I Make My Favorite Fourth of July Skewers on an Electric Grill

This weekend of July 4, you can bet on the fact that grills will cause the sea to the brilliant sea. At least twice, you are looking in the street and you will ask: “Is this a fire?” Only to realize that it is just the compensation smoker of your neighbor industry. (Once again.) You might even see me this weekend, installing a fireplace in one of the charcoal grills in the public park, preparing to cook my favorite food on grills: skewers.

Recently, I experienced combinations of classic ingredients with adventurous (and some that are not worth repeated). Here are my three best favorites so far. And users of electric grills, you are also included: electric grills are a huge boon for the inhabitants of the apartments (like me), and even the people who grill outside but prefer less smoke and a cleaner taste. All these skewers also work wonderfully on an inner grill. (Read here for electric grill options If you are looking for.)

How to experience with combinations of skewers

I noticed some models in my research on the skewer. The best balances the tasty, sweet and plant or earthy elements. That’s all you really need to succeed. So, if you have a main protein, such as marinated chicken or tofu, you have already nailed the salt element. Remember to add a peach or a section Fig in slices for a certain sweetness. For a earthy element – an ingredient that borders on a bitter but not in a massively – you can add a half -cut shallot or a piece of Jalepeño. For more spice, you can always water vinegues after the grills, sprinkle with seasonings or add crumbled cheeses.

Credit: Allie Chanthorn Reinmann

When you grill on charcoal or gas, always practice good grill technique and good safety. Do not kiss your hands – you tighten your food and oil the food, not the grid. I use a bottle of cooking oil without aerosol to obtain a uniform coating on the skewers.

If you use an electric grill, as I have done today, you have the additional advantage of being able to oil the grill plates if you wish. All these skewers have been toasted for three to four minutes in a Chefman Panini Press GrillA device that I grown up rather. The hinged plate is the key to uniformly support larger objects.

Without further ado, here are three excellent skewers to which I come back.

Pesto chicken and ravioli skewer

Credit: Allie Chanthorn Reinmann

Obviously, I have not grilled enough ravioli in my life, and I guess you don’t have it either. You will want to buy “fresh” style pasta that you can find in the refrigerated section of the grocery store. The pasta will not be dry, but soft and flexible, so all you have to do is unpack and blur it. Personally, I went to a merchant of Trader Joe and I picked up ravioli from Cacio e Pepe. No regrets.

You can also buy chicken breasts and meat cuts that are packed in a marinade to make your life easier. The chicken I used was covered with a marinade of pesto sauce. Rather than cutting meat, I prefer to cut it finely and plug it into a corrugated ribbon. Among the chicken and the ravioli, I nestled a thick corner of Portobello mushrooms. You could say: “Allie, there is no soft element here.” You are right. In this case, I made the executive decision to leave Savory, Herbal and Terarty alone.

This skewer smells particularly incredible during grills. After enjoying the Portobello scent, I like the way the charred ravioli come out. The exterior of the pasta is tender with delicate crisp sections, and the garnish is hot, but you are not likely to burn the roof of your mouth.

Eye -inspired skewer from Al Pastor

Credit: Allie Chanthorn Reinmann

One of my favorite tacos is the pastor of AL. It is filled with marinated and roasted pork with spit and associated with a slice of pineapple. The pork is deeply tasty, with irresistible crisp edges, and the warm and soft pineapple complies the salty element while providing an explosion of acidity to brighten up things. A skewer with these components is like going directly to the heart of the pastor of Al.

To make these skewers Al Pastor, I cut a lanyard of pork marinated with garlic and herbs and I ribbed it on the skewer. (This is how my family manufactures grilled Satay, so I prefer trenching meat against cubing. But the cube if you have to.) Add the pork, a piece of pineapple and a corner of shallot. Repeat until you are out of place on your skewers.

Pork plays almost the second violin of the sweetness of the fruit and the caramelized shallot. (You can exchange the pork for a firm marinated tofu and the results would be delicious.) This is definitely a favorite of the crowd.

Sweet chicken and shishito skewer

Credit: Allie Chanthorn Reinmann

I caught a Pollo Asado Audentico package pre-mariné Joe for this one, and I have no regrets. The flavors include paprika, garlic, cayenne pepper, dehydrated onion and lime juice powder, but you can rather prepare your own spicy chicken marinade if you wish. I kissed thin slices of chicken with slightly unripe slices of nectarine. (I find that the nectarines do not turn to the porridge so quickly on the grill.) Some Shishito peppers were the perfect earthy partner for this skewer.

After the grills, nectarine becomes sweet, balancing chicken spices and potentially spicy pepper. (If you can’t find Shishito peppers, try slices of poblano or jalapeño before reaching the green pepper.)

Beyond these three skewers, I encourage you to try other combinations while you grill this summer. There is something inexplicably fun to eat grilled pieces of a stick, and they are always popular with family and friends.