Tuesday, July 26
The joys of Kabob making (easy kabob marinade)
These savory treats can involve anything your taste buds can manage. Kabobs are a great way to explore summer seasonal flavors in various combinations.
Start by deciding on if you want your kabob to be an appetizer, side dish, or main course. Then choose which vegetables you would like to include, classic favorites are peppers and onions. Some great additions are squash, zucchini, mushrooms, and eggplant.
For an easy marinade try this one it is highly recommended by someone close to me:
-Start with 1/2 cup olive oil and blend in equal amounts of garlic powder, salt, fresh ground black pepper (approx 2 tsp each)
-Cut vegetables and proteins (if using) to equal size for uniform cooking
-Toss your vegetables and proteins (if using) in
-Now skewer on your kabobs, rotating color, texture, and flavor profile
-Grill until vegetables have a nice fork-able but not a mushy texture
-These are a sure fire crowd pleaser!
For other ideas try:
Island kabobs: use shrimp, pineapple, onions, and peppers. Marinade in olive oil, salt, pepper and coat shrimp with coconut shreds
Greek kabobs: use beef, lamb, chicken, onions, and mushrooms. Marinade in lemon juice and olive oil. Sprinkle lightly with Greek seasoning
Asian kabobs: use baby corn, onions, peppers, chicken, and eggplant. Marinade in soy sauce, rice vinegar, salt, and pepper. Sprinkle lightly with five spice
*recommendation/marinade by LC