Grilled Kentucky Kabobs Recipe - tips - ideas

Grilled Kentucky Kabobs
Basic recipe courtesy: Hope in Upton, KY






1 bottle of Italian dressing, zesty Italian is excellent !

Use any / and or all of the following;
1 or 2 chicken breasts, cubed
Either 1 package of beef stew meat or
1 package boneless steak, sliced into bite sized pieces
1 cups + cherry tomatoes
1 or 2 onions, sliced in bite size single pieces or small wedges
1-2 small yellow squash, sliced in coins, then halved
1-2 small zucchini, sliced in coins, then halved
1 green pepper, sliced bite size, then halved
1 yellow pepper, sliced bite size, then halved
1-2 jalapeno peppers, sliced bite size, then halved
1 + Habanera pepper, halved
1 cup + whole mushrooms, cleaned

*You have many options when preparing your ingredients;
Place all bite sized kabob ingredients in a plastic or glass mixing bowl.
or
Marinate the meats, peppers and onions only; then add the veggie pieces when layering, right before cooking.

Add Italian dressing to your meats and / or ingredients
Stir well and cover.
Place in refrigerator for at least 8 hours or overnight.
Be sure and stir a few times while marinating.

Right before cooking;
Layer your kabobs according to your family’s favorite ingredients. For example Brian loves any and all peppers - the hotter the better - but I don't, so I leave peppers
off of my skewer and in their place add cherry tomatoes or yellow squash.
layering examples;
Tomato, squash, meat, tomato, green pepper, meat, squash, tomato, meat, zucchini, mushroom, chicken, jalapeno pepper, tomato, etc...


A few Kabob Tips:
~All of the ingredients can be changed according to what you want to add.
If you don’t like the taste of grilled cherry tomatoes, leave them off. You can pick and choose ingredients to personalize your kabobs.
~Use 1 package of boneless pork, cut into bite size pieces
or try using all chicken or pork cubes and adding pineapple chunks for a sweeter kabob, marinating the meat only.
~You can also add Shrimp to your basic ingredients list
~You can use a gas grill or a charcoal grill - charcoal adds more smoky flavor.
~If using a charcoal grill; Light the grill, to save time, while you are waiting for the coals to be ready, layer your kabobs - The process is a little messy, so keep a clean dish towel handy.
~Marinate at least 8 hours, overnight IS Best.
~Metal skewers work best, if you do use wooden kabobs - be sure and soak them in water first and cover the handle tip with foil - for easier gripping.
~Use aluminum foil on the grill in case any pieces fall off while cooking and for easier clean up.
~You can use regular Italian or Zesty Italian dressing., or you may decide to skip marinating your ingredients altogether and going with sprinkle grill seasonings for your meat and veggies.
Use your imagination.
~This recipe will make approximately from 10 - 12 kabobs

Side ideas and variations:
~Your favorite Cold pasta salad
~Grilled corn on the cob
~Sweet corn
~Roasted potatoes
~Potato salad
~Slaw

~

Thanks again Hope !









Diary of a Kentucky Cook