Grilled Kabobs Are a Healthy, Easy, and Adaptable Meal

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

Ingredients

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

Method

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

Ingredients

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

Method

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

Grilled Kabobs are a healthy, simple and adaptable Meal

Summer is grilling time to time. Nothing tastes as good as food grilled right. Kabobs are easy to grill and there are many variations: chicken, turkey, pork, beef, lamb, meat ball, shrimp, clams, halibut, vegetarian, and much more. Drugstores carry many commercial and marinades are good. When you make the marinade, but you can adjust the spice to your diet.

You can buy pre-cut meat kebab, but it is more convenient, intersect. You can also cut thekebab attachment for a uniform size. The skewers of kabobs right on the key to success. The food can fit skewers, waves around trees, choose those with flat or square. Stainless skewers best, and are easy to clean. Wooden skewers work well, but you must soak in water for half an hour before her, and skewers can burn even when wet.

Preparations for a picnic in the summer? Buffet kebab is a simple way to entertain family and friends. September bowls of marinated meat, poultry,Fish and a variety of vegetables. Let customers make their own kabobs. Leave a small space between the food (not squeeze together) and not overload the skewers. Serve kabobs with fresh fruit sauce, tomato sauce, made of glass, a selection of salads, bread, fruit and summer. Now that he lives!

Chicken Teriyaki Kabobs

Ingredients

2 tablespoons brown sugar

3 tablespoons light soy sauce

1 tablespoon Extra Dry Sherry

1 tablespoon olive oil extra lightOil

1 / 4 teaspoon grated ginger root

1 clove garlic, minced

8 pieces chicken thighs

1 large green bell pepper

1 large onion

1 medium zucchini

1 small box of cherry tomatoes

Method

Combine brown sugar, soy sauce, sherry, olive oil, ginger and garlic in a shallow bowl made of glass. Cut each chicken leg into two pieces. In the good marinade and coat each piece. Chicken marinate in the refrigerator for two hours, while the contact time.

Clean vegetablespat dry with paper towels. Cut green pepper, onion and zucchini in 1/2-inch pieces 1 Thread chicken and vegetables (including cherry tomatoes) spit separated. Kebab Grill until done. Make 4-5 servings.

Sante Fe Beef Kabobs

Ingredients

1 cup extra light olive oil

1 / 2 cup lime juice

2 cloves garlic, minced

3 teaspoons dried oregano

1 1 / 2 teaspoon cumin

2-3 pounds sirloin steak

2 red onions

2 greenPaprika

1 small can of mushrooms

Method

Combine olive oil, lemon juice, garlic, oregano and cumin in a shallow bowl made of glass. Steak, cut into 1/2-inch pieces 1 steak marinate at room temperature for two hours. Clean the vegetables and pat dry with paper towels. Cut the onions and peppers into 1/2-inch pieces 1. Let mushrooms together. Thread steak and vegetables on separate skewers. Kebab Grill until done. Make 6-9 servings.

Copyright 2008 by Harriet Hodgson