Grilled Pork Teriyaki Kabobs

If you have been following my blog for any length of time, then you know I like shortcuts and I like to tweak things a little. My quick and easy Pork Teriyaki Kabobs are no exception. Let me begin with a little disclaimer – I am not a spokesperson for Hormel – receiving no endorsements; compensation or consideration from the company. I simply like their marinated Pork Tenderloins. They offer a variety of different flavors; and it’s a great time-saver. Whenever possible, I prefer to cook from scratch – marinating my meat in my own marinades. That takes thought and planning. Sometimes thought and planning aren’t in the cards.

Imagine, you are in the grocery store doing your shopping.  Hubby comes up to you and says he’s in the mood for something grilled. Or a friend calls and says “Hey, what are you doing later? We are going to be in your neighborhood and thought we’d stop by?” You say sure – and invite them for dinner. Grab yourself a package or two of Hormel Pork Tenderloins and before you know it, you’ve got something yummy on your table without a lot of fuss. These are so quick and easy, it’s almost scary.

Grilled Pork Teriyaki Kabobos
1 (18.4-ounce) package Hormel® ALWAYS TENDER® Teriyaki Flavored Pork Tenderloin, cut into 1½-inch cubes
1 large red bell pepper, cut into 1-inch cubes
1 (12-ounce) can pineapple chunks, drained
1 Large Onion, cut into large chunks
Olive oil
1 Jar Teriyaki Glaze

Soak bamboo skewers for 30 minutes in water. Prepare grill for medium-high heat.

Alternately thread pork, bell pepper, pineapple and onion onto large skewers; brush lightly with oil.

Grill kabobs, turning once, 12 minutes or until internal temperature of pork reaches 155 degrees.

Brush skewers once last time using the Teriyaki Glaze for extra flavor.

Served over a bed of rice, this is a nice presentation without a great deal of effort.

Awesome Spicy Grilled Shrimp

I’ve been searching my recipes for anything grill worthy, preparing for the season ahead. When I came across this clipping from; I knew I had to share. The ingredients reminded me of another favorite – Fabulous Filipino Barbecue. It was the use of garlic and banana ketchup that struck a chord in me. I would even be willing to bet these dishes would be terrific served together.

download (9)Banana Ketchup is the popular term to describe what is in reality a banana sauce. It isn’t even marketed under the label “ketchup” but rather “sauce” by the manufactures. Made of mashed bananas, sugar, vinegar and spices; its natural coloring is a brownish-yellow. The bright red color that gives the sauce its “ketchup” appearance is actually from red food coloring. In Filipino households; banana sauce or ketchup is used as a condiment for just about anything from Omelettes to French Fries. I use it to give that distinct “Filipino” taste to marinades and red color to my sweet and sour dishes. Banana Ketchup or Banana Sauce can usually be found in Asian food section of well-stocked grocery stores or in specialty markets catering to a large Filipino community.

Awesome Spicy Grilled Shrimp
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon banana ketchup
1 tablespoon Asian chili paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water

Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chili sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.

Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. While the shrimp marinades; soak skewers in water.

Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Note: If using the “hot” variety of Banana Ketchup; increase to 2 tablespoons and omit the chili paste.

Boozy Bacon Bourbon Barbecue Chicken Kabobs

Memorial Day is coming – the unofficial official start of the grilling season. Are you ready? I know we’re gearing up for some down home good eatin’. Corn on the cob. Big pots of beans. Plenty of ‘tater salad. Oh yeah!

This awesome recipe from Christina over at But I’m Hungry is awesome. First off; it’s Southern – and no one knows barbecue better than a southerner! Secondly, the boneless thighs are actually rubbed with a bacon infused paste – even the thought gets my mouth to watering. Add to that a boozy-Bourbon Barbecue sauce – need I say more?

I’ve coupled Christina’s recipe for barbecue chicken kabobs with a Bourbon Barbecue Sauce from The BBQ Pit Boys. Naturally I did a little tweaking to the sauce – adding a little more heat and smoky goodness to the mix. Now we’re ready for some summer grilling.

Boozy Bacon Bourbon Barbecue Chicken Kabobos
2 cups Bourbon Barbecue sauce (Recipe below)
2 lbs boneless skinless chicken thighs, cut into 1″ pieces
2 teaspoons kosher salt
1 teaspoon ground pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons smoked paprika
3 tablespoons packed dark brown sugar
6 slices raw bacon, cut into small pieces

Light the grill and heat to medium-high, or heat a grill pan over medium-high heat.

In a food processor, combine the kosher salt, pepper, onion powder, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.

Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).

Place the kabobos on the preheated grill. Cook for about 5 minutes per side. Mop the kabobos with the bourbon barbecue sauce and cook for an additional minute or two on each side.

Serve with the remaining BBQ sauce.

Smoky Bourbon Barbecue Sauce
2 cups Ketchup
1/2 cup Lemon juice
4 Tablespoons Brown Sugar
4 Tablespoons Apple Cider Vinegar
2 Tablespoons Worcestershire Sauce
2 Teaspoons Dry Mustard
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Cayenne Powder (or heat to taste)
4 Tablespoons Honey
1 Tablespoon Liquid Smoke (or smoke to taste)
1 cup Bourbon

In a pan mix the ingredients. Bring sauce to a simmer to thicken. Keep warm until ready to use.


On a personal note; any time I hear the word “barbecue” in reference to an event rather than a style of cooking, my thoughts immediate turn to Twelve Oaks, and Scarlet O’Hara . . .

Oh those romanticizing, rose-colored glasses again!


Beautiful Grilled Vegetable Skewers

One of the things that I love about social media (Facebook in particular) is that when my friends or family come across a recipe that they think might interest me, they take the time to “tag” me in their find and poof – it’s on my Facebook news feed for me to explore later. I really appreciate it when they take the time to think of me and to share with me. I don’t always have the time to go seeking out new, yummy recipes. My sisters are especially great at finding things that tickle my taste buds. (Love you guys!)

This next recipe is one such “share” – a recipe originally found on McCormick’s Grill Mate recipe page. The colors are wonderful. The entire idea of grilling an assortment of complimentary vegetables together to create a Veggie Kabob kissed with garlic infused oil is awesome. What a terrific side to your favorite summertime grilled meats such as Tri-Tip or grilled chicken. I can just imagine these smoke-kissed vegetables served along side my Garlic-Rubbed New York Steaks with Savory Tarragon Butter.

Roasted Garlic Grilled Vegetables
3 or 4 Ears of Yellow Corn
2 or 3 Yellow Squash (Depending upon size)
1 Large Red Onion
1 Large Green Bell Pepper
1 Large Red or Orange Bell Pepper
10 White Cap Mushrooms
2 Tablespoons Olive Oil
1 Tablespoon McCormick Roasted Garlic and Herb Seasoning
Soak wooden skewers in water for a least 30 minutes to prevent burning on the grill.

Heat grill or build a nice bed of coals for grilling vegetables.

Clean and cut all vegetables into smaller, similar sized chunks so that everything grills up evenly. Set aside until ready to thread onto skewers.

Combine olive oil with seasoning. Whisk to combine well. Let rest while skewers are soaking to allow oil to infuse with seasoning. Give once last whisk just before using.

Tread vegetables onto wooden skewers. No two skewers need be identical. Mix things up a bit for a pretty presentation. The only thing that matters is that each skew contains at least one or two “chunks” of each vegetable.

Once vegetables are threaded onto skewers and the grill is ready, brush vegetables with seasoned oil mixture.

Place skewers perpendicular to the grates for even grilling and nice marks.

Grill over medium heat for about 12-15 minutes or until veggies are lightly charred and tender, turning as need. Brush with any remaining seasoned oil as vegetables are turned to prevent sticking and to increase flavors.

Remove from grill and serve. Can be placed on individual plates or on a nice serving platter.

Grilled Veggies (2)

Beautiful grilled vegetable skewers kissed with garlic infused oil and a hint of smokey flavor.


Grilled Italian Marinated Chicken Skewers

This easy to make, yummy chicken isn’t very complicated. If you have boneless chicken breasts and Italian Dressing in the house, you are half way there. Add some cherry tomatoes (fresh picked best, but go with what’s available in the market), some nice , round Broiler Onions, maybe a jar of marinated mushrooms and you are there.

The biggest pain in the rear is peeling the Broiler onions. Beyond that, this dish is a snap.

You can marinate the chicken in the morning, then head off for a day of fun (we took in a Movie at the I-Max). Soak the skewers while cleaning and prepping the grill. Thread the chicken while the coals heat up. Throw the chicken skewers on the grill, and before you know it, dinner is served. Toss a salad, warm some bread and these yummy skewers make for an effortless supper. If you are feeling more ambitions, serve the skewers along side a nice Creamy Herb Risotto. It’s all up to you. All I know is that this is delicious, easy and oh so satisfying.


Grilled Italian Marinated Chicken Skewers
6 Boneless Chicken Breasts, cut into 1 ½-Inch Cubes
2 Cups Italian Salad Dressing plus additional for brushing Skewers
½ Teaspoon Salt
1 Teaspoon Garlic Powder
18 Cherry Tomatoes
18 Broiler Onions
1 Jar Marinated Mushrooms (optional)
8 Bamboo Skewers, soaked in water 30 minutes

Lightly sprinkle chicken with salt and garlic powder. Cut into cubes. Place chicken into a zip-lock bag.

Shake dressing well, pour into bag with chicken. Seal bag, shake to coat chicken. Place bag on shallow rimmed baking sheet to catch any liquid that may leak out of bag. Lay flat and refrigerate for a minimum of 6 hours.

Remove chicken from refrigerator. Rest on counter while bamboo skewers soak in water.

Peel onions, leaving them whole.

When ready, thread chicken, onion, chicken, tomato, chicken, mushroom onto skewers. Repeat until skewer is full but not overly crowded. You should get about 5 pieces of chicken per skewer. Repeat until all the chicken has been threaded.

Build a hot fire in grill. Lightly oil grate to prevent chicken from sticking.

Just before placing skewers on grill, brush lightly with additional salad dressing.

Grill chicken about 8 minutes per side or until juices run clear.

Remove chicken from grill, transfer to serving platter and tent to keep warm. Let chicken rest for about 5 minutes.


Lay chicken breast on cutting board. Season with salt and garlic powder. Cut into cubes.

Lay chicken breast on cutting board. Season with salt and garlic powder. Cut into cubes.

Place seasoned chicken cubes into a large zip-lock bag.

Place seasoned chicken cubes into a large zip-lock bag.

Pour Italian Dressing over chicken. Toss in bag to coat well. Lay flat in refrigerator on shallow-rimmed baking sheet. Place in refrigerator for several hours.

Pour Italian Dressing over chicken. Toss in bag to coat well. Lay flat in refrigerator on shallow-rimmed baking sheet. Place in refrigerator for several hours.

Once marinated, thread chicken cubes, onions, cherry to tomatoes

Once marinated, thread chicken cubes, onions, cherry to tomatoes

Grilled Italian Chicken Skewers (9)

Grill chicken skewers over a nice bed of coals. Tent to keep warm and allow to rest about 5 minutes

Grilled Italian Chicken Skewers (12)

Serve skewers with your favorite Italian sides.




Portuguese Marinated Surf and Turf on Rosemary Skewers

This year, I want to plant some Rosemary bushes in the back yard. I love the smell of Rosemary. It will be a few years until I can “harvest” clipping for skewers. In the meantime an early morning stroll through the farmer’s markets is always a joy.

products_herbs_rosemary_skewersI’ve been cooking with fresh Rosemary for years. (Who hasn’t?) I’ve even used the smaller Rosemary “twigs” to thread appetizers or dress up plates – especially during the holidays (gives that “Christmas” pine tree feel to a variety of pretty plates). It wasn’t until last summer that I used Rosemary (the larger stalks) as a “skewer” for some yummy marinated “turf”. The flavor of the Rosemary inside the meat is unbelievable!  Oh my goodness – this was so delicious.

The first time I made this Surf and Turf combination, I had planned to saute the shrimp as an accompaniment to the meat. But I had some Rosemary stalks left over after threading the marinated meats – it seemed a shame to toss them. Since then, I simply planned to thread everything onto the Rosemary skewers. By threading the shrimp early on, it took a step out of the grilling process (for better timing) and allowed the Rosemary to better flavor the shrimp.

Portuguese Marinated Surf and Turf on Rosemary Skewers
Marinated “Turf”
2 teaspoons coarse salt or to taste
4 cloves garlic, coarsely chopped
3 bay leaves plus extra for grilling (need fresh bay leaves, not dried)
½ teaspoon fresh ground black pepper
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 pounds beef sirloin, rib-eye, or beef tenderloin, cut in 2 inch cubes
Fresh Rosemary stalks for skewers

Lime-Rosemary “Surf”
1 lb large shrimp, peeled, tails intact
Juice of 2 limes
1/4 Cup Fresh Rosemary, chopped

Stand Rosemary stalk one at a time on a plate, tip up. Grasp top firmly and strip bottom 2/3 of Rosemary needles to create skewers. Set skewers aside. Gather needles to use for this recipe and for future use.

Using a mortar and pestle, combine the salt and garlic, mashing the two until the garlic becomes a paste. Mix in the bay leaves, pepper, wine vinegar and lastly, the olive oil.

Put the meat cubes in a shallow non-reactive bowl and dump the seasoning paste over the meat.

With clean hands, turn the meat to coat thoroughly on all sides. Let stand for 2 to 4 hours or even overnight in the refrigerator. While meat is marinating, soak skewers at least 30 minutes.

In the meantime, prepare shrimp. Slice limes in half, squeeze juice over raw, peeled shrimp. Sprinkle with fresh Rosemary and toss to coat well. Thread shrimp onto Rosemary skewers, wrap and keep in refrigerator until ready to grill.

When ready to cook, thread the cubes of meat alternating with a bay leaf, onto the skewers. Grill over medium-heat (beef tenderloin requires less cooking, 5-6 minutes for medium-rare, sirloin or rib eye will require a little more grilling time). Grill meat approximately 5 inches above the flames. Adjust cooking time as needed for desired doneness. Transfer meat to large serving platter, tent with foil to keep warm.

Grill shrimp skewers for about 2-3 minutes, turning as needed. Plate shrimp skewers along side meat and serve.

Enjoy the perfect “Surf & Turf” combo on a warm summer night supper.

Skewered Italian Grilled Pork with Potato Vesuvio

Before we get to cooking, I wanted to share a funny story with you. A few years back, I worked for a solar company. It was part of my job to screen prospective customers – solar power isn’t for every home owner. The tax benefits, rebates and savings are directly tied in to electrical usage in the home. Some of our prospective customers lived in areas where both their electric power and natural gas providers were one and the same, so it was necessary to determine  how much of their utility bill was for gas, and how much was for electricity. Sometimes, the person I was speaking with did not know how much was gas and how much was electricity, so together we would try to figure that out.

Me: Is your home predominately gas or electric?

Customer: I’m not sure. How can you tell?

Me: Generally, if your major appliances are gas, the majority of your bill is for gas.

Customer: What are considered major appliances?

Me: Stove, water heater, dryer – those types of things.

Customer: Well, I know my stove is electric because when the power goes out, I have to light it with a match.

I kid you not!


This dish is so delicious, you’ll want to serve it to company. These skewers make a great mid-week barbecue with a few friends or for a lazy weekend supper. But don’t just reserve this yummy skewered supper for guests – it’s an awesome summer evening meal for the family.

I like the fact that, with the exception of pre-boiling the potatoes, the entire supper is cooked outdoors. Now that the warm weather is upon us, outdoor cooking is a great way to go. The pork and potatoes are prepped in the morning, then finished on the grill that night.

Maybe it’s because the daylight hours are longer this time of the year, but I don’t mind if supper is served a little later in the evening. There’s something wonderful about dining outside, just as the sun is setting, that makes everything seem to taste better. Couple this with a nice bottle of wine and it seems the stress of the day simply melts away.

Skewered Italian Grilled Pork with Potato Vesuvio
Pork and Potatoes:
1 ½-2 lbs small red potatoes (about 1 ½-inch in diameter) scrubbed
1 ½ lbs Center-Cut Pork Tenderloin, cut into 1-inch cubes
6 lemon wedges

Vesuvio Marinate:
½ cup dry white wine
2 tablespoons olive oil
4-6 garlic cloves, minced
Ingredients – Garnish
2-3 garlic cloves, minced
Salt & pepper to taste
½ cup chopped Italian parsley
1 teaspoon finely grated lemon peel

Morning of: Scrub potatoes. Place potatoes in a saucepan. Cover with cold water. Bring to a boil over high heat, reduce to simmer and cook for about 12 minutes or until almost tender when pierced with a fork.

While potatoes cook, prepare the pork and make the marinade.  Cut pork into 1-inch cubes. Set aside until ready to use.

Peel and mince garlic, set aside until ready to use.

Place pork in a large resealable plastic food storage bag. Combine wine, oil and the garlic in a small bowl; pour over pork. Close the bag to hold in the marinade, and set aside.

Immediately rinse potatoes with cold water to stop cooking process, drain and add to pork in bag.

Seal bag tightly, turning to coat. Marinate in refrigerator at least 2 hours or up to 8 hours, turning occasionally.

Evening of: Prepare barbecue grill for direct cooking. While the coals are heating, soak the skewers in water.

Drain pork mixture, discard marinade. Alternately thread about 3 pork cubes and 2 potatoes onto each of 6 skewers. Place 1 lemon wedge on end of each skewer. Season pork and potatoes to taste with salt and pepper.

Place skewers on grid. Grill skewers, on covered grill, over medium coals 14-16 minutes or until pork is juicy and no longer pink in center and potatoes are tender; turning halfway through grilling time.

While skewers are grilling, chop garlic, parsley and lemon peel. Combine in a small bowl and set aside.

Remove skewers from grill. Transfer to serving platter. Sprinkle parsley mixture over skewers.

To serve, squeeze lemon wedge over pork and potatoes, plate skewers and enjoy. Serve with grilled asparagus for a wonderful supper without heating up the kitchen.

Dad’s Kabobs & Summers Long Ago

As summer draws to a close, I thought I’d share once more the first recipe posted to Rosemarie’s Kitchen. My Dad’s awesome Kabobs. This is one of the best marinades, delicious on chicken or beef. Here’s to you Dad!

Rosemarie's Kitchen

Running in the sprinklers.  Catching butterflies.  Anxiously awaiting the ice cream truck.  These are all parts of summer’s long ago.  Simply times.  No worries. Growing up, Dad’s awesome kabobs were without a doubt a summertime favorite of mine. It seems only fitting that my first “blog” would be this recipe and all the memories it holds.

Beef - Beef Kaobobs 7-22-13Dad would marinade chunks of steak the night before, and then put the kabobs on the spit to slowly barbecue over a bed of hot coals in his trusty Webber. It seemed to take forever, the savory scented ghostly-gray smoke floating through the backyard, causing our mouths to water. Dad made us wait until the first piece of meat fell from the skewer. Only then was it considered “done”. My brother and I would dance about in the smoke, excitedly waiting and watching for that first morsel to fall and sizzle madly on the red-hot…

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Aidells Pineapple Teriyaki Chicken Meatball Kabobs

I don’t know about you, but I’m always on the look out for things that are super easy to make for dinner each night. Our days are long, and at the end of the night the last thing I want to do is spend hours in the kitchen. Don’t get me wrong, I adore cooking. Why else would I be blogging about it if I didn’t have a passion for well prepared meals for family and friends? But let’s face it, there are times when you want it fast and easy. For us, this is especially true in the “busy” season.

Hubby, Kiddo and I are an unusual family. We live together, play together and even work together. Yep, we all work for the same company – a party rental company. Until we went to work for a national rental company, I didn’t realize just how much “rental” was out there. As a nationwide company, we’ve done everything from celebrity weddings to red carpet Oscar events, from Grand Prix racing to soccer matches and everything in between.

Our company deals primarily with even planners, caterers and chefs, although homeowners are always welcome. Our showroom is designed to display a sampling of what we carry, and visitors are encouraged to “play”, creating the perfect tablescape for their event. The attached warehouse is stocked from floor to ceiling with everything imaginable for any type of event – everything from tents to temporary structures, carpets, chandeliers, tables, chairs – even furniture. We offer convection ovens, commercial refrigerators, grills, chafers and all things tabletop – from crystal champagne flutes and coupes to adorable little appetizer plates. June is a very busy season – weddings and graduations are in full swing. I love all the hustle and bustle of the June season, but it also means very long, exhausting days. So quick and easy is right up my alley.

Prepackaged, precooked foods are convenient, but not necessarily the greatest in flavor. However; with a little “doctoring” you can serve foods that seem to be made from scratch both in appearance and flavor. It’s important when using packaged foods, to get good quality ingredients to start and go from there.

Aidells Pineapple Teriyaki Chicken Meatball are a great start to a tropical supper. These can be found in small packages in the refrigerated section of most grocery stores, although they are a bit pricy. I prefer the large packages sold at places like Costco. They freeze well, so you can stock up and have them on hand when you’re ready.  Aidells has done most of the work for you, infusing hormone-free ground chicken meat with ginger, soy and real pineapple.  These are good size meatballs, so four or five on a skewer with some grilled veggies will fill you up.

We like the sweetness of Teriyaki. Since this recipe is to be cooked on a grill, a thin Teriyaki sauce simply won’t do. You’ll want to get a nice, thick baste and glaze sauce.  Kikomans makes a nice, thick glaze that is perfect for this recipe.

Fresh ingredients are key. Using fresh pineapple will make all the difference in the world when it comes to your finished kabob. I’ve used the already sliced pineapple found in the produce section. It is convenient, I’ll give you that much. But it’s not as sweet and delicious as a pineapple you cut into chunks yourself. A whole pineapple will give you more chunks than you’ll need, so it’s okay to nibble as you go.

Color is also important. While this recipe can be made using only one color of bell pepper, it’s more attractive to use several. My favorites are the orange variety. Besides bringing more color to the kabob, they also bring another layer of sweetness.

Whenever I make these kabobs, I like to serve them over a bed of steamed rice. Pour a little of the glaze over the finished kabobs and everything will have that wonderful, tropical flavor.

Aidells Pineapple Teriyaki Chicken Meatball Kabobs
1 Package Aidells Chicken Meatballs with Teriyaki & Pineapples
1 Pineapple, cut into Chunks
1 Green Bell Pepper
1 Orange Bell Pepper
1 Red Onion
1 Bottle Kikomans Teriyaki Glaze
6-8 Bamboo Skewers

Soak bamboo skewers for 20 minutes to prevent them from burning.

While skewers are soaking, core and chop bell peppers into chunks. Peel and cut red onion into chunks. Set these aside separately until ready to assemble.

fourthfood 107-2Cut the top and end from the pineapple, then cut the pineapple in half. Stand the pineapple halve upright, then cut again, creating two long slices. Remove the hard center core, then run the knife between the fruit and the outer “shell”. Once that is done, simply chop into chunks. Place chunks of fresh pineapple into a bowl with as much of their natural juices as possible. Set aside until ready to assemble. (Pioneer Woman has a wonderful photo tutorial demonstrating How to Cut Up a Pineapple).

Heat grill to medium heat.

Thread meatballs, pineapple chunks, bell pepper chunks and red onion chunks onto bamboo skewers. Brush kabobs lightly with Teriyaki Glaze.

Grill until meatballs are heated through and vegetables are nicely blistered, about 10-15 minutes. Turn and brush with additional Teriyaki sauce as needed.

Serve over a bed of sticky rice drizzled with Teriyaki glaze.

Dad’s Kabobs & Summers Long Ago

Running in the sprinklers.  Catching butterflies.  Anxiously awaiting the ice cream truck.  These are all parts of summer’s long ago.  Simply times.  No worries. Growing up, Dad’s awesome kabobs were without a doubt a summertime favorite of mine. It seems only fitting that my first “blog” would be this recipe and all the memories it holds.

Beef - Beef Kaobobs 7-22-13Dad would marinade chunks of steak the night before, and then put the kabobs on the spit to slowly barbecue over a bed of hot coals in his trusty Webber. It seemed to take forever, the savory scented ghostly-gray smoke floating through the backyard, causing our mouths to water. Dad made us wait until the first piece of meat fell from the skewer. Only then was it considered “done”. My brother and I would dance about in the smoke, excitedly waiting and watching for that first morsel to fall and sizzle madly on the red-hot coals.

On special occasions, dinner was always followed by a summertime favorite – Marie Callender’s fresh strawberry pie topped with a mountain of fresh whipped cream. Barbecue and strawberry pie – summer was officially in full swing.

Ingredients – Farley’s Secret Marinade

2 Cups Salad Oil
1 Cup Soy Sauce
¼ Cup Worcestershire Sauce
2 Tablespoons Dry Mustard
2 ½ Teaspoons Salt
1 Tablespoon Coarse, freshly ground Black Pepper
¾ Cup Red Wine Vinegar
1 ½ Teaspoons dried Parsley Flakes
2-3 Cloves Garlic, pressed
½ Cup Lemon Juice

Ingredients – Beef Kabobs

2 lbs Beef Tenderloin (½ lb per person, add more as needed)
1 Recipe Farley’s Secret Marinade (above)
1 Bag Pear Onions, outer layer peeled
1 Basket Cherry Tomatoes, washed
2 Red Bell Peppers, seeded and cut into chunks
2 Green Bell Peppers, seeded and cut into chunks
20 bamboo Skewers or 10 long metal skewers for threading

Cut tenderloin into 2” cubes. Whisk together ingredients for Marinade. Place sirloin in a Tupperware Marinating container or in a large re-sealable bag that is placed in a casserole dish. Pour marinade over meat and place in refrigerator overnight. Flip container occasionally to turn meat and better saturate with marinade.

If using bamboo skewers, soak in water for 30 minutes to prevent burning. Remove meat from refrigerator and allow it to come to room temperature, about 20-30 minutes.

If using a zip-lock bag for marinating, pour meat with marinade into the casserole dish. Prep the vegetables and have them at the ready.

Thread 1 pear onion, 1 chunk of sirloin, 1 red pepper, 1 cherry tomato and 1 green pepper onto skewer. Repeat until skewer is filled. DO NOT thread too tight or meat will not cook properly. Repeat same with remaining skewers until all the ingredients are used.

Build a hot bed of coals. Grill Kabobs 5 inches from coals for 3-5 minutes per side, giving a quarter turn each time for even grilling. Meat should be medium-rare for best results.

If you have a motorized spit for your trusty Webber, by all means use it.  Although the meat will take longer to reach perfection, it is well worth the wait.