To Grill / Honey Ginger Kebabs

 
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     Good morning! For my second and last Asian-inspired recipe of Spring (the quickest season here - it's already consistently 85-90+ degrees every day), I decided to work with a new-to-me ingredient - ginger! Obviously, I've had ginger-flavored things before, but I've never used it myself. Seeing as it's a prevalent flavor in many Asian dishes, now seemed as good a time as any to try it out! Using Half Baked Harvest's recipe for a honey-ginger glaze for salmon, I whipped up my own glaze for chicken kebabs instead, as chicken is the favored protein in my house (I like salmon now, but am generally outnumbered by Brett and Bailey on this subject). Post-grilling, I de-skewered the chicken, onions, and peppers, and combined them with quinoa, mango, and more sauce. It was the perfect bright lunch for my Friday! Get the recipe below!

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Ingredients: Honey Ginger Glaze

- 1 tablespoon sesame oil

- 2/3 cup of honey

- 2 tbs. of sambal oelek

- 2 tbs. soy sauce

- 1 in piece of peeled ginger, minced

- juice of one lime

Ingredients: Kebab Bowl

- 2 small chicken tenderloins

- a few slices of red pepper and onion, chopped

- 1/2 cup of cooked quinoa

- 1/4 cup of diced mango

- 1/2 cup of Honey Ginger Glaze

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Directions:

1. Whisk together all ingredients for glaze and set aside.

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2. Skewer your chicken, peppers, and onions while grill heats up. Then baste kebabs with glaze and grill. 

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3. Remove from grill and baste again. 

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4. Prepare your bowl: combine quinoa with grilled meat, peppers, and onions. 

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5. Top with mango and more glaze.

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7. Enjoy!

    Thanks for reading, and have a fun Monday! We'll see you back here next week for our first recipe inspired by (you guessed it) Italy!