It's been a roller coaster season, but it seems like the traditional, delicious game day eats are working! This week we're working with skewers, kebabs and things...on a STEEECK.

I just won a new grill at the World Food Championships, so I'm motivated to char just about anything thing that comes my way on an open flame!

Los Angeles Rams Vegan Sausage Skewers with Kale Wrapped Veggies

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4 skewers

Ingredients:

• 4 vegan sausages, cut into 4 pieces each

• 1/2 large onion, cut into 8 pieces

• 1/2 large green bell pepper, cut into 8 pieces

• 8 cherry or grape tomatoes

• 6-8 large kale leaves, ribs removed

• 1/2 cup balsamic vinaigrette salad dressing

Steps:

1. Heat a large grill to medium heat.

2. Place the kale leaves and salad dressing in a large bowl and massage them together with your hands until combined.

3. Build the skewers by wrapping a tomato in a kale leaf and placing it on the skewer. Follow up with a piece of the sausage.

4. Wrap a piece of the onion in the kale and a piece of green pepper in the kale and skewer each of them, alternating with pieces of the sausage.

5. Grill the skewers on medium heat for about 4-5 minutes per side, until the kale is charred and the sausages are browned.

Arizona Cardinals Bacon Wrapped Steak on a STEEECK!

Prep Time: 20 minutes / 10 minutes / Servings: 4

Ingredients:

• 4 large avocados, cut in half and seeded

• 16-20 slices of thick cut bacon

• 2 tbsp. Loot N Booty BBQ rub (I used the What's Your Beef flavor)

• 3 lbs. Open Nature Australian Grass-Fed Top Loin NY Strip Steak, cut into 2" cubes

• 1 cup flat leaf parsley

• 1 cup cilantro

• 2 large cloves of garlic

• 1 tbsp. red wine vinegar

• 1/2 tsp. red chili flakes

• 1/2 cup olive oil

• 1/4 tsp. each salt and pepper

Steps:

1. Heat an outdoor grill to high heat. I used my Grilla Grill and set it to 450 degrees.

2. Make the chimichurri: Combine the parsley, cilantro, garlic, vinegar, chili flakes, salt and pepper in a food processor or blender. Pulse until finely chopped and combined. Drizzle in the olive oil and pulse until combined. Transfer to a serving bowl until ready to use.

3. Combine the BBQ rub and the beef in a large bowl and mix with your hands until combined.

4. Wrap each piece of beef in 1/3 slice of bacon, just covering the outside of the meat.

5. Place each piece of bacon wrapped beef on a skewer (about 4 pieces per skewer).

6. Grill on high heat for about 4 minutes per side, until the bacon is browned and fairly crispy.

7. Add the avocado to the grill with the meat. Grill for about 4 minutes, face down. Remove from heat and hollow out the middle to make a bit more room for meat!

8. To serve: Place the avocados on a serving dish. Remove the meat from the skewers and stuff inside the avocados. Drizzle with chimichurri and serve immediately.