WOOHOO!!! I’m thrilled to share my 100th recipe with you on this nifty lil food blog of mine. It’s been over two years now and I remember the day I launched it thinking it’s going to take forever for me to catch the attention of many from around the world. Because all I really want to do is share how simple cooking can be (and I’m not even a chef nor trained in any fashion). I’ve been a strong believer that utilizing moderation in everything not only with food but anything else is a great way to be healthy, feel healthy, live healthy with little to no failures, lesser cravings like many people struggle with, with actual diets. This of course is best practiced in combination with getting adequate exercise regularly. So what better way to celebrate all of that with grilling! If you’re not a big veggie person, this is a great recipe to help turn you into one.
Here are some tips:
Make sure if you’re using wooden skewers, to soak them for about 20-30 minutes in water first. You will likely need 6 wooden skewers for this recipe. Personally, I love using the long metal ones that you can get pretty much anywhere. If you can’t find any kind of bourbon ale beer (I use Kentucky Bourbon Barrel Ale) you can always use your favorite light beer and add 1-2 shots of bourbon to it. Lastly, you can serve this with anything you want a suggestion, I love serving mine over rice. My Lemon Turmeric Rice is perfect for this recipe because all you have to do is throw everything together and let it cook on its own while you’re tending to the kabobs. Happy Grilling!
serves 4 large skewers
FOR THE MARINADE
1 bottle any bourbon ale beer
3 garlic cloves, minced
1-1.5 lb chicken breast and/or thighs, cubed
1/4 cup dark brown sugar
Combine everything together in a large glass bowl, cover and let it sit in the fridge over night.
1 zucchini, cut in 1 inch cubes
8 mushrooms, sliced in half
1 orange bell pepper, chopped in 1 inch pieces
1 small red onion, chopped in 1 inch pieces
Remove the chicken from the marinade setting the marinade aside for later. Place the chicken, zucchini, mushrooms, bell pepper and onion on skewers, alternating them. Place them on a large plate and set aside.
FOR THE GLAZE
1/8 cup dark brown sugar
1/8 cup honey
1 teaspoon sea salt
With a fine strainer, strain the marinade into a small sauce pan (to remove the chicken bits) over medium-high heat. Add the dark brown sugar, honey and sea salt, stir. Let it come to a steady boil, whisk on and off until it reduces about half. Turn off the heat, strain one more time and reserve about half for basting when you grill the kabobs and the other half to drizzle when you serve.
Heat the grill on high for about 10 minutes. Drizzle about a tablespoon of oil into the glaze, stir and baste the kabobs. Grill them for 10 to 12 minutes, rotating 90 degrees every 4 minutes, basting each time you turn them.