APL TV: Super Skinny vs Mini Splurge Kabobs

While we still have some grilling season left, APL wanted to do an episode of two simple kabob recipes for the grill that will entertain your tastebuds and be kind to your wallet. I mean, how much simpler can it get than putting your entire meal on a stick?!?

Tune in to APL TV and then check out the recipes below!

Skirt Steak Sandwich:  recipe per kabob

  • 4, slices skirt steak, you may want to fold it over and double it up when putting it on the stick
  • 3-4 cherry tomatoes, whole or halved (keeping them whole keeps the liquid in them)
  • 3, 1-inch slices of red onion
  • 3, 1-inch slices whole grain, gluten-free bread (like croutons)

Brush the kabob ingredients (onion, bread, tomato) with a bit of extra virgin olive oil. Heat the grill to medium and place the kabob sticks directly on the grill- grill 2-3 minutes per side or until a meat thermometer registers your steak at your desired temperature.

Serve 3 kabobs over 1/4 head of grilled romaine lettuce (just brush it on top and bottom with olive oil and grill 2-3 minutes/side while grill the kabobs) and  top with a few crumbles of blue cheese

Salmon Tacos: recipe per kabob

  • 4 slices wild salmon, skin removed
  • 3, 1-inch slices of yellow onion
  • 3 slices of jalapeno

Brush the kabob ingredients (onion & jalapeño) with a bit of extra virgin olive oil. Heat the grill to medium and place the kabob sticks directly on the grill- grill 2-3 minutes per side or until a meat thermometer registers your salmon at your desired temperature-recommended medium.

Serve over grilled 1/2 an ear of grilled corn removed from the cob, 1/4 head of shredded or grilled romaine lettuce, then topped with 1 TB pico de gallo and a drizzle of cilantro-lime cream sauce (sour cream, cilantro, lime, salt)

RecipesAshley Pettit