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Old 07-31-2012, 12:45 PM   #11
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Dinner 31st Tuesday: Swordfish & Salmon Kebabs

These are absolutely delightful and so simple to prepare ... and a rainbow of colors that sing of summer ...
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Old 07-31-2012, 02:59 PM   #12
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Ok I think I could accomplish that with my utensils at home.

Now that I got that out of the way What are your favorite combinations of meats and veggies? I'am a chicken man myself but I am open ears to new suggestions.
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Old 07-31-2012, 03:12 PM   #13
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One of the nicest things about shishkabobs is that you can use any kind of meat or seafood you want, and you can even mix them in the same meal. Just put separate them on different skewers to accommodate different cooking times. Vegetables same thing if they require longer or shorter cooking time than the meat/seafood.

My favorite proteins: beef, lamb, pork, chicken, shrimp (IOW anything)

My favorite vegetables: onion (yellow/brown), bell peppers (any color), mushrooms, zucchini... (to be continued)
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Old 07-31-2012, 03:20 PM   #14
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Quote:
Originally Posted by Coballs View Post
Ok I think I could accomplish that with my utensils at home.

Now that I got that out of the way What are your favorite combinations of meats and veggies? I'am a chicken man myself but I am open ears to new suggestions.
*Swordfish, pearl onions, and pineapple
*Beef chuck, onion cubes, red and green bell pepper chunks, mushrooms on a separate skewer
*Teryaki Chicken strips threaded onto the skewers, with cherries and mushrooms
*Pork cubes coated with dry rub, onion chunks, with jalapeno peppers
*Cubed duck with honey/soy glaze
*Spam, pineapple, sweet peppers, maraschino cherries
*Beef seasoned with salt and pepper, chunks of lobster tail
*Tiger Shrimp, pearl onion, whole water chestnuts
*Thin strips of beef marinated in soy, Worcestershire Sauce, onion powder, black pepper, and garlic

There's a few ideas. There are so many more. Lamb and venison are amazing in kabobs, as are many firm fleshed fish. Chicken, turkey, game birds such as grouse, or pheasant, partridge, quail, etc., duck, goose...

Any veggies or fruit that is firm enough to stay on the skewer will work, such as onion, cherry tomato, peach slices, apple slices, apricot, prunes, cherries, the list goes on.

Have fun with your kabobs. Be creative. Season with herbs, spices, salts, marinades. Plate your kabobs on flowering kale, or red leaf lettuce. Serve with a juicy slaw, or macaroni salad, whatever you and your family/guests enjoy.

Seeeeeeya; Chief Longwind of the North
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Old 07-31-2012, 03:31 PM   #15
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Love this thread I always leave some space between items on a skewer, to allow heat to circulate all around the ingredients and caramelize them.

Chief Longwind, thanks very much for the listing of options! Lots of good ideas there!
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Old 07-31-2012, 03:40 PM   #16
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Ok so does anyone have cooking times for the meats if I broil?
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Old 07-31-2012, 03:47 PM   #17
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Assuming they're cut into 1.5" or so pieces, 2-3 minutes per side (2 sides) should be plenty of time. Fish and shellfish take about 2 minutes. Vegetables might take a little longer, depending on how soft you like them. I like mine soft and caramelized, so those go for about 4 minutes per side.
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Old 07-31-2012, 03:51 PM   #18
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Veggies such as green peppers and onions can be microwaved 30 seconds or so before cooking. This allows the veggies to be done at the same time the meat/fish is since veggies take longer to cook than the meat/fish.
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Old 07-31-2012, 04:20 PM   #19
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I wanted to add, sometimes I add chopped grilled veggies to rice or couscous with a vinaigrette for a more substantial side dish.
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Old 07-31-2012, 06:05 PM   #20
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(Marinated) mozzarella balls, basil, & cherry tomatoes.

mozzarella kebabs - Bing Images

Grill your bread, and serve alongside of steak or chicken.

Fruit skewers - pineapple, melon, star fruit, strawberries, etc.

Serve with (grilled) poundcake (drizzled w/ lime juice) & ice cream.
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