Make Your Own Kabobs
Source of Recipe
internet
List of Ingredients
Meat choices:
Fresh or frozen jumbo shrimp in shells
Cooked bratwurst, cut into 2-inch (5-cm) pieces
Chicken, lamb or beef, cut into 1-1/2-inch (3.75-cm) cubes
Vegetable choices:
Cherry tomatoes
Peeled jicama, cut into 1-inch (2.5-cm) pieces
Small whole fresh mushrooms (*)
Sweet red or green pepper, cut into 1-inch (2.5-cm) squares (*)
Zucchini, cut into 1-inch- (2.5-cm-) thick slices (*)
Yellow summer squash, cut into 1-inch (2.5-cm) cubes (*)
Boiling onions (*)
Recipe
In a saucepan on the stove, precook these vegetables separately
in a small amount of boiling water for 1 to 2 minutes (4 minutes for
the boiling onions). Drain; cover and chill vegetables till grilling
time.
Making your kabobs:
*Thaw the shrimp, if frozen. Shell and devein shrimp.
*Precook vegetables, if necessary.
*Prepare sauces as directed. (Recipes below)
*Arrange shrimp, meat, poultry and vegetables on a platter or in
individual containers. Cover; chill till serving time.
*On skewers alternately thread any combination of meat and
vegetables. Place the full skewers on a kabob rack, if desired.
*Grill kabobs, on an uncovered grill, directly over HOT coals for 8
to 12 minutes or to desired doneness. Turn and brush often with the
desired sauce. (A note of caution: wait till at least the surface of the
meat is cooked before brushing with sauce - you don't want to add
raw meat cooties to your sauces. Or you might want to divide the
sauces into 2 containers and use 1 on the raw meat, the second
(uncontaminated) on the half-cooked kabobs.)
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