Four Kinds of Kabobs

There’s nothing better than meat on a stick. Kabobs are an American backyard barbecue favorite, and with summer in full swing, now is the perfect time to surprise the family and get some sticks on the grill. Recipe directions and list of ingredients for each kabob can be found below the how-to video.

Bacon-Wrapped Shrimp & Pineapple Kabobs

• 16 shrimps
• 16 pineapple chunks
• 8 slices of bacon
• 2 tablespoons pineapple juice
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar

Directions

Cook the bacon in the microwave until cooked throughout. Do not let it get crispy.

Soak your skewers in water for at least 30 minutes.

Next, thread the shrimp and pineapple on the skewers.

Wrap each shrimp in 1/3 to ½ slice of bacon and secure with a toothpick.

Place on grill until heated.

Grilled Asian Garlic Steak Skewers

• 1 ½ pounds top sirloin steak
• 1 red onion (cut into chunks)
• 2/3 cup soy sauce
• 6 garlic cloves (minced)
• ¼ cup sesame oil
• ½ cup vegetable oil
• ½ cup sugar
• 1 tablespoon grated ginger
• 2 tablespoons sesame seeds
• Sliced green onions (for garnish)

Directions

Cut steak into one-inch cubes. Cut red onion into large chunks. Then set those ingredients aside.

Now, in a large bowl, whisk together the soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Now, add the steak and toss to coat in the marinade. Marinate for 3 hours or overnight.

Soak your skewers in water for at least 30 minutes.

Preheat grill to medium-high heat. Thread the meat and red onions on soaked skewers. Grill for 8-10 minutes until the meat is done.

Coconut Honey Lime Filipino Chicken Adobo Skewers

• 2 pounds skinless chicken thighs or breasts (cut into bite-size chunks)
• 2/3 cup soy sauce
• 1/3 cup canned coconut milk (lite or regular)
• 2 limes (juiced)
• ¼ cup rice vinegar
• ¼ cup honey
• 4 cloves garlic (minced or grated)
• 3 bay leaves
• 2 teaspoons fresh ginger (grated)
• ½ teaspoon coarse black pepper

Directions

Add the chicken to a large bowl or gallon-size Ziploc bag. Now, combine soy sauce, coconut, milk, lime juice, rice vinegar, honey, garlic, ginger, and black pepper until smooth. Pour the marinade over the chicken and add the bay leaves. Cover bowl or seal in the bag. Then place in the fridge overnight (or at least one hour).

Preheat the grill to medium-high heat.

Soak your skewers in water for at least 30 minutes.

Thread the chicken onto pre-soaked skewers and place on the grill until the chicken is golden or no longer pink at the center.

Greek Lamb Souvlaki with a Yogurt Dip 

• ¼ cup olive oil
• 1 teaspoon dried thyme
• 2 tablespoons parsley (coarsely chopped)
• 1 teaspoon dried oregano
• 2 cloves garlic (crushed)
• 1 lemon (juiced)
• 2 pounds lean lamb (diced into 1 1/2-inch cubes)
• 1 red onion (cut into 1 ½-inch pieces)
• 1 red bell pepper (cut into 1 1/2-inch pieces)
• Sea salt and ground pepper
• Your favorite Greek yogurt dip or dressing

Directions

Combine the oil with the herbs and spices, garlic, and lemon juice. Whisk well.

Now, add the lamb in with the mixture and coat evenly. Cover with wrap and refrigerate overnight.

Soak your skewers in water for at least 30 minutes.

Assemble the skewers alternating between 1 piece of onion, 1 piece of bell pepper, and 1 piece of lamb. Repeat until skewer is full. Sprinkle salt over the skewer.

Cook on the grill at medium-high heat for 15-20 minutes, turning once throughout cooking time. You want the lamb to be browned and crispy on all sides and cooked to your liking.

Coastal Knows Barbecue and More

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