You need to enable JavaScript to visit this website.

Dad-Approved Summer Grilling Menu

Sensational Sirloin Kabobs

(Courtesy of allrecipes.com)

Ingredients:

  • 1/4 cup soy sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons distilled white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic pepper seasoning
  • 4 fluid ounces lemon-lime flavored carbonated beverage
  • 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
  • 2 green bell peppers, cut into 2 inch pieces skewers
  • 1/2 pound fresh mushrooms, stems removed
  • 1 pint cherry tomatoes
  • 1 fresh pineapple - peeled, cored and cubed

Directions:

  1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag.
  2. Cover with the remaining marinade, and seal.
  3. Refrigerate for 8 hours, or overnight.
  4. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
  5. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
  6. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

Barbecued Lime Shrimp and Corn

(Courtesy of myrecipes.com)

Ingredients:

  • 1/3 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 2 teaspoons grated peeled fresh ginger
  • 2 tablespoons sugar
  • 1 teaspoon ground coriander seeds
  • 1/4 teaspoon black pepper
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 cups cooked couscous

Directions:

  1. At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.
  2. At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.

For additional recipe tips, visit myrecipes.com

Grilled Maple Pork Chops

(Courtesy of Taste of Home)

Ingredients:

  • 6 tablespoons maple syrup
  • 6 tablespoons balsamic vinegar
  • 3/4 teaspoon salt
  • 3/4 teaspoon coarsely ground pepper
  • 4 boneless pork loin chops (1-1/2 inch thick and 12 ounces each)

Directions:

  1. In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat. Refrigerate 1 hour. Reserve remaining marinade for basting.
  2. Drain pork chops, discarding marinade in bag. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving. Yield: 4 servings.

Visit Taste of Home or additional recipe information and tips.

 

MedicAlert Team Member