Grilling Kabobs for Dinner
By Brenda Hyde
I love kabobs! Just the name alone bring smiles to my kid's faces.
Something about serving the meat and vegetables on a stick makes
the meal festive and fun. They take a little preparation, but it's
worth it. Serve any of these recipes on a bed of rice, with a loaf of fresh
bread and fresh fruit for dessert. You can also serve them with a
simple salad, muffins and a light fruit salad afterwards.
Be sure to soak your skewers for an hour or so if they are
wooden; this will keep them from burning. The metal skewers
are also very inexpensive and would be a good thing to have
on hand. Most marinades can be used afterwards as a baste
as you are grilling. However, to be safe, boil the marinade for a
few minutes on top of the stove after you have removed your
meat, then baste your kabobs with a brush during grilling.
Pork Spiedini
Ingredients:
2 pounds boneless pork, cut into 1 inch cubes
3/4 cup olive oil
1 tablespoon Worcestershire sauce
1 tsp. dried thyme
2 tsp. black pepper
1/2 tsp. cayenne
3/4 cup vinegar
4 tablespoons lemon juice
1 tablespoon dried oregano
2 cloves garlic, minced
1 tsp. salt
6 thick slices Italian bread
Mix together first 11 ingredients, place in sealable bag and
refrigerate 4-24 hours; thread onto skewers. Grill over hot
coals, basting with reserved marinade, for 4-5 minutes;
turn and grill another 4-5 minutes. Serve on bread. 6 servings.
Shrimp and Vegetable Kabobs
Ingredients:
1 1/2 pounds unpeeled medium fresh shrimp
1 8 ounce bottle Italian dressing
1/4 cup Parmesan cheese
1/4 cup water
1/2 tsp. dried crushed red pepper
1 large onion, cut into chunks
16 small fresh mushrooms
2 small zucchini, cut into 1 inch slices
1 large green pepper, cut into 1 inch pieces
Peel shrimp, leaving tails intact; devein, if desired.
Combine salad dressing,cheese, water and pepper.
Place shrimp and dressing in a large shallow dish.
Cover and marinate in refrigerator for 3-4 hours,
stirring occasionally. Drain shrimp, reserve marinade.
Bring marinade to a boil over high heat; remove and
set aside. Alternate shrimp and vegetables on 8
12 inch skewers. Grill, uncovered, over medium coals
or gas grill. 3-4 minutes on each side, until shrimp
turns pink. Baste with marinade frequently. 4 servings.
Grilled Fajita Kabobs
Ingredients:
1 1/4 pounds steak
1/3 cup Italian dressing
3 tablespoons lime juice
2 green bell peppers, cut into chunks
2 medium onions, cut into chunks
8 medium flour tortillas, warmed
Salsa
Soak bamboo skewers ten minutes. Trim fat from steak,
cut into 1 inch cubes. In a small bowl combine dressing
and lime juice. Thread beef, peppers and onions onto the
skewers, brush with dressing. Grill 10-15 minutes until
all is done. Season with salt if you wish. Serve on tortillas
with salsa.
Vegetable Bratwurst Kabobs
Ingredients:
2 medium onions
2 medium summer squash
1/2 cup oil
1/4 cup wine vinegar
1 clove garlic
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
dash pepper
1 pound bratwurst
2 red or green sweet peppers
Cut meat and vegetables into 1 inch chunks. Combine
oil, herbs, vinegar and garlic. Add vegetables and meat
and marinate several hours. Drain, reserving marinade.
On four long skewers, thread meat and vegetables,
alternating order. Grill over medium coals or heat about
15 minutes, turning and brushing frequently with marinade.
Makes 4 servings.
Beef and Mushroom Kabobs
1 pound sirloin steak
1 medium green or red pepper
2 tablespoons oil
2 tsp. Dijon mustard
1/2 tsp. dried oregano
12 large mushrooms
1 tablespoon each lemon juice and water
1 tsp. honey
1/4 tsp. pepper
salt to taste
Trim fat, and cut steak into 1 inch cubes. Whisk together oil,
lemon juice, water, mustard,honey, oregano and pepper in
large bowl. Add beef, pepper and mushrooms, which have
been cut into chunks., turning to coat. Thread onto skewers,
alternating. Grill for 9-12 minutes, turning occasionally.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Seeds of Knowledge.
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