Honey Mustard Chicken and Veggie KabobsThe infatuation with food on sticks starts when we’re young, with hot dogs and marshmallows speared and roasted over a campfire. We might move on to other things, like corndogs or tornado potatoes, but the heart of food on sticks lies with the fire, and that’s why, every summer, our minds and bellies turn to the kabob.
The beauty of the kabob lies in its versatility. Whatever meat or veg (or even fruit!) suit your tastes, they have a place on your skewer. Kabobs can be cooked over an open flame or set on the grill, or even done in the oven if you lack a grill!
Keys for Kabobs
Whatever your kabob focus, make sure the ingredients are all cut to a similar size. This will help it cook more evenly, as well as making it easier to eat.
Using bamboo skewers? Make sure to soak them in water for at least 60 minutes to reduce scorching on the fire.
Try using rosemary sprigs in place of skewers. It will add incredible flavor!
Alternate different-shaped foods on each skewer for easy flipping. For shrimp kabobs, try using two skewers to prevent the shrimp from spinning.
Thread ingredients onto skewers and then marinate in a non-reactive container in the fridge.
Use direct heat for grilling.
Serve with pita, tortillas or crispy lettuce leaves for utensil- and plate-free eating.
Want to make your own kabob? Here are a few of my favorite recipes. They’re the best way to spear summer flavor!