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Krazy for Kabobs
By Diana Rogers
Around the summer time holidays, like Father’s Day and the Fourth of July, or just about anytime really, I look for ways to make summer meals that are simple yet special for all. I find that Kabobs are fun to make, quite festive in appearance and delightfully delicious. So, I'm crazy about them and a huge fan of Kabobs. I like Kabobs for a dinner meal but I have seen them prepared as appetizers and for a fruity dessert. Now, the combinations are endless from meat or seafood to veggies. If you search through your cookbooks, you’ll find grilled shrimp (one of my favorites), kielbasa, pork, steak and chicken on barbecue Kabobs. Chunks of pineapple, squash, sweet potato, tomatoes, broccoli and asparagus can be found on the skewer, too. In my opinion, a well-seasoned marinade, sauce or glaze is vital and a necessary step in the preparation of Kabobs. My family has always used olive oil and balsamic vinegar, along with lots of garlic powder, basil and oregano for seasoning. While visiting in Los Angeles, I tasted a Lamb Kabob that was out of this world. One summer in San Francisco, I sampled a Salmon Kabob and it was so delicate and mild. At family gatherings in my kitchen, I like to invite everyone to “build their own” Kabobs. It reminds me of the camping atmosphere where each one chooses, especially kids, their hot dogs on a stick! For Christmas and because it was a very mild winter in California, we had a family competition where it was the men against the ladies. It was lots of fun seeing green, yellow and red bell pepper, along with sweet onion, squash, mushroom and grape tomatoes rapidly placed on skewers and later devoured so quickly. The men won, hands down in taste and overall presentation. A few tips that I recommend are soaking skewers in water before threading to prevent them from catching on fire. Turn frequently. Be sure and thread the shrimp through both ends to prevent spinning or falling off and while you’re at it, don’t forget to spray the grill with a nonstick cooking spray. A Hawaiian sesame sauce for dipping is yummy. Maybe try adding some lime, fresh herbs and Cajun seasoning as well. Enjoy!
I have been gardening for 37 years. I enjoy eating from the abundance of the land and sharing good, healthy fruits and vegetables with family and friends.
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Contributor's Note
I get a kick out of Kabobs and just wanted to share some Kabob Cues with you! ♥
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Shrimp Kabobs
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 |  | frederick recommended this intel. Jul 18, 2011 |  | | Mark admired this intel. Jul 18, 2011 |  | | crawfish respected this intel. Jul 18, 2011 |  | | Michael Jefferson loved this intel. Jul 18, 2011 |  | | Samantha Decker recommended this intel. Jul 18, 2011 |  | | noline liked this intel. Jul 18, 2011 |  | | R Foreman liked this intel. Jul 19, 2011 |  | | nick liked this intel. Jul 19, 2011 |  | | Grandma Marilyn loved this intel. Jul 24, 2011 |  | | mwds120 liked this intel. Jul 29, 2011 |  | | biblefreeorg loved this intel. Jul 29, 2011 |  | | Brenda Reeves liked this intel. Nov 28, 2011 |
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Oh, those kabobs sound so good. I will have to give it a try with my family.
CONTRIBUTOR'S REPLY
Thanks Grandma Marilyn. There seems to be so many options to enjoy and the grandkids enjoy fingerfood ona stick! Happy Summer!
Those shrimp kabobs are making my mouth water! Another way I like to make shrimp kabobs is using whole fresh mushrooms, cherry tomatoes, green (or red) bell peppers, cubes of steak (mignon or ribeye) and, of course, jumbo shrimp! Thanks for sharing!
 | | mwds120 Jul 29, 2011 12:11 |  appreciated |
CONTRIBUTOR'S REPLY
Sounds great... Thanks for stopping by!
I just bought 100 bamboo skewers to fill knot holes in with fiberglass resin. This sounds like a good use for the ones I didn't use.
CONTRIBUTOR'S REPLY
You always bring a smile to my face! lol
Yep, give it a try with the leftover skewers!
The copyright for this content entitled "Krazy for Kabobs" has been specified by the contributor as:
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If you use this content according to the license specified, you must link to the following URL:
http://ladyd.qondio.com/
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This intel was contributed by LadyD
LadyD
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May, 2012
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