Maple Sriracha Barbecue Chicken Kabobs

Update: This is an older recipe from Foraged Dish but still a good one! I updated it on 1/1/2019 (happy new year!) to make it easier and more clear. Plus — new pictures, and a video!

The sauce here is as easy as adding 4 ingredients to a bowl. Sriracha, garlic, maple syrup, and coconut oil.

From there you can basically do whatever you like. I use chicken, bell peppers, red onion, and zucchini but you could easily swap in steak or shrimp, and replace the veggies for something else grill-friendly, like yellow squash, mushrooms (I LOVE grilled mushrooms!!), or even little cubes of pineapple. (If you like grilled pineapple, try these sweet and spicy barbeque shrimp & pineapple skewers).

Compared to other hot sauces, sriracha is not very spicy — it’s a little sweet, in fact. This, combined with some maple syrup, turns into an ultimate grilling glaze. It comes out as a sweet and spicy kabob. Make some extra sauce for dipping, sprinkle with cilantro, and serve with a lime wedge if you have it. Make a complete meal by serving over a bed of rice!

Most people would tell you that kabobs are a perfect BBQ, potluck, picnic, camping dinner. But I — crazy me - made these in January while it was snowing. 🤪❄️Watch for snow flake over the grill in the video below!

Maple Sriracha Barbecue Chicken Kabobs

Published January 3, 2016 by Caitlin Sherwood

Serves: 4-6   |    Active Time: 45 minutes

---

Ingredients:

2 garlic cloves, minced

1/3 cup sriracha sauce

3 tablespoons coconut oil, melted

3 tablespoons maple syrup

1 pound chicken breast, cubed

1 red bell pepper, diced into bite-sized pieces

1 green bell pepper, diced into bite-sized pieces

1/2 red onion, diced into bite-sized pieces

1 zucchini, diced into bite-sized pieces

Directions:

1. Add garlic, sriracha, coconut oil, and maple syrup to a medium or large sized mixing bowl and stir to combine.
2. Add chicken, bell peppers, onion, and zucchini to bowl and stir to coat in sauce.
3. Assemble kabobs: put chicken and veggies on metal or wooden skewers, alternating ingredients (ex: chicken, bell pepper, onion, chicken, zucchini, etc).
4. Heat grill to high. Place kabobs on hot grill and cook for 12 minutes with lid closed, turning every 5 minutes and brushing with any extra sauce.
5. When juices run clear and chicken is cooked through, remove from heat. Garnish with cilantro and serve hot.

Cauliflower & Parsnip Soup with Caramelized Onions & Apples

Update 11/18/2018: This is one of the most popular recipes on Foraged Dish! I have updated it with a video and new images, and refined the instructions. The soup is the same!

1. Roasted Cauliflower

2. Caramelized Onions

3. Sautéd Apples

4. Ultra creamy

5. Plant-based

6. A swirl of truffle oil

7. Let's count caramelized onions twice because-- well, I shouldn't have to explain

These are just a few reasons to love this soup, which is super cozy, and perfect for a snow day.

The body of this soup is made up of roasted cauliflower, parsnips, and garlic. They get browned in the oven and then puréed with veggie broth and coconut milk for a smooth, silky soup. The texture is similar to potato soup, but parsnips lend a sweet, earthy note that feels super fall-y.

Parsnips, apples, caramelized onions … all great fall flavors! And all of them have a natural sweetness, which means this soup goes really well with something savory, like buttered sourdough or grilled cheese, or just a few slices of gruyere on the side. Saltiness that balances it all out.

Cauliflower & Parsnip Soup with Caramelized Onions & Apples

Published November 3, 2015 by Caitlin Sherwood

Serves: 4   |    Active Time: 1 hour

---

Ingredients:

1 head cauliflower, cut into florets

3 large parsnips, roughly chopped — 1/4 to 1/2 inch thick pieces

2 cloves garlic, minced

2 tablespoons coconut oil, melted and divided

4-5 cups vegetable broth, (this will vary depending on size of parsnips)

1/2 cup coconut milk (canned, full fat) OR half-and-half

1 large yellow onion, sliced thin

1 large crisp apple, cored and diced

1/4 teaspoon salt, plus more to taste

1/4 teaspoon ground black pepper, plus more to taste

Truffle oil to taste

Directions:

1. Preheat oven to 450°F.
2. On a sheet pan, combine cauliflower, parsnips, and garlic. Drizzle with 1 tablespoon melted coconut oil, and stir to coat veggies. Place veggie in oven and roast 20-25 minutes, until browning on edges.
3. While the veggies roast: heat remaining 1 tablespoon oil in a 10-inch skillet over low heat. Add sliced onions to pan, and sauté, stirring occasionally, until onions are a golden brown. Add a pinch of salt during this step to speed it up. Add diced apples to pan, and cook 5 minutes longer, until apples are softened.
4. Place cooked veggies in a blender with coconut milk, broth, salt, and pepper. Blend until smooth and creamy. Season with salt to taste. (Test soup for temperature at this point: if your soup needs to be warmed up, do it now: either heat it in the microwave, or bring it to a simmer in a sauce pan).
5. Divide soup among serving bowls and top with caramelized onions and apples. Drizzle with truffle oil and season with pepper to taste.

Cranberry Waldorf Slaw with Poppy Seed Dressing

CRUNCH. That’s what you get with this salad. Cabbage adds far more body and crunch and to salads than most greens, but this recipe doesn’t stop there. Crisp apples are cut into match sticks, sweet and bright. Celery and fresh fennel add their own types of crunch to the bowl (is celery the crunchiest vegetable of them all, or what?). And, walnuts. Also crunchy, but with a nutty, rich side that contracts well with the raw vegetables. In fact, the only two ingredients in this salad that aren’t crunch are dried cranberries—which add a nice contrast and keep the fall parade going—and the salad dressing, which brings everything together.

Potluck-ready or delicious as a side to your favorite sandwich. The other win? This salad keeps really well, so you can each fresh veggies effortlessly all week, if you want.

Cranberry Waldorf Slaw with Poppy Seed Dressing

Published September 21, 2015 by Caitlin Sherwood

Serves: 6   |    Active Time: 15 minutes

---

Ingredients:

1/2 head of green cabbage, shaved thin

1 bulb of fennel, green parts removed, and sliced thin

2-3 stalks of celery, diced

1/2 cup dried cranberries

1/2 cup toasted walnut pieces

1 apple, cored and sliced into matchsticks

Poppy Seed dressing, to taste

Directions:

1. Combine sliced vegetables in a large salad bowl.
2. Just before serving, drizzle with dressing to taste, and toss. Serve.
3. Note: This salad keeps well as left overs — if you anticipate having leftovers, only dress the amount you’re going to eat now. Store the slaw in an airtight container. Dress leftovers when ready to eat, and toss.