Toms Kabobs Recipes

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

TOM'S KABOBS

Steps:

• Note: You will need oil and vinegar to prepare the italian dressing.
• Place everything in a large container and pour over the dressing.
• Let soak at least 6 hours, overnight is best, 24 hours if you are using dense meats such as beef.
• Thread kabobs onto metal skewers and grill until done.
• NOTE: you may have to put all of one type of a food on one kabob to avoid over cooking the veggies.

HALLOUMI KABOBS

Steps:

• Preheat grill to medium.
• For each skewer, assemble alternating pieces of cheese, bell peppers and red onion, ending with a mushroom and grape tomato on the end. Spray skewers with non-stick cooking spray, place on grill, and cook until cheese starts to melt; turn and cook on the other side until vegetables are tender. Place skewers on plates and drizzle with chive oil.
• In a blender, combine canola oil, chives and salt and pepper, to taste; blend until smooth and bright green.