Monday, June 04, 2007

Kabobs in the Dark

My parents visited this weekend, and with all my “oh my goodness we just got a gas grill” enthusiasm we did kabobs. Beef, chicken, and salmon... why stop with just one?! Among bottles of Corona and a red wine from Spain we devoured those tasty little morsels plus some fresh berries. The unfortunate part was that it got dark before we finished the cooking!

I didn’t really follow any recipes, but here are some guidelines to follow with any kabobs. I marinated the beef, chicken, and salmon as follows:

• soy sauce, sesame oil, garlic, red pepper flakes, chopped green onion

• honey, dijon mustard, dash of soy sauce, black pepper

• fresh lemon juice, cracked pepper

We skewered them with red onions and mushrooms, I think next time I'd add in red bell pepper and tiny potatoes. There are so many other marinades to try too... my vegetarian tendencies go out the window with stuff like this!

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