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Off the Grill

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!