Grilled Rosemary Lemon Chicken Brochettes

Ingredients

3 lbs. boneless, skinless chicken thighs
2 tsp. fresh rosemary, finely chopped
2 cloves garlic, crushed
1T lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt & pepper

1.    Cut the chicken thighs into 1½-inch pieces. Place them into a medium-size bowl and set aside.

2.    In a large bowl, add the rosemary, garlic, lemon zest, juice, and olive oil. Mix until combined. Add the chicken and toss until well coated.  Refrigerate for 1-2 hours (no more than 2 hours).

3.    Preheat your BBQ Grill to medium/medium-high.

4.    Remove the chicken from refrigerator. Pour off any remaining marinade. Thread the chicken onto the skewers, making sure not to overcrowd the chicken pieces. Using a paper towel, pat the chicken dry.  Season with salt and pepper.

5.    Place the chicken on the hot grill. Close the lid. Grill the chicken to 5-8 minutes on one side to get a nice brown color. Open the lid, turn the skewers, and close the lid for about 5 minutes. Repeat until chicken is golden brown and cooked*. Total cooking time is about 12-15 minutes on “medium” heat.                                    

* Note you may need to remove the pieces of meat at the tip first, as they may cook faster than the pieces near the handle. Slide the pieces near the handle toward the tip as the tip pieces are removed.

6.    Remove the meat from skewers and place on a platter. Serve warm. 

TIPS & TRICKS

•    I remove any large pieces of fat from the thighs, but don’t remove all of it. It adds flavor and will be rendered off in the cooking process.
•    Don’t marinade the cubes thigh meat more than 2 hours because the lemon juice will start to “cook” the chicken, making the flesh mushy.
•    If you wish you can keep the thighs whole. Just marinade and grill them.
•    A little fresh rosemary goes a long way. 
•    This chicken is fantastic cold. You can add it to a green salad, pasta, or even to the orzo salad recipe from this class.

Garlic & Herb Marinated Steak with Tomato Relish

Ingredients

Ingredients Steak:
3 cloves garlic, crushed
2T Herbs d’ Provence
1T salt
1T ground pepper
2T olive oil
3 pounds flap meat 

Ingredients Tomato Relish:
1½ pound (2cups) cherry tomatoes, cut into bite-sized pieces
2 shallots sliced thinly
6T oil-packed sun dried tomatoes drained, chopped (reserved 3T of the oil)
2T capers
4T fresh basil leaves, julienne
3T red wine vinegar
salt & pepper

In a small bowl, mix the garlic, herbs, salt, pepper and oil. 

Rub this spice mixture all over steak and allow the meat to sit at least 30 minutes at room temperature.  The rub can be placed on the meat and refrigerated ahead, but no more than 4 hours.

About 20 minutes before you are ready to grill, turn on the grill to heat to your grilling temperature, usually “medium-high” or the setting that gives you a good sear when the meat hits the steel grating.

Grill the meat until medium rare, 3-5 minutes a side, or until internal temperature is 130 - 135°F.  Transfer steak to a platter and let rest for 5-10 minutes.

Slice the steak against the grain and serve with relish.

In a medium bowl, toss all the ingredients together.

Season well with salt and pepper and let sit at room temperature for a least 30 minutes.  Serve with grilled meat. Will keep in refrigerator for 3 days. 

 

Tip & Tricks

•    Flap meat is a terrible name for a delicious cut of meat. It comes from the sirloin section of the animal. The French call this cut bavette which means “bib” because of the shape of the meat which is long and skinny like a bib. When preparing your meat cut it into manageable size pieces that will be easy to grill.The texture and taste are very similar to a skirt steak but usually cost less. 
•    Marinated meat can be placed in a zip lock bag and refrigerated up to 4 hrs. before cooking, no longer or meat fibers will start to break down and get soggy. Before grilling remove the meat from the bag using paper towels blot the meat to remove any moisture that has accumulated. This will insure you get a nice sear on the meat. 

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Garlic & Herb Marinated Steak with Tomato Relish

by Nancy Madok June-28-2017

Garlic and Herb Marinated Steak cook on the Grill to sweet perfection. Topped with a Tomato Relish

Ingredients

• 3 Garlic Cloves Crushed
• 2 Tbsp Herbs d' Provence
• 1 Tbsp Salt
• 1 Tbsp Ground Pepper
• 2 Tbsp Olive Oil
• 3 Pounds Flap Meat
• Tomato Relish
• 2 Cups Cherry Tomatoes, cut into bite sized pieces
• 2 Shallots - cut thinly
• 6 Tbsp Oil Packed Sun dried tomatoes drained, chopped (reserved 3T of the oil)
• 2 Tbsp Capers
• 4 Tbsp Fresh Basil Leaves, julienne
• 3 Tbsp Red wine vinegar
• Salt and Pepper

Instructions

1. In a small bowl, mix the garlic, herbs, salt, pepper and oil. Rub this spice mixture all over steak and allow the meat to sit at least 30 minutes at room temperature. The rub can be placed on the meat and refrigerated ahead, but no more than 4 hours. 2. About 20 minutes before you are ready to grill, turn on the grill to heat to your grilling temperature, usually “medium-high” or the setting that gives you a good sear when the meat hits the steel grating. 3. Grill the meat until medium rare, 3-5 minutes a side, or until internal temperature is 130 - 135°F. Transfer steak to a platter and let rest for 5-10 minutes. 4. Slice the steak against the grain and serve with relish. Tip & Tricks • Flap meat is a terrible name for a delicious cut of meat. It comes from the sirloin section of the animal. The French call this cut bavette which means “bib” because of the shape of the meat which is long and skinny like a bib. When preparing your meat cut it into manageable size pieces that will be easy to grill.The texture and taste are very similar to a skirt steak but usually cost less. Marinated meat can be placed in a zip lock bag and refrigerated up to 4 hrs. before cooking, no longer or meat fibers will start to break down and get soggy. Before grilling remove the meat from the bag using paper towels blot the meat to remove any moisture that has accumulated. This will insure you get a nice sear on the meat. Prep for Tomato Relish:1. In a medium bowl, toss all the ingredients together. 2. Season well with salt and pepper and let sit at room temperature for a least 30 minutes. Serve with grilled meat. Will keep in refrigerator for 3 days.

Details

Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Yield: 8 Servings