By Shyla Stokes
Fire up the grill with these sizzling summer recipes, perfect for a family get together, backyard barbeque or a cold brew on the porch.
Juicy Steak Kabobs
16 oz. rib eye steak
8 new potatoes
8 button mushrooms
¼ cup olive oil
¼ cup white wine vinegar
1 tbsp. Worcestershire Sauce
3 garlic cloves, minced
1 ½ tsp. salt
½ tsp. black pepper
4 metal or wood skewers
Combine oil, vinegar, Worcestershire sauce, garlic, salt and pepper. Cut steak into 12—16 thin pieces (or fewer for thick cut), and add to bowl. Add mushrooms to bowl, tossing to coat both steak and mushrooms. Place plastic wrap over the bowl and let it marinate in the refrigerator for 30 minutes or more.
Place whole potatoes in a large stockpot and cover with water. Boil just until fork-tender, about 5-7 minutes. Drain, set aside, and let cool or a few minutes.
Add the ingredients to each skewer as follows: steak, potato, steak, mushroom and repeat. This allows each piece to adequately cook.
Preheat the grill to medium high heat, brushing the grates with oil. Place skewers on the grill and cook 5-6 minutes, flipping them every 3 minutes. Remove from grill, sprinkle with salt, and serve immediately.
Drink Tip: Red wine or an ice-cold heavy beer, such as a porter or stout, bring out the rich flavors of steak.
Grilled Cilantro-Lime Chicken Thighs with Avocado Salsa
1 pound of boneless, skinless chicken thighs
2 whole limes, juiced
½ cup of olive oil
2 tbsp. of honey
½ cup chopped cilantro
3 cloves of garlic, minced
salt and pepper
2 avocados, diced
1 large tomato, chopped
½ cup chopped red onion
1 clove garlic, minced
1 tbsp. lime juice
Pound thicker parts of chicken and then transfer to a gallon bag. Whisk lime juice, olive oil, honey, cilantro, three cloves of garlic, and a tsp. of salt and pepper. Pour olive oil mixture over chicken in the bag. Make sure the marinade covers the chicken, and then let it rest in the refrigerator for no less than 2 hours.
Preheat grill to medium-high heat and brush grates with olive oil. Grill chicken on the center of the rack until it reaches an internal temperature of 165 degrees Fahrenheit, about 3-5 minutes on each side. Remove and set aside.
For the salsa: mix diced avocado, chopped tomato, chopped onion, minced garlic and lime juice together. Heap over chicken and sprinkle cilantro on top. Serve warm.
Drink tip: Pairs nicely with a frozen margarita!
Restaurant-Worthy Grilled Pizza
1 store bought crust, such as Mama Mary’s Thin and Crispy crusts
2 tbsp. of olive oil
1 tsp. crushed red pepper (optional)
1 cup of marinara
2 cups of cheese (mozzarella, pizza mix, cheddar or any combination)
1 whole red bell pepper, diced
1 fully cooked chicken Andouille sausage link or meat of choice, chopped
½ cup of chopped mushrooms
½ cup of chopped red onion
salt and pepper to taste
Lightly brush crust with olive oil. Add cup of marinara sauce, evenly coating the crust, and then sprinkle the sauce with crushed red pepper. Evenly distribute sausage, peppers, mushrooms and onion. Top the entire pizza with 2 cups of cheese, and then add a few shakes of salt and pepper.
Preheat grill to medium-high heat, brushing the grates with olive oil. The pizza will grill quickly, about 5-10 minutes depending on heat. Bottom should be dark but not burnt.
Drink Tip: Pizza’s favorite companion is a crisp, hoppy beer or a white