Kabobs, Kabobs, Kabobs

You know how certain words just sound really funny/weird if you say it several times in a row?  Kabob is one of those words for me.  I love how it feels to say it and it makes me chuckle if I say it several times in a row.  (Yes, I AM easily amused.  LOL)

We are LOVING kabobs this summer.  The kids, especially, enjoy picking what goes on their kabobs. And I’m loving how quickly & easily they get put together!

Below are several favorite recipes that we have successfully frozen.  I freeze the cubed raw meat in the marinade.  I pull out the bag the night prior and add whatever veggies we are using (mostly yellow or red onions and bell peppers, plus pineapple but I don’t put the fruit in the marinade).  As the bag thaws, everything marinates together for an easy summer dinner!

A few tips for your kabobs

While each of these have oil in their marinades, they still sometimes stick.  I found an olive oil spray at the grocery that doesn’t contain the chemicals of sprays like Pam.  Its just oil.  We spritz the kabobs before we grill them and have nixed any sticking.

Soak your wooden skewers in water for at least 30 minutes.  Can’t make them stay underwater in your sink or a pan?  Try this great tip for soaking them in a 2-liter bottle!

Before you load up your wooden or metal skewer, do a quick spray of oil–your meat and veggies will slide right off!

Busy day ahead?  Prepare your skewers early in the day and place in a covered pan.  They stay fine in the fridge and can be thrown right onto the grill.

Try to cut your veggies and meat similar in size.

If you’re using ingredients that take different times to cook, make skewers full of the same item.  Cherry tomatoes, for example, take just 2-3 minutes to cook while chicken can take 7-10 minutes.  So make a skewer full of cherry tomatoes and another of chicken so nothing is undercooked or overcooked.

Have kids?  Cut your wooden skewers in half and then load them up.  The shorter skewer is the perfect size for them to hold and eat off of it.  We used to take the meat and veggies off the skewer but my daughter picked up a broken one night and LOVED holding the stick and eating off of it while she rotated it around.  Whatever works! LOL

Don’t forget the fruit!  Fruit lends a hint of sweetness to its kabob neighbors.  Grilling fruit adds a different level of flavor that is quite interesting.  Our favorites to include are pineapple and peaches.

Don’t pack your ingredients too closely together.  Leave some space between them for thorough cooking.

We like to cook an extra skewer or two to toss with pasta, oil, minced garlic and some fresh herbs for the next day’s lunch.  Serve hot or cold.

And the recipes…

Honey Chicken Kabobs
Indian-Spiced Pork Skewers (I serve it with Naan that I freeze after partially cooking it.)
Garlic Lemon Chicken Kabobs (I have subbed lime for the lemon, too.)
Asian Beef Skewers
Haitian Voodoo Sticks (quite spicy, beware!)
Sensational Sirloin Kabobs
California Beef Kabobs
Chicken Bacon Kabobs (How can it be bad with bacon?! LOL  On this one, I don’t freeze or marinate the bacon.)
Chili Lime Chicken Kabobs (I’ve also successfully used pork tenderloin in this one.)
Hawaiian Chicken Kabobs (I add pineapple juice to the marinade.)

This post is linked to:
Freezer Foods Friday @ Sweet Jeanette
Freezer Food Friday @ What a Crock!
On the Grill Thursdays @ Our Homeschool Home