Sprouts Farmers Markets has everything you need for this summers grilling season and with four locations in the metro it is easy to get everything you need.
Below are some tips, recomended tools and recipes to make your grilling easy and delicious!
Grilling tips and tools
· Soak wooden skewers in water for 15 minutes to prevent them from burning.
· Grill tongs: For turning kabobs.
· Basting brush: Look for natural boar bristles (nylon bristles will melt if they touch the cooking grate) and a long handle. Always wear a mitt when basting, in case of flare-ups.
· Meat thermometer: Invest in a quality thermometer that can be left in the meat. Some have an alarm that sounds when the food reaches the desired temperature.
Tasty Steak Kabobs
Whip up these kabobs in no time, alternating juicy grass-fed steak with tender organic vegetables.
1 cup Italian Dressing
1/4 c. soy sauce
2 Tbsp. brown sugar
1 green onion thinly sliced
1 pound boneless all-natural, grass-fed beef round, cut into 1 inch pieces
12 large mushrooms
1 medium red pepper, cut into chunks
1 medium zucchini, sliced
In a shallow baking dish, combine dressing, soy sauce, brown sugar and onion. Add beef and vegetables turning to coat. Cover and marinate in refrigerator for 1 to 4 hours, reserving marinade. Alternately thread beef and vegetables on large skewers. Grill or broil, turning and basting frequently with reserved marinade, about 10 minutes or until beef is done.
Chipotle Shrimp and Pineapple Kabobs
Add Southwestern flair to your grill with these easy-to-make shrimp kabobs.
8 wooden or metal skewers
1 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
1/4 c. Sprouts Orange Juice
2 tsp. red chile powder
2 c. fresh pineapple chunks
1 red onion, cut into chunks
1 red pepper, cut into chunks
1 c. Barbecue Sauce
2 tbsp. honey
Canola oil for grilling
1/4 c. cilantro, chopped
Combine shrimp with garlic, orange juice and chili powder in a resealable plastic bag. Refrigerate while chopping the vegetables. Mix chipotle peppers into honey and barbecue sauce, set aside. Preheat grill or grill pan to medium high heat. Thread shrimp, pineapple and vegetables on the skewers. Brush grill lightly with oil. Place skewers on grill, brush liberally with barbecue sauce. Cook for 2 minutes per side, until the shrimp are pink and vegetables are tender. Remove from grill and garnish with fresh cilantro.
Teriyaki Tofu Skewers
Vegetarian or not, everyone will love these skewers of grilled vegetables, pineapples and tofu, topped off with tasty teriyaki flavor.
1 c. fresh organic pineapple chunks
1 c. teriyaki sauce
juice of one lime
2 packages Extra Firm Tofu
1 medium zucchini, sliced
16 bamboo skewers
Zest of 2 limes
1 bunch green onions, finely diced
Combine pineapple with teriyaki sauce. Cut tofu into 1 to 1 ½ inch cubes. Place cubes in teriyaki sauce, cover and refrigerate 30 minutes. Thread pineapple, zucchini and 3 cubes of tofu per skewer. Heat a grill pan over medium high heat. Brush pan lightly with oil. Grill skewers about 1 to 2 minutes per side. Garnish with lime zest and green onions.
Find additional recipes at Sprouts.com.
Kansas City metro area locations:
8383 N. Booth Ave.
Kansas City, MO 64158
6061 NW. 64th St.
Kansas City, MO 64151
6821 W. 135th St.
Overland Park, KS 66223
8550 Maurer Rd.
Lenexa, KS 66219