Sweet and Sour Grilled Chicken Kebabs From The Backyard Of GrillingGuide.net

Try this twist to a Chinese classic. Grilled Sweet and sour chicken on wooden skewers basted with a low fat glaze featuring sriracha for a touch of sweetness with just the right amount of spice. What To Grill 1 lb boneless, skinless chicken breast 2 medium zucchini or summer squash cut into large chunks 2 cups large pineapple chunks 2 red onions, cut into large chunks 2 red bell peppers, cut into chunks 3 Tbsp ketchup 1 Tbsp maple syrup 1/2 Tbsp soy sauce 1 Tbsp rice wine or cider vinegar 1 tsp sriracha hot sauce chopped cilantro (optional) salt and pepper to taste How To Grill It Prepare the grill for indirect heat Charcoal: Light charcoal. When they are ash-white, push them to the edges of the grill. Place an aluminum pan in the center of grill (under the cooking grate) with a little water in it. Gas: Light the outside burners of the grill to medium heat. Prepare the skewers: Soak 8 wooden skewers in cold water for 20 minutes Thread the chunks of chicken, squash, pineapple, onion and peppers onto the skewer. Season with salt and pepper Prepare the skewers: In a bowl, mix together the kethcup, maple syrup, soy sauce, vinegar and sriracha. Set aside the half the glaze in a separate container for later.Use the rest to brush the skewers. NOTE: Discard any glaze that has come in contact with raw meat. Clean brush thoroughly after brushing raw skewers Grill the chicken Grill the skewers over indirect heat until the chicken is cooked through. About 4 minutes each side. Using a clean brush, coat the skewers with the extra sauce. Makes 4 servings

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It isn’t hard to make an average burger, but the perfect one is a matter of personal taste. Some choose a gourmet style with exotic cheeses and festive ingredients, but I prefer the simple classic burger which means simple ingredients. Add the toppings of your choice, and you’ll never order a burger from a restaurant again.

So what is most important to grilling a good hamburger?

1) Use ground chuck. Regular Ground Beef shrinks too much.

2) Sear both sides of the meat over high heat, then finish them off slowly away from the flames.

3) Poke a dimple into the middle of each patty before cooking. This prevents the burgers from poofing into balls.

WHAT TO GRILL

1 lb ground chuck

1/2 teaspoon Garlic Salt – Use a quality name brand for the best flavor

1/3 teaspoon fresh cracked black pepper

Buns

Red onions

HOW TO GRILL IT

Mix the ground chuck, garlic salt, and pepper just until they come together. Don’t ever do it. Carefully form 1/3 of the meat into a patty. Only compact the meat to the point where it won’t fall apart. Use a finger to make a quarter-sized indentation into the center of each patty, about half an inch deep. Keep in mind that the meat will shrink a bit on the grill. Slice some red onion and cover lightly with a tiny bit of olive oil. Just enough to coat the slices.

Prepare a two-zone fire on your grill (basically, all the coals on one side). You will know that the fire is hot when you can only hold your hand above the grate without pain for about 2 seconds.If using a gas grill, keep one side hotter.Sear the burgers over the coals for 90 seconds per side, then move to the edge of the coals to finish. 3 minutes per side away from the coals should produce medium doneness, but this is different on every grill. You’ll have to experiment on your own. After you move the meat away from the high heat, place the onions directly over the flames for a couple of minutes per side. Then move away from the heat until they are soft enough for you.

Toppings

1) Again, I like it simple. My favorite toppings are Miracle Whip, Ketchup and pickles

2)Add a slice of cheese on the top of each burger during the last minute or so of cooking.

3) Throw on a couple of pieces of bacon and some lettuce to add a nice crunchy layer of tastiness.

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Source: www.seriouseats.com

Grilling: Lebanese Kofta

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

My enthusiasm for lamb is notmutual in my relationship, so it’s always a treat when I cook it up athome-it doesn’t happen all that often. Last weekend was oneof those
sporadic times when lamb graced my grill, and it was extraspecial since these Lebanese kofta skewers were some ofthe best lamb creations I’ve ever made.

It started with fatty pieces of lamb shoulder, which I finely ground, combined with parsley, onion,cinnamon, cloves, nutmeg, salt and pepper. The lamb mixture was thenformed around skewers and grilled. The spices were subtle against the distinct flavor of lamb, but there was just enough to give the meat a complexity behind its deceptively simple looks. With an under-oiled grate, a couple of the skewers fell apart when I tried to turn them, but despite the fallback, thankfully no meat was lost. They grilled up and were gladly eaten all the same.

Lebanese Kofta

Ingredients

2 1/2 lbs finely ground lamb

1 bunch of parsley, washed and coarsely chopped

1 large red onion, coarsely chopped

1/4 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

Salt and freshly ground pepper to taste

Bamboo Skewers, soaked in water for at least 30 minutes prior to using

Procedure

1.Pulse onion and parsley andonion in a food processor until finely chopped. Transfer to a large bowl and add the ground lamb, cinnamon, cloves, nutmeg, salt, and pepper and mix with your hands until thoroughly combined.

2.Form lamb mixture into 1 1/2″ meat balls. Thread one meatball on a skewer, then form meat into a log shape around the skewer. Repeat until all lamb is used.

3.Light one chimney full ofcharcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Clean and oil your grilling grate.

4.Grill skewers over highheat until browned on all sides and cooked through, about 2 minutes per side. Remove from the grill and serve.

Popularity: 8%