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We’re back at the BBQ!
We’re having so much fun giving our favourite traditional BBQ foods a dog friendly make-over. This time of year, I am constantly out on the deck, firing up the grill. There is something so summery about food cooking over fire.
When you’re entertaining, you don’t want to make anything that is going to keep you tied up in the kitchen.
Barbeques are for hanging out with your friends and enjoying the day, not for being trapped in the kitchen. I love to make simple, flavourful foods that can make up ahead of time, toss on the grill and cook quickly, so I can get back to the party.
Shish kebabs are the perfect make ahead meal.
You can marinade the meat the night before, stab them onto sticks during the day and have them ready for a quick grill at dinner time. With some bright fresh flavours, like lime and cilantro, these tasty kebabs will be a hit with pups and people.
2 lbs. beef, chicken or lamb
Sweet Bell Peppers
3 tbsp. fresh lime juice (We ran out of limes, so we used lemon and it still tasted great!)
3 tbsp. olive oil
1 tbsp. fresh chopped cilantro
¼ tsp. ground cumin
1 small clove garlic – optional
Check back next week when we’re making a dog friendly BBQ dessert!
Author’s Note: Garlic, mushrooms & tomatoes often show up on lists of foods that are “toxic” to dogs. While there is some truth the idea, it is not the whole story. In the small, cooked amounts used for seasoning or therapeutic use, we believe garlic to be safe and potentially beneficial. Many varieties of mushrooms are dangerous, however the common white mushroom is not included in that warning. Leaves and stems of tomatoes are dangerous, but the sweet fruit is not. We encourage you to research the reasons behind toxicity warning and decide for yourself if you are comfortable feeding them to your dogs.
Meet our Cooking for Dogs Editor Jodi and her dogs Kolchak and Felix
Let’s do it!
Chop chicken, steak or lamb into cubes. Thoroughly clean mushrooms. In a sealable bag, combine lime juice, olive oil, cilantro, cumin and garlic (optional). Add meat cubes to the bag, tossing to coat. Seal the bag, removing as much air as possible and place in the fridge overnight (or for several hours).
Once the meat has been marinated, it’s time to build your kebabs. If you are using wooden or bamboo shish kebab skewers, they should be soaked in water for an hour prior to using. Chop zucchini and peppers into chunks. Build your skewers alternating meat and veggies. (My dogs and many other dogs are not really fans of tomatoes or mushrooms, so I made a few kebabs just for them with just meat, zucchini & peppers.) Use the leftover marinade to baste the kebabs
Grill kebabs over medium heat, basting and turning to cook all sides, until the beef is medium-rare, about 15 minutes.
Remove from heat and serve. (We like them with the pasta salad from last week!)
Jodi is a canine nutrition and small animal naturopathy student hailing from beautiful Vancouver, BC. (That’s in Canada, eh?) She loves to experiment in the kitchen, creating tasty (and healthy) treats for her two dogs, Felix & Kolchak and the rest of her family. Jodi’s blog, Kol’s Notes follows the antics of the irrepressible Kolchak as he celebrates good food, good friends and the good life.