Grill It w/ Ryan Chase

Ryan and I braved the massive rain storm and managed to get in 15 minutes of grilling before it started raining again! We've been inspired by all the cooking magazines we get and shows and decided to give it a try with kabobs! We made a ton extra so we can use the leftovers the rest of the week (in preparation for school, because we never feel like cooking after dealing with kiddos all day!). So we made grilled spice rubbed skirt steak, eggplant, chicken breast, and shrimp. For the shrimp, eggplant, and chicken we used the same marinade (in three separate bowls of course!). It is a really simple marinade but is really tasty: zest and juice of one lemon, 1/2 cup of chopped parsley, salt and pepper, and 1/2 cup of canola oil (cheaper than olive oil, but you could certainly subsitute olive oil). We didn't marinate for very long, only about 30 minutes (our stomachs were growling after a long afternoon of Ikea shopping!). After soaking the bamboo skewers for awhile, we placed the goodies (separating the items, and putting all the eggplant with only the eggplant and so on). We put the chicken and eggplant skewers on first and cooked for about 8 minutes per side. The shrimp only took about 2 minutes per side. For the skirt steak, Ryan was in charge of the rub (I tried to sneak a peak at his secret recipe and I know for sure I saw some garlic powder, onion powder, cayenne, and corriander going in there...who knows what else). We grilled the skirt steak for about 4 minutes aside for medium-rare. It all turned out pretty darn tasty and will give us tons of goodies the rest of the week. On a side note, where the heck did the summer go?? We officially start work again next week, but already went in today!!