Grill Masterpieces

If baking is a science, then grilling is an art. It’s more than just cooking that fresh cut of meat to perfection—it’s about incorporating colorful and fresh vegetables (and fruits!) into your delicious masterpiece. And as this summer grilling season kicks off, kabobs are at the top of my list. One thing I love about this recipe is that I can change it every time I make it, and it’s always perfect for an afternoon cookout. Feel free to follow this easy recipe, or just take flavors you know you and your family love, throw together things you already have in your pantry, and make it up as you go along!

Click ingredients to load to your Food City shopping list.

Sweet Summery Kabobs
Servings: 20 kabobs
2 lbs. of meat (chicken, steak…you decide!), cut into 1-1/2” cubes
2 packages of baby bella mushroom tops, whole
1 green pepper, cut into 1” squares
1 red pepper, cut into 1” squares
1 yellow/orange pepper, cut into 1” squares
1 white onion, cut into 1” squares
1 can of pineapple chunks, drained
Skewers (I like to soak mine in water to prevent burning on the grill!)

Marinade
½ cup light brown sugar
2 T. Makoto ginger dressing (this is one of those things that I always have in my fridge—I use it for so many things! It’s stocked in the produce section—not with the other salad dressings.)
1 T. minced garlic (I use Spice World—it comes in a handy dandy squeeze bottle!)
½ cup soy sauce

Mix the ingredients for the marinade, and place the meat in the bowl while you cut up your veggies. Skewer the meat, veggies, pineapple and mushrooms. Place in a casserole dish so that you can pour the leftover marinade over them. (If you have a marinade brush, use it now!) Light up the grill (gas or charcoal!) and cook to your liking, from about 7-10 minutes, turning once and re-basting with the marinade.

This is also one of those recipes that allows for a shortcut—don’t have time to put together the kebabs? Stop by the meat counter at your local Food City—they have them already prepared for you! Simply pick up a few and throw together the marinade when you get home. These don’t have to sit for hours in order to soak up the sweet and savory flavor!

Additional Tips:

  • Grill tip: Even if the grill rack is clean, lean meats can still stick. After the grill is warm, take a paper towel soaked in vegetable oil, hold it with a pair of tongs, and rub it over the grill rack. Just think of it as the outdoor equivalent to greasing a pan!
  • *Family friendly! Invite the kids into the kitchen to put all the veggies on the skewers. Encourage them to incorporate colors and patterns and, as always, make sure they wash their hands really well after handling any raw meat. (Sing “Happy Birthday” two times while scrubbing hands with soap to ensure that all germs are gone!)

Enjoy!

Signature