It is not summertime unless you light that grill, chill some wine, wiggle into that swimming suit, and invite some friends over for some serious chillaxing! What we like to do is create an entire summertime skewered dinner and stay outside floating with cool glasses of wine. Here are our favorites.
APPETIZERS Paired with LDV’s 2015 Sky Island Viognier
Caprese Skewers: Thread cherry tomato, basil, mozzarella ball, crusty bread chunk & repeat. Brush with LDV’s Italian Herb flavored olive oil (or your favorite) and grill over medium-high heat until toasted and cheese begins to melt. Drizzle LDV Aged Balsamic Vinegar over caprese skewers before serving.
Spicy Shrimp Skewer: Thread on skewers one-pound extra-large shrimp (16-20 per pound) shelled & deveined with tail left on (4-5 each skewer). Brush shrimp with a spicy olive oil (or make your own: heat over medium heat for about 3 minutes 1 cup olive oil, pinch red pepper flakes, squeeze 1 lemon, and 1 chopped garlic. Let steep) and season with salt and pepper. Reserve some oil for dipping. Grill until lightly golden brown on both sides & opaque (about 1 to 1-1/2 minutes per side). Serve with reserved oil or pesto if you have some.
ENTRY Paired with a Chilled LDV 2014 Sky Island Grenache
Vegetable Kabobs: In a small bowl whisk extra virgin olive oil, chopped garlic, lemon juice, dried oregano, dried basil, & pinch of red pepper flakes. Thread chopped vegetables chunks on skewer – button mushrooms, cherry tomatoes, red bell pepper, yellow summer squash, white onion, & zucchini. Depending on size of skewer might get two rotations. Brush with sauce and salt/pepper kabobs. Grill 10-12 minutes over medium-high heat turning occasionally.
Chicken Kabobs: Trim fat & cut chicken thighs into golf size pieces. Put chicken onto skewer tightly. Brush with above sauce & salt/pepper the kabobs. Grill 15 minutes or until done turning occasionally.
DESSERT Paired with LDV’s 2014 “The Signature” Petite Sirah
Fruit Kabobs: Skewer chunks of watermelon, pineapple, & peaches. Grill the fruit about 5 minutes until nice grill marks appear. Combine honey, fresh lemon juice, & cinnamon for a glaze. Brush the fruit still on the grill with the glaze for about one minute once fruit is done. Don’t burn. Yummy with a drizzle of chocolate.