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Grilling with Greg: Skewers

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Bacon Wrapped Asparagus Skewers

Ingredients

- Asparagus with trims cut off and cut in half

- Thick Cut Bacon

- Olive Oil

- Parmesan Cheese

- Skewers

Instructions

Cut the ends off of your asparagus and then cut in half.

Cut your back in thirds.

Wrap a piece of bacon around each asparagus and place on pan with it faced down.

Sprinkle with olive oil and parmesan cheese.

Place 5 pieces of asparagus on each skewer.

Grill until Bacon is cooked.


GRILLED FRUIT KEBABS WITH WHITE CHOCOLATE DRIZZLE

Ingredients

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1 cup blackberries

1 cup chopped strawberries

2 cups chopped pineapple

Other fruit if desired (kiwi, peaches, and bananas would all work great!)

1 cup white chocolate chips

1 tablespoon vegetable oil

Skewer sticks, for assembly

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Instructions

Preheat your grill to medium high heat (you can also use an indoor grill such as a foreman grill). Spray with nonstick spray.

Assemble your kebabs as you like them, layering the fruit on the kebab skewers.

Grill each kebab for approximately 5 minutes. The fruit will soften and you will see grill marks. You can eat them at any point, so grill however you see fit!

Microwave the chocolate in a microwave safe bowl in intervals of 20 seconds until its melted. Add the vegetable oil and stir. This just serves to thin the chocolate to make it easier to drizzle on the fruit.

Drizzle the kebabs with white chocolate and serve!


Easy Sausage and Broccoli Kebabs with White Bean Salad

Ingredients

For the white bean salad:

2 (10-ounce) packages cherry tomatoes

1 lemon (zest and juice)

1 tablespoon olive oil

2 (15 ounce) cans cannellini beans, drained and rinsed

1/4 cup fresh flat-leaf parsley, roughly chopped

1/4 cup fresh basil leaves, roughly chopped

1 or 2 green onions, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

For the kebabs:

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 to 1 and 1/2 pounds sweet Italian sausages, cut into bite-size pieces

12 ounces broccoli, cut into large florets

8-10 skewers, soaked if they are made of wood

Instructions

Start by heating your grill to medium-high.

Roughly chop 1 package of the cherry tomatoes for the bean salad. You don't have to add all of them to the salad. Grill whatever you don't use. (Leave the ones for the grill whole).

Use a fine grater to zest about 2 teaspoons of lemon peel into a medium bowl. Squeeze the juice from the lemon in with the zest; about 3 tablespoons, give or take. Add 1 tablespoon olive oil and stir together.

Add the chopped tomatoes, beans, parsley, basil, and chopped green onions. Add 1/4 teaspoon each salt and pepper. Set aside.

In a large bowl, add 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper. Toss in the sausage, broccoli, and whole tomatoes. Divide the meat and vegetables onto the skewers. (I actually just brushed the already-made kebabs with oil and sprinkled with salt and pepper.)

Grill for about 4 minutes, covered. Flip them and continue to grill for another 3-4 minutes.


RAINBOW VEGGIE SKEWERS

NGREDIENTS:

VINAIGRETTE INGREDIENTS:

1/4 cup olive oil

2 tablespoons white balsamic vinegar (or white wine vinegar)

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly-ground black pepper

VEGETABLE INGREDIENTS: (APPROXIMATE; FEEL FREE TO MAKE SUBSTITUTIONS AS NEEDED)

16 cherry or grape tomatoes

1 red bell pepper, cored and cut into 1-inch squares

1 orange bell pepper, cored and cut into 1-inch squares

1 yellow squash, halved and cut into 1/2-inch thick slices

1 yellow bell pepper, cored and cut into 1-inch squares

1 zucchini, halved and cut into 1/2-inch thick slices

1 green bell pepper, cored and cut into 1-inch squares

1 large red onion, peeled and quartered then cut into bite-sized pieces

8 purple potatoes, halved

DIRECTIONS:

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until blended.

TO MAKE THE VEGETABLES:

Bring a large pot of water to a boil. Then add the halved purple potatoes and boil for 10 minutes or until fork tender, stirring occasionally. Drain.

Add the purple potatoes and remaining vegetables to a large bowl, and toss with the vinaigrette until combined. Cover and refrigerate for at least 10 minutes, or up to 8 hours. If you are using wooden skewers, be sure to also soak them in water before grilling.

When you are ready to cook the vegetables, heat your grill to medium heat. Thread the vegetables onto skewers, in rainbow order if desired. Sprinkle with additional salt and pepper if desired. Then place the skewers on an oiled grill and cook for 5-7 minutes per side, or until cooked through.

Remove and serve immediately.




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