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Make this crispy, Paleo Fried Fish for a healthy, 30-minute meal that kids will love! A gluten free fried fish batter that you will not believe is good for you. Do you ever get stuck in the chicken and ground beef rut for dinner? I know we do. To many …
Make this crispy, Paleo Fried Fish for a healthy, 30-minute meal that kids will love! A gluten free fried fish batter that you will not believe is good for you. Do you ever get stuck in the chicken and ground beef rut for dinner? I know we do. To many of us, chicken and ground…
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I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork…
The post Pork Pastor Skewers appeared first on The Defined Dish.
I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork Pastor Skewers are even more delicious than I could have imagined!
Here’s another #DDGrillWeek 2024 recipe I cannot get enough of! Although al pastor is traditionally prepared on a rotating vertical spit grill, I brought the flavor to my grill by skewering the marinated meat and cooking until slightly charred but still soft. The meat is marinated in a sweet, tangy, and smoky sauce that is sweetened with pineapple and packed with so much flavor that I cannot get enough of!
You will also set aside some of the marinade to baste the pork while it is grilling and you will serve additional sauce drizzled over top of the final bowl. Which, let’s discuss how this is served! I like to serve these in a bowl over cilantro-lime rice (I make the rice from this recipe!), with guacamole, pickled red onions, cilantro, and a wedge of lime.
In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.
To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.
Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright, and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.
Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.
Serve the skewers over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro, and a wedge of lime on the side!
You can serve this however you prefer! I like serving in bowls, but you can always set up a taco bar instead.
While I do not find these too spicy, I know others can be more spice-sensitive. Try 1 teaspoon of the ancho chile powder instead if preferred!
I hope y’all enjoy these skewers as much as I do! Comment below once you try them!
Grilled BBQ Chicken Skewer Salad
Spicy Curried Shrimp Skewers with Grilled Veggie Couscous
Grilled Sesame Chicken Skewers
Bang Bang Shrimp Skewers with Sesame Slaw
Photography and styling by Eat Love Eats.
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I have plenty of chicken wrap recipes on my website but these Spicy Coconut Grilled Chicken Lettuce Wraps are in…
The post Spicy Coconut Grilled Chicken Lettuce Wraps appeared first on The Defined Dish.
I have plenty of chicken wrap recipes on my website but these Spicy Coconut Grilled Chicken Lettuce Wraps are in a league of their own! So much flavor packed into such a delicious bite.
Grilled chicken is a go-to at my house during grilling season but I am always trying to think of new ways to keep it interesting! So for #DDGrillWeek 2024, I wanted to pack some delicious flavor into chicken thighs and then pile them into lettuce wraps.
The star of the show here is the combination of the green curry paste and coconut milk! Those two along with ginger, cilantro, and a few other ingredients come together to make a beautiful marinade for your chicken, plus you will reserve some of it to drizzle on top of your lettuce wraps when serving. Paired with some quick-pickled shallots, more cilantro, mint, and peanuts, you will be going back for seconds with these Spicy Coconut Grilled Chicken Lettuce Wraps!
In a high-speed blender or wide-mouth jar using an immersion blender, combine the coconut milk, green curry paste, garlic, ginger, cilantro, fish sauce, coconut aminos, coconut sugar, lime zest, and salt. Blend until smooth. Reserve ½ cup of the marinade and refrigerate until ready to use.
Place the chicken thighs in a food storage container and pour the remaining marinade over the chicken and toss to coat. Cover and let marinade at room temperature for 30 minutes or in the fridge for up to 6 hours.
Meanwhile, make the quick-pickled shallots by combining all of the ingredients in a small bowl and tossing to combine. These keep well in the fridge for about 4 days.
When ready to cook, heat the grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up— a little goes a long way here.
Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using some of the reserved coconut sauce (saving some for serving), use a grill brush and brush the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through and the internal temp is 165°F.
Remove from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.
To serve, place the sliced chicken in lettuce leaves and drizzle with some of the remaining sauce. Top with pickled shallots, crushed peanuts, fresh mint, cilantro, and a wedge of lime for squeezing.
Yes! You can let marinate at room temperature for 30 minutes or in the fridge for up to 6 hours. I would not suggest longer than this due to the coconut milk.
This recipe is great for a “build-your-own” set-up! I place the chicken on a platter, the lettuce leaves on a platter, then have all of the toppings in bowls for people to pick and choose how they want to top their lettuce wraps.
I hope y’all enjoy these lettuce wraps all season long! Comment below once you make them!
Gochujang Grilled Chicken Lettuce Wraps
Honey-Garlic Chicken Lettuce Wraps
Easy Rotisserie Chicken Lettuce Wraps with Peanut Sauce
Photography and styling by Eat Love Eats.
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