Kabobs

Many thanks to Clara Yori for coming over and cooking with me! I love trying out new paleo recipes with you!! We decided to try 2 kinds of kabobs this evening for a Thai-Hawaiian fusion!?!

This made about 24 kabobs total. We served them with grilled asparagus. Enough for 4 hungry people and 1 lunch for the next day.

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Kabob 1: Hawaiian Chicken Skewers

1 cup Pineapple, diced

1 Tbsp Cilantro, minced

1 Tbsp Ginger Root, minced

1 tsp Salt

1/4 cup Extra Virgin Olive Oil

3 chicken breasts, cut into 1 inch cubes

3 cloves Garlic, minced

3 cups Pineapple, cut into chunks

1 whole Lemon, juice

Combine diced pineapple, olive oil, garlic, ginger, lemon juice, and salt in a small bowl.Puree mixture in a blender or food processor.Pour back into the small mixing bowl, and stir in the minced cilantro, set aside to use as glaze during grilling. Preheat grill to medium-high heat.Skewer pieces of chicken and pineapple on metal or pre-soaked bamboo skewers.Grill skewers for 12–15 minutes, turning every 4–5 minutes.Brush the chicken with the pineapple glaze periodically while grilling.

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Kabob #2: Red thai curry beef kabobs:

1 Tbsp Red Curry Paste

1 whole onion, chopped into large chunks

12 large button mushrooms

1/4 cup Coconut Milk

1/4 tsp Salt

2 whole green Bell Peppers, seeded and chopped

2 rib steaks, cut into large chunks

Whisk the coconut milk, curry paste, and salt together in a small bowl for the curry sauce. Place beef in container to marinate, and pour curry sauce over beef.Marinate beef in the refrigerator for up to an hour.Cut onion and green pepper into chunks.Preheat grill on medium-high heat.Skewer the meat, mushrooms, peppers and onions using metal (or wood) skewers.If you use wood, soak the skewers for an hour prior to grilling. Cook skewers, turning 1/4 turn every 5 minutes until evenly cooked.