The POUND Girls’ Rules of Summer:
1) You’ve gotta take care of your skin.
2) You’ve gotta grill somethin’.
Yes, we’ve narrowed it down to two rules — we’re simple like that — and today, we’re zooming in on the latter. Prepare to get hot n’ heavy on the GRILL.
Let’s get Kebabby with it, yo!
Not everyone is a natural-born BBQ-er, which is why we are avid supporters of the skewer AKA “the kebab”. Skewers give BBQ novices the confidence to give grilling a go — not to mention they’re just a lot more fun! Cutting your meat and vegetables into manageable, marinatable chunks will help them soak and cook evenly. Finally, these colorful skewers keep your grill neat and clean and prevent marooning meat and veggies from hoppin’ from the grill into the flame, need we say more?
For all you grilling n00bs out there reading this, we’re challenging you to fire up the barbie and try these Island-inspired kebabs! We added a delightful hint of sweetness with pineapple, a unexpected little kick with ginger and, of course, we kept the sodium nice ‘n’ low to keep your heart healthy and happy! 😉
Round up these ingredients and get your marinade started:
- ¼ wheat-free Tamari
- ¼ C H20
- ¼ C no-sugar-added pineapple juice
- 2 Garlic Cloves, minced
- 2 T Chopped Organic Cilantro
- 1-2 inch chunk of ginger
- 1 T sesame oil
- Sea Salt + Pepper, to taste
Cut the following ingredients into medium-sized chunks:
- 2 LBS free-range boneless chicken breast OR 2 LBS Halibut or Albacore Tuna
- ½ Medium Red onion
- ½ ripe Pineapple
- Fresh Cilantro Leaves (for garnish)
- Combine Marinade ingredients in a blender and process until smooth.
- Place chicken or fish in a large bowl and season with salt and pepper. Pour marinade over and flip meat until fully coated. Cover and refrigerate for 30 minutes (minimum) to 12 hours (maximum).
- Using wooden skewers, thread veggies, meat and pineapple chunks to create your kebabs.
- Preheat grill to medium heat. (You can also make these on the stovetop on medium-high heat if you don’t have a grill!)
- Place kebabs on grill, close lid, and baste with leftover marinade every few minutes. Flip and rotate until grill marks are visible, veggies are tender and meat is thoroughly cooked.
- *Snap a pic to send to The POUND Girls 😉
Cook up these kebabs, get your foot tappin’ and head KE-bobbin’ to our Summer Playlist, and holler at your friends — it’s time for a Summer PARTY!
To infinity and KEBAB,
The POUND Girls