Grilled Sushi

We've been getting our grill on here at Chez Sushi on the regular lately. Our landlord gave us a giant umbrella to use on our terrace and it makes grilling under the hot sun much, much nicer. At least I think it does. I guess I really wouldn't know...The Man kindly slaves over the grill and spares me the heat.

We've developed two new favorites that we've made a few times and also taken over to Chez Other People. Barbecues are even more fun at someone else's house, aren't they? When they get to do the grill slaving and the beer bottle wrangling and the forgetting of things that they worked very hard on that don't make it out of the fridge until the cleaning up and then they just have to call those leftovers.



We started with this recipe for Honey Soy Chicken Kebabs.

Whisk together:

1/4 cup + 2 tablespoons olive oil
1/2 cup honey
1/2 cup soy sauce
freshly ground black pepper, to taste

Squish three cloves of garlic and pop them in. Then toss in cubed chicken breast and whatever veggies you'd like to skewer. We like onions, bell peppers and mushrooms. Let the whole shebang percolate for a couple of hours in the fridge, then skewer. We like to also cube pancetta or fold bacon and skewer next to the chicken, but we don't marinate that.



We cook this on the grill, but I suppose the oven would work just as well. I mean, if you wanted to heat up your whole kitchen like that. We chop onions, bell peppers, mushrooms, zucchini, squash and really whatever else strikes our fancy. Toss with olive oil, salt and pepper. Then slice fresh mozzarella (none of that square, dry stuff) over the top and voila! Melty goodness.



You wouldn't think so, but the veggies are even delicious as leftovers. The desired kind of leftovers...the intentional ones.