#Kabobs & Garlicky Sauce

[ricoydelicioso]

Homemade Kabobs & Garlicky Sauce

If you love middle eastern food but don't have a grill, give these kabobs a try! They can easily be made in a pan at home, but they would be even better on the grill (charcoal is best)

You can eat them as is, in your favorite pita/wrap, with some rice.

Here is how to make them:

We’ll start with the meat mixture. You can use just ground beef, but I prefer a mix of ground beef and ground lamb. To a bowl, add 1lb of 80/20 ground beef and 1/2 lb of ground lamb.

Season the meat with a couple generous pinches of salt and fresh cracked pepper, 1 tbsp paprika, 2 tsp aleppo pepper or chili flakes, 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp cumin, 1/4 tsp cinnamon.

To the seasonings and meat, add 4-6 finely minced garlic cloves, 1 finely diced red pepper (small is key!!), 1 large handful chopped fresh parsley (about 1/2 cup), 1 small handful fresh mint (about 1/4 cup), 1/3 cup crushed toasted walnuts, and optional, 1 small Serrano or jalapeno pepper finely diced.

Give it a really good mix, and ideally, you let this sit for 1-2 hours to soak up the flavors.

When you are ready to make these, dip your fingers in a bit of water to make it easier, then use your fingers/hands to roll them into logs, into patties, or whatever shape you prefer. You can grill these or if you don't have one, pan fry them on medium-high heat till they develop a nice crust on all sides. Time depends on how thick/thin you make them, but they're ready in about 6-8 minutes.

I plated these up and dusted them with more sumac, fresh parsley, and served it with a garlicky dip.

To make the sauce, I mixed 2 tbsp mayo, 4 tbsp sour cream, 3 minced garlic cloves, 1/2 tbsp sumac, 1 tbsp fresh parsley, the juice of half a lemon, and a couple generous pinches of salt and pepper. Mix together, give it a taste, and adjust. You can also sub the mayo and sour cream for yogurt if you want to keep it lower calorie.

ENJOY!

[depression-oatmeal]

Luna Grill and Tony Pepperoni, Aliso Viejo, CA

The addresses:

Luna Grill – 26921 Aliso Creek Rd Suite E105, Aliso Viejo, CA 92656

Tony Pepperoni – 27822 Aliso Creek Rd #100, Aliso Viejo, CA 92656

The websites:

Luna Grill  - https://locations.lunagrill.com/luna-grill-0f4753a4c894

Tony Pepperoni - https://www.tonypepperonipizzeria.net/order.html

The ratings:

Luna Grill – 25/30 on the Depression Oatmeal Scale

Tony Pepperoni – 27/30 on the Depression Oatmeal Scale

I just have to say that I went on a hell of an emotional rollercoaster on Monday that didn’t stop until I ate an entire 12” medium pizza for the first time in my life. I literally consumed somewhere north of 6000 calories if you factor in the munchies I had at 4am (I’m not). I was very grateful to get to see my puppers at some point in the day, awakened from my hungover stupor, and even more so to take her on a short 5 mile hike later on in the afternoon. I attribute this as the sole reason I was even remotely able to stuff my face with as much food as I did in an 18 hour period. Depression doesn’t fuck around when it hits.

Part of the reason I was so upset a majority of the day (and hungover to boot) was because I got into a confrontational discussion with one of my close friends sometime around 2am. It was productive; but I ultimately felt like I was getting gaslighted about my reasons for the split between myself and my ex-fiance. For a long time (2 hours) I felt like I was being made out to look like a complete idiot with no regards for my explanation; furthermore, it went even further when it was described to me that these questions applied to many of our other mutual friends as well. Why not ask me, instead of musing about it? This is the ultimate theme of the past 6 months, and something that’s irked me both for my own behavior as well as the behavior of others: if you have something to say just say it, and if you have questions just ask them. A few moments of uncomfortableness can prevent a permanent loss or damage down the road. This is a lesson hard-learned, and one that I’m proud to say I am finally embracing.

When I got back to Orange County, I wanted Mediterranean food something awful. The previous day, I had seen that my ex had ordered Forte (another review for another time) on our shared dashpass account and I was infinitely jealous. Not wanting to wait or pay inflated prices, I decided to hit Luna Grill for a quick fix; I also had a coupon for a free starter just from subscribing and unsubscribing to their text notifications list, so this made it more attractive in my current state (going broke).

I ended up ordering the stuffed grape leaves (served cold), two sides of pita (pita is shown above, but it’s definitely not all of it) and the Koobideh Kabob plate, served with classic hummus. For my sauce, I chose the garlicky feta (meh). I had recently eaten at a Luna Grill, I think on the night before NYE 2021 and I knew the hummus and pita were solid. I had never had one of their kabobs, though, and to be honest it was good and satisfied the craving. I wouldn’t call it the best I’ve ever had, but I can hardly see this being a bad meal – it seemed very consistent. The hummus has a good amount of seasoning and it complemented the kabob as well as the pita perfectly. I was not a fan of the garlicky feta sauce; it tasted too similar to plain sour cream, or Salvadorean crema – just not quite the punch of flavor I was hoping for. Sadly, I had read this online before my purchase and I still chose to ignore it. Pick another one, if you find yourself struggling and have read this. The rice that came with the plate was standard; it wasn’t the best nor the worst I’ve ever had, and worked with what I was eating. The grape leaves were delicious – they had a nice punch of dill and other seasonings that really worked excellently as a pallet cleanser. I was intrigued by the fact that they were served cold – I’ve only ever had stuff grape leaves one other time in my life, and they were warm, so I wasn’t quite sure if a mistake was made or if this was intentional. Either way – it was delicious.

I promptly went to sleep after entering my Mediterranean coma. When I woke up, I took my puppers for that hike and then I dropped her back off. Once I had showered and felt more normal, I decided to do something productive with my life and work on another writing project while deciding what to get for dinner. Coincidentally, the Rams game was on and I also wanted to catch a few quarters of that. At any rate, I ended up going to a local pizza spot (where I didn’t intend on ordering pizza) to have a beer and do my writing called Tony Pepperoni.

This place is solid. They remained open during most of the pandemic. Unfortunately, it has a strong business base of entitled and affluent folk that refuse to wear masks, with a sprinkling of anti-vaxxers. I probably would have given the joint a 28/30 on the Depression Oatmeal scale if it wasn’t for this – but hey, I’m not totally against the idea of a business making money, so I get where they are coming from. At any rate, I enjoyed a beer or two and worked on my project and as I kept going I realized that I actually really wanted pizza. So I ordered a 12” medium “sarah”racha that came with pineapples, ham, bacon, jalapenos, and a smattering of a sweet and spicy sriracha based sauce on top. I got it to go, not wanting anyone to see my shame as I was feeling very hungry, given that I had eaten a mountain of Mediterranean food at lunch.

The pizza traveled well to my house, and was still hot and delicious upon consumption. At first, I found myself eating just the pizza and setting the crusts aside because I was very aware of the calories I was eating and that I was no longer even – was never even – on a deficit scale, even after the short hike. Then – the pizza was gone…. And I kept eating the crust, too. All of it. I had flavored it with butter and parmesan, I believe, and man was it good! The sweet and spicy flavor profile of the pizza was exactly what I was looking for; it had to have been. I have never eaten a 12” pizza all to myself in my entire life – I was impressed at myself. Furthermore – I was still hungry when I was done!

The last thing I’m going to say about this place is that they have a ton of TVs and are always playing sports; if you’re not feeling the Buffalo Wild Wings vibe and you’re local, this is a great place to come for a change-up. Additionally, they have an arcade and a lot of seating so it’s easy to spread out. Word to the wise; this place is usually packed in the evenings and weekend mornings for either youth sports or NBA/NFL. You can order your pizza online, and they also offer delivery and take-out (delivery is a 3 dollar fee; better than pizza hut and dominos these days). Also – if you’re not feeling pizza, the fried ravioli and the wings are solid choices. They used to do this thing where they just fried pepperoni into chips and served them – I miss those days. They might still do it for you if you ask.

[ynsespoir]

Greek Chicken Kabobs with Tzatziki Sauce

This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

Super flavorful Greek Chicken Kabobs marinated with zesty lemon juice, garlic and fresh herbs and served with the most delicious homemade tzatziki dipping sauce!

Summer is just meant for grilling and you guys these Greek chicken kabobs make the perfect summer recipe! This whole dish is light, fresh and packed with Greek flavors, and it really is a MUST for your menu this season. Tender, juicy chicken marinated in a lemony, garlicky dressing loaded with fresh herbs, and paired alongside fresh veggies with a creamy tzatziki dipping sauce makes this a complete healthy meal. Perfect for those weeknights when you need something easy and they’re also great for entertaining guests!

I love making kabobs, especially when entertaining in our home, because it’s such an effortless meal that comes together so easily and the chicken and veggies can cook together all at the same time. Not only can these be made ahead of time, but the skewers look beautiful served on a platter and clean-up is always a breeze!

INGREDIENTS FOR THE CHICKEN KABOBS

Chicken breasts

Olive oil

Fresh lemon juice + zest

Garlic

Fresh herbs (I used oregano and parsley – dried oregano works great too!)

Red wine vinegar

Honey (I love the hint of sweetness!)

INGREDIENTS FOR THE TZATZIKI SAUCE

Plain Greek yogurt

Cucumber

Olive oil

Fresh lemon juice

Garlic

Fresh herbs (I used dill and parsley)

As you can see, these Greek chicken kabobs and creamy tzatziki sauce are made with so many fresh, delicious ingredients from some of my favorite products found at my local Safeway. These exclusive products include O Organics®, Open Nature® Signature brands such as Signature Farms®, Signature SELCT Signature Cafe®, Signature RESERVE, along with Primo Taglio®, Lucerne®, Waterfront BISTRO®, and debi lilly design.

Safeway also offers convenient Grocery Delivery and Drive Up & Go. This has made it really easy for me to shop for everything I need without having to actually go in to the store, which has been super beneficial these past few months.

MAJOR SAVINGS WITH THE SAFEWAY APP!

Safeway offers a wide variety of exclusive products and shopping with their app has helped me save SO much through their just for U® Rewards program! With this app at your fingertips, you can easily earn points as you shop which not only goes towards grocery savings, but you can save money on gas as well! Safeway has partnered with Exxon to bring you even more savings as you travel this summer. Here’s how the points work: you earn 2 points for every dollar you spend and 100 points gives you 1 reward. You can then easily redeem your rewards at checkout using your phone number which gets you FREE groceries, cash discounts and 10 cents off per gallon of gas for every 1 reward. SO many savings by just getting your weekly groceries!

You can also use the Safeway app and just for U® Rewards program for weekly coupons, personalized deals, and FREE items exclusive to members. The app is also super convenient when making your grocery list because not only can you make your entire list right on the app, but it will tell you which aisle to find each item AND if there are any savings on any of the items you need! I personally shopped at Safeway, but you can also find these exclusive products and just for U® rewards at all the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market and Tom Thumb.

HOW TO MAKE GREEK CHICKEN KABOBS

Make your sauce. To make this flavorful marinade, just whisk together all your ingredients in a bowl and toss with the chicken. I like to pre-cut my chicken that way I can just easily thread it right onto my skewers with the veggies after it’s done marinating.

Marinate the chicken. This marinade is seriously the BEST! Let the chicken marinate for at least 30 minutes, but no more than 4 hours as the acidity in the lemon juice will start to breakdown the chicken if left too long. I also like to reserve a bit of the sauce to brush over the chicken once it’s cooked and this sauce works great as a salad dressing too!

Thread your skewers. While the chicken marinates, this is a good time to chop all your veggies. To make the kabobs, first layer on an onion slice, followed by some chicken, a zucchini slice, then a cherry tomato. Then just repeat these layers until you get to the end of the skewer, simple as that! This recipe makes about 8 to 9 large skewers. If using wooden skewers, make sure to soak them for at least 30 minutes to prevent them from burning on the grill. I use these skewers and they work great!

Grill the kabobs. Pre-heat the grill on medium-high heat and place the skewers on the grill, cooking about 5 to 6 minutes per side. Feel free to brush the reserved marinade over top as they cook for even more flavor!

Make the tzatziki sauce. While the chicken is on the grill you can make the dipping sauce! To make this, just mix together the yogurt, grated cucumber (make sure to squeeze out all the water so that the dip doesn’t get watery!), lemon juice, olive oil, garlic and fresh herbs. I also like to season with salt/pepper and top with fresh dill.

Ready to eat! You can serve these kabobs over rice or quinoa along with some warm pita bread slices. Don’t forget the creamy tzatziki sauce!

CAN I BAKE THESE KABOBS?

Of course! To bake these, simply place them on baking sheet covered with foil or nonstick spray and bake in the oven at 400 degrees F for about 20 to 25 minutes, turning the kabobs halfway through. You’ll know the chicken is done with the juices run clear and the internal temp of the chicken reads 165 degrees F.

I mean it just doesn’t get any better than tender, juicy chicken breasts marinated in the most delicious zesty lemon dressing with fresh grilled veggies and a tangy tzatziki sauce, am I right?? Serve these kabobs with warm pita bread and a side salad (this marinade makes a delicious salad dressing too!) and you’ve got yourself a winning dinner!

MORE GRILLING RECIPES YOU’LL LOVE

Hawaiian Chicken Kabobs

Mango Sriracha Chicken Skewers

Chili Lime Grilled Chicken

Chili Rubbed Salmon with Summer Corn Salad

Hawaiian Turkey Burgers with Grilled Pineapple

Hope you all enjoy these delicious Greek Chicken Kabobs and if you love them as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

RECIPE

Greek Chicken Kabobs with Tzatziki Sauce

Super flavorful Greek Chicken Kabobs marinated with zesty lemon juice, garlic and fresh herbs and served with the most delicious homemade tzatziki dipping sauce!

Yield: 4 Servings

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Print Recipe

Ingredients

For the marinade:

1/4 cup olive oil

1/4 cup lemon juice

Zest of 1 lemon

1 Tbsp red wine vinegar

4 cloves garlic, minced

1 tsp honey

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 Tbsp fresh oregano (or 2 tsp dried)

1 Tbsp fresh parsley

For the skewers:

1 1/4 lb boneless, skinless chicken breasts, cut into 1-inch cubes

1 medium zucchini, cut into 1/2 inch slices

1 pint cherry or grape tomatoes

1 white onion, cut into large chunks

For the tzatziki sauce:

1/2 cup plain Greek yogurt

1/2 cup grated cucumber, water squeezed out

1 Tbsp lemon juice

1 Tbsp olive oil

2 cloves garlic, minced

1 Tbsp fresh dill, chopped

2 tsp fresh parsley, chopped

1/4 tsp salt + pinch of pepper

Instructions

Place chicken in a large bowl or ziplock bag.

To make the marinade, whisk together all the ingredients until combined. Reserve a couple tablespoons  of the marinade and pour the rest over top of chicken until completely coated. Seal the bag or cover and marinate chicken in the fridge for at least 30 minutes or up to 4 hours.

Pre-heat grill on medium-high heat, making sure to lightly spray with oil to avoid sticking.  If using wooden skewers, make sure to soak them in cold water for 15 to 20 minutes to prevent them from burning on the grill.

To assemble the kabobs, first layer on an onion slice, followed by some chicken, a zucchini slice, then a cherry tomato.  Then just repeat these layers until you get to the end of the skewer and discard the marinade used for the chicken.  Place the skewers on the grill and cook them about 5 to 6 minutes on each side, brushing with the reserved marinade until the chicken is cooked through.  The internal temp should read 165 degrees F.

To make the tzatziki sauce, mix together the yogurt, grated cucumber (make sure to squeeze out all the water so the dip doesn’t get watery), lemon juice, olive oil, garlic and fresh herbs.  I also like to season with salt/pepper and top with fresh dill.

Serve the kabobs with tzatziki sauce and enjoy!

Nutrition Facts:

Serving Size: 2 kabobs + sauce

Calories: 337

Sugar: 6.4 g

Sodium: 764.1 g

Fat: 15.5 g

Saturated Fat: 1.8 g

Carbohydrates: 13.2 g

Fiber: 1.7 g

Protein: 32.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

The post Greek Chicken Kabobs with Tzatziki Sauce appeared first on Eat Yourself Skinny.

from Eat Yourself Skinny https://ift.tt/2PLDXxo via IFTTT Greek Chicken Kabobs with Tzatziki Sauce Eat Yourself Skinny, IFTTT from topofbestone https://ift.tt/2DKhOx2 via IFTTT

[formeryelpers]

Lemon Zest Café, 74 W Sierra Madre Blvd, Sierra Madre, CA 91024

Lemon Zest just opened in downtown Sierra Madre. It’s a cheerful, modern looking fast casual Mediterranean restaurant serving kabobs, gyros, kabob wraps, mezze, salads, falafel, fries, and desserts. There are some unexpected items like teriyaki chicken kabobs, truffle parmesan fries, and cannoli. You get a choice of sides (mezze) with the plates.

Lamb gyro plate with shirazi salad, Greek salad, pita, tzatziki: The Greek salad was huge. It had mixed greens, cucumbers, red onion, feta, tomatoes, pepperoncini, olives, and pickled cabbage. Everything was fresh. The shirazi salad was simple but good (tomato, cucumber, onion). It was finely diced so it fell out when I added it to my pita and gyro meat. The gyro was thinly shaved without much caramelization or char. There was so much cucumber yogurt with dill. I love yogurt but it felt out of proportion for a sauce, so I used it as salad dressing too. It was pretty tangy and tasted like yogurt. The pita was nice and thick.

* Hummus: Very garlicky, which I liked but Mr. Froyo didn’t appreciate

* Veggie plate with hummus, dolma, falafel, grilled veggies, Garden salad, pita: Mr. Froyo said the salad was fine, the dolmas were mushy, and the falafel dry. But there was a lot of food.

There are a few tables on the sidewalk in front of the restaurant. Lunch specials are available Monday to Friday from 11 AM – 3 PM. Free hummus with Yelp check-in.

Try the yummy housemade pomegranate hot sauce. It’s pretty spicy and also tangy – I love those qualities in a sauce.

4 out of 5 stars

By Lolia S.

[jenguerrero]

#johnwhaleniii #paleogrilling #cidermillpress

Paleo Grilling is a cool paleo book. It’s not strictly grilling. Some dishes are completely grilled. Others are grilled as part of the process. Some are barbecued. And then there are the supporting characters that don’t see the grill. But it’s mostly grilling. The range is neat. For beginners, there’s an opportunity to learn the nuances of different steaks. He breaks out several of them separately with minimalist recipes so you can really get a feel for different cuts. I skipped those and went for the more complex dishes.

I wanted to share with you his recipe for Killer BBQ Spare Ribs. It’s such a neat recipe. The barbecue sauce is not overly sweet. It gets natural sweetness from pineapple, tomatoes, honey, and molasses. Oh, I love the depth of flavor that molasses brings to the party. Yeah, pretty much any party. The ribs do the majority of their cooking in the oven and then get the sticky, oozey sauce caramelized onto them on the grill. We’re team barbecue around here, so I *did* add just a little wood to the grill for some smokiness, and my kiddo added 2 teaspoons of liquid smoke to the barbecue sauce. These are delicious and people are going to be happy when you make them. Sugar haters are gonna hug you extra!

A big thanks to Cider Mill Press for letting me share the recipe with you! I’ll show you the rest of my pics and thoughts on the other dishes we tried after the recipe.

If you love it, come find me again or hit that follow button! 😀

Killer BBQ Spare Ribs

Makes 6-8 servings * Active time: 1 hour 45 minutes * Total time: 4 to 5 hours

2-3 cloves of garlic, sliced extra thin 1 clove of crushed or minced garlic 1 cup of local honey 1/3 cup of dark molasses 1/3 cup of local dark maple syrup 1 ½ Tablespoons paprika <Be sure to use the smoky kind! ~Jen> 1 teaspoon sea salt 1 ½ teaspoons fresh ground pepper 1 Tablespoon ancho chili powder (more if you like extra spicy) 2 teaspoons ground cumin ½ cup apple cider vinegar (the more you add, the tangier the flavor) 1 ½ cups organic strained tomatoes 5-6 ounces organic tomato paste (no sugar added) ¼ cup chili sauce ¼ cup Worcestershire sauce 1 ½ Tablespoons fresh squeezed lemon juice 5 Tablespoons chopped onions 1 teaspoon mustard powder ½ pineapple, cubed (if fresh juice collects on your cutting board, add that in, too!) 4-5 pounds baby back pork ribs

1. Preheat the oven to325°F. Meanwhile, mix the BBQ sauce ingredients – all the ingredients except the ribs themselves – in a large saucepan over low to medium heat allowing the sugars to melt. Line the bottom of the roasting pan with a thick layer of the BBQ sauce.

2. Place each rack of ribs into the roasting pan, layering them with a solid basting of the sauce so both sides of each rack of ribs are fully coated. Cover and allow the ribs to cook for 2 ½ – 3 hours. No need to turn or recoat the ribs during this process.

3. About 15 to 20 minutes before the ribs have finished cooking, fire up your grill. A gas grill will work just fine, but there’s nothing better than wood-grilled BBQ ribs, so consider your options carefully! Look to achieve a medium heat from your grill.

4. Use long tongs that will allow you to slide the tong the full length of the rack of ribs. This will help prevent the ribs from breaking off as the ribs will be soft and tender from their time in the oven.

5. Basting is perhaps the most important final step in preparing killer ribs. I continually baste the ribs, always trying to achieve a beautiful dark brown and black glazed surface. As soon as the flames char the edge of the meat, I quickly baste over that area with a fresh coat of sauce and turn the ribs so the opposite side can be lightly and evenly charred by the fire as well. Unlike steaks on the grill, I turn the ribs over and over, basting and turning each rack in order to achieve the best and most flavorful results. Do not worry about a little bit of blackening and charring: paint over all the charred areas with a fresh coat of BBQ sauce and the two flavors wed together beautifully. <We like having sauce to pass at the table, so I removed some of the sauce to a little pan to baste the ribs and let the rest simmer away on the stove to thicken up a bit while I grilled. I quickly blotted the fat that was on the surface with paper towel. You lose a little sauce that way, but it’s easier than skimming with a spoon… ~Jen>

6. As soon as the ribs reach the level of browning and blackening you desire, remove the ribs from the grill and place them onto a serving tray. Do not place them back into the roasting pan. Bring the ribs directly to the table and allow them to cool to the touch before digging in.

Continuing my review of the book…..

Paleo Grilling By John Whalen III Format: Hardcover

  My thoughts and pics of the recipes we tried: 1) Classic Caesar Salad – p 44. Great, rich, garlicky-anchovy taste. 2-3) Steak au Poivre – p 102. If you’re familiar with the dish, he has coconut milk stand in for the cream. Killer peppery, brandy sauce. We loved it.

4) Grilled Artichokes with Garlic – p 274. I had no idea you could grill artichokes. It works beautifully! The smokiness penetrates right through the artichoke hearts. Quick note – the recipe calls for ½ olive oil and misses the unit. It has to be ½ cup because ½ Tablespoon would be way too little. 5-6) Killer BBQ Spare Ribs – p 174. We loved these. They’re fall-apart tender and juicy. The bbq sauce is not an overly sweet one because there’s no sugar. My kids loved it. He keeps them paleo and gets natural, complex sweetness from pineapple, tomatoes, and molasses. They do the majority of their cooking in the oven and are finished on the grill. I did add some wood to the fire for smokiness, and my youngest added 2 teaspoons of liquid smoke to the sauce. These are total keepers.

  7) Grilled Beets with Walnuts – p 281. I never grilled beets before either. Fabulous. Mine took about twice as long before a fork penetrated them to my liking. I’ll add parsley next time for a little purple/green color pop. 8) Grilled Peach Scallops with Basil-Cilantro Puree – p 230. Really quick grilling. I was surprised by how much the scallops picked up the peach flavor. The peaches were all supposed to be diced. I halved two just because they look so cute on the plate that way. We loved the chimichurri with it. 9) Chorizo-Stuffed Mushrooms – p 27. Really interesting. It’s the hard Spanish chorizo that you’d use in paella. Here, he has you pulse it down in the food processor, so you get all that flavor without the chewiness. I wish I’d thought of that before – lol!

10) Jamaican Jerk Chicken with Grilled Pineapple – p 187.

Some others I have flagged to try: Bacon Deviled Eggs – p 34 * Portuguese Kale and Sausage Soup – p 47 * Balsamic Glazed Flank Steak with Vidalia Onions and Mushrooms – p 96 * Bistecca Alla Florentina – p 100 * Porterhouse with Chimichurri Sauce – p 104 * Skirt Steak with Olive Tapenade – p 113 * Red Wine and Herbs Marinated Tri-Tip Steak – p 115 * Filet Mignon with Red Wine Reduction – p 116 * New York Strip with Pizzaiola Sauce – p 120 * Blackened Texas Brisket with Coleslaw – p 122 * Paleo Hamburger with Sun-Dried Tomato Pesto and Portobello Mushrooms – p 126 * Marinated Steak Kabobs with Salsa Verde and Grilled Cherry Tomatoes – p 133 * Leg of Lamb with Rosemary-Mustard Marinade – p 144 * Marinated Lamb Kebabs with Mint Chimichurri – p 152 * Grilled Roast Pineapple Pork Loin – p 165 * Blueberry Pork Chops – p 173 * Red Wine-Marinated Chicken with Chipotle Cauliflower – p 182 * Seared Tuna Steaks with Dill Aioli – p 220 * Grilled Lime Mahi-Mahi and Smoked Green Beans with Prosciutto and Pine Nuts – p 224

*I received a copy to explore and share my thoughts.

I’m an Amazon affiliate. Any time you use one of my links to make a purchase, I get a tiny percentage. Thank you!

Paleo Grilling

  Killer BBQ Spare Ribs recipe (oven/grill combo) and Cookbook review: Paleo Grilling #johnwhaleniii #paleogrilling #cidermillpress Paleo Grilling is a cool paleo book. It’s not strictly grilling. Some dishes are completely grilled.

[eats-and-beats-blog1]

#EATS: Spicy chicken kabob platter with a side of chickpeas & tomato salad topped with their incredible garlicky white sauce 👏🏽👏🏽👏🏽👏🏽 from @tastykabob food truck off of on 22nd & I in Washington, D.C. 🍴🎧😋 #BEATS: Way Back by TLC ft. Snoop Dog ••••••••••••••••••••••••••••• #foodtruck #dceats #washingtondc #dc #Kebab #kabob #tastykabob #middleeasternfood #garlicsauce #yummy #tasty #foodstagram #foodie #dcfoodie #instagood #eeeeeats (at The George Washington University)