party kabobs for a crowd
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.
Leah Edwards LivingByLove - Aug 24, 2010
i'm new to kabobs, why do you have to soak the skewers?
Sandra McBurney mommamcburney - Aug 24, 2010
you soak them so they dont catch on fire while on the grill. also another tip if you new to kabobs - is you can put your veggies on one skewer and your meat on the other - so the veggies dont burn since generally the meat takes longer - but once you learn how to make your veggies the right size and what to precook you will wont have to seperate - thats what i did my first time i made them!
Krista White psukkrew - Jun 23, 2012
About how many kabobs should this make?