Chicken Kabobs with Harissa Yogurt Lime Marinade

The addition of Greek yogurt adds a savory tangy, creaminess to traditional marinades. Together with The Rojo Harissa Spice Blend, this recipe will soon be a summer favorite!

Ingredients:

1/4 cup olive oil

1/2 cup plain Greek yogurt (we use Cabot’s Greek Yogurt)

2 to 3 tablespoons The Rojo Harissa Spice Blend

Juice of 1 lime

3 chicken breasts, cut into 1-inch pieces

Instructions:

In a large glass bowl or resealable food-storage bag, combine first four ingredients. Add chicken and stir or turn to coat with the harissa yogurt lime marinade. Refrigerate up to 1 hour.

Preheat your gas or charcoal grill.  To avoid burning, grill the kabobs over indirect heat. To prepare a charcoal grill, spread coals over one side of the grill, leaving one side charcoal free. For a gas grill, preheat one burner/zone to medium high (about 375 degrees) and leave one zone unlit or on low.

Remove chicken from marinade, thread on to metal skewers, and place the kabobs on the indirect, charcoal free side of the grill. Cover the grill and cook for 10 to 15 minutes, turning occasionally until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Notes:

Flat, stainless steel metal skewers work best for any kabob recipe to prevent the food from spinning as you turn the kabobs. Metal skewers are reusable and clean easily.

Grilling over indirect heat prevents burning the kabobs. Grill manufacturers and models have different grilling surfaces. Consult owner’s manual for best techniques on your grill.

We prefer all meat or all vegetable/fruit skewers because cooking times may vary. For accompanying vegetables and fruits in this recipe, we like red onion, zucchini, red bell pepper, and pineapple.

All ingredients should be cut in consistent sizes to ensure the individual pieces do not become over- or under-done. One-inch pieces are an optimal size.

Classic and Easy Homemade Chili Recipe

This classic beef and beans chili recipe combines kitchen staples for those week nights when quick, easy, and satisfying are a must for your busy family. Flavorful side dishes such as a chopped salad and spiced corn bread complete this wonderful meal! Makes 4 generous servings.

Ingredients:

1 pound ground beef

1/2 onion, finely chopped

1 stalk celery, finely chopped

1 tablespoon tomato paste

2 tablespoons Little Bottles The Original spice blend

1 can diced tomatoes (14.5 ounces)

1 cup tomato sauce

1 cup beer, your choice (we used an IPA)

1 cup chicken or beef stock (we used chicken stock)

2 shakes Worcestershire sauce

1/4 cup roasted red peppers, diced (we used the grocery store variety)

1 can red kidney beans, rinsed

Salt and pepper to taste

Instructions:

In a Dutch oven or large sauté pan, cook onion and celery over medium heat until translucent, about 5 minutes. Add ground beef and continue cooking over medium heat until meat is browned.

Add tomato paste and The Original spice blend. Gently stir until tomato paste and The Original spice blend are incorporated into the ground beef and sautéed vegetables.

Next, add diced tomatoes, tomato sauce, beer, stock, Worcestershire sauce, roasted red peppers, and kidney beans. Bring to just a boil then reduce heat. Simmer chili for about 30 minutes.

When satisfied with the consistency of the chili, serve. Top chili with other favorites such as chopped jalapeños, red onion, cilantro, sour cream, or Greek yogurt with a splash of lime juice.

Enjoy!

Notes:

Simmer time for the chili depends on the consistency you want in the final product. You can also add 2 to 3 tablespoons of ground corn meal to thicken the sauce prior to serving.