Irresistible Skewer Recipes

JERK SKIRT STEAK SKEWERS

• 3 lbs. Skirt steaks into strips lengthwise. How many steaks can be determined by how many people.
• 1 cup Sutter Home Cabernet Sauvignon
• 1 tablespoon allspice
• 2 teaspoons black pepper
• 1 tablespoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon curry powder
• 1 teaspoon nutmeg
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 tablespoon sugar

1. Combine all spices in a bowl and mix to combine.
2. Drizzle in Sutter Home Cabernet Sauvignon just to form a paste-like consistency – no more.
3. Cover each skirt steak strip liberally with the jerk seasoning paste mixture.
4. Skewer each steak strip onto a wooden skewer that has been thoroughly soaked.
5. Grill over medium heat until cooked to desired doneness.

LEMON HERB CHICKEN SKEWERS WITH TZATZIKI

• 3 lbs. boneless skinless chicken breast, cut into strips
• 1/2 cup olive oil
• 1 cup fresh basil, packed
• 1/2 cup fresh dill
• 5 large garlic cloves, minced
• 2 teaspoons lemon zest
• 3 tablespoons lemon juice
• 1/2 cup Sutter Home Chardonnay
• Sea salt
• black pepper

1. Finely dice basil and remove dill from the stems and roughly chop.
2. In a large food storage bag, combine basil, olive oil, dill, garlic, lemon juice, lemon zest, Sutter Home Chardonnay, and salt and pepper to taste.
3. Add chicken and marinade for a few hours or overnight.
4. To prepare the skewers, first soak wooden skewers in room temperature water for at least 30 minutes.
5. Skewer one strip of chicken breast onto each skewer, lengthwise.
6. Grill over medium heat, rotating often, just until the chicken is cooked through but still tender.
7. Serve with tzatziki

For the Tzatziki

• 16 oz. plain Greek yogurt
• 1 English cucumber, peeled and pureed
• 5 garlic cloves, minced
• 2 tablespoons fresh dill
• 2 tablespoons lemon juice
• 1 teaspoon Sea salt
• 1/2 teaspoon black pepper

1. Combine all ingredients and whisk to mix.
2. Taste and adjust seasoning as necessary.

ROOT VEGETABLE SKEWERS WITH CHIMICHURRI SAUCE

• 4 large beets, chunked
• 6 large carrots, chunked
• 3 lbs. small potatoes
• 3 large red onions, chunked

1. To prepare the skewers, first soak wooden skewers in room temperature water for at least 30 minutes.
2. Skewer chunked vegetables onto each skewer, alternating the order of each.
3. Grill over medium heat until vegetables are tender. Serve with chimichurri sauce.
4. Alternately, to reduce the grilling time, in advance you can parboil the vegetables (excluding the onions) in water until about half cooked.

For the Chimichurri Sauce –

• 2 cups parsley, packed
• 1 cup cilantro, packed
• juice of 1 large lime
• 1/4 cup extra virgin olive oil
• 5 garlic cloves, minced
• 1 teaspoon red pepper flakes
• Sea salt to taste

1. Combine all ingredients in a food processor and pulse until smooth and well combined.
2. Taste test and adjust seasoning to your liking.