Grilling ideas for 4th of July "stay-cationers"

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Chef Ora from Martin's Super Markets shared these recipes with 16 Morning News for those "grillaxin" over the 4th of July weekend "stay-cation"

Grilled Shrimp Cocktail

2 limes, juiced
2 teaspoons fish sauce
1/2 teaspoon Honey
1 pound (about 15) jumbo shrimp, shells on
2 vegetable, or light olive oil
1 bunch fresh cilantro, chopped
2 scallions, finely chopped
1 Tbsp garlic, finely chopped
1 Tbsp shallot, finely chopped
Sea salt and pepper to taste

Begin by preparing a surface on which to cook. For gas grills, set on medium heat. For charcoal, use a small amount of established white coals directly beneath cooking area. Take a length of aluminum foil and fold it in half 2-3 times to create a flat surface on which to cook shrimp. Be sure foil fits inside grill with lid closed. If you prefer to skewer shrimp, you can cook directly on grill grates without foil. Also, Peeled shrimp may be used if preferred.

Combine all ingredients, and toss shrimp only moments before grilling. A small amount of oil or cooking spray can be used to prepare foil for cooking if desired. Drain excess liquid from shrimp, and distribute evenly over foil. Moving and turning frequently, cook shrimp for 6-8 minutes, or until cooked and firm.

Cocktail Salsa

1 14.5 oz can crushed tomatoes (fire roasted if available)
1 lime, juiced
1 Tbsp Sambal
3 Tbsp red onion, finely chopped
1 Tbsp scallion, minced
1 tsp smoked paprika
¼ tsp smoked cumin
2-3 fire roasted jalapenos, peeled, seeded, and finely chopped
Sea salt and pepper, to taste

Combine all ingredients thoroughly, chill and reserve.

Chicken Lemonata

8 Pieces of fresh Chicken (1 bird cut into 1/8’s or 8 of your favorite cut, bone in or boneless)
2 lemons, thinly sliced
2 Tbsp olive oil
2 medium shallots, sliced
2 cloves garlic, crushed and chopped
1 Tbsp fresh thyme leaves
Sea salt and Black pepper to taste

One day in advance, toss all ingredients together until chicken is well coated, and has made good contact with all other ingredients. Let sit in refrigerator overnight to marinate.

For gas grills, set at low to medium heat depending on BTU output of your grill. For charcoal, establish a bed of white coals that covers 2/3 of the surface of grill bed, leaving 1/3 open for an indirect heat area of your grill. Charcoal is more difficult to maintain constant temperature; leaving an open area will give you a spot to move pieces around if they are cooking too quickly on the outer surface.

Turn and move pieces often to help pieces cook evenly. Cook until done throughout. A meat thermometer can be used to ensure doneness. Temp chicken to 180 degrees internal temp to be assured safe handling.

Moroccan Spiced Skirt Steak

3 pounds skirt steak, trimmed, and cut into 3-4” pieces
6-8 cloves fresh garlic, minced
1 Tbsp smoked cumin
1 Tbsp paprika
1 tsp cinnamon
1 tsp crushed or ground dried chilies
Sea salt and black pepper to taste

Combine garlic and spices, and set aside. Trim skirt so it is free of excess fat and silver skin. Rub spice mixture onto skirt, and cut into 3-4” pieces. Steaks can be prepared the day before to allow spices to penetrate more thoroughly.
For gas grills, use high heat. For charcoal grills, a thick bed of established white coals to ensure a hot grill is preferred.
Grill steaks for just a few minutes on each side, or until well marked and steaks start to “push blood”.
Pull steaks off grill, and let rest for 3-5 minutes. Slice on a bias and serve.

Grilled Fruit Kebabs

Take your favorite, or seasonal fruits, and cut them into 1”X 1” pieces, or as close to 1”X 1” as the natural shape of the fruit will allow. Try to choose 3-4 different fruits to provide some variety.

For gas grills, medium to high heat, on charcoal grills, a bed of established white coals is optimum.

Grill on at least 2 sides until marks are achieved, and fruit is heated through.

Citrus Mint Drizzle

1 cup granulated sugar
1 cup water
2 Tbsp citrus zest (user’s choice)
1 cup loose packed mint leaves

Boil water and sugar until sugar is fully dissolved. Turn off heat, and add zest ant mint leaves, and allow to steep until syrup comes down to room temperature. Strain and reserve for later use.

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