It’s that time of the year, when the weather’s becoming milder, there’s no longer a biting chill in the air, and the grill’s calling your name. Here’s to those Saturday’s at home, a bit on the lazy side, but who knows may be some friends are coming over, and a few beers or a glass or two of wine will do. So, fixing up something quick and simple, but still delicious is what’s on the menu, try these babies.
I whipped these up last Saturday for a potluck at my daughter’s house. Everything shown here are items that I keep in my pantry and fridge when most of the veggies are in season. But if you don’t have a specific ingredient, don’t sweat it, swap it out for something you got on hand. If a recipe calls for a specific veggie, and it’s not at the farmers’ market, I go for my local favorites instead. Keep it stress free, is my motto.
What you’ll need:
1-1.5lbs of beef, or use what type of protein you have, will do. (chicken, bison, turkey) cubed. 1 medium to large bell pepper, red, yellow or green, your choice. Mushrooms, & zucchini all 1” chopped. (Adding cherry tomatoes, pineapples, red onions, sweet Maui onions, all will work.)
1 Package of wooden skewers, wash and soaked in cool water for at least 20 minutes. 1-2” Hawaiian Turmeric or Olena. (You can use regular ginger if you can’t find oleana) 1/4c sesame oil, 2 Table Spoons Soy sauce, 2-3 Table Spoons of brown sugar, (depending on how sweet you want it, at to and taste, add more if need.) Hawaiian salt, Black pepper, ½ Cup warm water.
Directions: Cube beef or protein of choice, sprinkle salt and pepper as desired, set a side. Wash and chop all veggies, set a side. Remove skewers from water and start to stack veggies, protein, or fruit as desired. Stack in container, (If you have a few guests who are vegetarian, than just use fruits and veggies on a few screws and placed them in a separate container, set aside.
Now mix all other ingredients in a glass bowl, making sure to dissolve sugar and incorporate well, whisk and pour over kabobs, you may have to make a little extra for the veggie set, just half the recipe and drizzle over. Set in the refrigerator for at least 30 minutes to marinate.
Line grill with foil, spray olive oil and place on grill. Brush with sauce, and cook till veggies are tender and protein is still medium done. Serve as desired.