Get to Grilling! Quick Sweet and Spicy Recipes

These perfect pairings are ideal for grilling season

The weather outside is getting less frightful, which means it’s time to switch your food game up from soups and hot chocolate, to spicy grilled faves and crisp sweet wines.  These recipes are quick, fun, sweet and perfect for a dinner with bae, game night or a quiet dinner for one at home during Scandal.

Try them out and let us know how they taste!

Shrimp Kebabs with Flatbreads and Spicy Yogurt Sauce

Serves: 4

Ingredients:

1 1/2 pounds large shrimp

4 tablespoons extra-virgin olive oil, divided

1 teaspoon dried crumbled oregano

1 garlic clove, finely grated or minced

Salt and pepper

1 cup plain Greek yogurt

1 tablespoon harissa

1 tablespoon lemon juice

4 flatbreads

4 cups arugula

Directions:

Soak 4 wooden skewers in cold water for 30 minutes.

Preheat a grill or broiler and oil the grates of the grill. Toss the shrimp in a large bowl with 2 tablespoons of the olive oil, oregano, garlic and season with salt and pepper. Skewer the shrimp, dividing evenly on the skewers and set aside.

In a medium bowl, combine the yogurt, 2 tablespoons of the olive oil, harissa, lemon juice and salt and pepper to taste.

Grill the shrimp 2 minutes per side. Grill the flatbreads 1-2 minutes per side.

To serve, place a flatbread on each plate. Top with the arugula and a shrimp skewer. Serve with the yogurt sauce. Add harissa to taste (optional).

You can pair this with a nice sweet wine like Sutter Home Pink Moscato

 

Grilled Chicken with Rice Noodles and Spicy Thai Dressing

Serves: 4

Ingredients:

Spicy Dressing

1/2 cup water

1/2 cup lime juice

1/4 cup fish sauce

3 tablespoons sugar

1 clove garlic, grated or minced

1-2 Thai chiles, thinly sliced

2 tablespoons vegetable oil

Chicken

4 boneless skinless chicken breasts or thighs

2 cloves garlic, grated or minced

2 tablespoons vegetable oil

Salt and freshly ground black pepper

12 oz. rice noodles

4 cups chopped romaine lettuce

2 carrots, shredded with a vegetable peeler

Radish sprouts

Cilantro

Directions:

Preheat a grill or broiler to high. If using a grill, oil the grates.

In a medium bowl, combine all ingredients for the dressing and stir until the sugar has dissolved. Set aside.

In another bowl, combine the chicken with the garlic, oil and salt and pepper.

Bring a large pot of water to a boil and add the rice noodles. Cook 3-4 minutes. Rinse with cold water and drain well.

At the same time, grill or broil (if broiling, place the chicken on a sheet or broiler pan) the chicken until cooked through, about 8-12 minutes total, turning once.

To serve, divide noodles between 4 bowls and top with the romaine lettuce and carrots. Slice the chicken and place on top. Sprinkle with the radish sprouts and cilantro and serve with the dressing.

Pair with a crisp and fruity Sutter Home White Zinfandel

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