Matthew’s (early) Father’s Day gift from me this year was a charcoal grill and grilling book. Well, the book has been a bit neglected as he likes to just sort of wing it and learn by trial and error. This resulted in us eating our dinner at 11pm last night because he started the charcoal too late (and moved the grill twice because it rained, then stopped, then rained again), but it was darn good and worth the wait!
I was really surprised how good these were for how simple the ingredients are and because I only managed to marinate them for an hour. They’re savory and salty with just a little bit of heat from the red pepper. I had some leftovers for lunch today and I’m ready to grill some more. I love that they meet so many requirements for me: dairy-free, gluten-free, low calorie, and tasty!
Garlicky Grilled Kabobs
(adpated from allrecipes.com)
Serves 4 people – makes 8 kabobs
(feel free to experiment with different meat and veggies, or make totally vegetarian!)
1/4 C olive or vegetable oil
juice of 1 lemon or lime
4 garlic cloves, minced
2 tsp honey
1 1/2 tsp dried thyme
1/2 tsp crushed red pepper flakes
1 tsp pepper
1 tsp salt
2 large boneless, skinless chicken breast halves, cut into cubes
1 8 oz package of baby portabella mushrooms
1/2 – 1 red onion cut into wedges
1 large bell pepper, cut into 1-2″ pieces
Combine first eight ingredients in a large bowl then add in the chicken and vegetables. Stir to coat thoroughly, then pour it all into a 9×14 casserole dish, cover, and let marinate in the fridge at least one hour or overnight.
Soak eight wooden skewers in water, then put together the kabobs however you like them (I used a few pieces of each vegetable and three pieces of chicken per skewer). When the grill is ready (medium-low coals), cook kabobs for 10-12 minutes and make sure to turn them every few minutes.
We ate these along side some potato packets: 1-2 sliced potatoes, a little olive oil, salt, and pepper, sealed in between two pieces of aluminum foil and grilled for about 30 minutes. Yum yum!