Fire Up The Grill, Outdoor Entertaining Made Easy by Teri Hiben

It’s time to kick off the outdoor entertaining season! Put up the umbrella, heat up the coals, set out the plates and ice the drinks. Invite someone over and you’ve got a party. There doesn’t have to be a special reason to gather. It can be simply because you’re my neighbor, because we’re friends or family, because we’ve been meaning to have you over…

At our place this summer, meals will center around our new Kamado Joe Ceramic Grill. We’re dreaming up the many ways to enjoy it’s high heat searing and the low temperature smoking capabilities. We have visions of perfectly seared steaks and burgers, but also grilled pizzas, smoked ribs and pulled pork (already requested for Memorial Day weekend). I’m even envisioning the Kamado Joe as my outdoor oven to bake some sourdough loaves one day. And how about some smoked snapper tacos? (Be sure to check on my progress as the summer moves forward).

Just remember, summertime meals needn’t be tricky, complicated or take hours to prepare. Nor do you need to fall into a grilling rut. Try sprinkling a new rub on that chicken or brush a marinade over those veggies. One of our family favorite rubs is the TOSA blend by Lemaster Family Kitchen in Logan’s Square. TOSA stands for Taste of Southeast Asia. Just this past Sunday, we enjoyed the chicken and vegetable kebabs with saffron rice that I’m sharing here. The meal is simple, fast, healthy and tasty.

So, call your family and friends and share a simple meal in your own backyard. Slow down, linger at the table, enjoy one another.

Grilled Chicken and Vegetable Kebabs
For Kebabs
  1. ½ cup olive oil
  2. 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix
  3. 2 pounds boneless, skinless chicken breasts or thighs
  4. 1 medium onion
  5. 1 zucchini
  6. 1 red pepper
For Saffron Rice
  1. 2 pinches saffron, crumbled
  2. ¼ cup boiling water
  3. 1 cup basmati rice
  4. 1¾ cup water
  5. Salt and pepper to taste
  1. Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight.
  2. Heat grill to medium high heat.
  3. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat.
  4. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender.
For Saffron Rice
  1. In a small bowl, combine boiling water and saffron. Let this steep for 5 min. Rinse the rice under cold water. Combine the rice, water and saffron mixture in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes, or until all of the liquid in absorbed. Season to taste with salt and pepper.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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