Land Lover Kebabs

Rhea’s Rundown

brGive your steak kebab a unique twist with the addition of fresh avocado cubes, and your chicken kebab an upgrade with prosciutto-wrapped plums! I love the grilled-to-bursting tomatoes along with the crunch from the onion and creamy texture of avocado in the steak kebab. If you can get your hands on it my favorite cut of steak is the flat iron. It’s so tender and easy to work with. The chicken in the second kebab is dressed up with it’s companions; fresh basil, sweet onion, and of course the prosciutto-wrapped plums. Whole Foods was completely out of red onion on my run so I used Vidalia onion instead.

Steak and Avocado

Ingredients – Serves 4

• br1 teaspoon olive oil
• br¼ teaspoon kosher salt
• br¼ teaspoon black pepper
• br½ teaspoon chipotle chile powder
• br1 pound top sirloin
• br16 cherry tomatoes
• brRed onion, cut into 16 (1-inch) squares
• br1 avocado
• brCooking spray

Directions

br1. Combine oil, kosher salt, chipotle chile powder, and black pepper; rub evenly over top sirloin.

br2. Cut steak into 32 cubes.

br3. Thread steak, 16 ripe avocado cubes, cherry tomatoes, and red onion onto skewers. Coat with cooking spray; sprinkle with ¼ teaspoon kosher salt.

br4. Grill 5 minutes or until done.

Chicken, Red Onion, and Prosciutto-Wrapped Plums

Ingredients – Serves 4

• br1 pound skinless, boneless chicken thighs, cut into 32 cubes
• br1 tablespoon olive oil
• br1 tablespoon lime juice
• br¼ teaspoon kosher salt
• br¼ teaspoon black pepper
• br2 garlic cloves, minced
• br24 plum wedges, wrapped with 1 ½ ounces of prosciutto torn into pieces
• br16 basil leaves
• brRed onion, cut into 16 (1-inch) wedges
• brCooking spray

Directions