Smoked Balsamic Veggies and Lemon & Chili Chicken Skewers


I woke to one of the most beautiful summer days… not a cloud in the sky. It’s Waitangi Day today, which to me means the day off and the perfect weather for a BBQ feast! The marinades for both the veggies and chicken were superb – the flavors were sooo good! I’m a little embarrassed to admit it, but Cam and I ate this entire barbecue feast, as well as some leftover Creamed Cashew Cauliflower Rice (it was delicious served cold!). I will definitely be making both of these again – they were that good.

waitangiday

Smoked Balsamic Veggies (skewers)

Dietary Info: GF/DF/PA/SF/V

Serves 2

Ingredients:

2 medium size zucchini, washed chopped in half (lengthwise) and diced into thick chunks

1 medium red onion, quartered

(you can add whatever other veggies you’d like to throw on the BBQ, but I just did these two to go with our lemon and chili chicken skewers and cauliflower rice)

For the Smoked Balsamic Marinade:

1 Tbs. extra virgin olive oil

2 Tbs. balsamic vinegar

1 Tbs. rice wine vinegar

1 tsp. smoked sweet paprika

salt and freshly ground pepper

Instructions:

  1. Prepare veggies, and chop into nice big bite-size chunks. Set aside. Place vegetables into large ziplock bag and set aside.
  2. Mix ingredients for marinade and pour into ziplock bag over veggies. Zip bag and gently massage marinade into vegetables so all are covered, and refrigerate for at least an hour.
  3. Soak wooden skewers in water for 5 minutes (so they don’t burn when in the oven or on the bbq) and stick veggies on each one.
  4. BBQ until slightly charred and cooked through. Serve, and enjoy!

Special Dietary Needs:

Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V (and VEGAN)
Low Carb = LC

The above codes for specific dietary requirements will be found under each recipe title.

bbqfeast

Lemon + Chili Chicken Skewers

Dietary Info: GF/DF/PA/SF/LC

Serves 2

Ingredients:

3 organic skinless chicken breasts (about 185g each), cut into thick chucks


For the Lemon & Chili Marinade:

1 Tbs. extra virgin olive oil

Juice of 3 lemons (about 1/3 c.) + zest of one (about 1 Tbs)

4 cloves garlic, finely chopped

1 fresh red chili pepper, chopped with seeds

2 tsp. smoked sweet paprika

salt and freshly ground pepper

Instructions:

  1. Prepare chicken and place chunks into large ziplock bag.
  2. Mix ingredients for marinade and pour into ziplock bag over veggies. Zip bag and gently massage marinade into vegetables so all are covered, and refrigerate for at least an hour.
  3. Soak wooden skewers in water for 5 minutes (so they don’t burn when in the oven or on the bbq) and stick chopped chicken on each one.
  4. BBQ until charred and cooked through (about 6-7 minutes on each side). Serve, and enjoy!

Special Dietary Needs:

Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V (and VEGAN)
Low Carb = LC

The above codes for specific dietary requirements will be found under each recipe title.

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