5 Ways Kabobs + Marinades

 

Lager Marinade

Protein: chicken, beef, pork

1 bottle (12 oz.) lager beer

2 garlic cloves, minced

2 T. brown sugar

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1 T. olive oil

Tuscan Marinade

Protein: chicken, pork

4 garlic cloves, crushed with press

6 T. fresh lemon juice

3 T. finely chopped fresh basil leaves

1 T. anchovy paste

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/3 C. extra virgin olive oil

Orange-Ginger Marinade

Protein: chicken, pork, fish, seafood

4 garlic cloves, minced

1 C. fresh orange juice

1/4 C. less-sodium soy sauce

2 T. grated peeled fresh ginger

2 T. rice vinegar

1 T. packed light brown sugar

2 tsp. orange zest

1/4 tsp. ground white pepper

1/4 C. vegetable oil

Pineapple-Coconut Marinade

Protein: chicken, fish, seafood

1 garlic clove, minced

1/2 C. pineapple juice

1/3 C. light coconut milk

1/4 C. fresh lime juice

2 T. honey

2 T. canola oil

Chimichurri Marinade

Protein: chicken, beef, pork, fish, seafood

(use a blender or food processor

4 garlic cloves

2 green onions, coarsely chopped

1/4 C. packed fresh cilantro leaves

1/4 C. packed fresh Italian parsley leaves

1/4 C. white wine vinegar

1 tsp. oregano leaves

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. ground red pepper

3/4 C. extra virgin olive oil

 

Cut protein and vegetables into same-sized pieces (about 1-inch) so they cook evenly. Thread protein and vegetables separately on skewers due to varied cooking times. Use a food processor or blender to purée ingredients like garlic, onion or chile peppers, then drizzle in the oil to blend. Use about 1/2 C. of marinade per lb. of meat or vegetables. Marinate proteins and vegetables separately in zip-top plastic bags; be sure to reserve some of the marinade for serving. Used marinade must be discarded. When marinade contains an acid or citrus juice, marinate shrimp and fish 15 to 30 minutes, scallops 30 minutes to 1 hour, chicken, pork and beef 2 to 6 hours, and vegetables 2 to 8 hours. If using wooden skewers, soak them in water for 20 minutes to prevent them from burning. Grill kabobs over medium heat, turning them every few minutes. After removing kabobs from the grill, tent with aluminum foil and let them rest for 5 minutes. The internal temperature will rise 5 to 10° upon standing (known as carryover cooking). To ensure the correct desired doneness, remove the kabobs from the grill 5° below the desired final internal temperature. Final internal temperatures: Chicken: 165°; Seafood, Fish, Pork, Beef: 145° (medium-rare for beef). Serve over greens such as baby kale, baby spinach or spring mix, or grains like brown rice, couscous, quinoa or cauliflower rice.

 

Ideas

Proteins:

• Boneless skinless chicken breasts

• Fish such as salmon, swordfish or tuna

• Lean beef such as sirloin steak or sirloin tip

• Lean pork such as tenderloin or boneless pork chops

• Raw 16/20 count tail-on peeled shrimp

• Scallops

• Tofu

Vegetables/Fruits:

• Acorn or butternut squash (diced and par-cooked)

• Asparagus

• Baby potatoes (halved and par-cooked)

• Bell peppers

• Brussels sprouts (blanched)

• Cherry tomatoes

• Corn on the cob (wheels)

• Eggplant

• Fresh mango

• Jalapeño peppers

• Jicama

• Lemon, lime or orange

• Mushrooms

• Pineapple

• Red/yellow onion

• Sweet potatoes (diced and par-cooked)

• Summer squash

• Zucchini

For Dipping:

• Avocado mashed with Greek yogurt and fresh lime juice

• Chili-garlic sauce

• Harissa

• Hoisin

• Hummus

• Olive tapenade

• Pesto

• Puréed roasted red peppers

• Tzatziki