I have a love/hate relationship with kabobs. On the one hand, I love the way they look and the way they taste. Yum! On the other…they are a pain to make. You’re supposed to soak the skewers so they don’t burn, but who remembers to do that ahead of time?! Touching raw meat kinda creeps me out. And since we don’t like rare…the veggies are always done cooking before the meat. Sigh. What to do?! Well…I’ve figured it out…ditch those dang skewers!!
That’s right…it turns out there are no kabob laws in our state, and one can simply dice up veggies, cube some meat and grill ‘em up without the stick! I found some awesome grill trays at a big box discount store – there is a picture below. They come 3 to a pack and they are disposable, so you can use them as long as they last PLUS you can cut them with your kitchen shears to fit the racks on your grill. I paid less than $5 for a pack last year, and we are still using the first one. These work so well for skewerless kabobs – nothing falls through and it’s easy to stir things around as you grill.
So chuck those skewers (preferably while twirling and throwing confetti) and make unskewered kabobs this weekend! It’s liberating!! It’s delicious!!
PS: It’s also worth mentioning that I was going to toss some cubed pineapple in with the veggies, but I happened to stumble on a phenomenal grilled pineapple recipe. Wow…you really should try this – the recipe is below. It’s not only a gorgeous side, it tastes amazing!
- 1 ½ lbs. beef, chicken or pork
- 1 ½ – 2 Tbsp. Burger & Brat Mustard
- 2 Tbsp. (1 capful) Honey BBQ Seasoning & Rub
- Honey Apple Grill Sauce
Cube the meat into large-ish chunks – about 2”. Place the cubes in a bowl and toss with the mustard to coat. Then add the Honey BBQ Seasoning; stir to coat. Let stand for up to 30 minutes, more if you refrigerate it. Grill. Serve with Honey Apple Grill Sauce. Serves 4-6.
- I used a pork tenderloin and it was delish!
- You don’t really taste the mustard in this recipe – it’s just the glue that helps the Honey BBQ Seasoning stick.
- I let the cubes of pork stand while I prepped the veggies for grilling, and that was enough time for the seasonings to do their thing…the pork was very tasty and juicy.
- Immediately after taking the pork off the grill, I put it into a serving bowl and stirred in the Honey Apple Grill Sauce.
This is just a guide…you can use about anything you like, cut into largish chunks. Here’s what I had in this batch:
- ½ green bell pepper, cut into chunks
- ½ red bell pepper, cut into chunks
- ½ yellow bell pepper, cut into chunks
- 4 oz. fresh button mushrooms, quartered
- 6 oz. fresh portabella mushrooms, gills removed; cut into chunks
- 6 stalks of asparagus, cut in 2” pieces
- 1 small zucchini, sliced into rounds about 3/8” thick
- 1 small summer squash, sliced into rounds about 3/8” thick
- 2 Tbsp. Balsamic & Basil Dipping Oil
- 1 tsp. Seasoned Salt
- 1 tsp. Garlic Pepper Seasoning; optional
Place the veggies in a large flat pan, such as a 9×13 cake pan. Drizzle with the oil, then add the seasonings and stir to coat. Add a little more oil if needed – all the veggies should have a thin coating. Let stand 30 minutes or so. If you are in a hurry…let stand 5 minutes. If you are moving slow, let stand up to a couple of hours. It’s pretty flexible. Grill over medium heat using a veggie rack or pan for about 15 minutes, stirring as needed. Serves 4-6.
- First off…I could live off this recipe. Seriously…it’s one of my favorite things.
- The recipe is very, very flexible. Sometimes I have but one type of veggie, so I just do that. Other times I have a different combo, like broccoli, cauliflower, green beans. You can use potatoes too, but I par-boil them first.
- The mushrooms are the best!
- Use a smoker box on your grill! It is awesome and adds so much flavor.
- One whole pineapple
- Creamy Caramel Sauce
Wash the pineapple then cut it into quarters, leaving the leaves intact. Gently heat the Creamy Caramel Sauce in the microwave, then brush a little on the pineapple. Grill over medium heat, about 5 minutes on each of the two exposed sides, until the fruit is hot and has grill marks. Remove from grill and brush with more Creamy Caramel Sauce. Serve immediately. Serves 4.
- I have to say…this was fab!
- I was kind of worried about cutting through the leaves when quartering the pineapple, because I thought it would be difficult to make it look nice, but it wasn’t hard. I used a very sharp 8” chef’s knife and just cut right through.
- I was also thinking the Creamy Caramel Sauce might burn, but it didn’t.
- Try this!!! Yum!!!
- Yield: 4-6 Servings
- Cook: 30 mins
I have a love/hate relationship with kabobs. On the one hand, I love the way they look and the way they taste. Yum! On the …
- 1 1/2 lbs beef, chicken or pork
- 1 ½ - 2 Tbsp Burger & Brat Mustard
- 2 Tbsp Honey BBQ Seasoning & Rub 1 capful
- Honey Apple Grill Sauce
- Cube the meat into large-ish chunks – about 2”. Place the cubes in a bowl and toss with the mustard to coat. Then add the Honey BBQ Seasoning; stir to coat. Let stand for up to 30 minutes, more if you refrigerate it. Grill. Serve with Honey Apple Grill Sauce.
- Cooking Method: Grill