Saturday, May 10, 2014

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

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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!

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Thanks!
Ashleigh