Tuesday, May 26, 2015

Sweet Red Chili and Lime Kabobs-Outdoors or on the George Foreman Grill

It is truly amazing how one simple fresh addition to a store bought sauce can totally change the taste. These Sweet Red Chili and Lime Kabobs literally had me running my finger over the plate! They were sweet and fruity and yes, did pack a little heat:@) It was too windy to fire up an outdoor grill so I thought I'd try them on the George Foreman and as you can see, it worked great!
While I do love to grill out I use my George Foreman grill quite often too, and it dawned on me that there are probably many more folks that only have an electric or indoor grill... So I'm gonna start focusing on showing how things can be grilled both ways.
With an indoor grill (pretty much like an outdoor one) you are only limited by the amount of surface area you have. I have the smallest grill ($17 on sale at Target) and four kabobs fit easily. To ensure even cooking you'll want to move the ones from the front of the grill to the back of the grill as you turn them. Since the top and bottom gets hot they do cook fairly quickly and consistently which is one advantage over outdoor grilling.

And my two biggest tips: let it heat up for at least five minutes, don't pay attention to the "ready" light, and after you pull the plug and the food has been plated lay a couple wet paper towels on the grill and close the lid. This will help it steam cooked on bits for easier clean-up.

Sweet Red Chili and Lime Kabobs
Chicken or pork cut into bite size pieces, approx 1"
Veggies of your choice cut into pieces about the same size as the chicken
For each 1/4 C sweet red chili sauce add a loosely packed tsp fresh lime zest
Olive oil
S&P
  1. Soak chicken pieces in a brine of 1 C water, 2 Tblsp kosher salt, 1 Tblsp sugar for 15 minutes.
  2. Mix the chili sauce and zest in separate bowl.
  3. Pat the chicken dry, add it to a bowl with the veggies. Use enough olive oil to coat everything, sprinkle with salt and pepper. Mix well.
  4. Skewer meat and veggies.
  5. Cook on a hot grill until done, approximately 10-15 minutes.
  6. Brush with chili sauce during the last couple minutes of cooking.
Fire up the grill of your choice and have a happy day:@)

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8 comments:

  1. I don't have an indoor grill, but I sure think it would come in handy, and you can't beat the price! Those kabobs are making my mouth water, Lynn. Thanks for the tips on using the grill. It looks like you had a great meal for Memorial Day!

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  2. Lynn, Yum! These look so scrumptious! The urge to lick the plate is always a sure sign of a successful recipe! Luckily our weather was amazing this weekend so we were able to grill outdoors. Just had to battle the yellow jackets! That type of bee is definitely not in danger in our yard! Linda

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  3. Mmmmm....love the sweet/hot flavors!

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  4. Oooh Lynn, these look awesome!! They look grilled to perfection, my friend. Thanks for sharing your tips on the George Foreman; we might have to get one of those. :) Have a great day!

    Hugs,

    Denise at Forest Manor

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  5. I have an indoor grill stashed away on a closet shelf, and I need to start using it Lynn, there are a lot of times I want to grill vegetables or something small. I appreciate these tips. I love sweet chili sauce, I bet the addition of fresh lime is wonderful! Glad you were able to grill your kebabs!
    Jenna

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  6. They look scrumptious, Lynn! I never knew an indoor grill could produce such great results.

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  7. Hello, dear friend...boy, do these look amazing. We have a GR grill and use it a lot in the winter..as you can see by my recent post, Mr. Sweet is the griller in the family, rain or shine...lol
    We will give your recipe a try...it sure does look good.
    xoxo

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