You work all week looking forward to the two long lazy days off, but how often do you just get to relax and do absolutely nothing on Saturday and Sunday? If you’re like most people, there’s errands to run, kids to shuttle to one sporting or social event or another, family gatherings, and maybe even date night on one or both nights so that by Sunday you’re exhausted.
The last thing you want to do on your one day off is spend it in the kitchen. Skewers are the perfect solution to that cooking dilemma. Skewers are also great for grilling at picnics, parties, & tailgates.
No matter which recipe you are making there are some simple kebab tips:
- Cut the ingredients into similar-size pieces and prepare as the recipe directs.
- If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
- Preheat a grill to high.
- If using wood skewers, soak skewers in water for at least 20 minutes.
- Thread the ingredients onto skewers.
- Use 2 skewers per kebab, side-by-side, to keep the food from spinning and make flipping on the grill easier.
- Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.
- Marinate 1 pound cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, 4-6 stems fresh rosemary (leaves stripped), 3 smashed garlic cloves, and salt & pepper.
- Skewer with 1 to 1+1/2 inch chunks of zucchini & grill.
- Marinate 1 to 1+1/2 pounds de-boned, skinned, chunks wild-caught salmon in 1/4 cup olive oil, the juice of 1/2 a lemon, 3 minced garlic cloves, 2 TBLS chopped fresh parsley, freshly ground sea salt and pepper.
- Skewer with slices of lemon between the salmon. Grill for 3 to 4 minutes per side.
- Serve on top of grilled asparagus spears.
- Mix 1 pound ground chicken, 2 tablespoons Caesar dressing, 1/2 cup Parmesan, 1/4 cup breadcrumbs and 1 teaspoon lemon zest.
- Form into mini burgers, skewer and grill.
- Serve on whole romaine leaves with grilled crusty garlic bread and more dressing.
Boil 1 cup water, 3 TBLS each salt and brown sugar, 2 tsp pickling spices & 4 garlic cloves. Add 1 cup rum, then cool. Add 1 pound cubed pork tenderloin and marinate. Skewer with pineapple chunks. Grill, basting with bottled jerk sauce. Serve over steamed white rice. #ThisGirlLovesToEat