Off the Grill
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There are very few things that conjure up the image of summer quite like a barbecue grill. In honor of summer being just on the horizon (and grills taking the place of those beloved winter crockpots), we bring you one of our favorite past Door County Living recipes – shish kebabs.
As foodie and Peninsula Pulse/Door County Living sales rep Jess Farley says, “My favorite way to enjoy food on a stick is when you turn dinner into a party! Invite your family and friends with this stipulation: each individual must bring their favorite shish kebab ingredient to share.”
Farley shares two important tips on grilling up the perfect kebabs: cut meat and veggies into uniform pieces, and pay close attention to cook time of various components in a kebab.
Ingredient and Preparation Guide
VEGGIES
baby red potatoes – cut into halves or quarters, parboil
beets – peel and cut into quarters, parboil
broccoli – cut into big florets, raw
Brussels sprouts – whole, oven roast al dente
carrots – cut into big pieces, parboil
cherry tomatoes – whole, raw
eggplant – chunk and soak in salt water for 15 minutes; drain and wring out like a sponge
garlic cloves – peeled and whole, raw
hot peppers – use whole, but cut the tops off and remove seeds and veins, raw
mushrooms – whole, raw
onion – cut into quarters, raw
pineapple – cut into chunks, raw
summer squash & zucchini – cut into big pieces, raw
sweet peppers – cut into chunks, raw
sweet potato – peel and cut into chunks, parboil
MEAT
For best results marinate overnight in a big plastic bag. Release any excess air from the bag before sealing. Place the bag in the refrigerator.
beef
chicken
fish
lamb
pork
shrimp
Marinades
Will marinate up to 1 – 2 pounds of meat.
Balsamic Honey Dijon
½ cup of olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
salt and pepper to taste
Citrus Herb Garlic
¼ cup white wine
¼ cup olive oil
juice of 1 lemon
3-4 garlic cloves, minced
1 shallot, minced
sprig of fresh rosemary
handful of Italian parsley, chopped
salt and pepper to taste
Peanut Chili Ginger
¼ cup peanut butter
¼ cup hot water
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 tablespoon Siracha
1 teaspoon rice wine vinegar
fresh basil and cilantro, chopped
Simple Balsamic Vinaigrette
¼ cup olive oil
2 tablespoons balsamic vinegar
Assembly and Grill Time
If using bamboo skewers you must soak them in water for 15 minutes before grilling.
Gather friends and family around the table with the kebab ingredients prepped and ready to go. Assemble the kebabs, alternating ingredients until all the ingredients are skewered.
Heat the barbeque to medium high heat. Place the kebabs on the grill, brush with the Simple Balsamic Vinaigrette (or other marinade) throughout grill time, turning often. Kebabs are finished when the meat is cooked through; this takes approximately 10 to 15 minutes. Salt and pepper to taste. Bon appétit!