Beef & Lemongrass Skewers

This is very flexible with the meat used and the herbs - I like using rosemary too if it's in the garden. Cilantro/ coriander can be substituted or mixed with rosemary, or even removed all together.

Ingredients:

• 1 pound, about 500 g lean tenderloin beef, cut into small cubes (about 1 1/2 inches)
• 2 cloves garlic, finely chopped
• 4 lemongrass stalks
• 2 Tbsp natural fish sauce (can use anchovies)
• 2 Tbsp sesame oil (nil g of sugar or carbs)
• 2 Tbsp natural maple syrup or Stevia equivalent (maple syrup has 68g of sugar per 100g)
• 1 1/2 tsp ground five spice powder
• 1 small bunch of coriander/cilantro, finely chopped

Directions:
*Soak wooden skewers in water for 1 hour beforehand to stop burning.
1. Prepare the lemongrass by cutting away the top 2 thirds and outer leaves, just using the tender part. Chop finely, or blend.
2. Mix together the garlic, lemongrass, fish sauce, sesame oil, maple syrup, 5 spice and
coriander in a bowl.
3. Cut beef into cubes and marinate in the lemongrass mix for at least 20 mins.
4. Thread desired amount onto skewers evenly and fry in oil on stove top or BBQ grill.

*Accompany with favorite dip, salad or salsa. You can either remove or leave on the skewers.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Rosemary-Marinated Turkey Skewers

I often make these skewers on winter evenings in Turkey; we eat a lot of turkey meat
during our stay there. Turkey breast has a coarser meat texture than chicken, and both the
consistency and flavor are reminiscent of fresh ham.

Turkey meat is excellent for grilling, either on skewers or in slices.

Grilled Turkey Skewers Marinated in Orange and Rosemary
• peel and juice from 1 organic orange
• ¼ cup (50 ml) olive oil infused with lemon
• 2 tablespoons finely chopped rosemary
• one turkey breast, 1 lb. 5 oz. (600 g)
• 2 yellow bell peppers
• salt and pepper
• olive oil, for brushing

Grate the orange peel finely, and mix with the juice from the orange and the olive oil. Stir
in the rosemary. Dice the turkey breast in 1-inch (3 cm) cubes. Place them in a plastic
freezer bag and pour in the marinade. Close the bag and mix the turkey cubes and
marinade to coat.

Place the bag in a deep plate and leave it in the refrigerator, preferably for 24 hours. Turn
the bag a few times during this time.

Dice the peppers evenly, also in 1-inch (3-cm) cubes. Place the turkey pieces in a colander
to let the marinade drain thoroughly.

Alternately thread turkey meat and bell peppers onto the skewers. If you use wooden
skewers, you’ll need to let them soak in water for about half an hour before using them, or
they can easily catch fire from the heat of the grill. Season the skewers with salt and
pepper, and brush on some olive oil.

Brush some oil on the hot grill. Cook the skewers over direct heat, 1½ minutes per side, 6 minutes altogether. Place the skewers on the side of the grill, over indirect heat, for 5
minutes. If you use a meat thermometer, the meat is ready when the thermometer registers
158ºF (70ºC).

Serve the turkey skewers with avocado salsa and feta cheese butter.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Fish Skewers Marinated in Saffron

Saffron yellow skewers with salmon and pollock become party fare when paired with
creamy chili hollandaise sauce. Here, I’ve chosen the back piece—it makes nice even cubes
to thread on the skewers.

I only have fish on these skewers, because it grills far more quickly than vegetables; they
wouldn’t have time to cook. If you still want some grilled vegetables to go with this dish,
make up a few vegetable skewers with, for example, bell peppers, onion, and mushrooms;
make sure to grill those skewers separately from the fish.

Grilled slices of blanched fennel also make a very nice side dish.

Salmon and Pollock Skewers Marinated in Saffron
• 1 teaspoon saffron threads
• 3⅓ fl. oz. (100 ml) mild-tasting olive oil
• 2 tablespoons finely chopped dill
• 2 tablespoons lemon juice
• 10½ oz. (300 g) filet of salmon, preferable wild caught
• 10½ oz. (300 g) filet of pollock
• salt and pepper

Using a mortar and pestle, grind the threads of saffron with a pinch of salt. Mix it with the
oil, dill, and lemon juice. Cut the fish into 1-inch (3 cm) cubes. Place the cubes in a plastic
bag and pour in the marinade.

Carefully move the cubes around inside the bag to coat the fish evenly with the marinade.
Place the bag in a bowl in the refrigerator, and let sit as long as 8–10 hours. Turn the bag
over a few times during this time.

Place the fish in a colander and let it drain. Thread the cubes on skewers. Brush the fish
and the grill basket or holder with oil. I often use a holder or a basket for grilling fish,
because the meat can be more delicate and thus easily fall apart when turned.

Place the skewers in the basket or holder; season with salt and pepper. Grill over direct
heat for 2 minutes, turn the basket/holder and finish grilling the skewers 2 more minutes
on the other side. Leave the fish a short while over indirect heat to finish cooking it
without drying it out.

Sever with chili hollandaise.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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