Food, Recipes

Everyone likes a kebab

I think we can all agree kebabs are great. Everyone likes a well-built kebab. Not only are they fun to eat, but I’ve recently discovered that they’re fun to make as well. There’s definitely an art to it and you can get quite creative.

The other day my friend Juliane, whom I often cook dinner with, came over so we could make kebabs from a recipe she ripped out of this June’s issue of Women’s Health magazine. She had made these kebabs once before for a graduation party, but they were so good we had to make them again. They consist of your choice of protein, fruits, vegetables, and a marinade.

After cooking them I learned that they are a very healthy meal with very few carbs. It’s just meat, veggies, and the occassional fruit.  Creating them was sort of a long ordeal, but if you have a couple of friends to chop vegetables, it shouldn’t take too long. Believe me, it’s well worth the wait.

Chicken Pesto and BBQ Pork Kebabs

Adapted from Women’s Health: Build a Better Kebab, by David Zinczenko and Matt Goulding

You can make them in the oven, or on a grill. On this particular evening, we decided to cook them in the oven. The original recipe encourages you to pick your choice of protein from chicken, pork loin, shrimp, salmon, scallops or a lean beef like sirloin. I have only tried he chicken and pork, so that’s what this recipe will be based on.

Chicken:

  • 3 large chicken breasts
  • 2 bell peppers (any color)
  • 2 zucchinis
  • 1 sweat onion
  • pesto sauce
  • olive oil
  • salt
  • pepper

Pork:

  • 3 Large pork lions
  • 2 Large bell peppers
  • 1 zucchini
  • 1 sweet onion
  • 3 peaches
  • Raspberry Chipotle sauce
  • olive oil
  • salt
  • pepper

Soak the empty skewers in a pan of water for 20-30 minutes before you load them with goods. This will prevent the skewers from catching fire. Pre-heat the oven to 375 degrees. Cut the meat into large chunks. Ideally, you would let the meat marinade in their respective sauce for an hour or so. But you can also just let it soak in the sauce while you cut up all the veggies. Make sure to cut the veggies in large enough chunks because the meat will take a while to cook. Build your skewers with the marinaded meat and veggies. (Keep in mind, the peaches go best with the pork recipe because both go surprisingly well with the chipotle sauce).

Place the loaded skewers onto cookie sheet(s). Before placing skewers in the oven, brush on the extra sauce or some olive oil if you ran out. Add salt and pepper, and then place in the oven on center rack. Let cook for 20 to 30 minutes, and then check the chicken’s center to make sure it’s cooked through. Add more time as needed.

Serve hot and enjoy!

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