Memorial Day is here which means grills and barbecues! Get the family ready to try these Memorial Day inspired barbecue recipes: Grilled Chicken Thighs, Tuscan Grilled Steak and Grilled General Tso’s Cauliflower Kabobs
4 tablespoons of fresh flat-leaf parsley (finely chopped)
2 teaspoons of salt
½ teaspoon of ground black pepper
⅓ cup of Kelapo Coconut Oil
1.5 lbs. chicken things (boneless)
In a mixing bowl combine paprika, crushed garlic cloves, parsley, salt, pepper, and Kelapo Coconut Oil. Give everything a good mix and then add the chicken thighs. Make sure to coat each one of them with the mixture. Once they’re fully coated, cover the bowl and refrigerate them for at least 30 minutes before grilling. Once ready, grill on both sides until they are a nice brown and cooked through. This should be about 10-15 minutes depending on your grill.
The first step is to marinate the steaks. You’ll want to do this the day before. Add the steaks to an airtight container or Ziploc bag. In a bowl, add the olive oil, garlic, fresh rosemary sprigs, dried oregano, crushed red pepper flake, & ground black pepper then whisk thoroughly. Once marinate is done, rub the herbs & spices mixture into all surfaces of the steaks. Close the lid and refrigerate about 12 hours or up to 2 days. Preheat the grill for about medium heat and then prep the steaks. They should be out of the fridge for about 30 minutes before grilling. Once they’ve cooled down to room temperature, brush the Kelapo Ghee on each side and generously sprinkle with salt. Once finished, place steaks on the grill and cook for about 2 to 3 minutes on each side. Let rest for about 5 minutes then serve with your favorite side dish!
Begin by preheating your grill. Place cauliflower florets in a large mixing bowl with 2 tablespoons water. Microwave for 5-7 minutes to precook then allow to cool down and transfer to a Ziploc bag. Whisk the Kelapo Coconut Oil, corn starch, chili, and soy sauce together in a small bowl. Pour over the top of the cauliflower in the plastic bag and toss well to coat. Marinate for about 20 to 30 minutes. In the meantime, prepare the sauce by heating the sesame oil in a small saucepan over medium-low heat. Add the ginger and garlic and stir fry for 1 or 2 minutes. Add all remaining ingredients soy sauce, rice vinegar, brown sugar, vegetable stock, sriracha, cornstarch and whisk to combine. Bring to a low boil then simmer for about 20 to 30 minutes, until the sauce has thickened. Next, remove the cauliflower florets from the bag and thread skewers through them. Place the cauliflower skewers on the grill until tender and golden. When cauliflower is nearly done, brush with the sauce and grill until slightly caramelized. Once they’re ready, garnish with sesame seeds and enjoy!
How are you spending this Memorial Day? Let us know in the comments below!
Savory Barbecue Recipes For Memorial Day
Memorial Day is here which means grills and barbecues! Get the family ready to try these Memorial Day inspired barbecue recipes: Grilled Chicken Thighs, Tuscan Grilled Steak and Grilled General Tso’s Cauliflower Kabobs
Grilled Chicken Thighs
Ingredients needed:
2 tablespoons of Paprika
4 garlic cloves (crushed)
4 tablespoons of fresh flat-leaf parsley (finely chopped)
2 teaspoons of salt
½ teaspoon of ground black pepper
⅓ cup of Kelapo Coconut Oil
1.5 lbs. chicken things (boneless)
In a mixing bowl combine paprika, crushed garlic cloves, parsley, salt, pepper, and Kelapo Coconut Oil. Give everything a good mix and then add the chicken thighs. Make sure to coat each one of them with the mixture. Once they’re fully coated, cover the bowl and refrigerate them for at least 30 minutes before grilling. Once ready, grill on both sides until they are a nice brown and cooked through. This should be about 10-15 minutes depending on your grill.
Tuscan Grilled Steak
Ingredients needed:
2 1-inch thick sirloin steaks (about 1 ½ lb.)
3 tablespoons of Olive Oil
1 lemon (zested)
8 cloves garlic (crushed)
4 sprigs of fresh rosemary (broken in half)
1 tablespoon of dried oregano
2 teaspoons of crushed red pepper flake
1 teaspoon of ground black pepper
2 teaspoons of Kosher salt
2 tablespoons of Kelapo Ghee (melted)
The first step is to marinate the steaks. You’ll want to do this the day before. Add the steaks to an airtight container or Ziploc bag. In a bowl, add the olive oil, garlic, fresh rosemary sprigs, dried oregano, crushed red pepper flake, & ground black pepper then whisk thoroughly. Once marinate is done, rub the herbs & spices mixture into all surfaces of the steaks. Close the lid and refrigerate about 12 hours or up to 2 days. Preheat the grill for about medium heat and then prep the steaks. They should be out of the fridge for about 30 minutes before grilling. Once they’ve cooled down to room temperature, brush the Kelapo Ghee on each side and generously sprinkle with salt. Once finished, place steaks on the grill and cook for about 2 to 3 minutes on each side. Let rest for about 5 minutes then serve with your favorite side dish!
Grilled General Tso’s Cauliflower Kabobs
Ingredients needed:
4 cups of cauliflower florets
2 tablespoons of Kelapo Coconut Oil (melted)
1 tablespoon of corn starch
1 tablespoon of soy sauce
4 to 6 seeded and stemmed dried red chilies
Sauce
3 tablespoons soy sauce
2 tablespoons of unseasoned rice vinegar
2 teaspoons of sesame oil
2 tablespoons of brown sugar
1 cup of vegetable stock
1 tablespoon of Sriracha sauce
1 tablespoon of grated ginger
4 cloves garlic (grated)
1 tablespoon of corn starch
Begin by preheating your grill. Place cauliflower florets in a large mixing bowl with 2 tablespoons water. Microwave for 5-7 minutes to precook then allow to cool down and transfer to a Ziploc bag. Whisk the Kelapo Coconut Oil, corn starch, chili, and soy sauce together in a small bowl. Pour over the top of the cauliflower in the plastic bag and toss well to coat. Marinate for about 20 to 30 minutes. In the meantime, prepare the sauce by heating the sesame oil in a small saucepan over medium-low heat. Add the ginger and garlic and stir fry for 1 or 2 minutes. Add all remaining ingredients soy sauce, rice vinegar, brown sugar, vegetable stock, sriracha, cornstarch and whisk to combine. Bring to a low boil then simmer for about 20 to 30 minutes, until the sauce has thickened. Next, remove the cauliflower florets from the bag and thread skewers through them. Place the cauliflower skewers on the grill until tender and golden. When cauliflower is nearly done, brush with the sauce and grill until slightly caramelized. Once they’re ready, garnish with sesame seeds and enjoy!
How are you spending this Memorial Day? Let us know in the comments below!
Peace, love and Kelapo