Need grilling inspiration? Why not spice up your summer with some grilled kabobs? With just the right amount of vegetables, marinades, and slices of meat you are sure to find yourself craving them! Kabobs are quick to prepare, fast to cook, and are savory to the taste! Go ahead, indulge your taste buds and drop in to your local Zupan’s store and pick up some fresh ones today!
- Chimichuri ( Beef)
- Ginger Soy ( Beef)
- Huli Huli (Chicken)
- Lemon Shallot and Tarragon (Chicken)
- Coconut Curry (Chicken)
- Lemon mustard and dill (Chicken)
- Moroccan Choice (Lamb)
- Carlton Farms Honey Mustard (Pork Tenderloin)
- Carlton Farms Sweet Chili Sauce (Pork Tenderloin)
Or try homemade kabobs as well!
Types of Meat to Use
Styles of Sauces and Marinades
1 T coriander seeds, crushed
2 T Greek oregano (dried)
1 C extra virgin olive oil
1/4 C red wine vinegar
1 large onion, minced or grated
2 bay leaves, crushed
Black peppercorns, cracked
Any type of meat (preferably lamb)
Combine all ingredients. Pour marinade over meat and turn or toss to coat well. Cover and refrigerate for a couple hours. When done, take it out and cook it on the grill till it is thoroughly cooked. Serve Immediately.
3 T brown sugar
2 T white vinegar
1 T canola oil
1 t mustard
Any type of meat (preferably pork)
Oil and preheat grill to medium-high. In a bowl, stir all ingredients, except the meat and pineapple. Cut some cooked pork into 1″ cubes. Cut a fresh pineapple into similarly-sized cubes. Alternately thread steel skewers (or wooden ones that have been soaked in water for 30 min) with pork and pineapple chunks. Brush kabobs with mixed ingredients sauce. Grill with lid closed for 6-8 minutes, turning and basting often, until heated through and richly glazed.
2 t salt
2 t paprika
1/2 t pepper
1/2 t ginger
1/4 t crushed saffron
1/2 t turmeric
1 or 2 cloves garlic, pressed or finely chopped
3 T chopped fresh parsley
1 1/2 t lemon juice
1 1/2 T vegetable oil
Any type of meat (preferably chicken or steak)
Combine all ingredients except the chicken. After mixed, cut the chicken into 3/4″ cubes and soak in the sauce. Cover with plastic, and leave the chicken to marinate for several hours or overnight in the refrigerator. Next, transfer the chicken to skewers and grill or broil about 4 or 5 minutes on each side, or until the meat is done. Serve immediately.