Farm-Kabobs

[King of the Farm]

A little Farm-Kabobs.

Actually made these a couple weeks ago for a USC Tailgate. Forgot to post up the Pictures.

I know a lot of people are fans of marinating beef and chicken for kabobs and I used to be... but now I'm a seasoner. The flavor is much better in my opinion.

I used Spicy Montreal Steak seasoning for the Beef, Lemon Pepper with Herbs on the chicken and for the veggies, Garlic & Herb Medley. All McCormick brand spices.

I season them up 24 hours prior, throw them in a 2 gallon ziploc and grill them up the next day.

3 different bell peppers, Yellow onion only (I love Red onion but the flavor isn't right for kabobs), Yellow Squash(Try it out if you haven't, VERY GOOD) and mushrooms... LOTSA mushrooms. Love 'em.

http://i33.photobucket.com/albums/d86/kingofthefarm/FarmsSCKabobs.jpg

Sorry no cooked photos. I love these for tailgates because you don't need utensils and because I get fat enough pounding 40 beers in a day & lightening up the food is a good change from Hot Links and Pulled Pork.

[BadAxe]

Sounds and look awesome (except for the mushrooms). Now me wants to make some kabobs.

[big0mike]

I'm gonna have to try some kabobing one day... Looks good and you're right, no utensils = WIN!

[MsprinM]

I'm gonna have to try some kabobing one day... Looks good and you're right, no utensils = WIN!
Isn't kabobing what Swanky does on the first date?

[big0mike]

Shit, wish I would've remembered to check this thread a couple days ago... I got chicken, steak, shrimp, and some yellow & red peppers. I marinated all of it in Teriyaki sauce with pineapple chunks and then gave 'em a dash of Caribbean Jerk (I put jerk on just about everything) & garlic salt.

http://www.wideopenphotography.com/photos/kabobs01.jpg

I TOTALLY underestimated the number of peppers I needed. I would've liked it to be a meat:pepper ratio but instead most of them where steak:chicken:shrimp:pepper. Still good nonetheless for my first attempt at kabobbing :)

[T]

b0m
next time you use the bamboo skewers, soak them in some water for a bit as it will slow down/prevent the ends burning up like a match.

Or just get some metal skewers.

T

[bobr99]

Also Alton Brown had a show about Kabobs. He said to cook the meat and veggies on different skewers. He said that way you can cook everything to the proper temp and not burn the veggies.

I would think it would be hard to cook Chicken, Steak and Shrimp at the same time without over cooking the Shrimp?

I've never tried this but something to think about next time.

Bob

[big0mike]

b0m
next time you use the bamboo skewers, soak them in some water for a bit as it will slow down/prevent the ends burning up like a match.

Or just get some metal skewers.
I do have some metal skewers but the GF bought some bamboo ones and I wanted to use them. It never occurred to me that they would do that :)

Also Alton Brown had a show about Kabobs. He said to cook the meat and veggies on different skewers. He said that way you can cook everything to the proper temp and not burn the veggies.

I would think it would be hard to cook Chicken, Steak and Shrimp at the same time without over cooking the Shrimp?

I've never tried this but something to think about next time.
While I can see how cooking them separately would be a good idea I would think that kinda defeats the purpose of skewering them. Skewer, cook, eat. Nice and easy. Cook 'em separately and you gotta reassemble them after cooking...

[bobr99]

Yeah, I agree with you. I think he just pulled everything off the skewer and put them all on one big plate.

But then I've never really liked messing with Kabobs.

Bob

[T]

The wife likes to eat the individual pieces off the kabob. Me I pull everything off the skewers into a large, shallow bowl, scoop out and enjoy.

He makes a valid point with the meat kabob, veggie kabob, but if I wanted to cook each separately, I wouldn't be doing kabobs.

T