Cookout Kabobs season is just around the corner and everyone is anxiously awaiting the smoky aroma that wafts during the entire neighborhood when families turn up their barbeque grills.

Kabobs-Another Word For Dinner On A Stick

Hamburgers, hotdogs, steaks and chicken – all of us enjoy the traditional favorites of grilling, but exactly how about spicing increase your barbeque lineup with many fun and delicious Kabobs? Nothing is far more convenient or festive than kabobs.

You can come up from chunks of marinated beef or chicken by incorporating yummy fresh veggies or fruit nicely seared in the coals. However you ‘stick it’, kabobs make the perfect choice for both family and entertaining.

Here’s a number of delicious kabob recipes to test out this summer:

Steak and Veggie Kabobs

½ cup dry white wine
1 clove garlic, crushed
½ tsp salt
½ c vegetable oil or olive oil
1 tsp Worcestershire sauce
2 tbsp chili sauce
1 tbsp vinegar
½ tsp dried whole oregano
½ tsp dried whole thyme
2 lbs boneless sirloin steak cut into 1 ½ inch pieces
½ lb fresh mushroom caps
2 large green peppers, cut into 1 ½ inch pieces
1 pint cherry tomatoes
4 small yellow squash, cut into 1 ” thick pieces

Combine the very first 9 ingredients. Add meat; cover and marinate no less than 2 hours from the refrigerator, turning meat occasionally. Remove meat from marinade, reserving marinade. Alternate meat and veggies on skewers. Grill over medium coals 10-a quarter-hour or until desired penetration of doneness, basting with marinade. Serves 5.

Marinated Lamb Kabobs

2 lbs boneless lamb
1 onion, diced
1/3 c diced green pepper
1/2 c dry red wine
1/4 c olive oil
1/2 tsp pepper
1/4 tsp sage
1/8 tsp dry mustard
1/8 tsp dried whole oregano

Remove fell (the tissue like covering) from lamb, if required; cut meat into one inch cubes and hang aside. Combine the remainder 8 ingredients inside a 13 x 9 inch baking dish. Add lamb; cover and marinate overnight in refrigerator. Remove meat from marinade, reserve liquid. Cook marinade in small saucepan until heated. Place meat on skewers. Grill about 6 inches from medium coals for fifteen minutes or until done, turning and basting often with marinade. Serves 6.