A Cornucopia of Kabobs
We are starting a new tradition in my house, where my husband and I are going to do Lazy Sundays. Lazy Sundays will entail lots of pajama wearing, laying around, and the two most important aspects: Just the two of us, and amazing food!
Since our weekends have become jam-packed with people to see and things to do, we decided that we need a day to ourselves to enjoy our marriage, especially before we have children. So we will be locking ourselves away from the world and I will be cooking up tons of good food to keep my husband happy.
Yesterday was our first ever Lazy Sunday. For breakfast, I made some delicious pumpkin bread (since the weather has been cooler, I was in the mood for some Autumnal flavors), we had sandwiches for lunch, and then some Kabobs using wonderful in- season produce! The kabobs definitely take a little prep work, but it is completely worth it because the flavors are just amazing! I typically do all the prep in the morning and then all I have to do come dinner time is assemble the pieces. You can make these so many different ways and with different veggies (or fruit) and different meats and marinades, that you will never get tired of them.
Kabob sticks (metal or bamboo)
Some type of meat, cubed (I used chicken)
Your favorite veggies (I used red onion, grape tomatoes, and yellow bell pepper)
Your favorite marinade (I used Roasted Garlic Marinade)
Salt and Pepper
If you are going to be using bamboo Kabob sticks, make sure to soak them in water all day so that they do not burn on the grill.
Cube up the meat, and place in a zip lock baggie. Add marinade, salt and pepper. Seal the bag and massage the marinade gently into the meat. Place baggie in the refrigerator to allow the meat to soak up all the amazing flavors of the marinade. Cube up all of your veggies, (you can leave the grape or cherry tomatoes whole since they are small enough already) make sure all veggies are approximately the same size so everything cooks evenly.
You can cook these on an indoor or outdoor grill. We used a George Foreman grill last night and it worked wonderfully. Place the finished kabob on the grill, and rotate after a few minutes, turning until the meat is cooked and the veggies are nice charred.
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