wooden skewers - soaked in water
CHICKEN AND PINEAPPLE KABOB
chicken breasts, skinless and boneless - cut into uniform cubes
fresh pineapple chunks
top round beef roast
extra virgin olive oil
ears of corn - cooked and cut into 1-2 inch slices
SAUSAGE AND PEPPER KABOBS
bratworst - cut in 4 chunks
frozen pearl onions - parboiled
red, green, yellow bell peppers - cut into chunks
1Soak skewers for at least 2 hours prior to cooking.
2For chicken kabobs - soak chicken chunks in teriyaki and soy sauce for at least 4 hours. Skewer chicken with alternating chunks of pineapple.
3For beef kabobs - in a large bowl - cut lemons and orange in half - squeezing juices into the bowl, reserviing the rest of the fruits to add in later. Add in soy, worcestershire sauce, garlic, oil, ketchup and beer, whisk together, then add the orange and lemon halves back to the bowl. Cube the beef roast and add into marinade. Leave in the fridge over night. Skewer with alternating cherry tomatoes, beef and corn chunks.
4For sausage kabobs - Skewer sausage, peppers and bar-boiled pearl onions.
5Grill each skewer over medium heat - careful not to burn the fruits and veggies.