One of my favorite things to do in the summer is break out the grill and create some simple, tasty recipes. The grill is a great place to experiment and skewers are the perfect place to start. Plus what’s better than grilling on the 4th of July? Especially mouth-watering skewers. The only thing better than a good skewer recipe? Three skewer recipes! You’re welcome.
Chicken teriyaki is a classic staple that both the kids and adults will love.
Chicken Teriyaki (soy & gluten free)
Ingredients:
- 8 boneless, skinless chicken thighs cut into 2in pieces
- 1/2 red onion cut into 1in pieces
- 2 cups pineapple chunks fresh works better than canned
For the Marinade
- 1/2 cup Coconut Aminos Teriyaki Sauce Coconut Secret brand used here
- 1 tbsp Coconut Aminos Hoisin Sauce Coconut Secret brand used here
- 4 cloves garlic finely chopped
- 2 tsp lemon zest
- 1 tbsp lemon juice fresh squeezed
- 1-2 tbsp honey to preferred sweetness
- 3 tbsp avocado oil
- 2 tsp fresh ground ginger 1/2 tsp powder works, but isn't as good
Directions:
Marinade the chicken
- In a bowl, whisk together the marinade ingredients and add the chicken and onion. Marinate on the counter for at least 30 minutes or in the fridge 2-6 hours. Do not add the pineapple to the marinade.
- When ready to grill, skewer the ingredients, adding a piece of red onion between each of the other ingredients. Grill on indirect heat for 15-20 minutes, brushing with the marinade, then finish over direct heat.
Who doesn’t love a good shrimp and scallop kebab? With this recipe the shrimp and scallops soak up so much of the flavor and really pop.
Shrimp & Scallop Kebabs
Ingredients:
- 1 lb shrimp 15-20 count
- 1 lb scallops medium size
- 1 tbsp garlic powder
- 2 tsp salt
- 2 tsp black pepper fresh ground
To finish
- lemon or lime wedges
Directions:
- In a bowl toss together the ingredients, except the lime wedges. Skewer the shrimp and scallops, alternating between each.
- Brush grill grate with avocado oil and grill the skewers on direct heat for 1-3 minutes per side. Squeeze fresh citrus over top and serve.
Of course I also had to try a lamb kebab, and wow, this one will rock your socks off. It quickly became a favorite with the little bit of spice to compliment the savory.
Ground Lamb Kofta Kebabs
Ingredients:
- 1 lb ground lamb
- 2 tsp coriander seed
- 2 tsp black peppercorns
- 1 tsp cumin seed
- 1 tsp fennel seed
- 1/2 tsp caraway seed
- 1/2 tsp ground cinnamon
- 1/2-1 tsp cayenne pepper
- 2 tsp allspice
- 1 tbsp salt
- 1/4 yellow onion finely grated/minced
- 3 cloves garlic finely grated/minced
- 2 tsp fresh ginger finely grated/minced
Directions:
- In a dry pan, add the coriander, black peppercorns, cumin, fennel, and caraway. Toast the spices until they start to darken and are fragrant. Remove to a mortar and pestle and grind to a uniform powder.
- In a large mixing bowl, add the lamb, toasted spices, remaining spices and all other ingredients. Mix by hand, working fairly aggressively. You'll work this mix more than you would a traditional meatball, but not to the point of mush. Ingredients should all be evenly incorporated.
- Divide the mixture into even thirds (or smaller if using smaller skewers). Take one of the portions, form it into a ball, and stick the tip of the skewer into it. Squeeze the meat down the skewer evenly, forming a long, uniform tube-like shape. Uniformity is important for even cooking.
- Grill the lamb over direct heat and serve warm with tzatziki sauce, sumac onions, felafel, grilled vegetables, hummus, olives - any or all of your favorites!
What’s your favorite thing to skewer and grill?
So good, and so simple! I find Japanese chicken liver skewers (reba yakitori) interesting.