Tuesday, August 21, 2012

174. Shish Kabobs



Shish Kabobs have long been a family favorite of ours when hosting parties.  Especially if kids are involved.

We will have a variety of meats, veggies and marinades available for our family and friends to create their own version of what sounds, taste and looks delicious to them.


I love to make my own marinades by using what I have in my fridge.  Sometimes they turn out okay and other times they turn out excellent.  It's always a new adventure.

Store bought marinades are a great way to save time and try new flavors.  We use them on rare occasions when we are in a hurry or going camping.

There is not much of a recipe to follow for making the shish kabobs.  You can buy wooden skewers or metal ones.  I like the metal ones because we can reuse them.  The kids have an easier time piercing the veggies and meat because they also seem a bit sharper.



Don't be afraid to have an interesting assortment of veggies and fruits too.  The thing to remind guest is when making their kabob to try and remember cook times for their meat and match the accompanying veggies and fruits.

You could end up with some charred pineapple if you want your steak well done.  Tomatoes are another veggie that taste great on a kabob but cooks fast and can get mushy.  

Have your BBQ nice and hot and ready to go.  The kabobs don't take long to cook.

If you are only sharing one type of meat, then you can marinade it longer in the refrigerator before your guest get there.  This is simple to do.  Cut your meat into smaller pieces and cover with marinade.  The smaller pieces are better because then more of the meat is marinating.  If you use one large piece of chicken or beef then the surface that is being marinaded is much smaller and the flavor may not shine through.


Types of meat to use:

Beef
Chicken
Shrimp
Swordfish
Bacon


Types of Veggies to use:

Onion
Bell Pepper
Yellow Squash
Broccoli
Zucchini
Mushrooms
Cherry Tomatoes

Types of fruit to use:

Pineapple
Pitter Cherries
Grilled Peaches

Here are a couple of marinades that we have used before.  I found them on the Food Network Site.

Dijon-Rosemary Steak:

1 tablespoon Dijon Mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsami vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak , cut into 1-inch cubes

Citrus-Tarragon Chicken:

1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breast, cut into 1-inch cubes


The marinades are prepared the same.  Combine all of the ingredients, except the meat, and combine well.

Cut the meat into 1 inch cubes and add to the marinade.

Let meat marinade a minimum of 15 minutes, longer is preferred.  I would not recommend marinading the 1 inch cubes over night though.  You may end up with very strong cubes.

Recipe shared over at Amee's Savory Dish for Fit and Fabulous Friday.





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