Backyard Bash: Summer BBQ Sticks - New York News

Backyard Bash: Summer BBQ Sticks

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(WJBK) - Try a summer BBQ that has something for everyone. Chef Kelli Lewton from Pure food 2U says you can prep skewered meats ahead of the party and serve with an array of fresh sauce’s, salsa’s and salads. Clean tasty food that is colorful and healthy too!

Use recipes below for summer sticks or skewer & grill your favorites then serve with easy simple colorful salads for a bountiful display!

Salad Ideas
Sliced garden tomatoes with olive oil and basil
Cumbers and red onion with parsley and light vinaigrette
Vegetable cole slaw with vinaigrette 
Chopped summer greens with veggies
roasted potato salad
watermelon and roasted beets with white balsamic vinaigrette

Spicy Peanut Chicken Satay
yield 12 skewers
8-12 skinless chicken thighs, cut into thin strips
1 package wooden skewers

Satay Marinade
1/4 cup minced lemongrasss , fresh or frozen
¼ cup sweet chili sauce
1 small onion, sliced
3 cloves garlic
1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
1 large nub ginger, thinly sliced
1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
2 Tbsp. ground coriander
2 tsp. cumin
3 Tbsp. dark soy sauce
2 TB rice wine vinegar
Pinch sea salt
Pinch black pepper

Instructions:
If using wooden skewers, soak them in water while you prepare the meat (to prevent burning).
Cut chicken into thin strips and place in a bowl.
Blend/combine all marinade ingredients in a food processor. (reserve a few ounces for extra dipping sauce)
Adjust seasonings for sweeter or more spice
Combine Marinade and sliced chicken. Allow at least 1 hour for marinating, or longer (up to 24 hours).
When ready to cook, thread meat onto the skewers.
Grill the satay on your BBQ, baste with extra marinade

Pan Asian BBQ Beef Sticks

Ingredients:
? Cup soy sauce
¼ cup minced fresh cilantro
2 green onions minced
2 tbsp. grated orange zest
Juice of ½ orange
4 tsp. fish sauce
2 tsp. dark brown sugar
1 tsp. canola oil
3 cloves garlic, minced
1 lb. beef flank steak, cut into 1?-wide slices
Pinch sea salt & pepper

Instructions:
Puree soy sauce, cilantro, orange zest, fish sauce, sugar, oil, and garlic in a food processor until smooth. Toss paste and beef in a bowl; chill 4 hours.
Build a hot charcoal fire in a grill.
Thread 1 piece of beef each on 12 skewers; grill, turning, until charred, about 5 minutes.


Backyard BBQ Salmon
Ingredients:
12~ 1&1/2 oz. pieces of salmon fillet
1 Tb chopped parsley
1 cup BBQ sauce ( a fun maybe flavor with a little fruit or your favorite)
Season with sea salt & pepper

Instructions:
Cut salmon fillet into smaller pieces, toss with bbq sauce, parsley and seasoning. Stab with wooden skewers and grill on medium low heat
 
Tex Mex Shrimp
Ingredients:
12 pieces 16/20 shrimp
1/3 cup salsa verde (green salsa)
2 Tb chopped fresh cilantro
1 tsp chili powder
Pinch cayenne

Instructions:
Stab Shrimp on skewers and grill for 3-5 minutes over medium low heat until cooked

Veggie Sticks

1 yellow squash cut into long wedges, six to eight per squash or zucchini then cut in half giving you shorter but still thick wedge pieces
1 zucchini~ same as above
2 Portobello’s mushroom caps ~cut cap into ¾ inch sticks
1/3 cup balsamic marinade or vinaigrette

Instructions:
Soak skewers/sticks in water.
Marinade Portobello’s for 30 minutes (reserve ½ the marinade)
Stab veggies
Cook over medium grill heat and drizzle all veggies with balsamic marinade


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