Several years ago we finally retired our original red Weber grill from the 70's. It looked something like the picture below but more battered/used looking.
That the Weber grill concept was born from a buoy?
In 1952 George Stephen Sr. was working at Weber Brothers Metal Works in Chicago, Illinois, manufacturing marine buoys when he came up with an idea for a better grill. His invention: a dome-shaped grill with a lid to protect food from the elements, while sealing in that only-from-the-grill barbecue flavor.
George Stephen cut a buoy in half, added some air vents and legs and, in the process, invented the grill that would spark a backyard revolution. He is pictured below.
Technology advances today have made charcoal and gas grills much more sophisticated than decades before.
This week's postings will feature a variety of recipes perfect for the grilling season.
Moroccan Grilled Chicken Kabobs with Tzatziki SauceTasty grilled skewered chicken marinated in a Moroccan style spice blend. It is easy to make marinating the chicken in lemon juice, olive oil and a blend of spices and then grilling it to perfection. The spice blend is made with a number of ingredients including a base of paprika with a touch of heat being provided by some cayenne and a hint of the exotic by the cinnamon, ginger and turmeric. Grilling the chicken only takes a few minutes. As a time saver serve kabobs using a prepared box of herb couscous or Basmati Rice (Roasted Chicken Flavor and Herbs with Orzo Pasta).
Recipe adapted from closetcooking.com and serves 4.
- 1 pound boneless-skinless chicken, cut into chunks
- 2 TB. lemon juice (half of a fresh lemon)
- 2 TB. olive oil , Garlic Olive Oil or Eureka Lemon Fused Olive Oil
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 1/8 tsp. cinnamon
- 1/8 tsp. ginger
- 1/4 tsp. turmeric, saffron or curry
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 cloves garlic, minced
- lemon slices
- 10 large wood skewers (soaked at least 30 minutes in water).
- optional veggies to thread on skewers: zucchini (green or yellow), sliced into 1/3″ rings, medium bell peppers, cut into 1″ pieces, 1 medium sweet or red onion, sliced into chunks, medium sized mushrooms, rinsed and dried on paper towels
- Place chicken pieces in a bowl, drizzle with olive oil and lemon juice. Combine spices in another small bowl and sprinkle over chicken pieces. Place in a freezer zip loc bag and marinate the chicken for several hours or overnight in the refrigerator.
- Drain marinade and skewer the chicken with veggies. Grill over medium-high heat until cooked, about 10 minutes per side.
- 1/2 English cucumber, peeled about 1 cup
- 10 oz. plain Greek yogurt
- 3 cloves garlic, minced
- 1/3 cup chopped fresh dill or 1-1/2 tsp. dried dill
- 1 TB. freshly squeezed lemon juice
- 1/2 tsp. sea salt, or to taste
- 1/8 tsp. black or lemon pepper
- The cucumber should be peeled, finely diced and strained of it's juices. I squeezed it really tight by the fistful with two paper towels. Getting rid of excess juice is important so that you tzatziki sauce isn't watery the next day.
- Combine the strained and chopped cucumber with plain Greek yogurt, lemon juice, minced garlic, dill, salt and pepper.
- Mix everything together in blender pulse a few times, but not puree it. For best flavor make the sauce the day before for flavors to meld.