If you thought you loved a fat, juicy BLT sandwich you’re going to go nuts for these grilled blt kabobs with a garlic aioli drizzle!
Have you seen the whole, #putaneggonit business? All over social media people are posting about burgers, sandwiches, pizza and even pasta with a fat over-easy egg on top. It’s a thing, a trendy thing.
Well at our house, though we do love a good egg on top our hashtag would for sure be, #grillitbaby. Somehow that’s not as catchy.
No surprise, I’m not really good at cool stuff. I am good at good food though and while these may look fancy it’s just simple ingredients on a grill and you guys, anyone can do that.
Is Grilling a Healthier Way to Prepare Food?
Grilled food is generally a healthier choice — there’s no batter coating or dripping grease.
Besides, there’s something about the act of grilling that just makes food look and taste fantastic.
Grilling bread is one of the best things ever. The olive oil and sea salt in combination with charred, crusty bread is a carb lovers dream, but that’s not the only winner in this game and I’ll be honest, I thought I’d be gagging when I first pulled the next ingredient off the grill, but it’s so blasted good!
I’d heard of grilled romaine salads, but never was willing to try it. Grilled lettuce? Ew. I hate being wrong. I couldn’t have been more wrong. It’s totally not weird. In fact, it’s edges get a little crispy and the rest really doesn’t do much at all, so it’s just like your classic BLT.
What is Grilling Temperature?
Hold your hand about 6 inches above the grate.
After 3 seconds, the force of the heat should force you to snatch your hand away.
When using a gas grill, preheat to high (at least 500 degrees Fahrenheit); this takes 10 to 15 minutes.
When indirect grilling, preheat the grill to 350 degrees Fahrenheit.
The bacon, well to be honest, I like to precook it a little as I worry about it not getting crispy enough on the grill, part of that is handled by spacing out the bacon during grilling, as in don’t pack it all tightly together, but still.
Now the finishing touch is just as important as the kabob itself. Garlic Aioli.
What is Aioli?
Aioli is a Mediterranean sauce that’s traditionally made with thoroughly crushed garlic that is then emulsified with olive oil and salt, giving it a very strong, garlic flavor.
Today, aioli is generally made with eggs and lemon juice as well, which makes it easier to emulsify and gives it the texture of mayonnaise.
Aioli sounds fancy which is awesome (I’m saying that far more excited than it sounds in text) but it’s the easiest thing ever to make which is even more awesome! I love making people think that I’m cool. It’s just whisking egg yolks in a bowl and slowly drizzling in olive oil. I mean, there’s a little more to it as mustard, garlic, lemon juice, you know the basics are added, but the key is just a steady drizzle of oil. If you just dump it in you’ll have a separated mess. You can do it.
Mix it, whisk it and serve it with the grilled blt kabobs. It’s the finishing touch you need and if you think about it you know I’m right. It’s all about the sauce. Always.
Mouth Watering Grilled BLT Kabobs
Grilled BLT Kabobs
- 1/2 Loaf Italian Bread cut in about 2" cubes
- 6 slices of bacon cut in half
- 1 Heart of Romaine chopped in half
- 3 Large Heirloom or Hot House Tomatoes cut in large chunks
For the Aioli
- 1 egg yolk
- 1 teaspoon dijon mustard
- 1/3 cup olive oil
- 1/3 cup canola oil
- 3 garlic cloves finely minced
- salt and freshly ground pepper to taste
- 1 Teaspoon Lemon juice
- 1-2 Tablespoons Warm Water *optional
- Heat a grill to medium heat.
- Soak your skewers in water while you prep the ingredients.
- Drizzle the bread and tomatoes with a little olive oil and salt and pepper.
- Thread the bread, lettuce, tomatoes, bacon on the skewers and repeat.
- Grill for 10-12 minutes, turning every minute or so.
- Remove from the grill and drizzle with aioli. Serve immediately.
- For the aioli
- In a bowl, whisk together the egg yolk, mustard and 1 tablespoon of the olive oil until an emulsion forms.
- combine the remaining olive oil and the canola oil in a pitcher.
- drop by drop, add 2 to 3 tablespoons of the oil to the egg yolk mixture while whisking constantly.
- once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated.
- stir in the garlic and season with salt, pepper and lemon juice.
- Whisk in the water for a lighter, thinner sauce and serve.