5 Grilled Skewer Recipes You’ll Make All Summer Long

5 Grilled Skewer Recipes You’ll Make All Summer Long

10 maja 2019 0 przez admin

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

It takes just one tool to master the grill this summer: skewers. Whether you’re working with veggies, meats, fruits, or cheeses, food that’s threaded onto skewers and placed on hot grill grates cooks quickly and evenly every time. That means that no matter where your grill skills rank, you can make these five fun kebab recipes, which will satisfy vegetarians, seafood-lovers, and meat-eaters alike.

Five (5-Ingredient or Fewer) Grilled Skewer Recipes

Heat a grill to high, direct heat. Whisk 1/4 cup freshly squeezed lime juice (from 2 limes) and 2 tablespoons honeyin a small bowl. Thread 3 cups (1-inch pieces) seedless watermelon, 2 cups (1-inch pieces) cantaloupe, and 8 ounces (1-inch pieces) halloumi cheese onto 7 (10-inch) skewers (soaked for at least 30 minutes if wooden). Brush with the honey-lime juice. Oil the grill grates. Grill, covered, until grill marks appear, 3 to 4 minutes per side, brushing occasionally with the honey-lime juice.

Heat a grill to medium-high, direct heat. Toss 1 (6.5-ounce) jar undrained marinated artichoke hearts, 4 ounces quartered cremini mushrooms, 4 ounces grape tomatoes,1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper together in a bowl. Thread onto 8 (10-inch) skewers (soaked for at least 30 minutes if wooden) with 4 ounces sliced Genoa salami and 4 ounces (3/4-inch cubed) low-moisture mozzarella cheese. Grill, covered, until artichokes are charred and mozzarella softens, about 2 minutes per side.

Heat a grill to high, direct heat. Toss 1 1/2 pounds (1 1/4-inch cubed) New York strip steak, 1 large red onion (cut into 1 1/4-inch cubes), 1 pound halved parboiled baby potatoes, 1 tablespoon olive oil, 1 teaspoon kosher salt, and 3/4 teaspoon freshly ground black pepper together in a large bowl. Thread onto 8 (10-inch) skewers (soaked for at least 30 minutes if wooden), about 9 pieces per skewer. Melt 4 tablespoons unsalted butter in a small saucepan on the grill. Add 4 cloves crushed garlic and simmer until fragrant, 1 to 2 minutes. Remove garlic butter from the grill. Oil the grill grates. Grill skewers, covered, until the beef sears and is cooked to desired doneness, 4 to 5 minutes per side, brushing both sides of the skewer with garlic butter.

Heat a grill to high, direct heat. Toss 1 1/2 pounds large (20 to 25 per pound) peeled and deveined thawed shrimp with 1 tablespoon vegetable oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Thread onto 8 (10-inch) skewers (soaked for at least 30 minutes if wooden), alternating with 2 thinly sliced lemons. Melt 4 tablespoons unsalted butter in a small saucepan on the grill. Add 4 cloves crushed garlic and simmer until fragrant, 1 to 2 minutes. Remove the garlic butter from the grill. Oil the grill grates. Grill the skewers, covered, until the shrimp is opaque and lemons are charred, 3 minutes per side, brushing both sides of the skewers with garlic butter.

Heat the grill to medium-high, direct heat. Whisk 1/2 cup teriyaki sauce and 2 tablespoons honey together. Cut 1 1/2 pounds boneless, skinless chicken breasts, 1 bell pepper, and 1 pineapple into 1-inch pieces; transfer to a bowl or gallon zip-top bag. Pour half the sauce into the bowl; toss to coat. Reserve the other half for brushing the skewers. Set aside at room temperature for 30 minutes.

Thread the chicken, bell peppers, and pineapple onto 6 (10-inch) skewers (soaked for at least 30 minutes if wooden). Discard marinade in the bowl. Oil grill grates. Grill, covered, until chicken is cooked through, brushing often with reserved sauce, 6 to 7 minutes per side.