We celebrated Father’s Day a little early here at Two of a Kind. That’s because Pottery Barn asked me to put together a simple spread for the upcoming fête – and of course I said yes! I knew immediately what to make.
My dad is a rib master, so I didn’t even think of messing around with them. Sirloin burgers and other cuts of beef were also off the table since I generally avoid eating red meat and wanted to prepare fare the whole family could enjoy. Bacon, however, is something we all love.
But rather than serve bacon straight up, I decided to use it as a flavor enhancer for these grilled chicken kebabs and round them out with two simple sides. If clean plates and full bellies were any indication, the trio was a success!
Want to put together an easy meal your dad will love? Consider my five tips, which inspired this menu, as featured on Pottery Barn’s Inside & Out blog:
Bring it in. You don’t need a fancy outdoor grill to make perfectly seared meat. A cast-iron grill pan set over a hot flame works just as well.
Think outside the steak. Sure, your pop may enjoy a juicy rib eye or New York strip, but why not surprise him with something a little different? Chicken kebabs smothered in a smoky “bacon paste” and homemade BBQ sauce is a delicious alternative. Just ask my dad!
Stick to simple but sensational sides. Crispy smashed potatoes and blistered Shishito peppers look fancy, yet require minimal ingredients, prep and cooking time.
Don’t forget the drinks. Beer is an obvious choice, but consider offering a non-alcoholic beverage, like sparkling mint lemonade. For something even simpler, serve carbonated water over fruit-studded ice.
Get nostalgic. Want a sure-fire way to put a smile on Dad’s face? Comb through old photo albums and pull out a favorite print of the two of you to use as table decor. Just be sure to set the photo aside if it’s an original once the food is served!
Note: The following recipes can easily be doubled or tripled for a larger crowd.
Recipe adapted from Pink Parsley.
Grilled Chicken Kebabs with Bacon and BBQ Sauce
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Makes 3 servings
Ingredients
BBQ sauce:
½ cup ketchup
2 tablespoons honey
2 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons grated onion
1 tablespoon light or dark brown sugar
1 tablespoon Sriracha sauce (optional)
Kebabs:
2 large boneless, skinless chicken breast halves, cut into bite-size pieces
2 teaspoons sea salt
2 tablespoons sweet paprika
2 teaspoons smoked paprika
4 teaspoons granulated sugar
⅛ teaspoon cayenne pepper (optional)
2 strips apple smoked bacon, cut into lardons
Instructions
Prepare the BBQ sauce:
In a small sauce pan, combine all the sauce ingredients. Bring to a boil. Then reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat and set aside.
Prepare and cook the kebabs:
In a medium bowl, combine the chicken and salt. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 1 hour.
Meanwhile, in a small bowl, combine the sweet paprika, smoked paprika, sugar and cayenne pepper, if using.
In a food processor, purée the bacon until smooth. Add the spice mixture and pulse a few times until well combined.
Pat the chicken dry with paper towels. Add the bacon paste to the chicken and use your hands to mix until well combined. Thread the chicken onto 6 skewers.
Heat a grill pan over medium heat. Place skewers in the pan, cover and cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8-10 minutes.
Transfer about ½ cup BBQ sauce to a small bowl to serve with cooked chicken. Brush the top of the kebabs with some of the remaining BBQ sauce, flip and cook for 1-2 minutes. Brush with more BBQ sauce, flip and cook for 1-2 minutes.
Remove kebabs from pan and let rest for 5 minutes; serve with reserved BBQ sauce.
3.3.3077
Recipe adapted from The Pioneer Woman.
Crispy Smashed Potatoes
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Makes 3 servings
Ingredients
1½ pounds baby Dutch yellow potatoes
4 tablespoons olive oil
sea salt and freshly ground black pepper
1 teaspoon fresh thyme leaves
Instructions
Bring a large pot of salted water to a boil. Add potatoes, cover and cook over medium-high heat until just tender, about 10 minutes. Drain and let cool slightly, about 10 minutes.
Preheat oven to 450 degrees.
Place potatoes about 3 inches apart on a baking sheet lined with parchment paper.
Gently smash each potato with the heel of your hand to about ½-inch thickness.
Brush potatoes with olive oil. Season with salt and pepper and sprinkle with thyme.
Bake potatoes, rotating sheet halfway through, until lightly browned and crispy, 30-35 minutes.
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Blistered Shishito Peppers
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Makes 3 servings
Ingredients
1 teaspoon bacon fat or olive oil
6 ounces Shishito peppers
sea salt and freshly ground black pepper
granulated honey (optional)
Instructions
Heat bacon fat or olive oil in a fry pan over medium heat. Add peppers and cook, turning occasionally, until they begin to blister on all sides, 3-5 minutes.
Remove from heat and season with salt, pepper and granulated honey, if using.
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