The warmth of summer goes beyond feeling the golden rays of sunshine beating down against your skin like a warm blanket—hot and savory meals delivered straight off the grill are also indicative of summertime and Fourth of July get-togethers. Impress your guests for an evening barbecue by serving this menu, which allows you to prepare the four types of tasty skewers a day ahead. Once your friends arrive, just fire up the grill, and throw on the skewers. Less can be more in the realm of edibles, so there is no need to infuse all the recipes if you prefer.
A word about skewers—if you are a fan of the multi-sized wooden skewers, soak them in water for an hour before grilling. Be sure to let the grill heat up before cooking, which will provide a smaller chance of food sticking, and don’t you hate that?
Chicken Breast Satay
1 pound chicken boneless and skinless breasts, cut into strips or chunks
6 tablespoons lime juice, portioned in 2 tablespoon increments
4 teaspoons canna-canola oil
1 tablespoon soy sauce
1/2 teaspoon grated ginger
4 tablespoons roasted peanuts
1 tablespoon coconut milk
1 teaspoon soy sauce
Pinch of cinnamon
1 tablespoon chopped scallion
1 tablespoons sesame seeds
6 cups lettuce
2 tablespoons olive oil
Salt and pepper
- Combine the chicken, 2 tablespoons lime juice, canna-canola oil, soy sauce and ginger in a medium bowl. Marinate for two hours. Preheat the grill, and then remove the chicken from the marinade and pat dry. Place the chicken on the skewers.
- In a food processor, combine the peanuts, coconut milk, 2 tablespoons lime juice, soy sauce and a pinch of cinnamon. Add the scallions, and set aside.
- In a separate small bowl, whisk the remaining oil with the lime juice, salt and pepper.
- When the grill is ready, cook the chicken on the skewers for about 3-4 minutes per side.
- Divide the lettuce onto 4 plates and drizzle with the canna-canola oil and lime juice mixture. Place the cooked skewers on top and sprinkle with the sesame seeds. Serve with the peanut sauce for dipping.
Skewered Shrimp and Asparagus
10 asparagus, sliced in 1-2 inch pieces
20 large shrimp (about 1 pound), peeled and cleaned
8 scallions cut in pieces
1 tablespoon canna olive oil, plus one additional teaspoon
2 teaspoons lemon juice
1/4 teaspoon salt
Freshly ground pepper
1 cup salsa, mild to hot
- Preheat the grill. Arrange the shrimp, asparagus and the scallions on the skewers as desired. Brush the skewers with the canna olive oil and drizzle with the lemon juice. Season with the salt and pepper.
- Grill skewers on the prepared grill until the shrimp are cooked and the asparagus are just tender, 3-4 minutes per side. Serve with the salsa for dipping.
Grilled Eggplant and Plum Tomatoes
1 medium eggplant, cut into chunks
6 roma tomatoes, halved
4 teaspoons canna-olive oil
1 tablespoon olive oil
1 teaspoon oregano
8 basil leaves, shredded
- Preheat the grill, and thread the eggplant and tomatoes on skewers.
- Brush with the oils, and then season with the oregano and the salt.
- Grill skewers on the prepared grill, and cook until the eggplant is tender and the tomatoes are soft and browning. Top with the shredded basil leaves.
Grilled and Skewered Fruit
1 large banana, sliced, brushed with lemon juice
1 tablespoon lemon juice
1/2 fresh pineapple, peeled and cut into chunks
1 mango, peeled and cut into chunks
1 tablespoon canola oil
1/2 teaspoon cinnamon
2 tablespoons shredded unsweetened coconut, toasted
4 teaspoons infused honey or simple syrup*
2 tablespoons fresh mint, shredded
- Preheat the grill. Place the banana, pineapple and mango on the skewers and brush with the canola oil and sprinkle with the cinnamon.
- Grill skewers on the prepared grill until golden brown and tender.
- Sprinkle the skewers with the coconut and drizzle with the infused sweetener of your choice.
*If you don’t have access to an infused sweetener, just use 4 teaspoons of infused canola oil instead of the tablespoon of oil when brushing the fruit.