Tuesday, April 3, 2012

Lazy Mans Kabobs

I enjoy kabob style grilling.  BUT, I loathe trying to cook veggies in combination with shrimp or chicken or steak on the same skewer.  Why?  Because its like trying to time getting ready to go out on a date at the same time as your wife.  If this example, women are veggies and men are meat (read into that what you will, Freudians).  No matter how much you WANT the meat to be ready at the same time as the veggies, it will NEVER happen.  EVER.

So, because I don't like overcooked veggies or undercooked meat, I call this my Lazy Mans method of grilling on skewers.   Simply put, meat goes on one skewer, veggies on another.  I throw the veggie skewers on earlier, if I'm really good, can time throwing the meat on just right for it all to be ready at the same time.  Then, I normally just strip all the food off skewers (man, you type that word more than once and it really starts looking weird) and dump everything into a bowl.  That way, people can grab what they like and move on with life.

This week I did asian inspired chicken kabobs.

Chicken, cut into kabob friendly sized cubes
Bell pepper
Pearl Onions
Soy Sauce
Rice Wine Vinegar
Red Pepper Flakes
Garlic (I used the last of my fresh garlic in the recipe, so had to throw my garlic powder in to the picture...but I prefer using fresh)
Sriracha Sauce
Olive oil (not pictured because I forgot about it)

The pearl onions are the only thing that require much prep.  Boil them, then transfer to a bowl of ice water.  That will allow you to easily peel the outer layer of the onions off.  Once they're stripped the onions are ready to marinade with the other ingredients (I prefer to marinade at least 3 hours).

Cut up the chicken, zucchini, and bell pepper.  Boil/peel the onions, and throw all the veggies into one bag, and the chicken into another (this allows you to baste with the veggie marinade later.  Chicken marinade goes into the trash).  Mix the sauce however you like.  Since I'm not a huge vinegar fan, I went light on the vinegar and pretty heavy on the soy, but there is honestly no wrong answer here.  If you like it spicy, go heavy on the red pepper flakes and sriracha, lighter if you're a spice wimp.

Grill on medium high (12-14 minutes for the veggies, 6-8 for the chicken).  We served on a bed of rice to stretch the recipe out into leftovers, but you don't have to make anything with it. 

Marinading picture, with a teaser of what my next blog post will be about:

After the marinade, ready to go on the grill....(onions in a foil packet, because as I said this is Lazy Man kabobs, and have you ever tried skewering pearl onions?!)

All done and ready to be thrown on rice and devoured!

I hope you enjoyed my ranting on kabobs in general, and really hope you try out the recipe.  I'll certainly be making these again.

Till next time!

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