Judge Casey's Glazed BBQ Chicken Kebabs

 

Ingredients:

- Chicken. Or your favorite meat or tofu.

- Vegetables e.g. zucchini, onion, bell peppers, eggplant & mushroom.

- Judge Casey’s Irish Relish.

- Olive Oil

- Salt & pepper

 

Instructions:

Tips.

·      Most skewers are made out of metal or wood. If you're using wood, soak them before cooking so they don't burn. Submerge them as you start your prep, or if you are mega-prepared overnight.

·      Use boneless skinless breasts or thighs when making chicken kebabs. Breasts are lean, while thighs are juicy and fuller-flavored. Keep in mind that white meat will cook faster than dark meat.

·      Don’t pack the skewer too tightly, space out the ingredients so that they are just touching.

Steps:

Cube meat and vegetables into equal pieces, roughly 1 1/2-inch cubes.

Thread meat and veggies onto the skewers. 

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Drizzle with olive oil and lightly salt and pepper.

Turn it up!!

 

.......It's Grilling time!

 

Grill on high heat until caramelization of the meat occurs.

On the grill, space out skewers so they cook evenly.

 

 

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Saucy

Reduce heat and brush liberally with Judge Casey’s.

Be sure to flip skewers three to four times, brushing each side with Judge Casey’s Irish Relish for an even glaze.

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KEBAB TIME!

 

When meat reaches desired doneness remove from grill.

Immediately squeeze with lemon and add chopped parsley, dill or microgreens.

Enjoy!

Instructions:

1. Tips:

·      Most skewers are made out of metal or wood. If you're using wood, soak them before cooking so they don't burn. Submerge them as you start your prep.

·      Use boneless breasts or thighs when making chicken kebabs. Breasts are lean, while thighs are juicy and fuller-flavored. Keep in mind that white meat will cook faster than dark meat.

·      Don’t pack the skewer too tightly, space out the ingredients so that the heat can circulate around the pieces.

2. Steps:

Cube meat and vegetables into roughly equal pieces, roughly 1 1/2-inch cubes.

Thread meat and veggies onto the skewers. 

Brush with olive oil and lightly salt and pepper.

Grill on high heat until caramelization of the meat occurs.

On the grill space out to Skewers so they cook evenly.

Don't move them until the bottoms look slightly charred.

Reduce heat and brush liberally with Judge Casey’s.

Be sure to flip skewers 2 to 3 times each time brushing each side with Judge Casey’s.

When meat Reaches desired doneness take off the grill and lay to rest for a minute.

Serve with a squeeze of lemon and chopped parsley, dill or Microgreens.

stephen bray