Love swordfish and ahi tuna on the kabobs. I also enjoy teriyaki beef kabobs. I make the marinade and slice the beef into strips, against the grain. Then when they have marinated for a half hour or so, I weave the skewer through the meat strip, lengthwise, alternating with onion chunks, and maybe some sweet red bell pepper. Other veggies go on other skewers. Serve with rice.
For another favorite beef kabob, I like to use plain beef, cut into large chunks (inch-wide), and put them on the skewers with whole mushrooms, season all with olive oil, salt, and pepper. I'll throw some beef fat on the grill with the kabobs to give it all that grilled beef flavor that I so love.
For chicken, sometimes I'll marinate with my Smouldering Chicken marinade, sometimes with a marinade made with onion, soy sauce, ginger, garlic, and pineapple. I like my chicken in bite-sized chunks on the kabobs, alternating with chunks of pineapple, onion, and bok choy.
Other times, with chicken, I'll dress the chunks with cooking oil, and mix in various herbs such as garlic powder, ginger, salt, pepper (I know, salt and pepper are not herbs), thyme, oregano, sage, cayenne pepper, and a touch of soy sauce. I let that all sit for a half hour or so, then skewer and put it on the fire. I serve these kabobs with juicy cole slaw.
Pork gets a sweet treatment with a teriyaki style marinade, but with brown sugar added, or with a maple based bbq sauce. Grill until mostly done, and brush with more maple bbq glaze. Serve with baked beans and corn on the cob.
Chicken is superb cut into strips, and glazed with tropical fruit gazes, with garlic. These "kabobs" were sold everywhere in Olongapo (sp) in the Phillipines, and in other places I traveled in that same country. Filipino food was among the best I ate anywhere, ever.
So many things can be done with kabobs wild game, fish, poultry, veggies, etc.
Idea, can anyone come up with a successful take on a frozen desert kabob? That's my challenge for all of you today.
Seeeeeeya; Chief Longwind of the North