D.I.Y. THURSDAY: Shish Kabob Bar
My most exciting summer find are these individual shish kabob baskets! Thank you Brenda and family. One night we were up north and I saw our neighbor with a group of people on her large deck. She had different proteins, vegetables, fruits and sauces all lined up and her guests were making their own Kabobs. Each individual kabob basket had a number on the handle so when a guest gave their kabob to the griller they just had to remember their number. I LOVED IT!
The following week I found these individual baskets at BED, BATH, AND BEYOND and created my own DIY Shish Kabob Bar. I chose proteins that had a similar cook time; beef and pork tenderloin. You can use chicken, shrimp etc. If you use chicken cook it separately from the other proteins. This way you can make sure the chicken is done (internal temperature of 160 degrees) and not over cook the other vegetables and proteins.
I made a marinade of ginger, garlic, soy sauce, olive oil, brown sugar, S & P. After mixing the ingredients in the blender I poured it over the meat and let it marinade overnight. The flavor was encroyable!!! Chunks of red and orange peppers, mango, & red onions were a perfect complement to the flavors of the meat marinade.
Thanks Ed for helping out with the grilling. The Kabobs needed to cook for only about 8 minutes before they were perfectly done. I like my pork and tenderloin medium rare. An internal meat thermometer should read 145 for medium rare and 160 for well.
They turned out perfectly cooked. My Coconut Rice w/ginger, garlic & scallions was a wonderful complement to the asian flavored kabobs! (Check out my post tomorrow for the recipe.)
This not only is a great, easy recipe that is absolutely worth trying it is also a fun celebration.