By Eileen Fortier
One topic of debate fires up every summer – charcoal versus gas grilling. While charcoal provides a delicious and unique flavor, grilling with gas fuel is quick, convenient and comparable in taste. Try our new state-of-the-art gas barbeque with 100% pure infra-red cooking system and anti-flare up grills, and see how much time you can save. These hybrid grills are hassle-free: no bags of hardwood charcoal to haul or store, minimal wait time for cooking and easy-to-clean grates for no ‘muss or fuss’.
Reeves Lynda “Grill Crazy”, Canadian House & Home. July 2010; p. 42 & 44.
Buttermilk-Garlic Chicken Kebabs Recipes
Chicken thighs are more moist and economical; start on a hot grill and reduce heat to cook them slow to keep meat juicy.
16 boneless skinless chicken thighs
2 cups buttermilk
1 onion chopped coarsely
5 garlic cloves chopped coarsely
2 Tbsp dried oregano
Juice and zest of 1 lemon
Pepper/Salt to taste
Fresh Mint chopped Optional
–Cut each thigh into 1” – 2” chunks. Combine buttermilk, onion, garlic, oregano, lemon juice and zest and pepper in a large ziplock bag. Add
Chicken and marinate in fridge up to 24 hours.
–Soak bamboo skewers for 30 minutes in cold water. Preheat barbeque to high. Thread 6 – 8 chicken pieces onto each skewer, sprinkle with salt.
Grease the hot grill with oil, place skewers on it and reduce heat to low.
Close lid and cook 15 – 20 minutes, turning once or twice.
–Sprinkle with mint and serve.
Canadian House & Home. July 2010; p. 125.