it is that time of year.

charcoal grill time.

i am the girl that would prefer a grill boy over a cabana boy any day of the week.  just imagine, lunch time. just place your request for grilled shrimp over a head of grilled romaine lettuce.  a side of grilled pineapple. dinner.  grilled eggplant and vegs.  corn on the cob.  seriously.  anything grilled.  problem is.  i don’t know how to grill.  that is the husbands territory.  i am working on it.  i will learn by the end of this summer.

friday night, jerk chicken mango kebabs.  oh my word.  in addition to my love of everything mango, i love spice.  the more the better.  these are amazingly delicious and easy.  (barring you know how to grill.)  my kebab grilling tip:  make kebabs of one item.  see below.  chicken kebabs.  pepper kebab and fruit.  the vegs take longer so go on the girl earlier than the fruit and chicken.  this way you can have everything cooked perfectly.

we added pineapple to the mix.  just because.  it was a good call.  mango is still my all time favorite but the pineapple grilled was pretty darn amazing.

here is the recipe:

juice of 2 limes
1 T chili powder
1 tsp cayenne pepper
2 tsp chopped fresh thyme
1/2 tsp allspice
1/2 tsp salt
2 cloves garlic, minced
1 T brown sugar
1/4 tsp cinnamon
2 lbs boneless, skinless chicken breasts
2 mangoes
1 kebab of fresh pineapple
2 red bell peppers

combine all ingredients through cinnamon in a large dish and mix well. trim any fat off the chicken breasts and cut into approximately 1 1/2″ chunks. add chicken to the marinade and refrigerate for at least one hour but the longer the better.

preheat the grill to medium heat.

cut mangoes into large chunks. mangoes have a large flat pit in the center. cut each side off the mango, your knife will easily slice through the flesh of the fruit but not the pit so you’ll know where to cut. i cut each end off first and then peel the mango with a carrot peeler.  then chop into chunks.

cut the bell peppers into large chunks and skewer alternating with the mangoes and chicken pieces. grill about six minutes, rotate skewers, continue grilling about six more minutes until cooked through.  i served this with brown rice for the husband and i ate mine with a gluten free brown rice tortilla.

sunday we were in for a real treat.  we being our taste buds.  grilled romaine lettuce.  have you ever heard of it?  tried it?  i first saw the idea on pinterest and then when at the outer banks saw it on a menu and ordered it.  major yum!  i am seriously craving romaine lettuce right this second.  just romaine lettuce.  crazy?!

here is all you do:
split hearts of romaine in half lengthwise. brush each cut side with olive oil (i used 1 tablespoon per half) and season with salt and pepper to taste.

oil the grilling grate. place romaine on the grill, cut side down, and grill until leaves start to soften and char, about 5 minutes. we flipped for a few more leaves to get charred.  then remove from grill.  serve immediately.

the husband grilled a chicken and that was our dinner.  not fancy.  simple.  completely delicious.  no dressing or sauces required.