It has been a very exciting week on the Not Just Sunday Dinner home front! I attended a cooking class at the Le Cordon Bleu culinary school last weekend! Savannah gave me a gift certificate as a Christmas gift. When I initially signed up for the class, I will admit that I wasn’t very excited with my choices. Dim Sum was not my first choice, but boy was I in for a big surprise! I had so much fun that I can’t stop talking about it! My new cooking friends, Kristen, Sandra, and Keerty helped make the whole experience fun. If you are wondering…yes, I do have a picture to prove that I was there. Have you seen me in a hat?? If so, you know why I will not share my picture in that little white beanie!!
I came away inspired to try new things. I had about a half dozen new recipes, to-go boxes of delicious food, and tips to apply to many areas of cooking. Now, I am ready to take all of the classes! Since they offer the last classes June 2016 I really should reserve my seats quickly. Le Cordon Bleu is closing its doors in all of American unless an interested buyer comes along before then.
You don’t have to be a graduate from culinary school to put these delicious kabobs on the table for your family. These are fast and delicious served with soft tortillas or rice. The cilantro sauce is the pièce de résistance in my opinion. It’s incredibly simple, with only four ingredients, but it takes these kabobs over the top!
Customize the kabobs to your taste using chicken, beef steak, shrimp or pork with bell peppers, onions, mushrooms, and zucchini. I suggest, if making shrimp kabobs, that you skewer your shrimp separate from your vegetables. The shrimp will cook faster than the vegetables, so place the vegetable kabobs on the grill about 10 minutes before you start cooking the shrimp kabobs.
- 2 lbs. beef steak, boneless skinless chicken breasts or thighs, pork, or peeled and deveined shrimp
- vegetables of your choice
- wooden skewers
- garlic powder
- onion powder
- 2 bunches fresh cilantro
- juice of 2 limes
- olive oil (I prefer regular olive oil, not extra virgin for this recipe)
- salt and freshly ground black pepper to taste
- Soak the wooden skewers in water at least 30 minutes before using.
- Light grill and heat to medium-high heat.
- Trim the fat from steak, chicken, or pork. Cut into uniform pieces. Cut the vegetables into bite size pieces. Thread the meat and vegetables on the skewers. Place on a large baking sheet. Brush all sides with olive oil, sprinkle with salt, pepper, garlic powder, and onion powder.
- To make cilantro sauce, place washed cilantro leaves in the bowl of food processor. Add the juice of two limes, and a pinch of salt and pepper. Pulse a few times. While the food processor is running, drizzle in olive oil until desired consistency (about 2 tbsp.). Set aside.
- Place kabobs on grill and cook, turning once of twice until the meat is cooked as desired.
- Remove from grill, cover with foil for about 5 minutes, then serve with cilantro sauce and tortillas, rice, or beans.