Most Minnesotans are familiar with kabobs because we love to grill when the weather is warm.    However, if you aren’t familiar with kabobs you are in for a treat!  Kabobs are basically cubes of meat, fish, vegetables, fruit, and other foods placed on a skewer and grilled to perfection.  And with the MN State Fair recently ending all I can think of is food on a stick so blogging about kabobs seemed like the perfect fit!

I have 4 different kabobs to share with you today.

 

The Chicken Breast Kabobs and Black Angus Beef Sirloin Kabobs are available from the meat counter at your local Festival Foods.  The veggies are fresh, including green pepper, red pepper, and red onion, and the meat is thick cut.  Each skewer is slightly under 1 lb. each, so it’s a great portion.

I like to add some seasoning before putting on the grill, but you can also marinate the kabobs or brush on some BBQ sauce while grilling to add flavor to your liking.

Also available is a Griller Kabob Kit which include pre-sliced veggies you can use to create your own kabobs at home.

Salmon Kabobs with Rainbow Veggies is one of my favorites.  Salmon is easy to make on the grill and is a light and healthy meal.  For this recipe you cut the salmon and veggies into about 1-inch sized pieces.

Then thread each skewer by alternating the salmon with the veggies until all skewers are full.

I like to brush mine with olive oil then sprinkle with a little salt and pepper before grilling.  You could use another seasoning or sauce if you prefer.

Once cooked through, squeeze some fresh lemon juice over the top.  Delicious!

The recipe can be found here.

Ham and Pineapple Kabobs are super easy to make and can be customized to really any variety.  To make these kabobs you alternate sliced deli ham with pineapple and bell peppers until each skewer is full.

Then brush BBQ sauce on each side while grilling.

The reason I say these are customizable is you don’t have to use deli ham, or pineapple, or peppers.  You could use deli turkey, shrimp, or a combination of meats/fish.  You could add sliced zucchini, onions, mushrooms, etc.  Make it a fun “build your own” style meal for the family.  Everyone gets to create their own kabob of choice with whatever seasoning or sauce they like.  Easy to please!

If you want to follow the recipe for Ham and Pineapple Kabobs, it can be found here.  If you want to be adventurous and create your own kabobs, please send pictures so I can try them later 🙂

One thing I want to note is if you want the veggies to be soft, don’t leave the kabob on the grill for additional time, chances are the meat will be overdone.  To prevent this from happening, make separate kabobs for the meat and veggies.  Then you have the option to cook the veggies longer and not eat overcooked meat!

Serve with corn on the cob, potato salad, pasta salad, etc.  There are so many options at the deli of your local Festival Foods.

Happy Grilling!  And don’t forget the skewers!

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