Recipes
GARLIC SHRIMP SKEWERS
Author: Sam Hu | Ahead of Thyme Total Time: 28 minutes Yield: 5 skewers
Garlic Shrimp Skewers are marinated with garlic, lemon, and herbs, then grilled until tender and juicy. A quick and easy summer dinner ready in 30 minutes.
FOR THE GROUND BEEF TACO FILLING:
• 1 pound large white shrimp( about 24 pieces), peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons garlic, minced
• 1 tablespoon lemon juice
• ½ tablespoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon ground black pepper
INSTRUCTIONS In a large mixing bowl, combine shrimp with oil, garlic, lemon juice, Italian seasoning, paprika, salt, and pepper. Toss to evenly coat. Set aside for 15-20 minutes to marinate. You can also marinate the shrimp with seasoning in a sealable Ziploc bag.
Thread the marinated shrimp onto bamboo skewers, adding 4-5 shrimp to each.
Lightly brush oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. Place the skewers evenly apart on the grill pan and grill for 3-4 minutes on each side or until the shrimp turn orange and completely opaque.
Drizzle with extra lemon juice or olive oil if desired and serve.
BALSAMIC CHICKEN KABOBS
Author: Sam Hu | Ahead of Thyme Total Time: 1 hour 30 minutes Yield: 6 skewers
Grilled Balsamic Chicken Kabobs are a delicious flavorful summer grill staple marinated in a balsamic sauce, skewered with vegetables, and grilled or baked.
FOR THE SHRIMP:
• 2 pounds boneless and skinless chicken breasts or thighs, cut into 1.5-inch thick cubes
• 1 teaspoon salt( or to taste)
• ½ teaspoon ground black pepper( or to taste)
• 1 / 3 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 2 medium red bell peppers, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 2 medium zucchini, cut into ½-inch slices
MARINATE THE CHICKEN: Cut the chicken breasts into 1.5-inch thick cubes and evenly season with salt and pepper. Set aside in a large bowl or Ziploc bag. Combine balsamic vinegar, honey, olive oil, Italian seasoning, and garlic powder in a medium mixing bowl. Mix well until smooth.
Reserve 3 tablespoons of the sauce mixture and add the rest to the bowl of chicken. Toss well to coat all the chicken. Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour( or overnight for the best results). GRILL THE CHICKEN: Thread 4 cubed chicken breasts onto each skewer, alternating with a piece of red bell pepper, red onion, and zucchini. Season all over with a little bit of salt and pepper, to taste. Preheat grill over medium high to 450F, about 6-8 minutes Place the skewers spaced evenly apart on the grill and grill for 5 minutes on each side or until the internal temperature for the chicken reaches 165 F as read on a meat thermometer. Do not overlap the skewers at any time to ensure even cooking for all the skewers.
Brush the reserved sauce over the skewers on both sides and grill for another 1-2 minutes until nicely charred, flipping once during grilling.
Remove the skewers off the grill and let rest for 5 minutes.
Serve warm on its own or with a side of rice or pita bread, if desired.
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