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

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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.

Humarsúpa - An Icelandic-Style Soup

1/12/2019 Update: I love this recipe. It’s been on the blog for years, and my photography has come a long way, so I gave it a face lift — same recipe as always, though!

I've been waiting for the right moment to make this soup. A day when everything outside just feels chilled and frosted over and the wind is whipping at the windows.

When we visited Reykjavik this summer, there was a full-blown wind storm gusting us from little shop to little shop. It forced us to accept every offer of free coffee, and left us chilled to the bone. By noon, we were begging for soup. We wandered down to the pier and found a boater’s hut serving Humarsúpa. There were plenty of tables outside, but all were vacant as all the customers huddle inside to evade the wind.

We ordered and found a seat at an old wooden cafeteria-style table, fishing nets and other sailing equipment (which I maybe could’ve named, if I new better), hung from the ceiling and the walls as decoration.

So…

What’s humarsúpa?

It’s a creamy soup made with langoustine (langoustine is a type of prawn similar to lobster, known as the “Norway Lobster”) and potatoes and a touch of curry powder. It’s a bit like lobster bisque, though langoustines are lighter in flavor.

And if you’re thinking, But where can I find langoustine? You’re in luck! I buy it in the frozen foods aisle at Trader Joe’s — imagine that! It’s already shelled which makes putting this soup together a breeze!

This soup is lighter than most chowders, with a broth base and a cup of cream. (You can use coconut milk for dairy-free). I don’t use a roux to thicken it, it doesn’t need it — but if you are looking for a much thicker soup consistency, you might want to add a roux to the beginning.

The curry powder makes each bowl a bright yellow color, a little splash of sun on the greyest day.

On that most windy day, sitting on the edge of Reykjavik’s coast, that soup was exactly what we needed — there could not have been a better thing to eat.

Every time I make humarsúpa I’m immediately taken back to the grey views in Iceland. Nostalgia in a bowl!

Humarsupa

Published November 28, 2015 by Caitlin Sherwood

Yield: 10 cups   |    Active Time: 30 minutes

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Ingredients:

1 tablespoon coconut oil

1 yellow onion, diced

3 stalks celery, diced

2 cloves garlic, minced

1-2 russet potatoes, diced (2 if they are small, about 2 cups diced)

2 carrots, diced

1 tablespoon curry powder

1/16 teaspoon cayenne

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 cups chicken or fish broth

1 cup heavy cream or 1 13.5-ounce can coconut milk for dairy-free

1 pound frozen, peeled and precooked langoustine tails (Available at Trader Joes)

3 tablespoons fresh chives, minced

Directions:

1. Heat coconut oil in the bottom of a soup pot on medium heat. Add onion, celery, and garlic, and stir, sautéing until onion is just starting to turn translucent.
2. Add potatoes and diced carrots. Add curry powder, cayenne, salt, pepper, and broth. Place lid on pot, and simmer soup for 10 minutes.
3. Reduce heat to medium-low, and add frozen langoustine tails and cream. Stir, place lid on pot, and gently simmer for 5 more minutes.
4. Stir soup, and turn off heat. Ladle into bowls, and garnish with fresh chives. 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

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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.