Sunday, September 11, 2011

Tailgate Special: Chicken Kabobs & Guacamole

This weekend marked the first home game for the USF Bulls! I was pretty excited to break out my delish guacamole recipe and try a new chicken marinade. Both were a hit!


Guacamole

Ingredients:

2-3 avocados
1 lime
1/2 red onion, chopped
2-3 tbsp fresh cilantro, stems removed
salt & pepper
1 roma tomato, chopped & seeds removed
tortilla chips

Start with your avocados. I run my knife from top to bottom on the exterior to create a cross section of the avocado. Stab your knife into the pit and then remove it using a paper towel (to prevent slipping). I then cut vertically and horizontally to create small squares on each side. With a spoon, run it around the skin to remove the yummy avocado inside. Once you have scooped out the inner goodness, mash it with a fork.

Add the juice of a lime, chopped red onion, chopped cilantro, and chopped tomato. Salt and pepper to taste. You can enjoy immediately or refrigerate to before serving with chips.

Note: Guacamole has many uses. This recipe would also be delicious as a relish on burger or piece of chicken or on top of a salad.

Chicken Kabobs
Adapted from Epic Health

Ingredients:

4 boneless skinless chicken breasts
1 bell pepper
1 purple onion
1/2 cup low sodium soy sauce
2 tsp ground mustard
1/2 cup water
1 tbsp vegetable oil
1 tbsp worcestershire sauce
kabob skewers

Note: Add any veggies you like

Mix the worcestershire sauce and ground mustard, avoid clumping. Mix in soy sauce, water and vegetable oil. If you would like to use the marinade for basting later, set aside 1/3 cup.

Cut the chicken, bell pepper and onion into pieces. To ensure that everything cooks correctly, try and make all of your kabob items about the same size.

Thread the chicken and veggies alternately on skewers. I chose to use the smaller 6 inch skewers to make it easier to eat at the tailgate. The smaller skewers also allow you to create more servings to share.

Pour the marinade over the skewers and chill for 2-3 hours. Grill for about 10 minutes on each side or until the chicken is done.

I placed my skewers in a large tubberware dish and had them marinate in the cooler until it was time for them to go on the grill. You could also marinate the chicken before threading.

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