Chef Dan’s Father’s Day BBQ
Brochette – Shish Kabob – Skewers
Simple Marinade:
(Or… just use a cup of Italian dressing!)
1 cup of olive oil
1 tablespoon chopped garlic
1 tablespoon assorted chopped herbs- basil, oregano, thyme, rosemary…
1 tablespoon Cajun seasoning mix
Blend all this together to make the marinade.
Brochette Ingredients:
Chicken Breast – Cut in medium sized chunks
Jumbo Shrimp (frozen, peeled and diveined), or Tuna, Swordfish, True cod – cut in chunks.
(Or… whatever you have! Leftover steak, pork, lamb… remember, this is the original Dining on a Dime, stretching what meat is available by cutting it up evenly to give everyone a taste.)
Wooden skewers (soaked overnight in water to prevent burning), or metal skewers.
Method:
After your meat has marinated overnight, alternate the meats on the skewer like so:
Chicken – Shrimp –Chicken – Shrimp – Chicken – Shrimp.
You could also add sliced peppers between the meats, because those will hold up longer than softer vegetables.
BBQ over medium-high heat.
Brush your Brochettes every now and then with the marinade.
Turn every two to three minutes so they will not burn.
New Potato & Roma Tomato Brochette method
Boil your new potatoes ¾ of the way cooked, then cool them down, and cut the Roma tomatoes in half.
Add 2 tablespoons of red wine vinegar to the marinade and add the potatoes and tomato halves. Let this sit for about 2 hours before skewering and putting on the grill.
This is great with fresh chopped rosemary leaves.
