Category Archives: Grill Recipe

Curry Chicken Skewers

Curry Chicken Skewers

Okay, so I know it’s Fall and all, but it was in the 80s all throughout the weekend and I think you can grill any time of the year. Also, I teased about sharing this curry chicken skewers recipe for months both on Snapchat and Instagram Stories so here it is (FINALLY)!

I love food on skewers. They are super fun, but more importantly, they are so easy to make. Most of the time, the steps are: season or marinate, thread food on stick, then cook. Um… can we have skewers everyday please? Honestly, it’s so delicious!

Curry Chicken Skewers

Curry Chicken Skewers

Curry Chicken SkewersThese curry chicken skewers tastes best cooked on the grill, but you can also use the broiling method if you don’t own a grill. I’m just obsessed with the smoky flavor and the char you can get from grilling just about anything so I will always prefer that method.

Also, I honestly don’t think you’ll have to scale down on the curry if you aren’t a fan of spicy. It’s mild enough to satisfy anyone’s taste buds, and in fact, I recommend you add more curry paste if you like spicy. Since C can’t handle to much spice and I LURVE spicy, I cook most meals mild and add more spice to my plate right before serving. I’m so happy with how these turned out, so I hope you make them!

Curry Chicken Skewers

Curry Chicken Skewers

Curry Chicken Skewers
Curry Chicken Skewers
 
Prep time
Cook time
Total time
 
Serves: 4-5 servings
Ingredients
  • 1.5 lbs of chicken breast or thighs, cut into 1-2 inch pieces
  • 2 tbsp water
  • 2 tbsp avocado oil
  • 2 tbsp gluten-free tamari sauce or coconut aminos
  • 1 tbsp green curry paste
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • Chopped green onions, for garnish
Special equipment
  • 5 metal or bamboo skewers
Instructions
  1. In a bowl, whisk together water, avocado oil, tamari sauce, curry paste, rice vinegar, fish sauce, garlic, and ginger.
  2. Place the chicken pieces in a wide shallow bowl and pour the marinade over the chicken. Alternatively, you can place everything in a ziplock bag and seal closed.
  3. Marinade in the refrigerator for 1-3 hours.
  4. If using bamboo skewers, soak in water 30 minutes before cooking.
  5. Preheat the grill to medium high heat.
  6. Thread chicken pieces onto the skewers,
  7. Grill the chicken for 12-15 minutes, turning every 5 minutes until charred and cooked through.
  8. Rest for 5 minutes before serving.
Notes
If you don't have a grill, you can use a broiler to cook the chicken for the same amount of time.

paleo-curry-chicken-skewers

BLAT Bison Burger

BLAT Bison Burger

True story: I would be completely fine if I had to eat a burger every single day for the rest of my life. I feel like I say that about a lot of foods (I LOVE FOOD, OKAY?!) but I absolutely can’t get enough of a high quality, juicy burger in all forms. It’s so versatile with endless options of toppings and I love the toasty flavor of a hot, fresh-off-grill burger.

BLAT Bison Burger

BLAT Bison Burger

BLAT Bison Burger

This version of bison burger comes with everyone’s favorite combination: bacon, lettuce, avocado, and tomatoes. It sounds so simple but the flavors are definitely not! There’s saltiness and crunchiness from the bacon, creaminess from the avocado, and the refreshing taste of the tomatoes and lettuce. Honestly… it’s the perfect combo and I’m obsessed. This recipe is also RESTART sugar-detox friendly and a easy, healthy addition to a busy weeknight dinner. Hope you enjoy!

BLAT Bison Burger

BLAT Bison Burger

BLAT Bison Burger

BLAT Bison Burger
 
Prep time
Cook time
Total time
 
Serves: 4 burgers
Ingredients
  • ⅓ cup chopped bacon
  • 1 lb grass-fed bison
  • 2 garlic cloves, minced
  • 1 tsp dijon mustard
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • Freshly ground black pepper, to taste
  • 1 head of butter lettuce
  • Paleo mayonnaise
  • 1 tomato, sliced
  • 1 avocado, sliced thinly
Instructions
  1. Heat a skillet over medium heat and cook the chopped bacon until cooked through.
  2. Use a slotted spoon to transfer the cooked bacon on to a paper towel. Save the bacon grease for another use.
  3. In a large bowl, combine bacon, bison, garlic, dijon mustard, onion powder, dried oregano, salt and pepper. Mix together without overworking the meat.
  4. Divide meat into 4 equal parts an shape into patties, making a small indentation in the middle.
  5. Heat a grill to medium high heat.
  6. Place the burger patties on the grill, close the lid, and grill for 6 minutes.
  7. Flip the burgers, close the lid, and grill for 2 more minutes for medium rare, or longer if desired.
  8. Remove the burgers from the grill and let rest for 5 minutes.
  9. Place each burger on a lettuce leaf, then top with mayonnaise, tomatoes, and avocado slices. Finish off with another lettuce leaf on the top of each burger, and serve!

Paleo BLAT Bison Burger

Lemon Butter Grilled Lobster Tails

lemon butter grilled lobster tailsOkay, so I know it’s not grilling season. But we don’t follow that in our household. It’s grilling season all year around over here, and that’s the way we like it.

I thought cooking lobsters tails would be difficult for some reason, but it’s the easiest thing ever. Why are we so intimidated about cooking seafood? They are generally so quick to make with minimal prep work. I’m going to do more of it from now on. I think the real problem is that high quality seafood can get pretty expensive. But once or twice a week shouldn’t break the bank, right? We’ll see. Ask me how our finances are looking after a few months of this.

lemon butter grilled lobster tails

lemon butter grilled lobster tails

 lemon butter grilled lobster tails

The real gem of this recipe is the lemon butter. Lobster tails themselves are pretty darn fabulous and meaty, but the butter really takes it up a notch. The spices in it mixed with the tartness of the lemon… oh man, I may or may not have eaten spoonfuls of it when I made this. Also, as delicious as lobster tails are, don’t expect to look pretty while eating this. There’s a lot of tearing things apart with your hands going on, and just generally giving up on utensils altogether. It’s totally worth it though. Just trust and make it.

lemon butter grilled lobster tailslemon butter grilled lobster tailsIMG_2452

Lemon Butter Grilled Lobster Tails
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ stick butter, melted
  • Juice from ½ lemon
  • 1 tbsp fresh thyme
  • 1 garlic clove, minced (omit for low FODMAP)
  • ⅛ tsp sea salt
  • ⅛ tsp paprika
  • 4 lobster tails
  • 1 tbsp avocado oil
  • Sea salt
  • Ground black pepper
Instructions
  1. Preheat grill to medium high heat.
  2. Mix together melted butter, lemon juice, thyme, garlic, sea salt, and paprika, and set aside.
  3. Using kitchen shears, cut down lengthwise through the centers of of the softer bottom shells of the lobster tails. Be careful not to cut through the top shells.
  4. Brush the cut side with avocado oil, then sprinkle with salt and pepper.
  5. Place the tails cut side down on the heated grill for 5 minutes, until the top shells are bright red.
  6. Flip the tails over and spoon the lemon butter mixture on top of each tail.
  7. Grill for 4-5 more minutes.
  8. Serve the lobster tails with the rest of the lemon butter.

Lemon Butter Grilled Lobster Tails Paleo Gluten Free Whole30