Shish kebabs aren’t worth it except for company. There’s definitely presentation value which, if you plan carefully, can be substantial. (Grabbing a bell pepper or two in each available color is a particular winner.)
But just for the family? Screw that. All those little pieces that have to be a) cut; and b) skewered carefully enough to secure them? How about all those little marinated (read: drippy) chunks of meat that must be secured even more carefully? How about having to break out the cookie sheets that won’t fit in the dishwasher to be able to transport them back and forth?
Dig: Do cut the peppers and onions into big, kebabable pieces. Throw those marvelous whole mushrooms in there, and a few cherry tomatoes too. But just toss them with a bit of olive oil, garlic salt, and black pepper in the big basket on the top grill rack. (If you don’t have a big grillworthy basket, get one.) The meat, whole, goes on the bottom rack. Do steak and chicken, with different marinades for each. (You can do much worse than Dale’s and Italian dressing, respectively.)
Grill some corn drizzled with the same mixture on whichever rack has room, too. Don’t be afraid to get to a dark brown (not black) on some substantial minority of the kernels. It’ll be delicious.
I hope you have a good weekend.
You might also like:
- The BoWilliams.com six-pound ham sandwich
Back when Madison Square Mall was a thriving retail center, one of the best places to eat there was … - Cajun pasta by BoWilliams.com
Disclaimer 1: Everything I know about Cajun cuisine is from restaurants or displaced natives. I’ve n… - The meat-and-three
I talked with a friend today about the concept of the meat-and-three restaurant. I can eat at a meat… - A reasonable pass at Ruby Tuesday’s Sonora Chicken Pasta
So since I got off Facebook, there are Facebook notes I can mine for a cheap post here and there, ar… - Lea’s killer chicken noodle soup
This started life as a CROCK-POT® cookbook recipe, but Lea and I (mostly Lea) have modified it exten…
I like my corn slathered with a horseradish butter sauce. Clears the sinuses.
I’m doing corn directly on the grill at high heat now, as opposed to foiling it over low heat for longer. It’s really good. The ears we did just after I grilled two pounds of bacon were great. 🙂