Grilled Kabobs for Dad this weekend!

Share your love of food and grilling with all the dads this weekend. Here are 4 tasty kabobs everyone is sure to love.

Shrimp Skewer Salad*

Show up to a party with this salad and everyone will be asking for the recipe. Feel free to use a combination of different lettuce greens.

Serves 4.

 

Cilantro Lime Dressing:

1 garlic clove

1/2 cup  (125 mL) lightly packed fresh cilantro leaves and stems  

1/4 tsp (1 mL) salt

1/3 cup (75 mL) mayonnaise    

1 tbsp (15 mL) fresh lime juice

1/2 tsp (2 mL) liquid honey

 

Salad:

8 shrimp skewers (thawed and patted dry)

3 garlic cloves, minced   

1 tsp (5 mL) chipotle chile powder

1/2 tsp (2 mL) each ground cumin, salt and pepper

1 tbsp (15 mL) canola oil

2 plum tomatoes, seeded and chopped  

8 cups (2 L) chopped romaine lettuce 

1 cup (250 mL) corn kernels     

1 cup (250 mL) shredded Monterey Jack cheese     

2 cups  (500 mL) coarsely crushed tortilla chips

Lime wedges

 

Dressing: In a blender or food processor, process all ingredients until smooth. Transfer to a bowl, cover and refrigerate until ready to use.

 

Salad: In small bowl, combine, garlic, chile powder, cumin, salt, pepper and oil. Brush over shrimp skewers; cover and refrigerate for at least 10 minutes or up to 24 hours.

 

In a large bowl, combine tomatoes, romaine, corn and cheese. Drizzle with dressing and toss to coat.

 

Preheat grill to high heat. Place skewers on grill and grill for about 3 minutes, turning at least twice until pink, firm and opaque. Divide salad onto plates and top with shrimp skewers and tortilla chips. Serve with lime wedges.

 

Tip: Double the recipe if you’re feeding a crowd.

 

 *From Best of Bridge Weekday Suppers by Emily Richards and Sylvia Kong

 

Spicy Beef Kebobs with Pineapple Slaw*

Convenient bottled jerk seasoning paste adds a load of flavor to these Jamaican-style kabobs.

Serves 6 to 8.

 

Pineapple Slaw:

1 green onion, sliced      

5 cups (1.25 L) coleslaw mix     

1 cup (250 mL) diced pineapple

1/4 cup (60 mL) chopped fresh cilantro

1/2 tsp (2 mL) each salt, pepper and sugar                

2 tbsp (30 mL) lime juice

1 tbsp (15 mL) canola oil

1 tbsp (15 mL) mayonnaise       

 

Spicy Beef Kabobs:

2 garlic cloves, minced   

3 tbsp (45 mL) canola oil

3 tbsp (45 mL) pineapple or orange juice

2 tbsp (30 mL) jerk seasoning paste   

1-1/2 lb (750 g) beef top sirloin steak, cut into 1-1/2-inch (4 cm) cubes    

1 red bell pepper, cut into 1-1/2-inch (4 cm) pieces   1

1 onion, cut into 1-1/2-inch (4 cm) pieces        1

Flat metal skewers or bamboo skewers

 

Pineapple Slaw: In a bowl, combine all ingredients. Cover and refrigerate until ready to serve.

 

Kabobs: In a large bowl, combine garlic, oil, juice and jerk seasoning. Stir in beef, red pepper and onion, tossing until well combined. Cover and refrigerate for at least 30 minutes or overnight.

 

Meanwhile, if using bamboo skewers, soak in water for 30 minutes. Preheat barbecue grill to medium-high. Thread alternating pieces of beef and vegetables onto skewers; discard marinade. Grill skewers, turning once, for 5 minutes for medium-rare or to desired doneness. Serve with slaw.

 

Tip: Kebobs can also be broiled. Preheat broiler with rack set in top third of oven. Lay skewers on a foil-lined rimmed baking sheet. Broil, turning once, for 8 minutes or until beef is cooked to desired doneness.

 

 *From Best of Bridge Weekday Suppers by Emily Richards and Sylvia Kong

 

Grilled Pork Kabobs

The spice is so flavourful; you will want to marinate all your meats in it! Make ahead is do-able by making the spice mixture ahead or simply making all ahead and marinating the pork the night before.

Serves 6.

 

1 tsp (5 mL) coriander seeds                

1 tsp (5 mL) paprika                               

1 tsp (5 mL) cumin seeds                      

½ tsp (2 mL) dried thyme                       

¼ tsp (1 mL) red pepper flakes             

½ tsp (2 mL) salt                                     

¼ tsp (1 mL) pepper                               

¼ cup (60 mL) olive oil                           

1 tbsp (15 mL) lemon juice                    

4 cloves garlic, minced               

2 tsp (10 mL) mild curry paste                          

1 tbsp (15 mL) chopped fresh parsley             

1 lb (454 g) lean boneless pork loin, cubed

 

In dry skillet, over medium heat, toast coriander, paprika, cumin, thyme and red pepper flakes for about 30 seconds or until hot and fragrant. Transfer to spice grinder; grind to make fine powder. Pour into large bowl. Add salt and pepper. (Can be covered and stored at room temperature for up to 1 week.)

 

Whisk together oil, lemon juice, garlic, curry paste and parsley. Pour into spice mixture, whisking vigorously to combine. Add pork to marinade and toss to coat well. Cover and refrigerate for at least 1 hour or up to 24 hours, stirring occasionally.

 

Thread pork onto skewers; place on greased grill over medium-high heat. Close lid and cook for about 12 minutes, turning once, or until hint of pink remains. Baste with marinade up to 5 minutes before cooking ends.

 

 

Grilled Polenta, Tomato and Pepper Skewers

Enjoy these skewers with drinks on the back deck with friends. Look for premade polenta tubes in grocery stores where other Italian ingredients are sold.. A drizzle of balsamic glaze is a perfect sweet touch to this appetizer combination.

Yield: about 10 skewers

 

Half a log (1 lb/454 g) polenta

1-pint grape tomatoes

2 orange, yellow or green peppers, cubed

3 tbsp (45 mL) extra virgin olive oil

2 tbsp (30 mL) chopped fresh basil

2 cloves garlic, minced

1 tbsp (15 mL) sherry vinegar

1/4 tsp (1 mL) salt

Pinch fresh ground black pepper

1/3 cup (75 mL) crumbled blue cheese (optional)

Balsamic glaze

 

Cut polenta into about 40 chunks and place in a bowl. Add tomatoes and peppers.

 

Stir together oil, basil, garlic, vinegar, salt and pepper. Pour over polenta, tomatoes and peppers and toss gently to coat.

 

Skewer polenta, tomatoes and peppers onto ten-8-inch (20 cm) skewers, reserving any oil mixture in bowl.

 

Place skewers on greased grill over medium heat for about 10 minutes, turning once or until lightly charred. Remove to serving platter and sprinkle with blue cheese, if using.

 

Drizzle with balsamic glaze to serve.