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Fire grilled rare ribeye and jalapeno, open-flame roasted brussel sprouts, long grain & wild rice with herbed garlic bread.  #VikingOutdoor

Fire grilled rare ribeye and jalapeno, open-flame roasted brussel sprouts, long grain & wild rice with herbed garlic bread. #VikingOutdoor

Any type of kabobs are WONDERFUL (underscore!) on the camper fire!  Hello- we're camping! But the kids will love these. Serve with Brussels sprout slaw. Delish!

Any type of kabobs are WONDERFUL (underscore!) on the camper fire! Hello- we're camping! But the kids will love these. Serve with Brussels sprout slaw. Delish!

Fall off the Bone Baby Back Ribs with Sweet Chili Sauce ~ http://steamykitchen.com

Fall off the Bone Baby Back Ribs with Sweet Chili Sauce ~ http://steamykitchen.com

An easy, summer dinner. Shrimp, sausage, corn and potato kebabs! Used Frank's Buffalo Sauce instead of tobasco.

An easy, summer dinner. Shrimp, sausage, corn and potato kebabs! Used Frank's Buffalo Sauce instead of tobasco.

Properly cooking steak without using a grill ~ This really works... Cook a steak to a perfect medium flawlessly

Properly cooking steak without using a grill ~ This really works... Cook a steak to a perfect medium flawlessly

Cajun grilled salmon fillet with mayo lemon aioli, grilled sprouts with bacon, grilled jalapeno, long grain rice and herbed garlic bread.  #VikingOutdoor

Cajun grilled salmon fillet with mayo lemon aioli, grilled sprouts with bacon, grilled jalapeno, long grain rice and herbed garlic bread. #VikingOutdoor

In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. (or any marinade will do). 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.

Prepare a medium fire in a grill.  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.  Lightly oil the grill grates.  Place the kabobs…

In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. (or any marinade will do). 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. Prepare a medium fire in a grill. 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. Lightly oil the grill grates. Place the kabobs…

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