So, I channeled my inner suburban dad today and got out the grill. I don't know if it's the summer heat, the people having fun with their fireworks 3 days before the 4th of July, or my summer allergies getting to my head, but I've been enamored with grilling lately. I've made kebabs before, but I did them in the oven rather than on the grill, and I now fully appreciate how simple the oven is. I know I make fun of my oven for taking 8 years to heat up, but it doesn't cook my fingertips to a nice medium rare. However, the flavor I got on these grilled kebabs is something that would be really hard to replicate in an oven. I have some more refining to do on the method of these kebabs, but the flavors were amazing.
Ingredients
3 chicken breasts
1lb small scallops
Whatever veggies you like. I used yellow zucchini, mushroom, pineapple, pearl onion chunks, garlic clove chunks, bell pepper, and jalapeno.
3 tbsp avocado oil
1/3 cup olive oil
1/4 cup teriyaki sauce
2 tsp Old Bay seasoning
2 tsp cayenne pepper
1 tbsp garlic salt
Pepper to taste
Start by getting your skewers soaking and chopping up all your veggies. How big you want your chunks to be is your personal preference, here is how I chopped mine.
Chop up your chicken, put your chicken chunks and scallops and a bowl and toss with your avocado oil and spices. Set up your work space so you have access to everything you need to fill up your kebabs.
Once your work space is set up, start filling up your skewers. What I did is alternated between all my fruits/veggies and my two meats, but do whatever pattern makes the most sense to you. I would also recommend if you're making these for more people than yourself, get the other people to make their own kebabs. Don't do what I did and spend an hour making 15 kebabs lol... I was so tired after. Once you're all done, you should have some pretty kebabs ready for the grill!
While your grill heats up, make a quick teriyaki glaze to baste your kebabs with while they cook. Combine your olive oil, teriyaki sauce, salt and pepper to taste, and get a good brush to use during grilling. Once everything is ready, start cooking your kebabs, rotating every so often to get an even cook. Try to baste your kebabs at least twice during the cooking process. I definitely overcrowded my grill, I tried to get two full servings on my tiny surface when I should have just cooked one at a time.
As a side note, my basting solution made some serious flames erupt from the grill. Nothing got burnt, and I didn't get hurt, but keep that in mind. My strategy was to quickly baste, and then close the lid while the flames did their thing. This is Pewter, who was a great grilling buddy during this process.
Once your meat is fully cooked and you're happy with the char on your veggies, take your kebabs off the grill and serve! These came out really delicious, juicy, and were fun to eat. While making these kebabs was very time consuming, this meal has the potential to be a fun family activity where everyone makes their kebabs together.
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