Grill Me: Barbecue Recipes

For the spread:

1. Process the almonds and jalapeno in a food processor until finely chopped. Add the nutritional yeast, 2 tablespoons olive oil, lemon juice, garlic powder, cumin, coriander, 1 tsp. salt, ½ tsp. pepper and ¼ cup water and process until smooth about 2 minutes. Set aside.

For the pickles:

1. Use a vegetable peeler or paring knife to remove the woody outer layer of the broccoli stems. Use a serrated vegetable peeler or vegetable spiralizer to slice the broccoli into long, thin strands until you have about 2 cups broccoli strands. Repeat the process with the carrots until you have about 2 cups carrots. Discard any vegetable scraps. Place the broccoli and carrots in a medium bowl and set aside.
2. In a small saucepan, stir together the apple cider vinegar, 1/2 cup water, sugar and salt. Bring the vinegar mixture to a simmer over high heat, about 3 minutes. Add the ginger and bring to a boil. 
3. Turn off the heat and the pour the vinegar mixture over the broccoli and carrots. Use tongs to toss the mixture in the vinegar, then let cool to room temperature. Set aside.

For the sandwiches:

1. Drain any water from the thawed artichokes and pat dry with paper towels. Place the artichokes in a medium bowl and gently toss in 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper. 
2. Heat a grill with a vegetable basket—or a grill pan—over medium-high heat. Oil grill and grill the artichokes, in batches, if necessary, turning once or twice until charred in parts, about 6 minutes per batch. Transfer back to the bowl or to a plate. 
3. Place a 13 by 15-inch piece of parchment on a surface and place one slice of bread in the middle. Top with ¼ cup of the almond and jalapeno spread, ¼ cup drained broccoli and carrot pickles, ¼ of the artichokes, ¼ cup sliced cucumber, 4 basil leaves, 1/3 cup spinach, 2 tablespoon radish sprouts, and 1 sliced radish. Top with another slice of bread. The sandwich will be very tall but wrapping it in parchment paper will hold it all together—and inspire gratitude among your eaters.
4. Bring the long sides of the parchment paper up tightly to meet in the center. Then fold short ends over each other as if wrapping a present, and tuck under the sandwich. Repeat this process with the remaining 6 slices of bread to form 3 more artichoke sandwiches, 4 in all. Slice each sandwich in half through the paper, if desired, and serve immediately or within a few hours.

For the kebabs:

1. Place the beef in a medium bowl and add the cumin, mint, parsley, cinnamon, garam masala, 1 teaspoon salt, 1 teaspoon pepper, and 2 tablespoon olive oil and mix well to combine. Cover and let marinate at room temperature, about 30 minutes.

For the couscous:

1. Meanwhile, melt 1 tablespoon butter in heavy large saucepan over medium low heat. Add almonds and stir until golden brown, about 6 to 8 minutes. Transfer to small bowl.
2. Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and cook, stirring occasionally until golden, about 8 minutes. Add the couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is mostly absorbed, about 8 minutes. Add in cherries, apricots, and lemon cover and continue to cook until the liquid is absorbed, about 3 more minutes. Stir in the parsley and almonds. Set aside.
3. Preheat a grill or grill pan to medium-high heat. Thread the meat onto the skewers. Oil the grates of the grill and grill the kebabs, use tongs to turn for even cooking.
4. Continue to cook until grill marks form on all sides and the meat is cooked through, about 8 to 10 minutes. Let rest about 5 to 10 minutes before serving with the couscous.

For the kabobs:

1. Place the chicken thighs in a large bowl along with the garlic powder, onion powder, paprika, thyme, coriander, salt, pepper, and olive oil and combine to coat the chicken well in the spices. Let marinate at room temperature about 20 minutes.

For the sauce:

1. Meanwhile, in a small bowl, combine the yogurt, garlic, lemon zest, ¼ cup olive oil, ½ teaspoon salt and ½ teaspoon pepper and mix well until smooth. Transfer to a serving bowl and drizzle with more olive oil and season with more salt and pepper to taste.

For the salad:

1. In a medium bowl, combine the cucumber, radishes, vinegar, olive oil, salt and pepper to taste, and mint leaves and toss well to combine. Set aside.
2. Preheat a grill or grill pan to medium-high heat.  Thread the chicken thighs onto the skewers. Oil the grates of the grill and grill the chicken. Use tongs to turn the meat once or twice during cooking until grill marks have formed and the chicken is cooked through, about 12 to 15 minutes. Let rest about 5 minutes before serving with the dip and salad.

1. Preheat a grill or grill pan to medium-high heat. Brush oil on the grill and place slices of bread (in batches if necessary) on the grill. Cook until the bread is slightly charred and has nice grill marks on each side, about 3 to 5 minutes per side.
2. While still hot, rub each slice of bread all over with the garlic until a subtle garlic aroma coats the toast, then set aside.
3. In a large bowl whisk together the 1/3 cup olive oil, vinegar, capers, sugar, salt, and pepper.
4. Add the tomatoes, seeds, juices and all to the bowl with the dressing and toss to combine.
5. Let cool slightly, then tear or slice the bread into 1-inch pieces and add to the bowl with the tomatoes.  Gently toss everything together so that the juices and flavors of the dressing begin to absorb into the crusty, charred, garlicky bread. Let it sit for about 20 minutes at room temperature to let the bread soften up and absorb the flavors. Then add the herbs and gently toss to combine. Serve at room temperature immediately or within a few hours.