I prefer to leave off the tomatoes. They can become too soggy or split open during grilling.
Also, you can marinade the vegetables ahead of time using any kind of flavored marinade you prefer. I like a Mesquite flavored marinade myself. You mix the marinade according to instructions, slice vegetables, put all in bowl with a lid. Shake vigorously to distribute the marinade and keep in the refrigerator for about an hour. Then, skewer the vegetables before grilling. You can use the remainder of the marinade to baste during grilling if you like.
Alternate bite size chunks of green peppers, red peppers, onions, small red potatoes with the skin on that you have boiled and cooled, cherry tomatoes, green zucchini , yellow zucchini, eggplant, mushrooms, Whatever kind of veggies you like.
Skewer them, and marinate them in Italian dressing for a few hours or if you don't like Italian marinade make a basting mix :
1 or 2 cloves garlic, minced 1 tablespoon oregano salt and ground black pepper to taste 6 tablespoons extra-virgin olive oil mix all together in a bowl.
Baste your veggie kabobs as they are being grilled.
Grill until crisp tender. about 15-20 minutes.
HAM AND PINEAPPLE KABOBS
1 pound cooked ham cut into chunks 1 can pineapple chunks - reserve the juice
Basting Sauce 1/3 cup butter 1/4 cup pineapple juice 2 tablespoons brown sugar 1 tablespoon lemon juice
Place in a basting mix in a small saucepan , heat until melted and warm.
Thread ham and pineapple onto skewers. The last few minutes of grilling, baste with the mix. Sugar will burn so do this at the end.
You can double the basting sauce . Extra basting sauce is great for dipping !!
Edited by: SNOOPY1960 at: 5/29/2012 (16:58)
5/29/12 12:37 P
I want to make some kebobs for my dad to grill on our BBQ, but I've never done it before. My main idea is to make veggie kebobs, but I don't know what veggies would work best or even how to do it. Do they need anything special? In other words, I have no clue what I'm doing.
I also want to make ham and pineapple kebobs, something my dad and I have wanted to try for a long time, but never have. Would that need special preparation?
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