Flavorful, protein-packed recipes for a satisfying lunch: Cowboy Skillet, Asian Chicken Kebabs, and Slow-Cooked BBQ Brisket.
★★★★★
5 from 1 review
Prep Time30 mins
Cook Time2 hours 30 mins
Total Time3 hours
Servings8
Calories450 kcal
📝 Ingredients
👩🍳 Instructions
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COWBOY GROUND BEEF SKILLET:
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1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat.
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2. Add chopped onion and bell peppers; cook 5-7 minutes until softened. Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne (if using) for 1 minute until fragrant.
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3. Pour in diced tomatoes (undrained) and beef broth. Simmer, then reduce heat, cover, and cook 10 minutes.
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4. Stir in black beans and corn. Cook uncovered for 5 more minutes, until heated through and sauce thickens. Season with salt and pepper.
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5. Serve with desired toppings.
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GRILLED ASIAN CHICKEN KEBABS:
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1. Whisk marinade ingredients in a bowl. Add chicken cubes, toss to coat, and refrigerate 30 minutes to 4 hours.
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2. Thread chicken and prepared vegetables alternately onto skewers.
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3. Preheat grill to medium-high (375-400°F). Lightly oil grates.
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4. Grill skewers 8-12 minutes, turning occasionally, until chicken is cooked through (165°F internal temperature) and vegetables are tender-crisp.
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5. Serve hot, optionally with sesame seeds.
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SLOW-COOKED BBQ BEEF BRISKET:
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1. Pat brisket dry, season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear brisket on all sides until browned.
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2. Place sliced onion and minced garlic at the bottom of a slow cooker.
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3. Whisk together all BBQ sauce ingredients in a separate bowl.
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4. Place seared brisket in slow cooker on top of onions and garlic. Pour BBQ sauce over, then add beef broth. Cover and cook on low for 6-8 hours or high for 3-4 hours, until fork-tender.
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5. Remove brisket, shred with two forks, then return to slow cooker and toss with sauce to coat.
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6. Serve as desired.
💡 Notes
These recipes are excellent for meal prep. Store cooled Cowboy Skillet and BBQ Brisket in airtight containers for 3-5 days in the fridge, or freeze brisket for up to 3 months. Chicken Kebabs are best eaten fresh but can be refrigerated for 3 days. Adjust spice levels to your preference.
