So we’ve been a little slow this week cooking; mostly because of my second covid vaccine. Last night we had my wife’s family over to celebrate Easter, a few days late.
I had originally intended to make some shrimp and chicken kabobs on the grill. However, the grocery failed to deliver the shrimp, so we had to quickly change plans a little bit.
The best part of cooking is rolling with the punches. I ended up doubling up on the chicken and adding some hotdogs and Italian sausage to the grill with some garlic bread and corn.
Grilling, especially with things like kabobs tends to be a great way to entertain a crowd affordably, efficiently; and, still give you minimal work with maximum flavor. Kabobs especially tend to be a great way to use affordable cuts and and really pack them full of flavor.
For the chicken I made a run with:
Salt pepper and garlic powder
Cayenne pepper
Crushed red pepper
Coriander
Thyme
Cumin
I mixed all of the above up in the mortar and pestle. I then removed the fat from 5 pounds of chicken thighs, cut the thighs up into manageable chunks and added the rub. I really worked the rub in, put the chicken in a ziplock and then added some Italian dressing.
After the chicken sat in the fridge to marinate for a few hours i made some skewers with the chicken, mushroom, Roma tomato and red onion. Very basic combination but quite tasty.
I grilled everything with some mesquite smoke. The meat products first, since it takes the longest and won’t have to sit long after. The corn went on direct heat after and the load of French bread with garlic butter went on the top rack.
All in all the meal went well. I still missed having the shrimp, but there no complaints. Now that we are back to feeling better, I can’t wait to see what we are able to come with in the future.
