easy grilling – Meghan E White

I love Mediterranean food and these meatballs are delightful. My husband, Tom, helped me develop this recipe. Sometimes, we become like one of my favorite cooking shows, America’s Test Kitchen. We have made these meatballs several times to get them just right. Our biggest issue was the meat would fall off the skewer during grilling. We solved that problem with refrigeration.

Add a Mediterranean sauce with the meatballs, like a yogurt based one, or any sauce of your choosing. Unfortunately, I did not have time to add a sauce recipe so use whatever you like, or don’t use any sauce. Enjoy the recipe.

Happy Eating!

Now if any of you lacks wisdom, he should ask God, who gives generously to all without finding fault, and it will be given to him. James 1:5

Mediterranean Meatball Kabobs

Ingredients

1 lb. 80/20 ground beef

½ yellow onion, minced

½ bunch of parsley, finely chopped

4 cloves of garlic crushed

1 egg

1 tsp. salt

1 tsp. Pepper

Olive oil to brush the outside of the meatballs

Instructions

In a large bowl mix ground beef, onion, parsley, garlic, egg, salt and pepper, with your hands, until evenly combined.
Roll meat into 1 ½ inch balls and place on a parchment lined baking sheet. Refrigerate for at least an hour.
Place 3 to 4 meatballs per skewer with a little space between each one. Brush the meatballs with olive oil and place back in the fridge while the grill heats up.
Heat grill to medium high heat, 375° to 425℉. Oil the grates well.
Grill kabobs for 8 minutes total or approximately 4 minutes per side, depending on your grill. Turn the kabobs once. This can be tricky. Using a spatula, gently roll each skewer over.
The internal temp should be 155℉.
Cool for a few minutes before eating. Enjoy!

Notes:

Use high fat meat. This helps ensure the meatballs will keep their shape while cooking.
Chilling the meatballs is key to them not falling apart on the grill.

My family loves kabobs. They are a fun, delicious way to cook meat and vegetables. You can easily customize them for each person. The possibilities are limitless as to what type of kabobs you can create.

These teriyaki kabobs are fantastic. The marinade is the perfect balance of tangy, savory and spicy. Making your own teriyaki sauce takes just a few minutes, and the freshness and flavor can’t be beat. It’s better than any store-bought teriyaki sauce.

I am not an expert on the grill, but my husband is. He has been grilling kabobs our entire marriage, which is a very long time. Well over a quarter of a century of cooking over open flame. This is his teriyaki recipe, and it’s a winner. So fire up that grill, and get ready to dig into a delightful meal.

Happy Eating!

For we walk by faith, not by sight. 2 Corinthians 5:7

Teriyaki Chicken Kabobs

Ingredients

2 cups pineapple juice

2 cups low sodium soy sauce

½ cup brown sugar

5 cloves crushed garlic

1 tablespoon fresh grated ginger

¼ teaspoon black pepper

¼ teaspoon red pepper flake

4 chicken breasts cut into bite sized pieces

2 tablespoons cornstarch to thicken the sauce (do not add to the marinade)

1 tablespoon of water to mix with the cornstarch

Optional for the kabobs

pineapple chunks

yellow onion chopped

red onion chopped

sliced green onion for garnish

Directions

In a large mixing bowl combine pineapple juice, soy sauce, brown sugar, garlic, ginger, black pepper, and red pepper flake. You will have 4 cups total.
Cut chicken breasts evenly into bite sized pieces.
Place the cut up chicken in a large resealable bag. Add 1 cup of the teriyaki sauce. Refrigerate for at least 2 hours, up to overnight.
Keep the remaining 3 cups of marinade in the refrigerator. While the chicken is marinating, make the teriyaki sauce that will be used for dipping.
In a small saucepan take 2 cups of the remaining teriyaki sauce and bring to a simmer over medium-high heat. In a small bowl combine 1 tablespoon of water with 2 tablespoons of cornstarch. Add the cornstarch mixture to the simmering sauce and whisk until smooth and thickened. Take it off the heat and let it cool. You can do this the night before and keep the thickened sauce in the refrigerator until you cook the kabobs or make it the same day.
Keep the 1 cup of remaining sauce aside for basting while grilling. This is optional. You can use all remaining teriyaki marinade for sauce if you prefer.
Assemble the kabobs with pieces of chicken, onion, and pineapple.
Leave prepared kabobs out at room temperature for 20 minutes before cooking.
Heat the gas grill to medium. Spray the grill grates with cooking oil.
Grill kabobs for about 20 minutes until the chicken is done. Every 5 minutes turn the kabobs. Baste with teriyaki sauce 3 or 4 times throughout grilling.
Enjoy!

Notes

*You can use up to 6 chicken breasts with this recipe.

*Marinating overnight is ideal.

For all of my monthly recipes go to Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-teriyaki-chicken-kabobs