINEAPPLE SHRIMP SKEWERS
1/2 cup light coconut milk
4 teaspoons Tabasco Original Red Sauce
2 teaspoons soy sauce
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice (from about 2 large limes)
1 pound large (31-40 count) shrimp, peeled and deveined (you can use fresh or frozen, thawed shrimp)
3/4 pound 1 inch-cut pineapple chunks
Canola oil, for grilling
Freshly chopped cilantro and/or green onion, for serving
In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.