Thank you DuClaw Brewing for sponsoring this post and sending me the DuClaw Everything is Taken. All opinions and the kabob recipe are my own.
Welcome to the March edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month’s beer is “Everything is Taken”, a light refreshing lager with the bonus of a lot of hoppiness. I’m not gonna lie – this is not a beer I would drink. I like my beers dark and sweet. But it was good for what it was and on a hot day, it would be a nice cold beer to have at a cookout. As Beer Geek would say, it’s a good lawn mowing beer: light, refreshing, and best served ice cold. This was perhaps the hardest beer I’ve had to create a recipe for and I was flying solo this month, thanks to incompatible schedules with my co-conspirator.
Since this beer screamed summer and cookouts, I decided I’d create a recipe for grilling. And I must say, I was quite successful. I chose to marinate some chicken breasts and vegetables for kabobs on the grill. The chicken turned out moist and flavorful and the veggies were tasty as well. In fact, the mushrooms were so good, none of them even made it to the dinner table. I think the marinade would also work well as a salad dressing or in a cold grain salad of some sort. You just don’t want to cook the marinade separately at all as the hop profile quickly turns bitter.
DuClaw Everything is Taken Kabobs
- 2 lbs chicken breast (or shrimp or pork), cut in 1 inch cubes
- Assorted veggies - I used mushrooms, yellow squash, peppers, and onion
- 1 Cup DuClaw Everything is Taken
- 2/3 Cup lemon juice (or the juice of two good sized lemons)
- 3/4 Cup olive oil
- 1/4 Cup white balsamic vinegar (regular would work too)
- 1 Tsp sugar
- 2 cloves garlic, chopped
- 4 Tbl fresh basil, chopped
- Whisk together all ingredients except meat and veggies.
- Pour marinade over meat and veggies (I prefer to do separate bowls).
- Marinate in the fridge for 1-2 hours.
- Make kabobs. (I did separate meat and veggies.)
- Grill until chicken is cooked through and veggies are the desired tenderness.
Disclaimer: DuClaw Brewing sent me beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.