Summer time is grilling time. Nothing tastes as good as food right off the grill. Kabobs are easy to grill and there are many versions: chicken, turkey, pork, beef, lamb, meat ball, shrimp, scallop, halibut, vegetarian, and more. Grocery stores carry many commercial marinades and they are good. When you make your own marinade, however, you can adjust the seasoning to your dietary needs.
You can buy precut kabob meat, but it is cheaper to cut it yourself. You can also cut the kabob fixings to a uniform size. The right skewers are key to successful kabobs. Food can fall off skewers that have round shafts, so choose ones with flat or square shafts. Stainless skewers work best and are easy to clean. Wooden skewers also work, but you must soak them in water for a half hour before using them, and even soaked skewers may burn.
Getting ready for a summer picnic? A kabob buffet is an easy way to entertain family and friends. Put out bowls of marinated meat, poultry, fish, and an array of vegetables. Let guests assemble their own kabobs. Leave a tiny space between the food (don't squeeze it together) and don't overload the skewers. Serve kabobs with fresh fruit salsa, tomato salsa from a jar, an array of salads, breads, and summer fruit. Now that's living!
Teriyaki Chicken Kabobs
2 tablespoons light brown sugar
3 tablespoons light soy sauce
1 tablespoon extra dry sherry
1 tablespoon extra light olive oil
1/4 teaspoon grated ginger root
1 clove garlic, finely minced
8 boneless chicken thighs
1 large green pepper
1 large onion
1 medium zucchini
1 small box cherry tomatoes
Combine brown sugar, soy sauce, sherry, olive oil, ginger root, and garlic in a shallow glass pan. Cut each chicken thigh into two pieces. Add to marinade and coat each piece well. Marinate chicken in refrigerator for two hours, turning once.
Clean vegetables and pat dry with paper towels. Cut green pepper, onion, and zucchini into 1 1/2-inch pieces. Thread chicken and vegetables (including whole cherry tomatoes) onto separate skewers. Grill kabobs until done. Makes 4-5 servings.
Sante Fe Beef Kabobs
1 cup extra light olive oil
1/2 cup fresh lime juice
2 cloves of garlic, finely minced
3 teaspoons dried oregano
1 1/2 teaspoons cumin
2-3 pounds sirloin steak
2 red onions
2 green peppers
1 small box button mushrooms
Combine olive oil, lime juice, garlic, oregano, and cumin in a shallow glass pan. Cut steak into 1 1/2-inch pieces. Marinate steak at room temperature for two hours. Clean vegetables and pat dry with paper towels. Cut onions and green peppers into 1 1/2-inch pieces. Leave mushrooms whole. Thread steak and vegetables onto separate skewers. Grill kabobs until done. Makes 6-9 servings.
Copyright 2008 by Harriet Hodgson
Harriet Hodgson has been a freelance nonfiction writer for 30 years. Before she became a health writer she was a food writer for a local magazine. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Hodgson's 24th book, "SmilingThrough Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com
Centering Corporation in Omaha, NE, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life." It will be released shortly.
Please log onto Harriet's Website and learn more about this busy author and grandmother.