Paleo Recipes Chicken & Beef Summer Grill

Summer is grill time. Enjoy FREE Paleo Recipes. Quick and easy chicken and beef grill recipes. Paleo Recipes gluten, dairy, soy and preservative free. Paleo Recipes: Paleo Grilled Chicken Kabobs and Paleo Grilled Beef Kabobs. New and experienced Paleo cooks are looking for new creative recipes and expanded cooking experiences. Try these delicious grill time chicken and beef recipes. Paleo Style Recipes gluten, dairy, soy and preservative free. Summer grill time discover Paleo grill recipes. ENJOY!
Paleo Grilled Chicken Kabobs
Ingredients:
– 2/3 cup olive oil
– 1/3 cup lemon or lime juice
– 3 tbsp spice rub (preservative free)
– 1 pound cubed boneless and skinless cubed chicken
– 2 grounded garlic cloves
– 3/4 pound cherry tomatoes
– 2 red or green peppers (cored) 1 inch pieces
– 8 to 12 Bamboo or Metal Skewers. If bamboo skewers are used, soak in water for one hour prior to use to avoid burning during the grilling process.
Preparation:
– In bowl combine olive oil, lemon juice, spices and garlic to make marinade. Set aside 1/4 cup basting in refrigerate. Place all the ingredients in a bowl and toss to coat and evenly
mix. Cover and place on the bottom level of your refrigerator and let marinate for at least 4 to 6 hours.
– Place marinade meat and vegetables on skewers. Keep marinate sauce for basting.
– Place the kabobs on a well oiled, preheated char-grill. During the grilling process turn the kabobs over every 2 minutes and baste the cooked sides lightly with basting sauce to develop a glaze. Grill
to your desired doneness and lightly season with salt and pepper before removing from the grill.
Paleo Recipe
Paleo Recipe Steak Kabobs
INGREDIENTS:
– 2/3 cup olive Oil
– 1/3 cup lime or lemon juice
– 3 tablespoon beef spice rub (preservative free)
– 1 pound lean steak ( 1 inch cubes)
– 2 cloves finely chopped garlic
– Sea Salt and Ground Black Pepper To Taste (optional)
– 2 medium zucchini (1 inch rounds)
– 2 red or green peppers (cored and seeded) 1 inch pieces
– 1 large red or white onion (wedged)
– 8 to 12 Bamboo or Metal Skewers. If bamboo skewers are used, soak in water for one hour prior to use to avoid burning during the grilling process.
Marinade Preparation:
In bowl combine olive oil, lemon juice, spices and garlic to make marinade. Set aside 1/4 cup basting refrigerate. Place all the ingredients in a bowl and toss to coat and evenly
mix. Cover and place on the bottom level of your refrigerator and
let marinate for at least 4 to 6 hours.
Preparation:
– Place beef on skewers. Save marinade for basting.
– Place the kabobs on a well oiled, preheated char-grill. During the
grilling process turn the kabobs over every 2 minutes and baste the
cooked sides lightly with basting sauce to develop a glaze. Grill
to your desired doneness and lightly season with salt and pepper
before removing from the grill. Remove from fire and garner with lemon or lime halves
Three Secrets of Jerk Cooking:
– Marinating. The longer meat marinates in the seasonings, the more
robust the flavor.
– Slowly grilling meat over a low fire. When cooking at home, meat
can be roasted in a low-temperature oven for one to two hours, then
finished on the grill.
– Wood chips. Adding wood chips to your grill’s fire enhances the
flavor. Pimento (allspice) wood boosts authentic jerk flavor. So do
apple wood, mesquite or hickory chips. Soak the chips in water so
they don’t burn immediately. Allowing the smoke from the chips to
permeate the meat will create an authentic jerk flavor.
Notes: Wood chips. Adding wood chips to your grill’s fire enhances the
flavor. Pimento (allspice) wood boosts authentic jerk flavor. So do
apple wood, mesquite or hickory chips. Soak the chips in water so
they don’t burn immediately. Allowing the smoke from the chips to
permeate the meat will create an authentic jerk flavor.
Provided: America’s Secret Recipes – Copycat Restaurant Recipes