Grilled Michigan Rutabaga and Onion Skewers

Introduction

Elevate your grilling game with these Grilled Michigan Rutabaga and Onion Skewers. The natural sweetness of Michigan-grown rutabagas and onions is enhanced by grilling them until caramelized and tender. Using the Arteflame grill, these skewers cook to perfection on the large, flat cooktop griddle that evenly distributes heat without burning the food. The result? A beautiful, golden-brown crust with a rich, smoky flavor. Serve these skewers as a side dish or enjoy them as a vegetarian main course.

Ingredients

• 2 large Michigan rutabagas, peeled and cut into 1-inch cubes
• 2 large Michigan onions, cut into 1-inch chunks
• 3 tbsp melted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Wooden or metal skewers

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood on top of the napkins and light them.
4. Allow the grill to heat up for about 20 minutes.

Step 2: Prepare the Ingredients

1. Peel and cut the rutabagas into 1-inch cubes.
2. Cut the onions into 1-inch chunks.
3. In a large bowl, toss the rutabaga and onion chunks with melted butter, salt, black pepper, smoked paprika, and garlic powder.

Step 3: Assemble the Skewers

1. Thread the rutabaga and onion pieces onto the skewers, alternating between the two for even distribution.
2. Ensure skewers are well-packed but not too tight to allow even cooking.

Step 4: Grill the Skewers

1. Place the skewers on the flat cooktop griddle of the Arteflame grill.
2. Position them near the center for a higher heat sear, then move them towards the outer edges as they cook.
3. Grill for about 12-15 minutes, flipping occasionally, until the rutabaga is tender with a caramelized exterior.

Step 5: Serve

1. Remove from the grill and let sit for a few minutes.
2. Serve warm as a delicious side or a vegetarian main dish.

Tips

• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• For extra flavor, brush the skewers with additional melted butter halfway through grilling.
• Use a grilling spatula to press the veggies slightly for maximum caramelization.
• Adjust skewers between heat zones for perfect texture—higher heat sears quickly while the outer area allows even cooking.

Variations

• Maple Glazed Skewers: Brush with maple syrup during the last few minutes of grilling for a touch of sweetness.
• Herb-Infused Skewers: Add fresh rosemary or thyme to the butter mixture for an earthy aroma.
• Spicy Skewers: Sprinkle a pinch of cayenne pepper for a kick of heat.
• Parmesan Crusted Skewers: Sprinkle freshly grated Parmesan cheese over the skewers right before serving.
• Balsamic Glazed Skewers: Drizzle balsamic reduction over the finished skewers for a tangy twist.

Best Pairings

• Grilled steak or chicken for a hearty meal.
• A fresh garden salad with a citrus vinaigrette.
• Warm, crusty bread with butter.
• A light and crisp white wine, such as Sauvignon Blanc.
• Grilled asparagus or Brussels sprouts for a veggie-packed spread.

Conclusion

These Grilled Michigan Rutabaga and Onion Skewers are a unique and flavorful addition to any cookout. With their caramelized, smoky flavor and beautifully tender texture, they showcase how versatile and delicious root vegetables can be when grilled on an Arteflame. Whether serving them as a side dish or a plant-based centerpiece, these skewers will impress guests and elevate your grilling skills.