Chicken Bratwurst and Veggie Kabobs

First, I have to start by saying happy 31st anniversary to my amazing parents! You both inspire me and I pray that Joel and I will be as happy as you two when we’ve been married for 31 years! I love you so much and hope that you have a wonderful anniversary!

Onto the kabobs! We are trying to get all the grilling in we can before the days of summer are long gone. And they will be soon around here.

I love kabobs but the problem I always encounter is that everything has a different cook time. Because of this, I don’t make them very often which is really too bad since it’s a full meal on a stick….no worrying about side dishes. So, to combat this problem I parboiled and blanched the longer cooking items so that they could all be threaded together on the skewers and I wouldn’t have to worry about undercooking the chicken or burning the veggies. Plus, I was able to put them all together while Noah napped and just throw them in the fridge. Then when dinner rolled around I simply grabbed them out of the fridge, preheated the grill and we had dinner on the table in less than 15 minutes. Gotta love that on a weeknight!

The combinations are endless when it comes to these kabobs. A more traditional take would be to swap out the potatoes, broccoli and zucchini with peppers and onions. Go with whatever your family enjoys!

Chicken Bratwurst and Veggie Kabobs

5 chicken bratwurst (approx. 19 oz.)
2 medium russet potatoes, diced into 1-inch chunks
1 cup broccoli florets
2-3 small zucchini, sliced into 1/4-inch rounds
2-3 Tbsp. olive oil
Salt and pepper to taste
Wooden skewers, soaked for 30 minutes

1. Parboil potatoes for 10 minutes. Meanwhile, boil the brats until they are cooked through, about 8 minutes. When potatoes have 1 minute left, add the broccoli. Drain. Toss all the veggies in olive oil.

2. Remove brats and allow to cool enough to handle. Cut into 1-inch chunks. Preheat grill to medium-high heat.

3. Thread brats alternatively with veggies. Grill 3 minutes per side, seasoning with salt and pepper.

Cuban Grilled Salmon

We are still dreaming of our Florida vacation and that delicious Cuban food we devoured so I wanted to make something reminiscent of our trip. This Cuban-Style Salmon (chicken for me) was just what we needed. The flavors were bright due to the lemon {or lime} and cilantro. Plus, it was super easy to throw together on a busy weeknight.

I served it with brown rice and black beans and it was totally delish!

Cuban-Style Grilled Salmon
recipe from Food Network

1/4 cup extra-virgin olive oil
Juice of 2 lemons or limes
2 large cloves garlic, minced
2 large shallots, minced
1 teaspoon ground cumin
1 teaspoon cayenne pepper
Kosher salt
1/2 bunch cilantro, roughly chopped
4 6-ounce center-cut salmon fillets, skin removed

1. Preheat a grill to medium high. In a large bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic, shallots, cumin, cayenne, 1 teaspoon salt and half of the cilantro. Add the salmon and turn to coat. Let marinate 15 minutes at room temperature.

2. Brush the grill with vegetable oil. Grill the salmon, round side down, until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, 2 to 3 more minutes. Divide the salmon among plates.

Coca Cola BBQ Chicken Kabobs

My husband, Joel, grew up in Kansas City so he knows and loves his barbeque. We are die-hard fans of Oklahoma Joes BBQ and we never stray from it when we are home visiting his family. We even buy their sauce by the gallon so that we always have it at home.

So when I told him I was making homemade barbeque sauce (for the first time) he was quite leery and even hinted that he might use the good ‘ole standby. No faith. I figured if it has coke it can’t be bad. And I was totally right…it was delightfully sweet and smoky, just how we like it. It really was one of the best barbeque sauces I have ever had. Delicious slathered on grilled chicken for the perfect summer supper!

Coca Cola BBQ Chicken Kabobs
recipe from Alli ‘N Sons

For the Coca-Cola BBQ Sauce:

2 tablespoons olive oil
1 jalapeño, diced
3 garlic cloves, minced
3 cups ketchup
1/4 cup chicken broth
1 cup orange juice
1/2 cup molasses
1/4 cup Coca-Cola (not diet)
1/2 cup brown sugar
1 tablespoon liquid smoke
1/2 teaspoon fine sea salt
1 teaspoon paprika

For the Chicken Kabobs:

2-3 pounds skinless chicken breasts
Salt and pepper, or your favorite seasonings, to taste
Wooden skewers, soaked in water

1. In a medium pan over medium heat, cook the olive oil, jalapeno and garlic until softened. The garlic will brown lightly.
2. Remove pan from heat, stir in ketchup, chicken broth, orange juice, molasses and Coca-Cola. Stir until well combined.
3. Add in brown sugar, liquid smoke, sea salt and paprika. Stir and let cool.
4. For the chicken kabobs: slice the chicken breasts into 2″ wide pieces. Thread onto pre-soaked skewers, 2-3 pieces each.
5. Preheat grill to medium-high heat.
6. Grill the chicken for 12-15 minutes, turning once, or until no longer pink.
7. Brush Coca-Cola BBQ Sauce over the cooked chicken.
8. Serve with extra Coca-Cola BBQ Sauce and your favorite fries.

Grilled Zucchini

I don’t like a whole lot of vegetables but the ones that I do enjoy I totally love. And zucchini is one of those vegetables. I could probably eat it every day.

I love grilled zucchini but I usually had trouble preparing it. I used to slice it into bite size chunks, place it in foil then grill it but I always seemed to overcook it and it just turned to mush. Not so good. One day I decided to just cut thick rings and throw it on the grill and it turned out perfectly. And what makes grilled food even better? A marinade. I just mixed up a simple oil and vinegar dressing then let them marinade in the fridge for as long as I could. Obviously, the longer they can marinade (up to overnight) the better they will taste but I have thrown them on the grill after only 30 minutes and it still turned out great.

This zucchini is a great side to grilled chicken or pork chops for a delicious, healthy and mess free meal!

Grilled Zucchini

1 large zucchini or 2 medium
1 1/2 Tbsp. olive oil
1 1/2 Tbsp. balsamic vinegar
1/2 tsp. basil
kosher salt, to taste
fresh cracked black pepper, to taste

Combine olive oil, vinegar, basil, salt and pepper in a sealable container. Seal container and shake until well combined. Wash zucchini thoroughly and slice into thick rounds. Toss in the oil and vinegar mixture and marinate for 30 minutes or up to overnight. Preheat grill to medium high heat. Place zucchini on the grill and cook for about 3 minutes then flip and cook another 3 minutes or until tender.

Grilled Pork Souvalki with Tzatziki

Joel was super excited when he saw my computer open to a site called The Meatwave. He is very much of a meat and potatoes kind of guy so this meal was right up his alley.

The oregano, lemon juice, vinegar and onion really stand up in this marinade to create a zingy, delicious pork skewer. I marinated the pork overnight which really enhanced the flavor profiles. The pork was grilled at a high temperature to sear in the juices and get a nice sear on the meat. I served this alongside delicious Lemony Greek Potatoes.

The tzatziki is a wonderful compliment to the pork. We didn’t serve ours with pitas but I love the idea of making this into a sandwich. Noah tore this meal up and absolutely loved the tzatziki.  He’s a boy after his mama’s heart.

This is a great, super easy summer meal that we will definitely be eating again and again even in the winter using my grill pan.

Grilled Pork Souvalki with Tzatziki
recipe from The Meatwave
For the Marinade:
1/2 cup olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
4 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons Greek oregano
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

For the Tzatziki:
2 cups of Greek yogurt
1 English cucumber, peeled and grated
4 cloves of garlic, minced
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil

1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
Wooden skewers, soaked in water for 30 minutes before use
Pitas

1. Mix all of the marinade ingredients together in a small bowl. Place pork cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat pork evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least two hours to overnight.
2. Mix all the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least two hours to overnight.
3. Heat your grill. Meanwhile, thread the pork cubes onto the skewers.
4.  Grill the pork skewers until they browned on all sides and cooked through, about 8 to 12 minutes, turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes. While the pork rests, grill the pita until lightly browned on both sides, about 1 minute per side. Remove the pitas from the grill and quarter. To serve, place pita slices on a plate, lay the souvlaki on top, and place a dollop of tzatziki on the side.

Recipe linked to This Chick Cooks, Jam Hands, This Week’s Cravings, Mouthwatering Monday’s and Full Plate Thursday.

Grilled Corn

Grilled corn-on-the-cob is a great summer side dish that I love to prepare with burgers, grilled chicken or steak! I always get a little sad once corn and grilling season is over. Maybe this would work with frozen corn-on-the-cob on a grill pan or panini press. I see a winter corn experiment in my future!

Sometimes I have a really hard time thinking of a side dish to go with a meal. But when summertime comes around it gets a lot easier. Grilled veggies are so simple and delicious and just about anything can be thrown on the barbecue. Asparagus, potatoes, broccoli, zucchini and corn-on-the-cob are favorites in our house.

I think the grilling of the corn helps bring out the sweetness and the simple seasonings really helps bring out the flavor. There are tons of different ways you could spice up your corn. You could go with a Mexican flair by adding cilantro and a bit of lime juice or Italian with Parmesan cheese and fresh parsley or just as the recipe states for yummy results.

I love when some of the kernels get browned and caramelized so I only turn them a few times during the grilling process. This is just the perfect side to go with any fresh summer meal. I am definitely eating my fair share before summer runs out here in the north!

Grilled Corn

4 ears of fresh, sweet corn
1 Tbsp. butter, melted
1 tsp. olive oil
Salt and pepper to taste

Combine butter and oil. Shuck the corn and remove all the silk then brush with the butter mixture. Sprinkle with salt and pepper to your liking. Wrap each ear of corn individually in foil and place on a grill over medium heat. Cook for 20-30 minutes, turning frequently.

Grilled Shrimp with Dipping Sauce

This is such a simple and appetizing way to prepare shrimp. I have never been a big fan of seafood but in recent years I have been trying to branch out and I started with shrimp since it is the least offensive to me.  This is one of our favorite ways to eat shrimp because of its easy, tasty spice rub and the fact that it is grilled.

The paprika gives the shrimp a nice, smoky flavor while the brown sugar sweetens them a bit.  I usually “marinate” the shrimp all day and they end up delightful. Although these shrimp are amazing on their own, we also like the option of a dipping sauce sometimes.  It tastes similar to the seafood dipping sauce served at Japanese hibachi restaurants.  It’s best if made the night before but it’s still great the same day it’s made.  I also use reduced-fat mayo and find that it tastes just fine.

Grilled Shrimp
recipe from food.com

For the rub:
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon garlic salt
1/2 tablespoon black pepper
1 tablespoon italian seasoning
2 tablespoons brown sugar

For the shrimp:
2 tablespoons olive oil (give or take)
2 lbs medium shrimp, peeled and deveined

1. In a 1 gallon plastic food bag place shrimp and olive oil, toss to coat. Sprinkle enough rub to lightly coat the shrimp.
2. The bag should look dark red.
3. Refrigerate for 1-4 hours, the longer you wait the hotter they will be.
4. Light the grill and while it’s heating place shrimp on skewers.
5. Immediately place shrimp on greased, hot grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
7. Remove from skewers and serve hot.

Shrimp Sauce
recipe from food.com – this makes a huge amount so I usually scale it down

2 1/4 cups mayonnaise
1/2 teaspoon garlic powder
1/8 teaspoon Tabasco sauce
1 teaspoon paprika
1/4 teaspoon white pepper
1/4 cup water
1 3/4 tablespoons Heinz ketchup
1 teaspoon black pepper
6 teaspoons sugar
1 dash salt

1. Mix all ingredients together.
2. Store in a glass jar with lid.
3. Chill for an hour or overnight before serving.
4. Keep in refrigerator up to 2 weeks.

Recipe linked to Nap Time Creations and This Week’s Cravings.

Honey Mustard Pork Burgers

A few months back I was flipping through a cookbook I’ve had for awhile and came across this recipe. Joel and I are huge fans of honey mustard and burgers so I don’t know how this recipe didn’t jump out at me before. Needless to say, these burgers have become a fast favorite in our house and we eat them often.

The flavors in these burgers are simple but come together and pop nicely due to the mildness of the pork. And who doesn’t love a recipe that has 5 super accessible ingredients? They literally take minutes to mix up and grill quickly for an easy weeknight meal. I love to have sweet potato fries alongside these yummy burgers!

Honey Mustard Pork Burgers
recipe from Blue Ribbon Recipes

2 lbs. ground pork
40 saltine crackers, crushed
1/2 cup Dijon mustard
1/4 cup honey
2 Tbsp. lemon juice

1. Combine ground pork, crushed crackers, mustard, honey and lemon juice in a large bowl. Form into 8 patties.
2. Grill on medium heat, turning once, until juices run clear, about 12 minutes.

Recipe linked to Mangia Monday’s, Nap Time Creations and This Week’s Cravings.

Kentucky Grilled Chicken

I love chicken. If I had to chose only one protein to eat for the rest of my life it would be chicken without a doubt. Therefore, I am always looking for new and tasty ways to prepare it. As I was looking through my mom’s cookbook collection I came across this recipe for Kentucky Grilled Chicken and knew it would be a great healthy summer meal.

It was incredibly moist and tender from the vinegar in the marinade. The Worcesershire and hot pepper sauce combine to give it just enough flavor but if you like things spicy, I would recommend doubling the hot pepper sauce.

I chose to use chicken legs because that is what we had and marinated them all day for even more flavor. I prefer white meat so I will be trying it with the bone-in chicken breasts next time around. Serve with a crisp green salad or grilled corn on the cob!

Kentucky Grilled Chicken
recipe from Taste of Home Comfort Food Diet Cookbook

½ cup cider vinegar
¼ cup canola oil
2 ½ tsp. Worcestershire sauce
2 tsp. hot pepper sauce
1 tsp. salt
5 bone-in chicken breast halves

1. In a small bowl, combine the first five ingredients; mix well. Pour 1 cup of the marinade in a large ziplock bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.

2. Coat grill rack with cooking spray before starting to grill. Drain and discard marinade from chicken. Grill bone side down, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with reserved marinade.

Quick and Easy Dinner: Chicken Satay

This is an incredibly simple and amazing meal that we eat at least once every two weeks during grilling season.  It’s perfect for busy weeknights since you can mix the marinade in the morning and throw in the chicken then simple come home and grill.

The soy, sugar and ketchup combine to bring a sweet and savory flavor to the chicken.  This recipe is also great because it has simple ingredients that most people already have in their pantry.

To make this healthier, substitute Splenda for the sugar. When I’ve done this, we haven’t been able to tell the difference. If you aren’t a big fan of chicken, you can switch out the chicken for thinly sliced beef or pork for equally delicious results.

Serve this chicken with steamed broccoli or chinese noodles sauted with a bit of sesame oil, garlic and soy sauce.

Chicken Satay

1 1/2 lbs. boneless, skinless chicken tenderloins
2/3 cup soy sauce
1/3 cup white sugar or Splenda
2 Tbsp. ketchup
1/2 tsp. ginger
1/4 tsp. onion powder
Wooden skewers

Combine all ingredients in a resealable bag and marinate for at least 30 minutes (I marinate it all day). Soak wooden skewers in water for 30 minutes so that they don’t burn while grilling. Thread the chicken on the skewers and grill until juices run clear.

Recipe linked to This Week’s Cravings.