Wednesday, June 19, 2013
But what about fruit kabobs?
We had pork kabobs, steak kabobs, chicken kabobs and even turkey kabobs and each meat had its own style and accompaniments.
The chicken was marinated in Teriyaki sauce and paired with pineapple.
The steak was paired with corn, onions and little cherry tomatoes but you could make them anyway you want.
Here's how we did it.
First we soaked the shish-kabob sticks in water over night--so they wouldn't catch on fire on the grill.
Then we boiled the corn and pre-cooked the pork for 30 minutes in the oven.
Then it became a labor of love skewering the small bites onto the sticks.
Still they were yummy and pretty...don't you think?