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June 22, 2021
Grilled Kabobs Summer Salad Bowl
Prep Time: 15 - 20 minutes
Cook Time: 20 - 35 minutes
Serving Size: 4
6 oz Boneless Lamb Leg – Dhesi Meats Boneless Lamb Leg
6 oz Sirloin Steak – Winners Farms Sirloin Steak
6 oz Boneless Chicken Thigh – High Point Afghan Malay Chicken Tikka
200g Haloumi Cheese – Mt Lehman Cheese Hello Me
1 cup Shredded Carrots
1 Red Onion Cubed
3-4 Garlic Bulbs – Chilliwack Garlic Wild Violet Variety
Seasoning spices – Butcher Bro’s Traditional Smoke Seasoning
¼ Cup Mint Cilantro Leaves – Sky Harvest Micro cilantro
¼ Cup Basil – Sky Harvest Basil Living Tray
Microgreens – Food on the Grow Speckled pea
Lettuce mix (Arugula, butter lettuce, spinach)
1/3 Cup Smooth Peanut Butter
1/3 Cup Hoisin Sauce
1 Tbsp Honey – BC Buzz Honey Wildflower
3-4 Garlic Cloves (minced) – Chilliwack Garlic Wild Violet Variety
Start with a clean grill and preheat the grill to 350-400 degrees F.
Trim the ends off the garlic bulbs, put the garlic bulbs on top of the aluminum foil, and add olive oil. Wrap to seal the garlic bulbs and oil tightly. Add to bottom rack in a corner to let roast for 20-30 minutes.
Cut onion into big chunks around 2” in diameter, peel each layer and place it in a bowl.
Lay the pineapple on its side on top of a cutting board and trim the top and bottom off. Once trimmed, stand the pineapple on its base and trim off the skin, remove the core and cut into 2” chunks.
Cut each meat protein into 2” cubed chunks and place them in individual bowls. Season them generously with the seasoning spice.
Carefully thread the meat, onion and pineapple in whichever order you would like. The pineapple helps keep the meat moist, while the onion gives it a nice spicy kick!
Once the kebob sticks are made, place them on the open grill and grilled them for 4-5 minutes on each side. Once the kebobs are cooked, place them on a plate to let cool and continue the process until all skewers are fully cooked. Set aside.
While the kebobs are cooking, add your lettuce mix, microgreens, and shredded carrots in a large salad bowl. Roughly chop the mint, cilantro and basil and add to bowl. Gently toss.
In a small pot over medium heat, add olive oil and minced garlic. Stir and let brown without burning. Add peanut butter, hoisin sauce and honey. Stir to mix well. Turn off heat and set aside.
Cut the halloumi cheese into ½ inch thick chunk. Add the halloumi cheese to the grill and carefully sear each side for 2 minutes! Set aside. Remove the roasted garlic bulbs carefully from the grill as it will be extremely hot! Create an opening and set it aside to let cool.
In a large bowl, remove the meat, onion and pineapple gently from the skewers. Gently toss to mix.
Add lettuce mix, the grilled meat mix, seared cheese, roasted garlic cloves, and the sauce in a medium serving bowl. Gently toss to combine and serve immediately!
Enjoy this super healthy and nutritious summer salad with grilled meats and sweet pineapple for a tropical taste any time of day! The added microgreens and fresh herbs give this salad a refreshing, light yet complex flavour. This Asian fusion salad can be created in many ways, from meats to the additional grilled veggies or even spiralled veggies as the base instead of lettuce! Everyone can mix and match to create their summer salad bowl with their preferences.
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