Kabobs for Memorial Day

May 22, 2009

In past years, I would normally cook a big ole Texas size brisket for our Memorial Day get together with family and friends. Most holidays are very different for us now since we’re way out here in California while the rest of the family is either in Texas or Illinois.

Since living out here, we’ve definitely had to reinvent how we celebrate some holidays. This past year we’ve met some great people down at the Harbor, so this year for Memorial Day, we’ll be attending a huge Kabob Party on our dock this Sunday. Everyone who participates will bring their favorite Kabobs to share.

I’ve gotta admit, though, I don’t really have a favorite Kabob. I’ve made Kabobs on several occasions and I’m never that happy with how traditional kabobs turn out. I don’t want to make the standard beef, peppers, tomato, and onion kabob because I’ve found that the meat and the veggies just don’t cook at the same rate.  The meat is always done before the veggies, especially the peppers.  So, you either end up with dried out meat or hard vegetables. I know there are many marinades that probably help prevent the meat from drying out, but I’m trying to cook less beef anyway, so I’m not going that route.

I’ve done veggies on a separate skewer and am more happy with how that turns out except that if you add mushrooms and tomatoes, those are still done before peppers and onions.

So, I want to do something different. I’m thinking shrimp. Even though it isn’t a traditional kabob, I’ve been wanting to make this Guy Fieri recipe, Bacon Wrapped Shrimp with Chipotle Barbeque Sauce that I saw in the February/March 2009 Food Network Magazine. These look pretty amazing to me.


And one of my favorite “go to” cookbooks for anything to do with grilling is always “How To Grill” by Steven Raichlen. He has a fantastic Bacon Basil Shrimp on a Stick recipe that I’m also considering.

This Chicken and Bacon Shish Kabob recipe from All Recipes also sounds interesting because the chicken is wrapped in the bacon, which would probably keep it from drying out, plus there are no peppers.

I know the variations are endless with Kabobs. I would like to use shrimp or chicken instead of beef. I would REALLY love to hear from you if you have a favorite kabob recipe. Pretty please? :-)


5 Comments so far

  1. Posted by noble pig

    May 22, 200910:04 am

    Hey that looks awesome! I think chicken thigh meat is the best for kabobs because it’s juicier and cook longer without drying out while the veggies cook. I did a thighs, nectarines kabob and it was good too!

  2. Posted by BigSis

    May 22, 20095:12 pm

    Hey LilSis, how about shrimp with Halloumi cheese and cherry tomatoes? Halloumi stands up to grilling without dissolving into a pile of melted goo, and is SO delicious! You could do your shrimp in a scampi kind of marinade, which would go great with the Halloumi. Can you grill olives too?

  3. Posted by LilSis

    May 25, 200911:32 am

    Noble Pig – Thanks for the tip! I did make some with the thigh meat and they turned out great!

    BigSis – Thanks for the tip about the Halloumi cheese. I’m going to try that next time. I’ll have to see which store carries that. You saw it at Whole Foods? I’ve never seen it at Trader Joe’s.

  4. Posted by grace

    May 26, 20097:15 am

    i hate shrimp. i love bacon and food on a stick. i think you’ve just stumbled upon the one way for me to tolerate shrimp. :)

  5. Posted by Jessica

    May 27, 200911:42 am

    Great idea! I can’t wait to try this out.

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