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Monday, May 27, 2024

Chicken or Beef Kebabs KETO* Keeper!



 These Kebabs are marinated in a wildly popular, viral chicken marinade recipe for the juiciest, most flavor bursting chicken/beef skewers of your life – no dry, bland or boring chicken here!  This recipe is a healthy, prep ahead friendly, meal-in-one, ideal for effortless entertaining or special occasions; just throw the skewers on the grill or in the oven – and in minutes everyone will be swooning!   

Serve the Kebabs hot off the grill or dunk them in an irresistible Parmesan Herb Yogurt Dip!

WHY YOU’LL LOVE kEBAB RECIPE

  • Flavor Bomb. The pantry friendly marinade is savory, tangy, slightly sweet, with adept seasonings.
  • Juicy Chicken/Beef. The marinade + my cooking tips = the juiciest chicken & beef.
  • Lightly Charred Veggies. Some reserved marinade is added to the vegetables for smoky, charred, bombs of bright, crisp-tender freshness.
  • Baked or Grilled. For year-round enjoyment.
  • Prep Ahead. No last minute hustle, just throw on the grill or in the oven.
  • Great for Entertaining. Easy to cook, easy to eat, easy to cleanup.
  • Deceptively Healthy. Yet so hearty and satisfying.

CHICKEN/BEEF AND VEGGIES

  • Chicken: Either chicken breasts or thighs will work for this recipe. We prefer chicken breasts because they are easier to cut into uniform cubes. If you use thighs, I suggest bending one piece back over itself to create a thicker piece.
  • Beef: 1.5 lbs. beef tri-tips, sirloin steak tips or other steak cut.
  • Zucchini: Use medium zucchini. You don’t want large zucchini because they are too wide and will prevent the chicken from touching the grill.
  • Bell peppers: Use red, yellow and/or orange because they are the sweetest. I like to use multiple colors for presentation.
  • Red onion: The onion becomes sweet and tangy as the slices caramelize on the grill. Chop the onion in half then each half in thirds.
  • Pineapple: You can use a bag of frozen, canned or fresh (preferably).  Skewer them by themselves, they don't take long.
  • Tomatoes:  I use Roma tomatoes. They are sturdy.  Skewer them by themselves too.  They take minutes and add so much flavor!

KEBAB INGREDIENTS: 

Kebabs are simple to prepare, but their bright, fresh flavor wows every time.  Here’s what you’ll need:


CHICKEN/BEEF KEBAB MARINADE:

  • Olive oil: Use quality extra virgin olive oil for the best flavor.
  • Tamari or Soy sauce:  This grounds the marinade with its unami flavor. Use reduced sodium soy sauce so we can control the salt.
  • Balsamic vinegar:  This adds a subtle, complex fruity, sweet tanginess.  Use Balsamic Vinegar of Modena I.G.P.  for the best flavor like this one. Grape must should always be the first ingredient followed only by vinegar.
  • Lemon juice: This brightens the marinade and tenderizes the chicken. Freshly squeezed is best but you can use bottled because it’s just a splash.
  • Brown sugar: This balances the soy, balsamic and lemon juice and helps caramelize the chicken as it cooks. Use light brown sugar for rich sweetness. If keto, use Swerve brown sugar instead.
  • Dijon mustard:  This adds a depth of tanginess. I promise it won’t make your chicken skewers taste like mustard! 
  • Seasonings: Dried oregano, dried basil, dried thyme, paprika, garlic powder, onion powder, salt, pepper and red pepper flakes inject the Chicken Kebabs with a depth of flavor.





INGREDIENTS:

CHICKEN/Beef AND VEGGIES:

  • 1 1/2 lbs. chicken breasts cut into 1 1/4” cubes AND/OR
  • 1.5 lbs. beef tri-tips, sirloin steak tips or other steak cut.
  • 3 bell peppers (red, yellow, and/or orange) sliced into 1 1/4” chunks
  • 2 zucchini cut into 1/2” slices
  • 1 large red or white onion cut into 1 1/4” chunks
  • 2 cups pineapple 
  • 8 halved large Roma tomatoes
  • 2 cans potatoes or parboiled potatoes (optional)

MARINADE: (can be doubled for basting)

  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 1/2 tsps. EACH garlic powder, salt, onion powder
  • 1 tsp EACH dried basil, dried oregano, dried thyme, paprika
  • 1/2 tsp EACH pepper, red pepper flakes

PARMESAN YOGURT HERB DIP:

  • 1 cup Greek yogurt or sour cream
  • 1/4 cup finely freshly grated Parmesan
  • 1 tablespoon lemon juice
  • 2 tablespoons minced parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon minced dill
  • 1/4 tsp EACH salt, ground cumin
  • 1/8 teaspoon pepper

INSTRUCTIONS:

MARINADE:

  • Whisk the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you're marinating the chicken in). Remove 2 tablespoons to a small bowl for basting.

marinate veggies:

  • Remove 3 tablespoons to a separate large bowl or bag with the vegetables, toss to coat, and refrigerate.

marinate chicken/beef:

  • Add chicken/beef to remaining Marinade (in separate zip lock bags) and stir to coat. Marinate 4-6 hours in the refrigerator.

soak wooden skewers: (no need for metal)

  • If using wooden skewers, soak them in water until ready to use.
  • Meanwhile, whisk the dip ingredients together and refrigerate.

assemble skewers:

  • When ready to cook, thread chicken and veggies snugly onto skewers.



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