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Natural Awakenings Charlotte

Grill/Barbecue Recipes

May 31, 2018 04:22PM

Portobello Mushroom Fajitas

Yields: 4-6 servings

6 large Portobello caps, destemmed

Marinade:

1/2 small can tomato paste

1/2 cup extra virgin olive oil

1/2 cup water (or apple cider vinegar or fresh lime juice, for a sharper flavor)

1/2 bunch scallions, finely minced

8 cloves garlic, minced

2 Tbsp chili powder

1 tsp cayenne pepper (or more)

1 Tbsp cumin

1 Tbsp smoked paprika

1 Tbsp salt

1 tsp coconut sugar or maple syrup

Prepare grill for medium hot coals

In a large bowl, whisk all ingredients together. Place mushrooms in the bowl with marinade (or place mushrooms on a large, flat plate or bowl and pour marinade into each cap). Use hands and toss until marinade is in every crack and crevice. Let sit for an hour.

Grill 4 minutes per side. Let rest, slice and serve with tortillas and fixing’s.

 

Recipe courtesy of Nourish Charlotte, NourishCharlotte.com

 

Berrybrook Natural Foods Gazpacho

Yields: 4-6 servings

8 cups spicy vegetable juice

4 cups diced tomatoes

2 cups diced green peppers

1 large bunch green onions, chopped

3 cucumbers, diced

1 Tbsp lemon juice - fresh only, no concentrate

4 Tbsp cider vinegar

4 Tbsp olive oil

2 tsp local honey

2 tsp tarragon

2 tsp basil

1/2 cup chopped parsley

1 Tbsp cumin

1 Tbsp hot sauce

1 1/2 tsp pepper

1/2 tsp salt

1/2 Tbsp garlic, granulated

Combine and mix all ingredients and refrigerate. Serve chilled.

 

Recipe courtesy of Berrybrook Natural Foods, BerrybrookFarm.com

 

 

Indian Spicy Mint Grilled Chicken

Yields: 4-6 servings

4 lbs. chicken pieces or quarters

Marinade Paste:

1 Tbsp Kashmiri chili powder

1 Tbsp Garam Masala

1 Tbsp black pepper powder, café style, coarse

2 tsp cumin

2 Tbsp Indian Yogurt

2 tsp fresh mint, finely chopped

1-2 cloves garlic, freshly minced

3 Tbsp vegetable oil

2 Tbsp lemon juice, fresh

salt to taste

Prepare grill for medium coals

In a large bowl, whisk all ingredients together. Place chicken in the bowl and coat with marinade paste. Cover and refrigerate for 1-2 hours or overnight to enhance taste. Grill 12-15 minutes each side until brown and internal temperature reaches 160° F.

 

Recipe courtesy of Origin International Foods, OriginIntlFoods.com

 

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