Summer is here and that means my ass is going to be out on the deck of my apartment grilling up all sorts of different shish kebabs. One of my favorite things about shish kebabs is that you can almost skewer anything on a stick, grill it, and its delicious. We're one shish kebab session deep thus far during this beautiful summer season, with many more to come.
My first shish kebabs of the season were grilled chicken topped with lemon pepper seasoning, onions, and brussel sprouts. Delish. With many more combos coming in hot for the summer I dug up some banging ones that I need to try.
Ham and Pineapple kabobs
3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard
3/4 pound cooked ham, cut into 1 inch cubes
1 (15 ounce) can pineapple chunks, drained
Preheat grill for high heat. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.
Asian Beef skewers
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbecue sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
Sweet Teriyaki Beef skewers
1 1/2 cups light brown sugar
1 cup soy sauce
1/2 cup pineapple juice (optional)
1/2 cup water
1/4 cup vegetable oil
3 large garlic cloves, chopped
4 pounds boneless round steak, cut into 1/4-inch slices
Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap. Marinate beef in refrigerator for 24 hours. Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Thread beef slices in a zig-zag onto the skewers. Preheat grill for medium heat and lightly oil the grate. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.