It’s grilling season and you know what that means. Pick up a few skewers and a new BBQ at Forden’s and be ready for a delicious summer!
Sambal Chicken Skewers
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Remove chicken and thread 4 or 5 pieces onto each skewer.
Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.
Rainbow Veggie Skewers
1/4 cup olive oil
2 tablespoons white balsamic vinegar (or white wine vinegar)
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
16 cherry or grape tomatoes
1 red bell pepper, cored and cut into 1-inch squares
1 orange bell pepper, cored and cut into 1-inch squares
1 yellow squash, halved and cut into 1/2-inch thick slices
1 yellow bell pepper, cored and cut into 1-inch squares
1 zucchini, halved and cut into 1/2-inch thick slices
1 green bell pepper, cored and cut into 1-inch squares
1 large red onion, peeled and quartered then cut into bite-sized pieces
8 purple potatoes, halved
Whisk all ingredients together until blended.
Bring a large pot of water to a boil. Then add the halved purple potatoes and boil for 10 minutes or until fork tender, stirring occasionally. Drain.
Add the purple potatoes and remaining vegetables to a large bowl, and toss with the vinaigrette until combined. Cover and refrigerate for at least 10 minutes, or up to 8 hours. If you are using wooden skewers, be sure to also soak them in water before grilling.
When you are ready to cook the vegetables, heat your grill to medium heat. Thread the vegetables onto skewers, in rainbow order if desired. Sprinkle with additional salt and pepper if desired. Then place the skewers on an oiled grill and cook for 5-7 minutes per side, or until cooked through.
Remove and serve immediately
Bacom Wrapped Asparagus Skewers
1/2 bunch asparagus
10 slices bacon
Cut the ends off of your asparagus and then cut in half.
Cut your bacon in thirds. Wrap a piece of bacon around each asparagus and place on pan with it faced down.
Sprinkle with olive oil and parmesan cheese.
Place 5 pieces of asparagus on each skewer.
Grill until Bacon is cooked (about 6-8 minutes)
Grilled Salmon Kebabs
2 tbsp chopped fresh oregano
2 tsp sesame seeds
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
olive oil cooking spray
1 tsp kosher salt
Heat the grill on medium heat and spray the grates with oil.
Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.
Grilled Fruit Kebabs with White Chocolate Drizzle
1 cup blackberries
1 cup chopped strawberries
2 cups chopped pineapple
Other fruit if desired (kiwi, peaches, and bananas would all work great!)
1 cup white chocolate chips
1 tablespoon vegetable oil
Preheat your grill to medium high heat (you can also use an indoor grill such as a foreman grill). Spray with nonstick spray.
Assemble your kebabs as you like them, layering the fruit on the kebab skewers.
Grill each kebab for approximately 5 minutes. The fruit will soften and you will see grill marks. You can eat them at any point, so grill however you see fit!
Melt the chocolate, add the vegetable oil and stir. This just serves to thin the chocolate to make it easier to drizzle on the fruit.
Drizzle the kebabs with white chocolate and serve!