Light and refreshing
Summer is officially here, and what better place is there to be than standing in front of a hot grill or over open coals? Well, actually, we can think of several places: climbing multiple pitches up a new route, bombing down in full armor on fat tires, or paddling in chilly runoff, for example.
How about a compromise? We’ll all step up to the fiery grill if it involves creating a delicious dinner of grilled meat, fruit, and vegetables. Yeah, compromise is pretty easy when it involves refreshing food that doesn’t steal precious stomach space reserved for a few cold brews, deliciously crisp vino, or your favorite stiff-one at the end of a hot day.
In addition to World Cup Soccer, the upcoming Fourth of July holiday is begging for every self-proclaimed ‘grill master’ to venture out of his or her comfort zone and try something different. So stock up on hot dogs for the kids, and treat the adventurous to some Spicy Citrus Mahi Mahi and Chicken Souvlaki Skewers this weekend.
INGREDIENTS:
Mahi mahi fillets (frozen is perfect if good quality, but be sure to defrost in fridge overnight)
Whole ripe pineapple (more yellowish skin is sweeter)
1 lb of chicken thighs
3 Roma tomatoes
1 Medium purple onion
1 Large zucchini
MARINADES:
Ready for some heat
SPICY CITRUS (Fish)
Fresh lime juice (about 1 lime per ½-lb meat)
Fresh cilantro
Red chili flakes
Olive oil
Squeeze lime juice into a small bowl, add freshly chopped cilantro, partially ground (or chopped) red chili, and a little olive oil—stir
SOUVLAKI (Chicken)
Fresh lemon juice (about 1 lemon per ½-lb meat)
Fresh finely minced garlic (1-2 cloves per ½-lb meat)
Fresh oregano
Olive oil
Salt & pepper
Squeeze lemon juice into a small bowl, add freshly minced garlic, freshly chopped oregano, s&p, and olive oil—stir
PREP:
Soak bamboo skewers in water for at least a half hour before you start to assemble
Cut chicken thighs into ½-inch pieces
Cut mahi mahi into 1-inch cubes (cut ends off first to increase number of uniform large pieces)
Cut pineapple into 1-inch pieces (cut off top, bottom, and outer skin, and then core so that you have four large pieces from which to cut large cubes, and save misshapen chunks for snacks)
Cut zucchini into ¼-inch thick rounds
Cut tomatoes in half, remove seed sacks, and cut into large chunks
Cut onion into large chunks
Set aside all of the veggies, and separate the chicken and fish into their own marinade container
There’s no specific way to assemble the skewers, but best to start and end with a dense veggie (onion) or fruit and then alternate between meat and veggies. If you’re cooking over coals, you’ll need to start those about the same time you coat the chicken and fish with the marinades so that both have time to sit. Start the chicken skewers first over medium to high heat, and add the fish after you make the first (of four) turns of the chicken. Turn both mahi mahi and chicken souvlaki skewers every three or so minutes until you get light grill marks on all sides. Insist every one eats with their hands. Enjoy!
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Tags: Camp Chef, camping recipes, cooking, food