Grilled Caprese Tomato Kebabs (with Balsamic Glaze)
Grilled Chicken Kebabs with Roasted Pepper Dip
Nothing is more perfect as a Tapas Appetizer than Kebabs……. or is that Kabobs, or is that Skewers?
Anyhooz, the beauty of kebabs is that you could literally make kebabs your whole life and never have the same recipe twice. Here are two of the many infinite kebab recipes, Grilled Chicken Kebabs with Roasted Pepper Dip, and Grilled Caprese and Tomato Kebabs.
….and you know I didn't forget my other "Culinary Porn", that being custom outdoor kitchens. Featured in this post is the amazing Outdoor Kitchen Designs of Ann Johnson Designs & Landscapes
Chicken Kebabs
1 pound Pasture Raised Chicken Pieces, trimmed into 1 inch pieces
(I TOTALLY AVOID COMMERCIAL CHICKENS)
…..I'm a bigger fan of Chicken Thigh meat because it grills juicier, but most people use breast meat.
3 Colorful Organic Sweet Bell Peppers, cut into 1 inch pieces
1/4 cup Lemon Juice from an organic lemon
2 tablespoons Organic Virgin Olive Oil + 1 tablespoon
pinch of Smoked Paprika, Black Pepper, Garlic Salt, Pink Himalayan Salt (or your own preferred spices)
Marinade Directions
Combine lemon juice, olive oil and spices in a medium bowl.
Put chicken pieces in bowl, cover and place in fridge for 1/2 hour up to 3 hours.
Brush some Unrefined Coconut Oil on your grill
Toss bell peppers in 1 tablespoon olive oil and season with some garlic salt or Pink Himalayan Salt.
Let it sit a few minutes. Thread the chicken and bell peppers onto skewers in alternating patterns
Cook for about 3-4 minutes each side watching carefully.
The total cook time will be about 12 minutes or so. When the chicken is white throughout it is done.
chicken kebab recipe and photography courtesy of the Family Fresh Cooking Blogspot
"Starter" Roasted Red Pepper Dip
1 cup organic walnuts, chopped (though I like pistachios)
1 organic garlic clove, peeled
1-2 teaspoons organic olive oil
½ teaspoon organic onion powder
Pink Himalayan Salt, to taste (AVOID COMMON TABLE SALT)
…..some roasted pepper dip recipes use cream cheese, or mayo, nut I'm not a fan of using these if they are commercial products without grass fed dairy, so start with a basic recipe and let it evolve with healthy ingredients, as in a homemade mayo
Instructions
Pull out your handy dandy food processor.
Add roasted red peppers and garlic clove. Turn on to puree.
Then add your walnuts or pistachios and turn food processor back on to make a paste.
Add olive oil, onion powder, and salt. Puree all until you get the consistency you like.
Serve or chill first before serving.
Caprese and Tomato Kebabs (with Balsamic Glaze)
20 small organic tomatoes (but not cherry tomatoes)
20 medium fresh grass fed mozzarella balls, or other favorite grass fed cheese
(I TOTALLY AVOID COMMERCIAL CHEESE)
30 fresh organic basil leaves
10 kebab skewers
Organic Extra Virgin Olive Oil
Pink Himalayan Salt and Organic Coarse Ground Black Pepper
Balsamic glaze
3/4 cup organic balsamic vinegar
2 tablespoons organic real maple syrup
1 tablespoon organic Dijon mustard
1 clove organic garlic, peeled and smashed or chopped
Caprese and Tomato Kebab (With Balsamic Glaze) instructions
for the glaze:
In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat.
Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes
for the kebabs
Take the 5 skewers and thread 2 tomatoes and 2 mozzarella balls and 3 basil leaves on each kebab (alternating).
Drizzle the kebabs with olive oil and season with salt and pepper. Brush a little Coconut Oil on grill .
Cook each side for about 2-3 minutes until the tomatoes get soft and slightly charred and the cheese is melting.
Place the kebabs immediately on a platter to serve and drizzle with balsamic glaze.
Tomato Kebab recipe and food photography courtesy of the Heather Cristo Blogspot
Outdoor kitchen designs and photography from Ann Johnson Design & Landscapes
~stay healthy~
click here or the photo below to see all my articles in "The Healthy Chef's Cookbook"
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