Grilling with Styles: Grilled skewers with 3 dipping sauces - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

Grilling with Styles: Grilled skewers with 3 dipping sauces

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2 pounds of chicken tenders

2 pounds of sirloin beef

2 pounds U 20 shrimp, cleaned

1/4 cup olive oil

1 package bamboo skewers

Sea salt and cracked pepper


Soak skewers in water overnight. Leave chicken tenders whole, trim sirloin and cut into 1/2 X 4-inch strips and rinse and dry shrimp. Use one skewer for each piece of chicken, beef and shrimp. I like to put 2 shrimp on one skewer. Brush all with oil and season with salt and pepper; grill over hot coals at 2-3 minutes a side. Be sure not to overcook. Serve while hot with dipping sauces.

Teriyaki glaze


1 cup low-sodium soy sauce

1 cup fresh pineapple juice

1/2 cup brown sugar

1/2 cup honey

1/4 cup hoisin sauce

1/4 cup ketchup

3 tablespoons rice wine vinegar

Pinch of red chili flakes

2 garlic cloves, minced

2-inch piece fresh ginger, peeled and grated


Place all ingredients in sauce pot and bring to a boil. Reduce heat and simmer for 10 minutes, then remove from heat and let cool.

Tomato avocado salsa


4 cups diced Roma tomatoes

3/4 cup finely diced white onion

1 Haas avocado diced

1-2 jalapeno pepper, seeded and minced to taste

1/2 cup chopped fresh cilantro

Juice from 2 limes

Salt and pepper to taste


Combine tomatoes, onion, avocado, lime juice, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.

Roasted Garlic Olive Oil Sauce


1 head of garlic 

1 cup olive oil

1/4 stick butter

1/2 cup minced Italian parsley

Juice from 1/2 lemon

Salt and pepper to taste 


Slice top off of garlic head, place in foil, drizzle with olive oil, season with salt and pepper. Close foil over the top and place in a 275 degree oven for 20-25 minutes. Allow garlic to cool and the squeeze out roasted cloves and smash with a fork. Combine the rest of the ingredients in sauce pot and warm enough to melt butter, whisk together and serve.


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