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Skewered: Exciting BBQ Recipes

Skewered: Exciting BBQ Recipes

It’s time to switch up the ho-hum hot dog and hamburger drill.

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I married a man who loves meat and grilling as much as my daddy and granddaddy and I’m thrilled to pass this meat tradition down to the next generation. The kids’ favorite dinners are BBQ nights (and pizza) and I couldn’t be happier (about the BBQ not the pizza).

Here are some recipes for when you want to switch up the ho-hum hot dog and hamburger drill. You can now entertain this summer season with easy yet exciting BBQ recipes – time to get your grill on and make my father and grandfather proud!

HONEY GLAZED SKEWERED BEEF

HONEY GLAZED SKEWERED BEEF

INGREDIENTS

  • ½ cup honey
  • ¼ cup steak sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons freshly squeezed orange juice
  • ¼ teaspoon cinnamon (optional)
  • 2 pounds cubed Grow & Behold beef minute steak (10 to 12 pieces per pound, each about 1- x 1-inch)

PREPARATION

1. Heat grill to medium.

2. In a small bowl, mix together honey, steak sauce, mustard, orange juice, and cinnamon to make glaze.

3. Thread 5 to 6 cubes of beef on each skewer. Brush meat cubes with glaze.

4. Grill for 8 to 10 minutes for medium doneness (or grill to your desired doneness). Instead of grilling the beef cubes, you can broil them in your oven for about 6 to 8 minutes. Keep an eye on them to make sure they don’t burn.

5. Place on serving platter and serve with Rice Pilaf tossed with Fresh Tomatoes, Olives, and Parsley.

GREEK CHICKEN KABOBS

GREEK CHICKEN KABOBS

A pretty and palette pleasing way to make your chicken look as good as your beef at your next BBQ.

INGREDIENTS

  • 2 boneless skinless chicken breasts cut into ½-inch chunks
  • 1 tablespoon olive oil
  • Zest and juice of 1 lemon
  • 1 teaspoon dried oregano
  • 10 grape or cherry tomatoes
  • 1 small red onion, cut into 10 1/2-inch chunks
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper

PREPARATION

  1. In a medium bowl, combine chicken with olive oil, lemon juice and zest, and oregano and toss to combine. Let marinate at room temperature for 20 minutes.
  2. Preheat oven to 400° F. Take one small 5-inch skewer and thread each with 3 pieces of marinated chicken, one tomato and one onion wedge. Repeat with remaining ingredients to make 10 kabobs. Transfer to a greased sheet pan and season with salt and pepper.
  3. Bake 12 to 15 minutes or until cooked through. Broil on high for a few minutes to brown if desired. Serve warm.
  4. Heat grill to medium. Brush grill with extra virgin olive oil. Once the oil is hot, grill kabobs 7 minutes on the first side and 5 minutes on the second side.

MAKE IT A MEAL: Instead of skewering the chicken, simply bake it in the oven. Fill 2 pitas with cooked chicken and some chopped romaine lettuce. Top with halved tomatoes and thinly sliced red onion. Drizzle with tahini to serve. (For more double duty recipes that go from apps to meals click here.)

Beef Satay

Beef Satay

Food on a stick is fun for the whole family. Both kid-friendly and adult-friendly, there’s nothin’ better than pleasing the entire crowd at once.

INGREDIENTS

  • Cooking spray
  • 1 pound boneless rib-eye steak, cut into 32 (¼-inch) slices
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • ½ cup spicy brown mustard
  • 1 tablespoon horseradish
  • 1 teaspoon honey

PREPARATION

  1. Preheat broiler to high. Lightly spray 2 rimmed baking sheets.
  2. Carefully thread beef slices on 5-inch long skewers in a wavy up and down pattern so the skewer sticks through the meat several times. Place on the prepared baking sheets and repeat with remaining beef and skewers. Season with salt and pepper to taste.
  3. Broil on high for 5 to 8 minutes, or until cooked through.
  4. In a small bowl, combine mustard, horseradish, and honey; mix well.
  5. Heat grill to medium. Brush grates with oil. Once oil is hot, grill satays 3 minutes on each side for medium-rare.
  6. Serve satay with dipping sauce.

Yield: 32 skewers, 8 servings

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JOYofKOSHER.com and "JOY of KOSHER with Jamie Geller" magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.

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