Killer Kabobs

For the first time, I am writing you all a post from a mile high (or something like that). I am on a Delta flight headed home from another work trip to Memphis. It feels so good to be going home! What a blessing “home” is…

As we head into the weekend and celebrate our victories for the week, I wanted to share with you a perfect summer weekend recipe. To be honest, I often whip this one up during the week as well, but on a carefree Saturday or Sunday, it makes a lot more sense. Killer Kabobs! No…they aren’t spicy or bold or upsetting to your digestive tract…but they are SO GOOD. Nothing screams summer like a cold beer and perfectly marinated kabobs!

You will notice as you scroll thru this recipe and the subsequent pictures that the Boudreau Kabobs don’t look like the kabobs you can buy at HyVee or your local grocer. Sure, the kabobs at HyVee are pretty and colorful and enticing….but if you want perfectly grilled kabobs, you just can’t skewer potatoes with chicken with steak with tomatoes with peppers with onions. You see…they all cook for different amounts of time. Grill the peppers and onion a couple minutes and they are done. Grill the chicken for ~5-7 minutes a side and it is done! Cook potatoes for awhile longer and they are finally done. Cook the grape tomatoes all that time…and they are GONE. Wilted. Blackened. Drained. Gone. You get the idea. Good kabobs require patience and precision….which is why this is a perfect weekend dinner!

KILLER KABOBS

Servings: 4-5

1 Large Chicken breast, cleaned and cubed
2 – 3 Pork tenderloins, cleaned and cubed
1 Pint Grape Tomatoes
2-3 Red Potatoes, cubed
1 Green Pepper, cut into squares
1 Red Onion, cut into squares
8oz Baby Bella Mushrooms, cleaned
EVOO
Salt and Pepper
Italian Seasoning
Kraft Balsamic Vinaigrette
Pork Marinade, see recipe below.

PORK MARINADE

Juice of 1 lemon
1/4 Cup EVOO
2 Tbsp Balsamic Vinegar
A Splash or 2 of Red Wine
2 Tbsp Oregano
1/4 Red Onion, diced
3 Garlic Cloves, minced
Sea Salt and Cracked Black Pepper

Before you begin this meal, either invest in solid metal skewers or soak your wooden skewers for at least 30 minutes in water. Metal skewers are terrific and reusable! Wooden skewers soaked in water will do the trick but don’t forget the soaking.

While the skewers are soaking, place your cubed chicken breast in a sealable sandwich bag and coat with Kraft Balsamic Vinaigrette. Let the chicken marinate for ~20 minutes.

In another sealable sandwich bag, combine all the ingredients for the “Pork Marinade”, listed above. Onion, lemon juice, garlic, red wine, EVOO, oregano, salt, pepper and balsamic vinegar. Add cubed pork and let marinade for ~20-30 minutes.

Once your skewers are soaked or set aside and your meat is marinating, preheat your grill to 400 degrees. Prep your remaining ingredients.

Next, skewer each item SEPERATELY. If you run low on skewers, you are safe to combine green peppers and red onions. You can even combine pork and chicken if need be but they are better grilled separately.

In a small bowl, combine ¼ cup EVOO, a dash or 2 of Italian seasoning, salt and pepper to taste. Brush over onions, green pepper, mushrooms, and tomatoes. Rotate skewer and brush again to cover all sides.

Finally, place all skewers on the grill. Keep in mind that some of the skewers will require more heat for a longer period of time. Be strategic! Meat and potatoes should be placed directly on the lower grates just above the heat. Red onion, green pepper, and mushrooms can also be started on the lower grates. Grape tomatoes, however, started on an upper rack.

Rotate the skewers every 5 minutes or so to grill evenly.

As each item reaches its peak, remove from the grill and cover in tinfoil. As you make room on the lower grates by removing the finished skewers, move the tomatoes down to the bottom to LIGHTLY blacken. The last few items on the grill should be meat, potatoes, and tomatoes.