Grilling Kabob Style

We love to grill. We love it enough that we shovel a path through the frozen Michigan tundra to get to our grill in the winter. There is something about the crisp outer texture and the juicy meat inside that I love. But now that it's spring, we're kicking grilling into high gear. It's great for entertaining and a quick fix for family night in a hurry. I make my own marinade for chicken. Can use it for pork & shrimp as well. I prefer something a little lighter like lemon or lime on my shrimp personally.


MARINADE
1/2 c Soy Sauce
1/4 c Brown Sugar
2 T Canola Oil
1/4 t Ginger
1 t Sesame Oil
1 T Sesame Seeds
1 T Lime Juice, fresh squeezed (optional, can omit or use lemon too)

KABOBS
Kabob sticks, soaked in water
1 lb Chicken (tenders or cubed meat)
2 c Fresh chopped veggies (peppers, onions, mushrooms, etc)

1. If using full tenders, tenderize or flatten with meat mallet or put between wax paper and flatten with a rolling pin.
2. Marinade meat 30 - 60 minutes (longer if you've got the time)
3. Remove stick from water and alternate meat and veggies (or if it's like my hubby - only meat), leaving a very small space in between each to allow thorough cooking.
4. Throw them on a hot grill and keep an eye on them, they cook fast. As you turn the kabobs, baste with left over marinade.

Love to serve these with an orzo salad (recipe coming soon) and corn on the cob. Both can be done ahead of time, making it perfect for entertaining!

COST: $5.25
Chicken $2.00 (Meijer 4 lb bag $8)
Peppers $2.00 (Aldi's)
Marinade $1.00 (from stock)
Sticks $.25 (100 ct bag $2 @ Meijer)

VARIATIONS
Pineapple & Peppers
Veggie Skewers
Lemon Pepper Marinade (1/2 lemon juiced, 1/4 c Canola Oil, 1 t Salt, 1/2 t Cracked Pepper)
Shrimp wrapped in Bacon
Chicken wrapped in Bacon
Steak wrapped in Bacon (ok - I love bacon)

Gotta love eating off a stick. My boys find it WAY cool. What do you like to grill or eat off a stick?