The Daily Southerner, Tarboro, NC

Food

June 5, 2013

It's grillin' time!

TARBORO — With the weather finally warm, hot even, it's time to enjoy the grill. Although, winter doesn't stop me from grilling. I grill all year long, but it's more fun the summer. This week, let's look at some great kabob recipes.

You skewer something; add a salad and some bread and you have dinner in no time. This is an easy way to use your grill.

I'm starting with the sweet stuff first. How good do you think watermelon is on the grill! It's delicious. The sugar in the fruit helps it to char and get a good crust. The kids will love these kabobs.  These are mixed with feta cheese. The combination is a great taste.

The next recipe is a little different. It uses tofu. Tofu has never been one of my favorite things. I've tried it a lot of different ways. However, on the grill, it picks up a flavor that is unique.  It's worth a try and I think you will be happy with the result.

The next kabob is a beef and chicken kabob. It has mushrooms and peppers but you can add any veggie that you like. Be sure that the beef and chicken are about the same size.

The fourth recipe is chicken and shrimp. It uses limes. You will need fresh limes for this recipe, not the lime juice in the squeeze bottle. I actually add limes to the kabobs. But, I love limes.

The last recipe uses fruit again. This one uses cantaloupe, peaches, and any other seasonal fruit that you want to put on a stick! The kick with this recipe is the fiery chile sauce that goes with it. You'll love it.

Watermelon Skewers

16 (1-inch) cubes peeled seedless watermelon

8 large basil leaves

8 cubes (3/4 inch) feta cheese (6 ounces)

Coarse salt and freshly ground pepper

Extra-virgin olive oil, for drizzling

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