May 13, 2011

Fire it Up!


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!

~ Enjoy!

14 comments:

  1. Yum! Great recipe! I was just thinking of making kebabs the other day, now I have a recipe to try out, thanks so much for sharing! =]

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  2. ahhhh red robin is a classic! love that restaurant (during my pre-vegan days!). would go there with my friends when i lived in michigan! your kebobs look fantastic!

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  3. Ole Red and you did a marvelous job! These look delicious!

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  4. We've had a charcoal weber for years. Last year, I decided we needed a big honkin' grill, so I bought a gas Weber for my husband for Father's Day. A wonderful purchase, now we can grill whenever the mood strikes (and the snow isn't burying the grill!). Maybe we will make these kebabs soon!

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  5. YUM!! My family and I had pork chops the other day that I had marinated in some jerk seasoning, fresh grapefruit juice, and some other spices that I threw in there. They turned out really good!

    Also, I just wanted to let you know that I've given you a blog award, so feel free to head on over to my blog and check out my latest post. I don't know if you do the blog awards stuff, but I wanted you to know how much I like your blog and the things that you post! :-)
    Have a great Friday evening!

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  6. Anything jerk . . . I'm in! This look amazing!

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  7. wonderful kebabs delicious

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  8. Very envious of your win. My rusty old bbq hasn't seen the light of day for about 3 years due to the amount of rain we have been getting with our summers. These kebabs sound great. I love the smoked sausage idea and the zesty spiced glaze. I might just have to rescue the poor old bbq from the depths of the garden shed because I am making these!

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  9. Oh how I wish the weather was nice out there! I would soooo jump at the chance of making these kebabs... I love that you included the glaze...YUM!

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  10. I love kebabs...It's just so much fun to say. Kebabs - said it again!

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  11. I've said it before and I will say it again - There is something about putting food on a stick that instantely makes it more fun!!

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  12. What! Red Robin had a give-away!? Congrats on winning the bbq grill. :-) I love kebabs and these seasonings look niiiiceee! Keeping the recipe for summer BBQ!

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  13. Total Jerk fan! Love Red Robin!! BTW - call me next time you make this, I am so coming to dinnr :)

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  14. @Erin
    I will! I have some kiebalsa in my freezer waiting to make this again.

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