Garlic Lemon Chicken Kabobs

B and I had our baby shower on Saturday and one of the items we cooked at the BBQ portion of the festivities was Garlic Lemon Chicken Kabobs from a recipe we found at Annie Eats. The Kabobs were AMAZING and people raved about them! I can't wait to make these again sometime soon.

Ingredients:
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces

Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Baby Back Ribs

I seem to be venturing away from the recipes that my family makes over and over, to some of my new favorite recipes that I want to make sure I don't lose. When I was visiting Ducky and Fed in Long Island, Duck made AMAZING ribs. She found the recipe on Epicurious.com, and it can be found here.

Ingredients

2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs

1 12-ounce bottle dark beer

1 18-ounce bottle good-quality barbecue sauce
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder

Directions

1. Preheat oven to 400°F.

2. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs.

3. Place ribs in heavy large roasting pan.

4. Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes.

5. Pour beer around ribs.

6. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.

7. Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead.

8. Cool slightly, then cover separately and refrigerate.)

9. Prepare barbecue (medium heat).

10. Brush ribs with some barbecue sauce.

11. Grill ribs just until heated through, about 3 minutes per side.

12. Transfer ribs to platter.

13. Bring remaining sauce to simmer.

14. Brush ribs with more barbecue sauce.

15. Serve ribs, passing remaining barbecue sauce separately.