Best Veggie Burger

Best Veggie Burger

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Serves 8

Even meat eaters will love this veggie burger recipe! These grill-able patties are tangy, smoky, and savory, with a hearty texture from walnuts and mushrooms.
https://www.loveandlemons.com/best-veggie-burger-recipe/#wprm-recipe-container-44344
I was drawn to this recipe because they are meant to be grilled, and I had an assignment for my class with Rouxbe to grill something.  I hadn't used my grill in years.  So I was a bit intimidated.  I haven't used it much since I stopped preparing animal products.  First, I had to clean out the grill - leaves and various other things made their way in despite a secure cover.  Then I re-attached the propane tank, which felt a bit light.  Then I tried to light it - no dice!  Changed it with the tank that was on the Covid-friendly outdoor heater, but still no luck. Removed the igniter, changed the battery, but forgot to notice which end went where, so of course my first guess was wrong.  Second try was the charm.  OK - we were in business. 
The burgers did fairly well on the grill.  I might add some aquafaba next time to keep them together.  Perhaps I tried to move them too soon, but the surface was burning, so I couldn't really wait.  The nice thing about non-meat burgers is that you don't have to worry if the inside is 'cooked'.  There's nothing to get anyone ill.  Then I threw on the corn cobs (grilling with the silk is nice, but it's out of season and I could only get pre-shucked cobs.  The corn and the red and yellow peppers charred nicely.  Lots of good photos (10/28/22) - practicing portrait technique for the class.
These ingredients filled my food processor bowl.  Might use the giant size next time. 
Prepare the rice while gathering all the other ingredients.  The short grain brown rice (bulk section at WF) only took about 25 minutes to cook.  Definitely do mise en place to have everything ready to go as needed.  These took quite a bit of time, but is good to save frozen for another day.  
These really can be served to those who prefer meat.  They're quite hearty.  

Ingredients

• 2 tablespoons extra-virgin olive oil, more for drizzling
• 2 shallots, chopped (⅔ cup)
• 16 ounces mushrooms, mix of shiitake + portobello, stemmed and diced
• 2 tablespoons tamari
• 2 tablespoons balsamic vinegar
• 1 tablespoon mirin, or ½ teaspoon maple syrup - I used mirin
• 2 garlic cloves, minced
• ½ teaspoon smoked paprika
• 2 teaspoons sriracha, more if desired
• ½ cup chopped walnuts
• ¼ cup ground flaxseed
• 2 cups cooked short-grain brown rice, freshly cooked so that it’s sticky*
• 1 cup panko bread crumbs, divided
• Vegan Worcestershire sauce, for brushing
• Nonstick cooking spray, for grilling
• Hamburger buns & desired burger fixings
• Sea salt and freshly ground black pepper

Instructions

• Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
• Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
• In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.
• Transfer to a large bowl and fold in the remaining panko.
• Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour.
• If you're grilling the patties, preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through. 
• Alternately, cook the patties on the stove. Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through.
• Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.

Notes

The patties can be made in advance and stored in the fridge, on a tray, until ready to grill. They can also be grilled in advance and stored in the fridge for 3 to 4 days - they reheat surprisingly well.

You can also freeze the cooked burgers. Allow them to cool completely after cooking. Transfer them to an airtight container or bag, and freeze them for up to 3 months. Thaw frozen burgers in the microwave, or warm them in a 400° oven for 10-20 minutes, until heated through.

*It’s very very important that your brown rice is freshly made and sticky so that the burgers will be cohesive. (Long grain rice isn't as sticky, so be sure to get short grain rice). 

Perfectly grilled chicken breasts

From:  https://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html

Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs
This has MANY 5star reviews.  I think it can use a little less salt and more lemon - maybe a squeeze after it's already cooked - to avoid the leathery texture that Jennifer mentions can occur with using vinegar or citrus in the marinade.  A bit of new info for me!

Servings: 4

Ingredients:
1-3/4 to 2 lbs boneless, skinless chicken breasts
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon

Directions:
Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.
Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.
Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.
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Nutrition Information

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Serving size:1 chicken breast (Note: Nutritional data includes marinade, so numbers are inflated)
Calories:413
Fat:25g
Saturated fat:4g
Carbohydrates:2g
Sugar:0g
Fiber:0g
Protein:42g
Sodium:958mg
Cholesterol:127mg

Maple-Mustard Glazed Chicken

From   1000 Lowfat Recipes by Terry Blonder Golson  1997


The marinade itself can stay for weeks, as long as it hasn't been in contact with raw chicken

Ingredients:
1/2 cup maple syrup
1/3 cup apple cider vinegar
1/4 cup water
3 Tbsp Dijon mustard
1/2 tsp Kosher salt
1 Tbsp vegetable oil
2 pounds skinless, boneless chicken breast

Directions:
1) In a small saucepan combine the maple syrup, vinegar, water, mustard and salt.  Bring to a boil, immediately reduce to a simmer, and cook for 15 minutes.  Remove from the heat and whisk in the oil.   Cool to room temperature

2) Cut the chicken into pieces weighing about 4 oz each.  Put them in a shallow dish or sealable plastic bag and coat with enough sauce to cover.  Let the chicken marinate for 30 minutes or up to 2 hours.  Turn several times.

3) Preheat and prepare the grill.  Grill the chicken for 4 minutes, then brush with the marinade, turn and continue to cook until done, about 5-8 minutes longer.  Although the dark grill marks look and taste wonderful, this recipe can also be broiled.  Cook the chicken about 6 inches from the heat source, basting and turning once.

Asian BBQ chicken and lime leaves

From cooking class at Ms. Vy's in HoiAn, Vietnam   March 2016

When we were in Vietnam, we spent a few days in HoiAn, a town known for its silk and for its  tailors who can create a dress or suit to your liking overnight.  There's also a very successful chef and entrepreneur, Ms. Vy, who owns 5 restaurants.  In any tour book, you can find information about her market tours and hands-on cooking classes.

Before the cooking class, we visited the market where many of the residents and restaurant employees shop.  It was a huge open air market - table after table that in total is probably about the size of one of our supermarkets.  The chicken and fish are so fresh that they're often still moving.  There were pig's ears and other body parts that we don't usually see here.  And the adjacent streets were lined with vendors selling beautiful fresh produce - the staple of the Asian diets.  Although most dishes do contain shrimp, pork, beef or chicken, the plate is usually predominantly filled with veggies.

After our market tour, we also toured inside Ms. Vy's market/ cooking school.  I was daring enough to try silkworms and grilled frog (which tasted just like chicken, as expected!).  We saw how rice paper is made for spring rolls, and learned how to roll our own rolls for Bahn Mi.

Eventually, we moved on to our actual cooking class.  Our chef-instructor told us, fish sauce is her best friend.  It is used in almost every Vietnamese recipe.  Five spice powder, used in the recipe below, is another very commonly used ingredient, which I favor over fish sauce.  Of the other commonly used ingredients, one that is missing from this chicken recipe is ginger.

Five spice powder is a blend of spices that can vary, but it usually contains at least cinnamon and anise or star anise.  The one I have from McCormick, for instance, has anise, cinnamon, star anise, cloves, and ginger.  Other versions might substitute fennel, Sichuan pepper, nutmeg or turmeric.  Star anise, by the way, is one of the flavorings in pho, or Vietnamese noodle soup.  It also happens to be the basis for Tamiflu, the medication we give to shorten the course of the flu.  It could be better than grandma's chicken soup for nursing you back to health!

It's often said that you should date your spices and dried herbs when you open them, and should replace them every 6 months.  With as many as I have, and occasionally use, that just isn't practical.  But in the past week, I realized how much of a difference this could make.  I brought home fresh five spice powder from Vietnam and bought fresh star anise from one of the Asian markets locally.  Whereas the ones I had in small jars at home barely had any scent, the new ones were VERY fragrant and tasty.  So, it may be worthwhile dating your containers and replacing at least some of them for special occasions, new recipes, or cooking for company.

The recipe below for Asian BBQ chicken does involve some preparation.  I wish I could always cook at Ms. Vy's.  As with most cooking classes, all of the ingredients were prepared in advance and our workplace was cleared as soon as we were done - no fuss, no muss!  But, if you're cooking on your own, as most of us do, it helps to be organized, especially to prepare recipes with many ingredients.

To be most efficient, gather all of the ingredients, knives, other tools, measuring spoons and cups in one place.  Keep a bowl or bag at your work area for all the odds and ends to be tossed or composted afterward, and, my favorite, have a paper towel under the area where you measure or mix.  It makes cleanup a cinch!  Maybe even more important, have some good rock and roll (or music of your choice) going.

In this recipe, if you're using fresh turmeric, you may want to wear plastic gloves to stop your hands from turning yellow.  Even for the prepared powder, be aware that like curry or tomatoes, it can stain light surfaces or clothing.


Asian BBQ Chicken and Lime Leaves

Serves 4

Ingredients:

1 pound boneless chicken thighs, skin off
1/3 cup fresh turmeric or 1 Tbsp ground turmeric
1/3 cup lemongrass, pounded
1 tsp sea salt
1 Tbsp sugar
1/2 tsp course black pepper
1/2 tsp five spice powder
4 lime leaves, sliced finely
2 Tbsp garlic, pounded
2 Tbsp shallots, pounded
1 tsp dried chili flakes
1 tsp sesame oil
1 Tbsp fish sauce

8 wooden skewers soaked in water 1 hour

Directions:

1) Cut thighs into 16 pieces.  Place in a bowl.  Add salt, sugar black pepper and five spice.  Mix well.

2) Pound turmeric, add to chicken with garlic, shallot, lemongrass, chili, lime leaves, sesame oil and fish sauce.  Mix well.  Marinate for 30 minutes.  Thread 2 pieces onto each skewer.  Grill 4-5 minutes on each side on a low heat.

http://msvy-tastevietnam.com/cooking-classes/

Persian Chicken Lemon Kebabs

From 1,000 Lowfat Recipes by Terry Blonder Golson, 1997.

I made this as baked chicken by cutting the chicken breasts into relatively thin ~4 ounce pieces.  A few days later, it was great cold with the lemon sauce drizzled over it.  Probably even better cold than hot.  Very easy and light for a summer meal; it was good even though I didn't have any time to marinate it.  The author recommends a basket of flat breads, such as lavash or pita, to go with it.

6 4 ounce servings

Ingredients:

1/8 tsp ground saffron, or 4 saffron threads, if available
1 Tbsp hot water
1/4 cup fresh squeezed lemon juice
1 Tbsp olive oil
1 tsp Kosher salt
1/4 tsp freshly ground pepper
1.5pounds skinless, boneless chicken breast cut into 1/2" wide strips (or 4 oz pieces, as above)

Directions:

1) Crumble the saffron into the hot water (use a very small bowl or a glass).  Let rest until the water turns golden orange, about 5 minutes.

2) Whisk together the lemon, oil, salt, and pepper.  Stir in the saffron and water.

3) Put the chicken in a glass or stainless steel bowl.  Pour the marinade over the chicken and toss to coat.  Cover and refrigerate for 12 to 24 hours.  Stir the chicken several times while marinating.

4) If broiling, line a baking sheet with foil to ease clean-up and place the oven rack 4" from the heat source.  Preheat the broiler or prepare the grill.  (I baked the chicken at 350 instead).

5) Remove the chicken from the marinade and thread onto 12 skewers.  Place the skewers on the baking sheet and put in the oven, or place the kebabs directly on the grill.  Cook for 4 minutes, turn the kebabs, and continue to cook until done but still moist-looking, about 2-3 minutes more.

Per Serving: Calories 136; protein 26 gm; fat 3g (saturated 1 gm); carbs 0g; fiber 0 g; sodium 234mg.

Coffee-cured carne asada with charred poblanos

Jerry would like to try this:

Coffee-Cured Carne Asada with Charred Poblanos
Recipe adapted from Tim Byres, executive chef of Smoke in Dallas, TX

What you’ll need:
1/3 cup finely ground dark roast coffee
1/3 cup dark chili powder
1/3 cup smoked paprika
½ cup kosher salt
2/3 cup packed dark brown sugar, plus 1 Tbsp
3 Tbsp sugar
2 Tbsp granulated garlic
1 Tbsp ground cumin
1 tsp cayenne pepper
Zest and juice of 1 lime
1 tomato, roughly chopped
2 garlic cloves, chopped
½ cup fresh cilantro, chopped
2 lb. grass-fed flank steak
6 poblano chilies

How to make it:
1. Make the coffee rub. In a medium bowl, mix the coffee, chili powder, smoked paprika, kosher salt, 2/3 cup dark brown sugar, sugar, garlic, cumin, and cayenne, using your hands to break up any clumps. Store in an airtight container, in a cool, dry place.
2. In a food processor, add lime zest, lime juice, tomatoes, garlic, cilantro, and ¼ cup of the coffee rub, and blend until smooth.
3. Using the tip of a sharp knife, score the surface of the steak across the grain in 1-inch increments. Put the steak in a gallon-sized freezer bag and pour in the marinade. Seal the bag, pressing out as much air as possible. Massage the marinade into the meat and refrigerate for at least 2 hours or overnight.
4. Prepare a grill for direct high heat. Remove the steak from the marinade and place it on the hot, well-oiled grill grates. Grill for 2 to 3 minutes at a 45-degree angle to the grate (11 o’clock), then rotate the steak (to 2 o’clock) and continue to cook for 2 to 3 minutes. Flip the steak and repeat for medium-rare. Allow the steak to rest for 20 minutes.
5. As the meat rests, place the poblanos on the grill and cook until blackened on all sides, about 8 to 10 minutes. Allow the peppers to cool and then peel off the blackened skin.
6. Thinly slice the steak along the bias and against the gran. Slice the peppers into the strips and serve alongside the steak. Makes 6 to 8 servings.

Cilantro-lime Garlic Chicken and Mango Kebabs

Adapted from washingtonpost.com May 23, 2013


This is a delicious light barbecue option.  It was my first venture into grilling fruit, and I will definitely
be experimenting more with this during the summer.  It's early in the season for peaches, but even
totally unripe peaches worked well and developed flavor as they cooked.  The ripe mango was even
better when cooked.

If you're using wood skewers, be sure to let them soak for at least an hour prior to putting the chicken and other ingredients on.

Ingredients:

For the marinade and chicken:
1 cup chopped cilantro (leaves and tender stems)
2 Tbsp canola oil
4 large cloves garlic, chopped
Juice of 1 lime
1 1/2 tsp honey
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1 lb boneless, skinless chicken breast halves

For the kebabs:
1/2 large red onion, cut in quarters, and separate the layers
1 large red bell pepper, stemmed and seeded and cut into bite-size pieces
1 firm peach, pitted and cut into chunks (or us nectarine of pineapple chunks)
Flesh of 1 champagne (Ataulfo) mango, cut into chunks


Directions:

1) combine the cilantro oil, garlic, lime juice, honey, sea salt and pepper in the bowl of a food processor.  Puree to form a smooth marinade.  Transfer 1/4 cup to a large ziploc bag and pour the rest of the marinade into a small bowl.

2) Cut the chicken into bite-size chunks and add to the bag.  Seal and massage to coat the chicken.
Refrigerate for several hours.

3) To prepare the kebabs, fill the skewers by alternating layers of red onion, peaches, the marinated chicken, bell pepper and mango.  Brush them with the remaining marinade.  Transfer the skewers to an outdoor grill or under the broiler.  On the grill, close the lid and cook for 6-8 minutes, then turn the skewers over, close the lid and cook for 6-8 minutes or until the chicken is cooked through and the fruits and vegetables are slightly softened.

Thai Chicken Satay #2

There is another entry for chicken satay that I have used over and over again, with rave reviews.  This is a milder chicken marinade with a spicier sauce.  Take your pick!!

From The Barbecue Bible -- Over 500 Recipes by Steven Raichlen

Ingredients:

FOR THE CHICKEN AND MARINADE:

1 lb skinless, boneless chicken breasts
1/4 cup lite coconut milk
2 Tbsp Asian fish sauce
2 Tbsp fresh lime juice
2 tsp honey or sugar
2 cloves garlic minced
1/2 tsp ground turmeric

FOR THE PEANUT SAUCE: (makes about 1 cup)

2 tsp minced fresh ginger
1 Thai, serrano or jalapeño chile, seeded and minced
1 clove garlic, minced
2 scallions, white and green parts, trimmed and minced
1/3 cup chunky peanut butter
1/3 cup lite coconut milk, more if needed
2 Tbsp Asian fish sauce or lite soy sauce, or more to taste
1 Tbsp fresh lime juice, or more to taste
2 tsp sugar, or more
1/4 cup chopped fresh cilantro (optional)

Directions:

1. FOR THE CHICKEN: Soak 16 long bamboo skewers in cold water for 1 hour.  Cut the meat lengthwise, into strips about 1/2 inch wide.

2. FOR THE MARINADE: combine the ingredients in a glass bowl and whisk to blend.  Add the chicken and toss thoroughly to coat.  Cover and refrigerate for 20 - 120 minutes, the longer the better.

3. FOR THE PEANUT SAUCE: Combine all the ingredients in a small, heavy saucepan.  Bring to a boil over medium heat, stirring well to mix, then reduce the heat to low and simmer, uncovered, until richly flavored, about 10 minutes.  The sauce should be thick but pourable; thin with coconut milk, if needed.  Adjust fish sauce, lime or sugar as needed; serve warm or at room temperature.  It will keep, tightly covered in the refrigerator, for up to 3 days.

4. Preheat the grill to high.  Weave the chicken onto the prepared skewers.

5. When ready to cook, oil the grill grate.  Arrange the skewers on the grate and grill, turning with tongs, until lightly browned and cooked through, 1-3 minutes per side.

6. Transfer the sates to serving plates and serve with little bowls of the peanut sauce.  Place a sate on a lettuce leaf, top the chicken with a spoonful of the sauce, wrap the lettuce around the sate and pull out the skewer.

Chicken Fajitas

Great full meal on the grill!

Ingredients:


1 lb boneless skinless chicken (or meat) cut into strips
1 large onion, cut into quarters and then thick slices
2-3 red or green peppers
1 jalapeno pepper cut into rings (optional)
1 Tbsp olive oil
2 Tbsp chopped cilantro, more for garnish
1/4 tsp cinnamon
1/2 tsp cumin
salt and pepper to taste
juice of 1 lime - divided

Whole wheat tortillas (optional)
Salsa

Directions:


Cut the chicken into slices across the grain.  Marinate with all the other ingredients,
except reserve juice of 1/2 lime.

Pre-heat grill or skillet to medium-high.  Cook for 5-6 minutes until meat reaches desired
doneness.

Grilled Tequila Lime Chicken

From onceuponachef.com
good with mint cucumber salad and black bean with corn and red peppers

Serves 4

Ingredients

3 tablespoons olive oil
3 tablespoons tequila
3 teaspoons lime zest (you'll need 2 limes)*
4 garlic cloves, minced
1-1/4 teaspoon ancho chili powder
1/2 teaspoon ground coriander
1/4 teaspoon oregano
1-1/4 teaspoons salt**
1/2 teaspoon freshly ground black pepper
2 teaspoons honey
4 boneless skinless chicken breasts, pounded to even 1/2-inch thickness, or 2 pounds chicken tenderloins
1 lime, sliced into wedges for serving (optional)

Directions

1. Combine all ingredients except chicken breasts in a 1 gallon freezer bag. Close the bag and squish marinade around to mix. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
2. Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2-3 minutes per side (turn only once). Serve immediately with lime wedges.

*Use a fine or Microplane grater to zest the lime. Simply rub the lime in one direction against the blades, turning it as you go. Be sure to remove only the green part; the white pith underneath is bitter.

**If you are using less than 4 chicken breasts, you'll need to reduce the salt accordingly.
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Cilantro-Lime Chicken and Pineapple Skewers

Skewered foods are fun to grill and perfect for portion control, but you have to be careful about what goes on the skewers. You often see meat sharing space with vegetables, which isn't the best approach unless your execution is perfect. Too often, the vegetables end up charred on the edges and raw within.

My solution is to skip the veggies and use pineapple, whose flavor is enhanced by just a short time on the grill. I sometimes pair it with pork, but here I've chosen chicken. I've added an herb-and-chili-pepper wet rub that's great with both the poultry and the fruit.

This is the kind of dish that kids like to eat. There's something about presenting food on a stick that makes it more appealing. The natural sweetness of the pineapple doesn't hurt, either.

You'll need 8 medium-length wooden skewers. For this recipe, rather than soaking them in water to prevent burning, I use aluminum foil to shield the exposed ends from the grill's heat.

MAKE AHEAD: The chicken needs to marinate in the refrigerator for at least 2 hours and up to 8 hours.

4 servings

Ingredients:

2 serrano chili peppers, stemmed, seeded and finely chopped
2 tablespoons finely chopped cilantro
Finely grated zest and freshly squeezed juice of 2 limes (at least 2 teaspoons zest and 1 tablespoon juice)
2 teaspoons light brown sugar
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 pineapple, cut into 1-inch cubes (12 ounces peeled, trimmed and cubed)

Directions:

Combine the serrano peppers, cilantro, lime zest and juice, brown sugar, oil, and salt and pepper to taste in a medium bowl. Add the chicken and stir to coat thoroughly; cover with plastic wrap. (Alternatively, combine the marinade ingredients in a large resealable plastic food storage bag and press out as much air as possible. Seal the bag and massage to coat thoroughly.) Refrigerate for at least 2 hours and up to 8 hours.

When ready to cook the chicken, prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill. Have 8 wooden skewers at hand.

While the grill is heating, prepare the skewers. Thread the cubes of chicken and pineapple onto them, alternating the fruit and meat. Each skewer should have about 8 pieces total.

Arrange aluminum foil on the grate to shield the ends of the skewers from the heat of the grill. Carefully place the skewers on the grate. Cover and grill for about 5 minutes, then turn the skewers. Cover and cook for 5 minutes. Check for doneness; an instant-read thermometer should register 170 degrees when inserted in the thickest piece of chicken. If the chicken is not done, cover and grill until fully cooked. The size and shape of the cubes will determine the cooking time.

Serve warm.

Recipe Source:

From Nourish columnist Stephanie Witt Sedgwick.