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 spread for the upcoming fête – and of course I said yes! I knew immediately what to cook.
My dad has mastered ribs, 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 sides. If clean plates and full bellies were any indication, the trio was a success!
Want to whip up 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 or carbonated water poured 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.
- 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)
- 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
- 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.
- 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, granulated 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 for serving. 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.
Recipe adapted from The Pioneer Woman.- 1½ pounds baby Dutch yellow potatoes
- 4 tablespoons olive oil
- sea salt and freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 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.
- 1 teaspoon bacon fat or olive oil
- 6 ounces Shishito peppers
- sea salt and freshly ground black pepper
- granulated honey (optional)
- 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.
