They say life has its seasons - and so does the kitchen.  Mimic mother nature through these seasonal skewers. 

Summertime: Honey Lime Grilled Fruit Skewers

With the sweet and light days of summertime, it is only right to soak it up with grilled honey drizzled fruit skewers.

Ingredients

-         1 cup diced watermelon

-         2 bananas, sliced into chunks

-         1 cup strawberries, stems removed

-         2 kiwis, cut into 4-6 pieces

-         1 cup pineapple

-         1 mango, peeled and diced

-         1 teaspoon cinnamon

-         2 limes, juiced

-         1 tablespoon honey

Instructions

1.     Skewer fruit on presoaked wooden skewers and sprinkle with cinnamon.

2.     Heat grill over medium heat.  Place fruit skewers on grill; rotate every 5 minutes to ensure even grilling and grill marks.

3.     Grill for 12-15 minutes total.

4.     In a small bow, whisk together honey and lime.  With 5 minutes remaining brush with honey lime mixture.

Inspired by Love and Zest.

LKK Recommendation: Triple Citrus Grilling & Dipping Sauce (for dipping)

 

Fall: Garden Harvest Veggie Pesto Skewers

Bulk up for hibernation mode with these hearty skewers.

Ingredients

-         16 wooden skewers, soaked in water

-         2 medium zucchini, sliced into 1/4 inch coins

-         2 medium yellow squash, sliced into 1/4 inch coines

-         2 ears summer corn, cut into 1” rounds

-         3 cups brown button mushrooms, cleaned and stemmed

-         2 cups grape tomatoes

-         1 tablespoons olive oil

-         1/4 teaspoon sea salt

-         1/4 teaspoon black pepper

-         1/2 cup homemade pesto

-         1 sprig fresh basil, optional for garnish

Instructions

1.     If you have not already, soak your wooden skewers in water so they don’t catch fire on the grill.

2.     Heat the grill to medium high heat.

3.     With your vegetables prepped and ready, arrange them on the skewers.

4.     Brush with olive oil and season with salt and pepper.

5.     Cook 3 - 4 minutes before flipping.

6.     Continue cooking until veggies are cooked to your desired texture.

7.     Remove from the grill and brush with pesto.

8.     Enjoy!

Inspired by Emily Kyle Nutrition.

LKK Recommendation: Lime Cilantro Flavored Hoisin Sauce(for dipping)

 

Winter: Spicy Chicken Skewers

Bring the fire on cooler days with a spicy skewer.  It will warm you up in no time, even in the coolest of climates.

Ingredients

-         Spice rub:

-         1 teaspoon salt

-         1 teaspoon ground cumin seed

-         ½ teaspoon paprika

-         ¼ teaspoon turmeric

-         ¼ teaspoon cinnamon

-         ¼ teaspoon crushed red pepper flake

-         2 pounds boneless, skinless chicken breast or thighs

-         12 large button mushrooms

-         1 red bell peppers, cut into eighths

-         1 onion cut into eighths

-         2 jalapenos, optional

Instructions

1.     Combine spice rub in a small bowl and set aside.

2.     Cut chicken into 1 inch pieces, you should get about 36 cubes.  Coat cubes with 3/4 of the spice mix.  Allow to sit and marinate while you prep the vegetables.

3.     Wipe clean the mushrooms and spray with a little oil. Sprinkle with some of the remaining spice mix. Cut pepper and onion into 8 pieces each; cut each jalapeño into 4 thick circles.

4.     Thread skewers in this order, being careful not to pack them too tightly or the chicken won’t cook evenly: mushroom, red bell pepper, 2 chicken cubes, jalapeño slice, 2 chicken cubes, onion. You should get 8 skewers.

5.     Grill skewers over a hot grill (450-500F) for 6 minutes, closed. Then turn and grill another 3-4 minutes, closed, until chicken is cooked through.

6.     Serve hot.

Inspired by Hilah’s Cooking.

LKK Recommendation: Sweet & Spicy Grilling & Dipping Sauce (for dipping)

 

Spring: Grilled Hawaiian Teriyaki Chicken Skewers

Mother Nature is booming with excitement and so are you (especially for you, Midwesterners).  Start to warm up for summer with this tangy and sweet recipe.

Ingredients

-         4 boneless skinless chicken breasts cut into 1 inch cubes

-         ½ cup brown sugar

-         ½ cup soy sauce

-         ¼ cup pineapple juice

-         2 garlic cloves minced

-         ¼ teaspoon pepper

-         ½ teaspoon salt

-         1 Tablespoon cornstarch

-         1 Tablespoon water

-         1 red bell pepper cut into 1 inch cubes

-         1 yellow red bell pepper cut into 1 inch cubes

-         1 green bell pepper cut into 1 inch cubes

-         1 red onion cut into 1 inch cubes

-         2 cups fresh pineapple cut into 1 inch cubes

-         Green onions for garnish

Instructions

1.     In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt.  In a small bowl, whisk together the water and cornstarch.  Slowly whisk into the mixture.

2.     Bring to a boil and boil for 1 - 3 minutes until the mixture just starts to thicken.  Remove from heat and reserve ¼ cup of the sauce for later.

3.     Marinate the chicken in the sauce in the fridge for at least 30 minutes.  Thread the chicken on skewers along with the peppers, red onion, and pineapple.

4.     Grill for 8 -  10 minutes until the meat is done to desired liking.  Remove from the grill and baste with reserved sauce.  Garnish with green onions if desired.

Inspired by The Recipe Critic.

LKK Recommendation: Triple Citrus Grilling & Dipping Sauce (for dipping)