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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Grilled Kabobs Recipe

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This recipe for Grilled Kabobs is from The Seaside Jewish Community Membership Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. beef cubes
1 lb. boneless skinless chicken breast
1 lb. salmon filet, skin removed
1 lb. tuna steak
1 box cherry tomatoes or grape tomatoes
1 red onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 Japanese eggplant
1 zucchini
1 yellow squash
metal skewers or wooden skewers soaked in water for one hour
2 bottles Kikkoman Teriyaki Marinade & Sauce
2 bottles red wine vinegar
Directions:
Directions:
Cut chicken, salmon, and tuna into cubes. Wash vegetables, but do not peal. Cut onion and bell peppers into pieces just slightly larger than the cubes of meat and fish. Slice eggplant, zucchini, and squash into thick round slices. Assemble skewers. For each skewer, use 4-6 pieces of a single type of meat or fish and 1 piece of each type of vegetable. Place each type of assembled skewers in 4 separate Pyrex dishes. Pour 1/2 bottle teriyaki sauce and 1/2 bottle red wine vinegar over skewers in each Pyrex dish. Cover with plastic wrap. Refrigerate for 4 hours. Turn skewers over half-way through marinating. Remove skewers from marinade. Grill skewers.
Personal Notes:
Personal Notes:
These kabobs are delicious! And very easy to make! They are a hit at any BBQ! It's great if you're having guests that each eat and don't eat different types of meat and fish because you keep each type of skewer separate. And everyone loves food on a stick!

 

 

 

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