Many people grill only in the summer from Memorial Day to Labor Day, but we are diehards. Mike has set up our beach umbrella in the winter to grill in the heavy snow, shoveling a path to get to the grill, and also in the pouring rain, though not during thunderstorms.
Tonight was a bunch of trial and error recipes, all of which wound up good enough to make again and with some prep work, very easy. Tonight’s menu was Chicken Rumaki Kebabs, Marinated Veggie Kebabs, and Grilled Pineapple.
For the Chicken:
- 6 Boneless, skinless chicken thighs (breasts would work fine as well, but I had the thighs) – cut into approx. same size cubes, resulting in 32 pieces.
- 16 strips low sodium bacon
- 1 to 2 C low-fat buttermilk
- 1 tbsp. brown sugar
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 3 tbsp. Sriracha Chili Sauce
NOTE: Normally I would also add 1 tsp. kosher or sea salt, but since I was wrapping the chicken in bacon, I omitted the salt from the marinade.
In a large zip lock, add all ingredients except the bacon and marinate for at least 2 hours to overnight.
Cut the bacon in half. Remove the chicken pieces from the marinade and blot on paper towels. Take one 1/2 strip of bacon and wrap it around each piece of chicken, then thread onto a skewer making sure the overlapped ends are skewered. I recommend leaving a little room between each piece to make sure the bacon cooks fully. Put 8 to 10 pieces on each skewer.
Grill Medium High on a gas grill, covered, turning to cook the bacon. It will only take 10 to 12 minutes, but basically, when the bacon is cooked, so is the chicken since the pieces are small. If desired, you can cook this in the oven. Forget the skewers, use toothpicks to hold the bacon in place and leave a little space between pieces of chicken. Line a rimmed cookie sheet with parchment and bake at 350 for about 20 minutes, turning the chicken pieces half way. Again, the chicken will be fully cooked when the bacon is done.
For the Veggies:
- 1 large vidalia or other sweet onion
- 2 yellow, orange, red or green sweet peppers-your choice
- 16 mushrooms, cleaned and stems trimmed
- 3 zucchini, washed and each cut into 8 pieces
- 1 bottle of your favorite Italian dressing
Marinate all the veggies in the dressing for a couple of hours. Then skewer and grill until done using Medium High heat and covered on the grill. The first picture is the skewers. The second is the veggies, grilled and taken off the skewers for serving.
Finally, grilled pineapple. Take a whole fresh pineapple and trim off the ends and rind. Then using a large knife cut down one side from top to bottom, just along the core. Rotate the pineapple and cut again until you have cut the core out. Then using the knife, cut the pieces lengthwise until they are approximately the same size.
- One pineapple, sliced per the directions above
- 1 stick of unsalted butter, melted
- 2 tbsp. mixed cinnamon & sugar ( about 2 tsp. cinnamon to 1 1/3 tbsp. sugar)
- OPTIONAL: 2 tbsp. run
Place the sliced pineapple into a large plastic bag and pour the mixture of butter and cinnamon & sugar, and rum if using, and make sure it’s all coated.
Grill on medium high heat covered, turning as necessary, until the pineapple has lovely black grill marks and has begun to soften.
You can cook most solid fruits this way, including peaches, plums, pineapple, pears, and even bananas.
It was a great grill feast — and will definitely be repeated.