Cujo checking in to say “Arf Arf.”
Loves his Sundays with family gathering at the house.
Kids in the pool. The big boys throwing around a baseball or frisbee and the gals chatting and catching eachother up on life.
With so much going on there is sure to be a yummy tidbit dropped here and there.
And of course one can always sneak a bite of food from Starlite or Hoo.
They never tell.
Here is one of our favorite kabob recipes.
Take care ya’ll.
Be safe out there.
You will need:(For 10 people)
5 ears of corn (or more if you are not going to skewer them but just serve them as a side dish)
4 green zuchini cut into 1/2 coins or moons
3 purple onions parboiled (boil them for a few minutes)
2 pounds of mushrooms (button mushrooms are fine but portobello are better)
4 pounds of cubed steak
Marinate your cubed steak for several hours:
4 tablespoons teriyaki sauce
4 tablespoons brown sugar
2 teaspoons garlic powder
1 teaspoon pepper
2 tablespoons lemon juice
4 tablespoons oil
Soak your skewer sticks in water for at least 30 minutes before you cook or they will char and fall apart.
Prepare your corn by steaming it and breaking it into 1-2 inch pieces.
Skewer the meat alternating with the vegetables as shown in the pictures.
Put on your grill over a medium heat.
Cook for 5-7 minutes each side.
I find the key to a successful kabob event is to actually keep the meat separate from the vegies. They cook more uniformly and those who are meat eaters tend to waste less when presented with a strickly meat kabob,while those who favor vegetables like the only vegy ones.
A pot of brown rice counters nicely with the strong flavours of barbeque.
Have a great weekend friends.
gmom and Cujo love you.