It is truly the middle of Australian winter. Chilly mornings and nights. One of my favourite winter spots is in my kitchen. Warm and comforting and smelling good each time the oven, stove top or grill are switched on.
Skewers. Grilling. Sounds like a summer meal. Sometimes, a light and easy dinner is all I needed to satisfy my winter cravings. Quick dinner and then off to a cozy spot, with a comforter, just chilling out … literally.
Bacon-chicken skewers. Bake, barbecue or grill them. Very tasty and really, I think everything with bacon will taste good.
- 15 bamboo skewers (6 inch)
- 3 large boneless skinless chicken breasts
- 4 large green onions
- 15 pieces fully cooked bacon strips (you can cook this ahead, even a day before)
- 1/2 cup barbecue sauce
1. Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise.
2. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs.3. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or until chicken is no longer pink in center.
Or to bake them in the oven: Heat oven to 200°C. Line large cookie sheet with foil; spray with cooking spray. Make kabobs as directed; place on cookie sheet. Drizzle or brush barbecue sauce over all sides of kabobs. Bake 10 minutes. Turn kabobs. Bake 5 to 10 minutes longer or until chicken is no longer pink in center.
If desired, serve with more barbecue sauce for dipping.Serve these tasty bacon-chicken skewers with a simple salad like this grilled radicchio salad.Radicchio has a slightly bitter taste. Best if prepared with some grated sharp cheese like parmesan or pecorino to balance its taste. I found this grilled radicchio recipe online. The grilling bit apparently lessens the bitter taste and makes it more nutty. Worked well indeed.
- 1 radicchio head, quartered, so that each quarter has a bit of the stem end holding it together
- 1/2 cup olive oil, plus more to coat radicchio
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 3 chopped garlic cloves
- 1/2 teaspoon mustard
- Salt and black pepper
- Pecorino or parmesan cheese for garnish
1. Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.
2. Coat quartered radicchio with olive oil and sprinkle with salt.3. Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. I used a grill pan for this.4. Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper.5. Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.Recipe from Betty Crocker (Bacon-Chicken Skewers)
Recipe from SimplyRecipes.com (Grilled Radicchio Salad)