Grilled Kabobs

Kabobs are quite possibly the very easiest thing a person can make. When making kabobs, you can use anything you want. Chicken, beef chunks, pineapple and fruit, potatoes, mini corn-cobs, peppers, etc. The list is endless! 

For this version, I simply chose to clean out the fridge a bit; just peppers and potatoes. Sometimes, simple is better, as I found here. Instead of burying the peppers and potatoes in spices, just a drizzle of olive oil, some fresh cracked pepper and salt perfectly complimented the natural flavors of the veggies.

Ideas:

Beef (such as stew meat chunks)

Chicken 

Pork (such as ham chunks)

Salmon

Shrimp 

Bacon

Red peppers

Green peppers

Mini corn-cobs

Tomatoes

Onions

Potatoes 

Pineapple

You'll need (for this version; you can substitute any meats, veggies, or fruits you like)

3 potatoes

1 red pepper

1 green pepper

Olive oil

Freshly cracked black pepper

Salt

Skewers

Start by washing and chopping up your kabob material. I like mine in about 1-inch pieces, but you can cut them in whatever size you like! 

Using your skewers, alternate which veggies you poke on. 

Lay the kabobs on a cookie sheet and drizzle with olive oil. Crack some fresh pepper over them and then sprinkle on the salt. Now let's head out to the grill!

Use a paper towel to oil it lightly so the kabobs don't stick.

Lay your kabobs on the grill and cook over medium - low for around 15 - 20 minutes, depending on the grill and how done you want them. Be sure to check them every 5 minutes or so, so that they don't burn. Serve as a side or just grab off the grill and eat outside on a stick!

Enjoy!

Ashleigh

Copy, Paste, and Print for the recipe below:

Grilled Kabobs

(prairiegalcookin.blogspot.com)

Kabobs are quite possibly the very easiest thing a person can make. When making kabobs, you can use anything you want. Chicken, beef chunks, pineapple and fruit, potatoes, mini corn-cobs, peppers, etc. The list is endless! 

For this version, I simply chose to clean out the fridge a bit; just peppers and potatoes. Sometimes, simple is better, as I found here. Instead of burying the peppers and potatoes in spices, just a drizzle of olive oil, some fresh cracked pepper and salt perfectly complimented the natural flavors of the veggies.

Ideas:

Beef (such as stew meat chunks)

Chicken 

Pork (such as ham chunks)

Salmon

Shrimp 

Bacon

Red peppers

Green peppers

Mini corn-cobs

Tomatoes

Onions

Potatoes 

Pineapple

You'll need (for this version; you can substitute any meats, veggies, or fruits you like)

3 potatoes

1 red pepper

1 green pepper

Olive oil

Freshly cracked black pepper

Salt

Skewers

- Start by washing and chopping up your kabob material. I like mine in about 1-inch pieces, but you can cut them in whatever size you like!

- Using your skewers, alternate which veggies you poke on. 

- Lay the kabobs on a cookie sheet and drizzle with olive oil. Crack some fresh pepper over them and then sprinkle on the salt. Now let's head out to the grill!

- Use a paper towel to oil it lightly so the kabobs don't stick.

- Lay your kabobs on the grill and cook over medium - low for around 15 - 20 minutes, depending on the grill and how done you want them. Be sure to check them every 5 minutes or so, so that they don't burn. Serve as a side or just grab off the grill and eat outside on a stick!

Enjoy!