Hawaiian Chicken Kabobs

MGG and I love to grill whenever we can.  We had planned on a nice grill the other day and then it decided to rain.

Not going to stop us though!  We brought the grill inside!  Grilling on the stove top with a great grill pan is a great way to go!  It's quick and easy, doesn't taste quite the same..but you get the drift!

MGG and I love to cook together.  He's never really cooked a wide variety of food but he's a quick learner and a great sous chef!

Here's what we came up with.  We love kabobs, all types of meat and flavors.  It allows for great creativity.  When I would visit my sister when she lived in Maui, we would always go to Azeka's Market and pick up some chicken to make kabobs.

So I wanted to recreate the prominent Hawaiian and Asian flavors that bring back such great memories, in this dish.  So we went with pineapple for the tropical feel and an Asian marinade for the chicken, along with vegetables that complimented the theme.  

This recipe is super easy and yummy as heck! 

Let's create this:

Cut your chicken breasts, or thighs if you prefer, into chunks.

In a plastic bag place your minced garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, worcestershire sauce, and salt & pepper.  Mix well.  This is your marinade.  Add your chicken to the bag and marinate in the frig for 1 hour.

While this is happening you should soak your wooden skewers in water, if using wooden ones.  This keeps them from burning. 

Assemble your kabobs.  Start and end with a cherry tomato.  Next add a piece of chicken followed by a some pineapple.  Add a mushroom, another piece of pineapple and then some more chicken.  The order does not matter, you can create a pretty kabob to suit your taste.

Cook the kabobs over medium high heat.  We used a double grill pan on the stove top and that worked out perfectly. 

Make sure to cook them until the chicken is completely done.  About 4 minutes per side, or more if you chicken is really thick.

That's it...really simple but oh so tasty!

Hawaiian Chicken Kabobs

Ingredients:

3 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons lemon juice

2 tablespoons teriyaki sauce

2 tablespoons olive oil

2 tablespoons Worcestershire sauce

Pinch pepper

Pinch salt

1 pound chicken breasts, cut in to chunks

Fresh Mushrooms

Cherry tomatoes

Pineapple chunks

Directions:

Rub your indoor or outdoor grill rack with oil.  If using an indoor grill preheat grill pan to medium-high heat, and for the outdoor grill bring the temperature up to medium high.

In a large re-sealable plastic bag, combine the garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, Worcestershire sauce, pepper, and salt. Add your chicken and marinate for about 1 hour. 

Pull chicken out and discard the marinade.   Thread the chicken, mushrooms, cherry tomatoes, and pineapple onto the skewers. Note:  if using wooden skewers make sure to soak them for about 30 min so they will not burn while grilling. 

Cook over medium high heat until the chicken is done, turning once, about 4 minutes on each side. Serve with rice.

Cool Things

I wanted to share something pretty cool with you...

Doesn't everyone love Williams-Sonoma??  I know I do.
They have great products, wonderful cooking demonstrations and technique classes...

and their recipes are AWESOME!

So Williams-Sonoma was kind enough to give me a little widget to share with you.  It's a Williams-Sonoma recipe of the day!

If you look to the right of this post right under my "About Me" section you will see it!  Each day they add a new recipe to the roll and you can scroll through them, backwards and forward drooling as you go.

Once you find one you like you just click on it and it will take you to that recipe so you can copy or print it out.

I've been eyeing the Cinnamon Sugar Pillows on there...might have to try that one!

It's that simple!

And it's all for you!!!

Isn't that cool???

Salisbury Steak in a Mushroom Gravy

Who doesn't love comfort food?

Sometimes comfort food is just what the doctor ordered...this dish is fits the bill. 

This is a recipe from way back.  My mom used to make this when I was growing up.  I also just learned that this was also a favorite of my Grandma and Grandpa's.  Mom has told me stories of them enjoying this dish so much that it makes me feel more comfort knowing they loved it so much.

It's pretty much all about the gravy.  The gravy is the BOMB!  So if you don't like mushrooms, leave them out, but make the gravy...you'll love me for it!
So here's an ode to Grandma and Grandpa Landon, and their love of Salisbury Steak in a Mushroom Gravy!


First, combine the ground sirloin, pepper, salt, and garlic.  Make patties, and place them in a heated skillet over medium high heat.  Cook about 4 minutes per side.

Remove from pan and keep warm.

Add butter to skillet and sliced mushrooms.  Saute 4 minutes until softened. 

Stir wine to the pan.  Cook 2 minutes. 

Stir beef broth and Wondra together.  Add to the skillet. 

Bring to a boil.  Cook for 5 minutes until reduced slightly and thickened.

Add patties back to the pan.  Add vinegar.  Cook for another 2 minutes.

Serve patties with mushrooms and sauce on top.

Oh boy!  Add a little mashed potatoes and some green beans...comfort galore!

Thanks Grandma and Grandpa for lovin' this dish...cause I love it too!

Salisbury Steak in a Mushroom Gravy
4 servings

1 pound ground sirloin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 clover of garlic, minced
1 tablespoon butter
8 oz mushrooms, sliced

1/3 cup dry red wine
1 1/4 cups low-sodium beef broth
1 tablespoon all-purpose flour or Wondra
1 teaspoon red wine vinegar

Combine beef, pepper, salt, and garlic. Shape into 4 patties. Heat a skillet over medium-high heat. Add patties; cook 4 minutes on each side or until browned.  Remove from the pan and keep warm.

Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in wine cook 2 minutes. Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.  Serve patties with mushrooms and sauce over them.


Linked To:  Hammock Tracks: Ground Beef Blog Hop