Hot BBQ Skewer & Kabob Ideas
By
Spif, Master Chef, Spud.ca Culinary Institute
(Published: )
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Cooking Time |
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8 people |
Ingredients:
- 1-2 cups cubed Chicken (1 inch or larger)
- 1-2 cups cubed Beef (1 inch or larger)
- 1-2 cups cubed Ahi Tuna (1 inch or larger)
- 1-2 cups cubed Firm Tofu (1 inch or larger)
- 1-2 cups chopped onions (1 inch or larger)
- 1-2 cups chopped peppers (1 inch or larger)
- 1-2 cups chopped tomatoes (1 inch or larger) or whole cherry tomatoes
- 1-2 cups mushrooms, whole (chopped if portabello)
- 1 cup chopped peaches (1 inch or larger)
- 1 cup chopped pineapple (1 inch or larger)
- 1 cup chopped zucchini or squash (1 inch or larger)
- 1 head plus 3 cloves garlic, peeled
- juice of 1/2 lemon
- 9 i1 cup olive oil
- 8 inches of oregano sprigs
- 9 inches of rosemary sprigs
- 1/3 cup red wine
- 1/3 cup white wine
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Directions:
All ingredients are optional and amounts will vary depending on the number of people.
Marinades:
Chicken, tuna, tofu, vegetables (separate bowls) - mix 1/3 cup olive oil with lemon juice and white wine. Add 6 inches of rosemary sprigs and 4 inches of oregano, plus one clove of crushed garlic and some ground pepper.
Beef, mushrooms, tofu, garlic (separate bowls if desired) - mix 1/3 cup olive oil with red wine. Add 2 crushed cloves of garlic, a generous amount of ground pepper and 3 inches of rosemary springs and 4 inches of oregano. Also good with spicy peppers or hot sauce
Let items marinade 1 hour to 1 day before cooking.
Creating skewers is fun and easy. If using wooden ones, soak them for a few minutes to reduce chances of splinters. Simply alternate items in any way you want. Try to keep a single type of meat or tofu on any one skewer.
Baste finished skewers with marinade before grilling. Use remaining olive oil for basting on the grill.
Cook skewers on med-high or high heat for about 5 minutes per side. Serve with rice.
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