3 Healthy Skewer Recipes | Summer Grilling



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Rooster Fajita Skewers
four boneless skinless hen breasts, cubed
three tablespoons oil
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon floor cumin
1 lime, zest and juice
1 inexperienced pepper, diced
2 crimson peppers, diced
1 cup diced crimson onion
Salt and freshly cracked black pepper

Toss the hen with the oil, chili powder, garlic powder, cumin, lime zest, lime juice, salt and pepper. Enable it to sit down within the fridge for a minimum of 30 minutes.

As soon as marinated, assemble the skewers, alternating the crimson pepper, inexperienced pepper, crimson onion and hen cubes.

Preheat the grill to medium-high warmth. Grill the skewers till they’re golden on all sides and the hen reaches an inside temperature of 165F, about four minutes per facet.

Philly Steak Skewers
2 cups cubed sirloin steak
three tablespoons oil
three garlic cloves, minced
three tablespoons Worcestershire sauce
1 tablespoon horseradish
1 crimson onion, diced
2 inexperienced peppers, diced
1 cup complete small mushrooms or quartered massive mushrooms
¼ cup steak sauce
Salt and freshly cracked black pepper

Toss the steak with the oil, garlic, Worcestershire sauce and horseradish. Enable it to sit down within the fridge for a minimum of 30 minutes.

Construct the skewers by alternating between the steak, mushrooms, inexperienced pepper and crimson onion.

Preheat the grill to medium-high warmth. Grill the skewers on all sides till golden and the meat is cooked to your liking, three to four minutes per facet. As soon as cooked, brush the skewers with the steak sauce and prepare dinner for one more minute.

Herb & Garlic Halloumi Skewers
2 Halloumi bricks, cubed
three tablespoons oil
four garlic cloves, minced
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped oregano
1 tablespoon freshly chopped dill
1 zucchini, diced or sliced
1 crimson pepper, diced
1 cup cherry tomatoes
Freshly cracked black pepper

Toss the halloumi with the oil, garlic, parsley, oregano and dill. Season it with freshly cracked black pepper.

Construct the skewers by alternating the halloumi with the greens till the entire elements are used up.

Preheat the grill to medium-high warmth. Grill the skewers till the halloumi begins to brown, 2 to three minutes per facet.

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