At this time of year, it seems everyone is cutting out carbs, sugar and fat...exercise and healthy eating and getting our bodies ready for bathing suits. With this in mind, I wanted to make a dinner that my girlfriends would love but also not feel guilty about indulging in.
These beautiful veggies need a lovely char on them with a little olive oil, salt and pepper.
 | To accompany our veggies, chicken and shrimp, I made some sauces. One of the sauces is a goat cheese sauce with lots of simple, fresh flavours. I also had the yummy Korean sauce you can find in my Korean Lettuce Wrap recipe. |
Summer Lettuce Wraps
2 zucchinis halved and sliced
2 peppers cut into thirds
a bunch of asparagus trimmed
a dozen mushrooms
4 chicken breasts marinated (see below)
1 bag of raw shrimp cleaned and shelled
1 large head or red or green leaf lettuce cleaned and leaves separated
1/4 cup of olive oil
Montreal Steak Spice - a couple good shakes
salt and pepper
Goat Cheese Sauce
1/2 a small log of goat cheese
1/2 cup of plain Greek yogurt
juice of half a lemon
1 tsp of honey
1 tbsp of chopped Italian parsley
1 clove of minced garlic
salt and pepper
Mix all of these ingredients together and put in fridge until about 10 minutes before serving.
Heat your barbecue to a medium heat. Begin by removing the chicken from the marinade and place on the heated barbecue. Close the lid and go get your veggies ready. Toss all the veggies in most of the olive oil, salt and pepper. After about 7 minutes check on your chicken and if nicely coloured, flip and continue to cook. When the chicken is done, remove and begin barbecuing the veggies. When they are finished, remove and cut into smaller pieces.
Toss the shrimp in oil and Montreal Steak Spice then toss on the barbecue. They will only take a few minutes and may be done before you even get a chance to flip them. Remove from the barbecue before they become over done.
The pickled onions and chillies are a great side as well as some creamy coleslaw. Some chopped nuts are nice for crunch and some fresh herbs for flavour. Don't forget the spicy Korean sauce.
2 zucchinis halved and sliced
2 peppers cut into thirds
a bunch of asparagus trimmed
a dozen mushrooms
4 chicken breasts marinated (see below)
1 bag of raw shrimp cleaned and shelled
1 large head or red or green leaf lettuce cleaned and leaves separated
1/4 cup of olive oil
Montreal Steak Spice - a couple good shakes
salt and pepper
Goat Cheese Sauce
1/2 a small log of goat cheese
1/2 cup of plain Greek yogurt
juice of half a lemon
1 tsp of honey
1 tbsp of chopped Italian parsley
1 clove of minced garlic
salt and pepper
Mix all of these ingredients together and put in fridge until about 10 minutes before serving.
Heat your barbecue to a medium heat. Begin by removing the chicken from the marinade and place on the heated barbecue. Close the lid and go get your veggies ready. Toss all the veggies in most of the olive oil, salt and pepper. After about 7 minutes check on your chicken and if nicely coloured, flip and continue to cook. When the chicken is done, remove and begin barbecuing the veggies. When they are finished, remove and cut into smaller pieces.
Toss the shrimp in oil and Montreal Steak Spice then toss on the barbecue. They will only take a few minutes and may be done before you even get a chance to flip them. Remove from the barbecue before they become over done.
The pickled onions and chillies are a great side as well as some creamy coleslaw. Some chopped nuts are nice for crunch and some fresh herbs for flavour. Don't forget the spicy Korean sauce.
 | This is my go to chicken marinade. I don't measure anything but just eyeball it and it always turns out. In a bowl, mix veg or olive oil, soy sauce, lime juice, minced shallots, minced garlic, minced ginger and chopped cilantro. Sometimes I add chillies or chilli flakes but my son hates "spice" so I often leave it out. I like to at least marinate the chicken for an hour, moving it around once in a while. |
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