Chris's Killer Kebabs

There are a few things I love about summer, and one of them is grilling. And my favorite thing to grill is shish-kebabs. They're delicious and relatively healthy.

So, here is a great recipe for shish-kebabs, and an excellent glaze/marinade. It's a popular recipe with a few modifications, which I think really adds a little something extra.

Ingredients:

• Peppers (red, yellow, orange)
  
• Onion (sweet Vidalia)
  
• Baby portabella mushrooms
• Grape or plum tomatoes
• Fresh pineapple chunks
• Meat(s) of your choice: steak, chicken, shrimp, etc., or none for a delicious vege-kebab.

Cut all vegetables, pineapple, to the size of your choice.
Hint: Cut meat to a slightly larger size to keep vegetables from direct contact with grilling surface. (prevents over-cooking)

Glaze/Marinade:

• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/2 cup sugar (brown sugar works best)
  
• 1 teaspoon ginger
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon red pepper (fairly mild with 1 tsp, add more if you like it hot)
  

Two methods: Glaze or Marinade

Glaze (my preferred method):

• Put on skewers
• Apply glaze to kebab with a basting brush just before putting on grill.

Marinade:

• Place meat(s) and vegetables in to separate gallon zipper bags and allow to marinate for about 6 hours. (may require double or triple batches of marinade)
• Put on skewers
  

Cooking:

Cook on pre-heated grill, with lid down, for at least 10 minutes at 400 degrees Fahrenheit. (produces medium-rare steak)

ENJOY!

A few pictures posted below. You can click on each picture for a larger version (1000x750px and 300-500kb).