Impress your guests this summer with grilled skewers. By including options of salmon, steak, and tofu, you’re sure to “wow” everyone!

Pineapple Salmon Skewers

Ingredients

  • 10 1/2 ozs Salmon Fillet (cut into 1-inch cubes)
  • 2 cups Pineapple (cut into 1-inch cubes)
  • 4 Barbecue Skewers
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tbsp Raw Honey
  • 1 tbsp Lemon Juice
  • 2 Garlic (cloves, minced)
  • 1 tsp Ginger (fresh, grated)
  • 1/2 tsp Red Pepper Flakes
  • Sea Salt & Black Pepper (to taste)
  • 1 stalk Green Onion (optional, garnish)

Instructions

  1. Thread the salmon and pineapple onto the skewers.
  2. In a small bowl, whisk together the oil, honey, lemon juice, garlic, ginger, red pepper flakes, sea salt, and pepper. Brush the marinade onto the skewers.
  3. Grill the skewers for eight to ten minutes, or until the salmon is cooked through. Garnish with sliced green onion and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to four days.
  • More Flavor: Add paprika and garlic powder to the marinade.
  • Barbecue Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
  • No Grill: Bake the skewers in the oven at 400℉ (205℃) for ten minutes or until the salmon is cooked through.

Chicken & Peach Skewers

Ingredients

  • 12 ozs Chicken Thighs (boneless, skinless, cut into small cubes)
  • 2 Peach (medium, cubed)
  • 3/4 cup Red Onion (cut into chunks)
  • 4 Barbecue Skewers
  • 1 1/2 tbsps Avocado Oil
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Chili Powder
  • 1/4 tsp Garlic Powder
  • Sea Salt & Black Pepper (to taste)
  • 1/3 cup Barbecue Sauce (Primal Kitchen)

Instructions

  1. Preheat the grill to medium-high heat.
  2. Thread the chicken, peaches, and red onion onto skewers. Brush with the oil.
  3. In a small bowl, mix together the smoked paprika, chili powder, and garlic powder. Evenly season the skewers with the spice mixture, salt, and pepper, coating all sides.
  4. Grill for three to five minutes on each side or until charred and the chicken is cooked through. During the last two minutes, brush the barbecue sauce all over the skewers.
  5. Divide evenly between plates and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Wooden Skewers: Be sure to soak the skewers in water for at least thirty minutes prior to use.
  • No Peach: Use apricots or nectarines instead.

Steak & Potato Skewers

Ingredients

  • 1 1/2 tbsps Tamari
  • 1 tbsp Extra Virgin Olive Oil
  • 1 1/2 tsps Dijon Mustard
  • 3/4 tsp Chili Powder
  • 1/4 tsp Oregano
  • 8 ozs Top Sirloin Steak
  • 2 cups Mini Potatoes
  • 1 Red Bell Pepper (medium, cut into chunks)
  • 4 Barbecue Skewers

Instructions

  1. In a zipper-lock bag or shallow bowl, combine the tamari, oil, Dijon mustard, chili powder, and oregano. Add the steak and marinate for at least 30 minutes or up to overnight.
  2. Meanwhile, boil the potatoes for about 15 minutes or until just tender. Let to potatoes rest until cool enough to handle.
  3. Assemble the skewers by piercing the potatoes, steak, and bell pepper onto barbecue skewers. Brush the skewers with any of the excess marinade to coat the potatoes and peppers.
  4. Grill over medium-high heat, rotating occasionally for about eight to 10 minutes or until the steak is cooked to your liking. Divide the skewers between plates and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serve it With: Salad or other roasted or grilled vegetables.
  • Make it Vegan: Use tofu instead of steak.
  • No Tamari: Use soy sauce or coconut aminos instead.
  • Barbecue Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.

Lemon Dijon Tofu Skewers

Ingredients

  • 1 Lemon (juiced)
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsps Dijon Mustard (divided)
  • 1 1/3 tbsps Dried Chives
  • 1 tsp Sea Salt
  • 14 1/8 ozs Tofu (extra-firm, pressed and cut into large cubes)
  • 2 Red Bell Pepper (cut into large chunks)
  • 2 Yellow Bell Pepper (cut into large chunks)
  • 2 cups Cherry Tomatoes
  • 12 Barbecue Skewers
  • 2 tbsps Maple Syrup

Instructions

  1. Combine the lemon juice, oil, 1/3 of the Dijon mustard, chives, and sea salt in a zipper-lock bag or shallow bowl. Add the tofu and gently toss until evenly coated. Refrigerate for at least 30 minutes or overnight.
  2. Pierce the tofu, bell peppers, and tomatoes onto barbecue skewers.
  3. In a small bowl combine the remaining Dijon mustard with the maple syrup.
  4. Grill over medium-high heat, rotating occasionally for about eight to 10 minutes until the vegetables are lightly charred or your desired doneness is reached. Brush with the Dijon maple sauce during the last few minutes of cooking. Divide skewers between plates and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to four days.
  • More Flavor: Add garlic or other fresh or dried herbs.
  • Serve it With: Rice, quinoa, salad, pita bread, or other roasted or grilled vegetables.
  • Barbecue Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.