Father’s Day Grilling Recipes: Blistered Potatoes, Peppers and Chicken Skewers

 Alison from Two of a Kind gives us her recipe for what will be an instant Father’s Day grilling classic.

Seen above: Star Melamine Salad Plate, Water Hyacinth Round Place Mat, Isa Ikat Yarn Dye Napkin, Fry Basket Serve Bowl, Great White Rectangular Tray

Father’s Day is just a few days away — do you know how you’re going to treat your guy this weekend? We love the idea of taking advantage of summer weather and hosting something at home for Father’s Day, so we worked with Alison of Two of Kind to host a Father’s Day BBQ at home, with some delicious Father’s Day Grilling Recipes. Take a look at Alison’s five tips for putting together an easy meal for dad — plus her amazing recipes, served on some of our favorite outdoor dinnerware.

• 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. Fresh fruit is another effortless option.
• 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: These recipes can easily be doubled or tripled for a larger crowd.

Seen above: Water Hyacinth Round Place Mat, Great White Rectangular Tray

Grilled Chicken Kebabs with Bacon and BBQ Sauce
Makes 3 servings

INGREDIENTS

BBQ sauce:

• 1/2 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
• 1/8 teaspoon cayenne pepper (optional)
• 2 strips apple smoked bacon, cut into lardons

Seen above: Star Melamine Salad Plate, Water Hyacinth Round Place Mat, Isa Ikat Yarn Dye Napkin

INSTRUCTIONS:

Prepare the BBQ sauce:

1. 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:

1. 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.
2. Meanwhile, in a small bowl, combine the sweet paprika, smoked paprika, sugar and cayenne pepper, if using.
3. In a food processor, purée the bacon until smooth. Add the spice mixture and pulse a few times until well combined.
4. 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.
5. 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.
6. Transfer about 1/2 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.
7. Remove kebabs from pan and let rest for 5 minutes; serve with reserved BBQ sauce.

Seen above: Water Hyacinth Round Place Mat, Fry Basket Serve Bowl, Great White Rectangular Tray

Crispy Smashed Potatoes
Makes 3 servings

INGREDIENTS

• 1 1/2 pounds baby Dutch yellow potatoes
• 4 tablespoons olive oil
• sea salt and freshly ground black pepper
• 1 teaspoon fresh thyme leaves

INSTRUCTIONS:

1. 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.
2. Preheat oven to 450 degrees.
3. Place potatoes about 3 inches apart on a baking sheet lined with parchment paper.
4. Gently smash each potato with the heel of your hand to about 1/2-inch thickness.
5. Brush potatoes with olive oil. Season with salt and pepper and sprinkle with thyme.
6. Bake potatoes, rotating sheet halfway through, until lightly browned and crispy, 30-35 minutes.

Seen above: Fry Basket Serve Bowl

Blistered Shishito Peppers
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:

1. 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.
2. Remove from heat and season with salt, pepper and granulated honey, if using.

Seen above: Star Melamine Salad Plate, Water Hyacinth Round Place Mat, Isa Ikat Yarn Dye Napkin, Fry Basket Serve Bowl

See more of our favorite recipes here, and check out more of Alison’s amazing dishes here.