Instructions:
For safety reasons I’d recommend that you marinate the meat for your kabobs in one container such as a glass bowl or a plastic bag you can seal up tight.
The vegetables can then be marinated in another container and won’t become contaminated from raw meat juices.
Marinate the ingredients as recommended above by placing them in the refrigerator overnight. I also think it’s a good idea to put the vegetables on one set of spears and the meat on another. The vegetables may require a longer cooking time than the meat cubes, especially if you want your meat done rare or medium.
You can use a smaller amount of charcoal if you use a grill with a lid.
Put the vegetable kabobs on first and when it’s time to turn them over may be the right time to put the steak kabobs on the grill.
This makes for a nice treat when you have company and want to entertain out on the patio or deck.
To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Please do not send checks to Farm World. Make checks out to Dave Kessler.
This farm news was published in the Sept. 27, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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