A couple of years ago, around Father's Day, while at lunch at Red Robin, I entered to win a gas BBQ grill. Thinking nothing of it, I filled out the form, ate my yummy lunch (Buffalo Chicken Wrap and Freckled Lemonade in case you were wondering, my fav) and left. A few days later, the phone rings. It's Red Robin! Holy Hell I won the BBQ grill. I didn't even know what it looked like. I was seriously that convinced that I was not going to win that I didn't even check it out (come to find out it was sitting right by the door as you walk in. Yeah, I rolled badly on my perception check). We made a spot for 'Ole Red in the garage. I had bought him a Weber Charcoal grill the year before and he was pretty happy with it for the time being. Besides, propane is freaking expensive! I love grilled hamburgers and hot dogs on a charcoal grill but I hate how long it takes to warm up the coals, etc, etc, etc. So I decided 'Ole Red needed to come out of the garage and settle into her new home on the back porch. Since my parents are currently out of town, they won't be needing their propane tank, right? I lurked over there and sniped it up brought it home and hooked 'Ole Red up. Don't worry, I gave the hubby the honors of lighting her up for the first time.
Jamaican Jerk Chicken Kebabs with Smoked Sausage
Yields 4 servings
For the Jerk Glaze
1/4 cup canola oil
Juice of 1 lime (2 - 3 Tbsp.)
2 Tbsp. minced fresh oregano
1 Tbsp. minced lime zest
1 Tbsp. onion powder
1 Tbsp. light brown sugar
2 tsp. minced garlic
1/2 tsp. ground allspice
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
For the Kebabs
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
8 oz. turkey kielbasa, cut into 1-inch pieces
2 -3 green bell peppers, cut into 1-inch pieces
Preheat grill to medium-high. Brush grill rack with oil.
Combine oil, lime juice, oregano, lime zest, onion powder, brown sugar, garlic, allspice, cinnamon, and cayenne for the glaze in a bowl. Set aside half the glaze for serving with the kebabs.
Thread chicken, sausage, and bell pepper pieces onto eight 10-inch metal or soaked bamboo skewers.
Grill kebabs, covered, until chicken is no longer pink, about 8 minutes. Turn skewers and brush with glaze every 2 minutes during grilling, using remaining glaze. Serve kebabs with reserved glaze.
308 cal; 13g total fat; 103mg chol; 578mg sodium; 11g car; 36g protien
Source: Cuisine Lite
In case you were wondering, yes, my family really liked this meal, not just me!