Thursday, November 4, 2010

Courageous Meals 5

Grilled Chicken Kabobs w/
Kale Salad and Sauteed Brussel Sprouts

 I headed back to the DC area for my fathers birthday along with the rest of the family and we decided a cookout would be perfect.  I offered to get some kabobs going, and the following is the meal.  Turned pretty good on the whole if I do say so myself, I am just such a huge fan of grilling food, it tastes so good!

  • 4 large chicken breast
  • 1 yellow pepper
  • 1 orange pepper
  • About 20 cherry tomatoes
  • 1 large zucchini
  • 1 medium eggplant
  • 1 large bunch kale
  • 2 large lemons
  • 2 avocados
  • 1 large red onion
  • About 10 brussel sprouts
  • About 8-12 wood skewers
I decided the meal would go great with some added sweet potato fries (almost the same way we did for Courageous Meals 1, check 'em out, so good!  We made them flat and wide instead of the long and thin though).  And we grilled up a large Turbot Fillet for the non-chicken eaters of the house.  I had never even heard of turbot before picking it up, not bad at all, just a thicker white fish, going to have to get some more of it soon!

Start off by cutting your chicken into about 1 inch cubes, then set aside while you cut all your veggies into pieces about the same size (the size is totally up to you, we cut up ours to be the same size of the chicken so the they didn't overcook on the grill (save some of the red onion for the brussel sprouts!).  Once they are all cut, skewer the hell out of 'em! 

Next, head out to the grill (preferably charcoal) and light it up.  Let the flame burn for a bit, heating up the grill grill, and make sure the flames are died down enough that they aren't reaching the actual metal of the grill.  Place the skewered meat and veggies on the heat.

Make sure you give them a quarter rotation about every minute or so.  These will be done in 15 minutes.

While the kabobs are grilling (again, make sure to rotate them!), peel the kale leaves from the stocks and rip them into larger than bite-sized pieces.  Boil up some water and throw the leaves in for about 2 minutes, promptly remove from the heat and drain them with cold water and place back into a large salad bowl.

Next, take your avocado and cut them into small little pieces (I think the best is about 1/2 inch pieces) and mix into the kale.  Put aside.

Next, get a pan heated over medium heat.  While that's heating up, cut those brussel sprouts in half, then cut up 1/4 cup of the red onion into very small pieces.  Add about a tbsp extra virgin olive oil to the pan and spread it around before adding your brussel sprouts and onions.  Add a pinch of salt and cook until browned.  Plate those up.

Next cut your lemon in half and squeeze as much of the juice over your kale, mix it thoroughly. 

Plate up your wonderfully cooked kabobs, get the family to grab a seat, and enjoy!

I had such a fun time with the grill that I have bee inspired to try to quicken the process of getting one at our place in CA.  Ones we get one I fully intend to use it about 3-4 times per week.  I can assure you, there will be plenty more Courageous Meals involving grilled meats coming soon!

Never Stop, GET FIT.

Josh Courage

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