I am sorry I have been such a stranger. It is all good stuff though … I have been working my butt off in the kitchen practicing for a cooking demo. I was so glad that it turned out to be tons of fun and very well received. So now I can get back to posting more regularly. I made these kabobs for Mother’s Day. If you are a mother and there is a mother older than you in your immediate family, your day is not really yours. I am not really complaining but rather stating a fact. My mother lives far away, so this BBQ was actually for my Mother in-law. Still, if my mother was close, I would have just cooked for twice as many people, to include my family too.
The thing that was fun about preparing for this BBQ was that I have been playing around in the kitchen for so long now, that I didn’t feel compelled to search for other people’s recipes. Instead, I just did my own thing. I will post my favorite side from the meal later today or tomorrow too.
Grilled Chicken and Swordfish Kabobs
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8, cut this in half or less
3 lbs. boneless chicken breast
- 1 lb. swordfish steak
- 4 red peppers
- 1 cored pineapple (I was being lazy and didn’t buy a whole one)
- 4 medium – large zucchinis
- 1 large red onion
- 1/4 cup Rosemary, chopped
- 1/2 cup Balsamic vinegar
- 1/2 cup Coconut aminos
- 1/4 cup garlic infused olive oil or EVOO and 1 tbsp. minced garlic
- 2 – 3 Tbsp. Dijon mustard
- 2 – 3 Tbsp. Maple syrup
- Salt and pepper to taste
- Combine the rosemary through the salt and pepper in a medium sized bowl and set aside.
- Cut the chicken and swordfish into 1 – 1 1/2 inch cubes.
- Slice the red peppers into thick chunks
- Chop the pineapple into 1 inch chunks
- Slice the zucchini into thick pieces, about 1/3 – 1/2 inch thick.
- Combine the vegetables into one bowl (minus the onion, which you will cut later to avoid overpowering the other flavors) and place the chicken and swordfish into smaller separate bowls.
- Pour the marinade over the veggies, chicken and fish and put in the frig to marinate for at least 2 hours, but longer if you can.
- Prior to grilling, take out the marinating veggies and meat.
- Thread the kabobs onto wooden skewers, making a fruit/veggie/meat pattern of your choice (or not, I am just a little too anal not to have a pattern).
- Integrate your chunked onion to the kabobs too.
- Preheat your grill to a medium heat and place the skewers on.
- Cook on the first side and flip after about 5-6 minutes.
- After another 5-6 minutes, slice open the meat to see if it is cooked.
- If yes, yeah, if no, put back on the grill for another 5 minutes or as long as needed.
- Place kabobs onto large serving platter and watch them disappear!
PS – I used this marinade on Flat Iron Steak (kind of like flank steak but a little cheaper) and it was really fantastic.