Kabobs

"Kabob" means a small piece of meat on a stick.

But what about fruit kabobs?

We thought this would be a good idea for our renewing of our vows celebration because people could grab one and eat it anywhere. Beautiful, tasty and convenient.

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.

It took all evening. Then we wrapped them in foil and set them in the fridge until the next day, when they were thrown on the grill.

The only problem was they were eaten faster than they could come off the grill. People were grabbing them like popcorn and they disappeared just about as fast.

Still they were yummy and pretty...don't you think?