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05-26-2010, 05:45 PM
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#1
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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Kabob Vegetables?
With the "big grilling" weekend upon us, on one of the days I plan to do marinated turkey kabobs (bought a nice marinated turkey tenderloin to cut up for those) & marinated veggie kabobs.
I always use whole large button mushrooms, sweet onion quarters, chunks of colored bell peppers, chunks of zucchini, chunks of yellow squash, & large whole garlic cloves if I can find them for the veggie kabobs.
Any ideas on other vegetables I can skewer that will pretty much cook in the same time frame as the above veggies?
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05-26-2010, 05:55 PM
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#2
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,302
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You can cut ears of corn into small sectioned "rounds" and skewer them on your kabobs! It is pretty and tasty. Though I've not tried it, I've heard that frozen artichoke hearts can be good. Barely-done, whole baby potatoes with skins-on are delicious on kabobs. (Cook them in advance if people are building their own kabobs.) Although it is not a veggie, per se, I love pineapple chunks nestled between peppers and onions on kabobs.
~Kathleen
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A little bit Ginger. A little bit Mary Ann.
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05-26-2010, 06:09 PM
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#3
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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Thanks! Hubby definitely wants separate corn-on-the-cob, so that's nixed, but the potato idea sounds interesting, especially since so many vendors at the farmers market have such lovely tiny baby potatoes right now. I wonder how long I'd have to precook them so they'd be firm enough to skewer, but not turn to mush. Any ideas on that?
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05-26-2010, 09:22 PM
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#4
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Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
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they don't cook together but put a basket or pan of grape or cherry tomatoes on the grill and get them hot and several popped. plate with the kabobs. really good!
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05-27-2010, 12:28 PM
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#5
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 20,418
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l like to soak white mushrooms in a spicy beer mixture overnight before kebab-ing. they come out hot and juicy, with more flavour than plain ol' 'shrooms.
pineapple chunks or peach halves are also good on a skewer, especially with sweet onions and chunks of a firm fleshed fish.
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05-27-2010, 03:00 PM
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#6
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Mr. Greenjeans
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
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Brussel sprouts!!
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05-28-2010, 01:27 AM
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#7
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Cook
Join Date: Apr 2010
Posts: 93
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I'm jealous. I wish I can go barbequing too this weekend... :(
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05-28-2010, 05:39 PM
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#8
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,481
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Quote:
Originally Posted by bigdaddy3k
Brussel sprouts!!
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Oh, I like that idea!! And pieces of corn too !!
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05-29-2010, 11:01 AM
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#9
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,302
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Quote:
Originally Posted by BreezyCooking
Thanks! Hubby definitely wants separate corn-on-the-cob, so that's nixed, but the potato idea sounds interesting, especially since so many vendors at the farmers market have such lovely tiny baby potatoes right now. I wonder how long I'd have to precook them so they'd be firm enough to skewer, but not turn to mush. Any ideas on that?
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Scrub them with a brush to remove all dirt, then cover with water and simmer until they are just done to the fork. Like they would be for potato salad, which I use potatoes that are just done.
I hope this helps.
~Kathleen
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A little bit Ginger. A little bit Mary Ann.
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05-29-2010, 01:56 PM
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#10
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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Thanks!
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