It’s Grilling Season – let’s talk kabobs!
Memorial Day weekend kicks off summer and grilling season. You don’t have to be a grill master to enjoy the great flavor of the grill. One of my favorite things to make is kabobs. They are fun, easy, and a great way to feed a crowd. Mix and match your meat and veggies, and it will look like you spent a lot of time on dinner.
Start by selecting the meat you want to use. I typically use sirloin steak, chicken, and shrimp, but pork is also a viable option. Pair them with vegetables that complement their flavor.
The following vegetables are recommended as they can hold up to high heat.
- Bell peppers (red, yellow, green) – sweet and colorful
- Red onions – add a hint of sweetness and color
- Zucchini or yellow squash – mild, tender, and fast-cooking
- Cherry tomatoes – juicy and slightly acidic (just be careful not to overcook)
- Mushrooms (like cremini or button) – earthy and meaty
- Baby potatoes – pre-boil them slightly; they add a hearty bite
- Pineapple – not a veggie, but excellent with chicken or shrimp for a sweet-savory combo
One of the best-kept secrets is to marinate your meat. Two hours is the recommended marination time for the meat to absorb the flavor. There are many choices for marinade, from store-bought to homemade. Below are links to my favorites, and they are easy to make.
Citrus Tarragon Chicken Marinade
While the meat is marinating, cut up your vegetables into bite-sized pieces. If you use wooden skewers, soak them in water to keep them from drying out during cooking.
Once the meat is marinated, it’s time to create your skewers. Start with a sturdy vegetable for the end, then add meat. Continue rotating meat and vegetables, leaving about one inch free on both ends of the skewer. If you have family or friends over, make it fun by letting them create their own skewers.
Light up the grill and let it preheat. When ready, place the kabobs on the grill. Grilling time is 10-15 minutes. Turn the kabobs a quarter rotation every 2-3 minutes to ensure even cooking.
Serve with rice or corn on the cob, or another favorite summer side.
Yummy!