The trick is to smoke the meat and not make the meat smoke


  Date: August 21, 2016
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These kebabs from The Kamado Grill & Smoker CookBook looked scary at first in terms of sodium content, but it turned out it was easy to get the recipe in line with my allowed sodium intake. I will discuss those details below, let the pictures cover some of the specifics of the cook and describe the general details of the cook here. The kebabs used boneless skinless chicken breasts. My butcher has these amazing chicken breast which are all of the healthy buzzwords and are incredibly meaty. He was nice enough to cut them into 1” cubes so all I had to do was thread them onto skewers when I was ready to use them. The veggies were red, green and orange bell peppers cut into 1” squares. These were threaded onto two FireWire flexible skewers along with the chicken. It made for a very colorful presentation. One of the beauties of flexible skewers is you can thread everything onto their skewers and place them in your marinade bag. Then when your marinade time is done, you are ready to grill. You are not trying to thread wet slippery pieces onto skewers. While the kebabs were marinading for 4 hours, the rice was made. Once the marinade time was over, the kebabs were direct grilled at 400 degrees. The cooking time ended up being about 20 minutes and I turned the skewers every 5 minutes. When the chicken had reached 165 degrees the skewers were done. They were removed from the skewers and served over a bed of the rice. These kebabs were very tasty: a nice combination of sweet and spicy without being too much of either. The rice was very flavorful and shared some of the same ingredients and therefor flavor as the kebabs.
Recipe Source:
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The Kamado Grill Cookbook

The Kamado Smoker & Grill Cookbook:

Curry Chicken with Coconut Basil Rice (e-book)
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: I saw this recipe when I was in this cookbook for the recipe SPINACH-STUFFED PORK CHOPS. It looked colorful and tasty but I was worried about some of the Asian condiments used. Commercial spicy sauces and condiments tend to be high sodium. I am glad I took the time to reverse engineer the recipe to look at the sodium. It turned out it wasn’t too hard to tame the sodium. The Thai curry paste turned out to have 90mg of sodium for a serving of this recipe, so I left it in. The sriracha sauce only added 20mg. This left the salt which could be swapped out for Mrs. Dash and the chicken broth. I found an unsalted chicken broth and the recipe was a go.


  • I used Mrs. Dash Table Blend in lieu of Kosher salt to season the marinade and rice mix.
  • I used unsalted chicken broth,.

Comments: These kebabs were very good. They passed my new test for the success of a modified recipe: It did not seem bland and had lots of flavor and I never felt like they were missing flavor due to the use of a salt substitute.
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
  • BGE Cast Iron Grill Grid
  • FireWire Flexible Skewers
  • Thermapen Super-Fast Thermometer
  • Stump Chunks Fire Starter
  • Rockwood Lump Charcoal