Memorial Day weekend is all about the grill, but it doesn’t have to be all about the meat. Here are a bunch of side dishes to round out your party and ensure that you and your friends eat their vegetables.
Grilled Broccoli Rabe
Char, garlic and red chili flakes transform this bitter-leaning crucifer into a delicious side dish.
No -Mayo Peppery Potato Salad
Hard to believe there’s no mayonnaise in this creamy salad, chock-a-block full of peppers, chiles and onion.
Corn and Tomato Salad
This classic summer salad is sweet, juicy and fresh with the kick of poblano chiles and crisp red onion.
Blue Potato and Mustard Salad
Another no-mayo potato salad, napped with olive oil and spiked with fresh mustard leaves. Use blue potatoes if you can find them for color value. Otherwise, yellow potatoes will work too.
A fresh and satisfying Middle Eastern salad fragrant with mint and coriander, composed of crisp greens, crumbled feta and grilled pita bread.
Posted by Lynda Balslev
Memorial Day weekend is a week away, but why wait to grill? Any weekend (or any night, for that matter) is a good excuse to fire up the Weber. I made these skewers to feed a crowd, but the following recipe will generously feed a table of four. A Middle Eastern inspired pomegranate marinade infused with aromatic spices tenderizes and flavors the chicken, which is best left to marinate overnight. If you don’t have time for that, then 4 hours will do.
Grilled Pomegranate Chicken and Vegetable Skewers
1/4 cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon sriracha
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken breasts
Bamboo skewers, pre-soaked for 30 minutes
1 large red onion, cut into 1-inch chunks
2 red or orange bell peppers, stemmed and seeded, cut into 1-inch chunks
Fresh mint and parsley leaves for garnish
1. Whisk the marinade ingredients in a small bowl. Set aside 1/4 cup for basting.
2. Cut the chicken into 1-inch chunks. Place in a large bowl. Add the marinade and stir to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Prepare the grill for direct cooking over medium heat. Thread the chicken on skewers alternating with onion pieces and peppers.
4. Grill over direct medium heat until nicely charred and chicken is thoroughly cooked through, turning as needed, 8 to 10 minutes, basting halfway through the cooking process with reserved sauce.
5. To serve, pile the skewers on a serving platter. Drizzle with olive oil. Season with extra salt and pepper if desired. Garnish with fresh mint and parsley leaves.