#10DaysofTailgate: Thai Chicken Skewers

Tailgate LogoWe are now more than halfway through #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. While there are a few healthy tailgating dishes that have been shared by my fellow blogger pals, I think it’s safe to say that the majority of our posts lean a little more towards the sinful side of the diet spectrum. So today I’m going to share a healthy grilling recipe with you! (Actually, come to think of it, my post tomorrow is healthy too! So be sure to come back and check it out. I promise, I don’t plan these things.)

Today’s recipes features two of our wonderful sponsors – Gourmet Garden and FireWire Grilling.

If you’ve never used Gourmet Garden herbs before I highly encourage you give them a try. I’ve purchased their herbs before, and usually buy them instead of bunches of fresh herbs. Gourmet GardenI cannot grow anything to save my life and I can’t keep fresh herbs alive for more than a day after bringing them home from the store. So unless I need fresh herbs for garnish, I’ll buy Gourmet Garden’s herb pastes. They last in the fridge for up to 3 months and give you that fresh flavor you’re looking for.

FireWire Grilling provided their Flexible Grilling Skewers for us to try. I don’t often go crazy for grilling gadgets, but these are worth getting excited about! I’ll admit, I was hesitant. Why would you want a flexible skewer? I asked. FireWire logoWell, let me tell you (in my best infomercial voice)! Don’t you hate it when you’re putting marinated meat and veggies on a skewer and your hands are all sticky and messy? Instead, put your meat and veggies on the skewer, and put it in the bowl or bag of marinade! (Yes, you still have to wash your hands if you’re handling raw meat, sorry.) That wouldn’t be possible with a typical straight skewer – it wouldn’t fit! What I also loved about these skewers was the skewer tip – it’s not sharp yet the meat slipped on easily. Remember that bag you’re putting the skewer in? It won’t poke a hole through it. There’s also no more fear of piercing fingers!

FireWire Flexible Skewers

An Original Recipe

Thai Chicken Skewers

Ingredients:

Steps:

  1. In a bowl whisk together sugar, lime and orange juices, fish sauce, coriander, pepper, chunky garlic paste, cilantro paste, and Thai seasoning. Reserve about a 1/3 C to baste skewers with.
  2. Place chicken and onion on skewers.
  3. Marinate skewers a minimum of 30 minutes.
  4. Grill skewers 4-5 minutes on each side, or until chicken is cooked through.

*This recipe was inspired by http://www.foodandwine.com/recipes/shrimp-with-thai-lemongrass-marinade *

Thai Chicken Skewers FG1

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla
Dips
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
Mains
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Bacon Cheeseburger Soup by From Gate to Plate
Sides
Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps
 Sweets
Pumpkin Bars by The Pajama Chef

And for yesterday’s tailgating fare check out Camilla’s page here.

Rosemary Steak and Potatoes

I am not a steak-and-potatoes type of gal. Potatoes? Yes. Steak? No thanks, I’ll pass. But my husband is most definitely a steak-and-potatoes type of guy. In fact, it’s the meal he always gets when we visit his parents.

I was informed that I needed to add more iron to my diet – so that means you’ll see more red meat entrees floating around Sew You Think You Can Cook. I’ve always tried to limit the red meat to once a week, typically in the form of Mexican Monday. And I am guilty of enjoying a burger quite often.

For this recipe, par-boiled potatoes share the skewer with cubes of sirloin and the result is divine. The potatoes end up resembling fries and the marinade is full of flavor. I particularly like the rosemary. Serve these skewers with your favorite vegetable and you’ve got yourself a complete meal!

If you’ve had too much red meat this week, Mom made this recipe using chicken instead of steak and it worked just as beautifully.

Rosemary Steak and Potatoes

Ingredients:

  • 1 clove garlic, minced
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 2 tsp steak seasoning
  • 1/2 C balsamic vinegar
  • 1/2 C olive oil
  • 2 lb steak, cut into cubes
  • 2 C golden potatoes

Steps:

  1. In a bowl combine garlic, rosemary, thyme, steak seasoning, balsamic vinegar, and olive oil.
  2. Pour 3/4 C of the marinade over the steak and set in the fridge.
  3. Boil potatoes for 15 minutes, until slightly fork tender. Drain. Pour the rest of the marinade over the potatoes.
  4. Skewer the steak and potatoes. Grill until the steak is cooked to your liking and the potatoes are done.

*This recipe is adapted from Whitney at http://littleleopardbook.com/2013/10/16/rosemary-steak-skewers/*

Rosemary Steak