I usually don't think about grilling kabobs in February but the weather has been so beautiful that I've been inspired to light up my Big Green Egg lately. I had planned to make chicken kebobs on the Egg this week but when I got to the grocery store, I changed my plans. The turkey tenderloins looked really good at Whole Foods so I decided to use turkey instead of chicken on my kabobs. Even though I think it looks really pretty to alternate vegetables and meats on a single skewer, it's really not very practical. The vegetables usually cook much quicker than the meat and I end up with over done veggies. I separated my vegetables onto their own skewers so that I can cook each vegetable to perfection. I skewered some baby bella mushrooms... and some slices of zucchini... and some sweet red bell peppers... and some red onion wedges. Together, I had quite a colorful collection of vegetables for grilling.
Ginger Marinated Chicken ½ cup soy sauce 1 teaspoon garlic powder ¼ cup ketchup 1 teaspoon ginger ¼ cup brown sugar 1 teaspoon mustard 1 Tablespoon oil 6 chicken breasts 1 Tablespoon molasses I poured the marinade over the turkey and put it in the refrigerate for about 2 hours. I grilled my vegetables first. I grilled my turkey kabobs second. I grilled twice as much turkey as I thought we would need for dinner because I wanted to use some another meal. The kabobs were such a big hit that we ended up eating all of them for dinner. It's back to the grocery store for me. I'm really glad that everyone liked the dinner. Ciao!
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