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june 7-13, 2020 What's up! 47 Skewer up a great dinner on the grill Food on a stick try theserecipes Rosemary Ranch Chicken Kabobs Ingredients • ½ cup olive oil • ½ cup ranch dressing • 3 tablespoons Worcestershire sauce • 1 tablespoon minced fresh rosemary • 2 teaspoons salt • 1 teaspoon lemon juice • 1 teaspoon white vinegar • ¼ teaspoon ground black pepper, or to taste • 1 tablespoon white sugar, or to taste • 5 skinless, boneless chicken breast halves - cut into 1 inch cubes Directions 1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. 2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. 3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Sensational Sirloin Kabobs Ingredients • ¼ cup soy sauce • 3 tablespoons light brown sugar • 3 tablespoons distilled white vinegar • ½ teaspoon garlic powder • ½ teaspoon seasoned salt • ½ teaspoon garlic pepper seasoning • 4 fluid ounces lemon-lime flavored carbonated beverage • 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes • 2 green bell peppers, cut into 2 inch pieces • 4 eaches skewers • ½ pound fresh mushrooms, stems removed • 1 pint cherry tomatoes • 1 fresh pineapple - peeled, cored and cubed Directions 1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight. 2. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside. 3. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag. 4. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking. Chef John's Grilled Garlic and Herb Shrimp Ingredients • 1 1/2 teaspoons kosher salt • 1/2 teaspoon lemon zest • 3 cloves garlic, thinly sliced • 3 tablespoons chopped fresh basil leaves • 3 tablespoons chopped fresh flat-leaf parsley • 1 tablespoon chopped fresh oregano leaves • 1 tablespoon chopped fresh lemon thyme leaves • 4 tablespoons olive oil, divided, or as needed • 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on • skewers Sauce: • 1 tablespoon olive oil • 1/2 lemon, juiced • 1/2 teaspoon red pepper flakes • 1 pinch cayenne pepper • salt and ground black pepper to taste • 1 lemon, cut into wedges Directions 1. Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes. 2. Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable. 3. Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce. 4. Preheat an outdoor grill for high heat and lightly oil the grate. 5. Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter. 6. Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges. Courtesy allrecipes.com