Gochujang Honey Sesame Shrimp Skewers
For all the seafood lovers in your life, these shrimp skewers have a great sweet and spicy sauce that will have everyone coming back for seconds.
2 lbs raw large shrimp, washed and peeled
1 red onion, cut into bite sized pieces
2 red peppers, cut into bite sized pieces
1 pineapple, peeled, cored, and cut into bite sized pieces
For the Sauce
2 Tbsp honey
2 Tbsp soy sauce
1 Tbsp gochujang (more or less based on spice preference)
1 Tbsp mirin
½ Tbsp sesame oil
4 cloves garlic, minced or pressed
Garnishes
Toasted sesame seeds
Thinly sliced scallions
Instructions
1. Peel and devein shrimp.
2. Cut up peppers, onion, and pineapple.
3. Skewer ingredients evenly. This will make about 12 large skewers.
4. Mix up all sauce ingredients.
5. Heat grill, and skewer shrimp. Brush sauce on skewers, making sure to brush everything. Flip and brush sauce on the other side.
6. Cook 2-3 minutes on each side until shrimp is pink and opaque. Remove from heat, serve, and enjoy!
Tip
- For those who don’t like shellfish, this works great with salmon cubes. For vegans, try using extra firm tofu or tempeh!
Grilled Honey Watermelon Skewers
The perfect recipe for all that summer watermelon! A colorful and healthy side dish for backyard grilling.
1 whole watermelon, rind removed and cut into bite sized pieces
For the dressing
Juice and zest of two lemons
¼ cup honey
¼ cup olive oil
1 tsp salt, or to taste
Garnishes
½ red onion, thinly sliced
1 cup feta
½ cup mint, chopped finely
Instructions
1. Prepare watermelon cubes, and skewer.
2. Mix together lemon juice, zest, honey, olive oil, and salt.
3. Brush onto watermelon skewers. Heat grill until very hot.
4. Grill on one side, and remove from heat.
5. Top with garnishes, and drizzle with any extra dressing. Serve immediately, and enjoy!
Tip
You can easily only use ½ of a watermelon and halve all the ingredients. This also makes a great summer salad! Serve over a bed of arugula, and toss with your lemon dressing.
Tandoori Chicken Kabobs
A recipe so packed with flavor, your neighbors will want to come to dinner when you’re out grilling!
5 large chicken breasts, cut into kabob sized cubes
1 tsp ground ginger
1 tsp chili powder
1 tsp paprika
½ tsp turmeric
½ tsp garam masala
½ tsp curry powder
1 tsp cumin
1 tsp black pepper
1 Tbsp garlic salt (to taste)
½ tsp ground coriander
½ tsp ground cardamom
2 Tbsp brown sugar
Cayenne pepper to taste
2 cups Greek yogurt (I’d advise using full fat yogurt)
Juice of 2 lemons
1/2 – 6 oz jar tomato paste
1/4 cup white vinegar
1/2 cup red onion, finely chopped
6 cloves garlic, pressed
Optional Vegetables: red onion, cubed red pepper, cubed mushrooms, halved cherry tomatoes
Instructions
1. In a large bowl, combine spices with garlic and onions, making sure everything is coated.
2. Stir in tomato paste and then yogurt. Once everything is well combined, stir in chicken cubes.
3. Cover, and place in the refrigerator for 5-24 hours.
4. When ready, carefully place chicken and veggies of your choice on skewers, and place on the grill. They take about 5-10 minutes, depending on grill temp.
5. Cook until chicken is golden brown, reached 165°, and juices run clear.
6. Remove from the grill, and allow to reset for 5 minutes. Serve, and enjoy!
Tip
- This goes great with rice and a simple cucumber salad. Leftover chicken makes pita wraps for an easy lunch.
Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for over 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients but worldwide as well.
