The Daily Southerner, Tarboro, NC

Food

July 18, 2012

Kabobs for all tastes

TARBORO — There is almost no end to what you can cook on a stick. If you can cook it and it's solid, you can skewer it and grill it. That applies to meat, veggies, fruit, bread and even tofu! So, use your imagination to come up with great combinations. The only rule is that you want the items on the kabobs to be about the same size so that they will cook at the same rate.

Our first recipe is chicken kabob with rosemary. It will smell great and taste great. I have a huge rosemary bush in my front yard and I love to walk by run my hands over it.

Our second recipe is basil shrimp. This is marinated for about an hour. Don't leave it in any longer than that or the acid in the lemon juice will cook your shrimp! This is an easy and quick dish that you will enjoy for years to come.

The third dish is Asian beef. It uses Bok Choy, but it's optional and I don't usually use it because it's too hard to find in my little town. It has a lot of complex flavors but is easy to make.

The fourth recipe is chicken with mushrooms and plums or peaches. I like the plums but you can do it either way.

The next recipe is ham and pineapple and it's my favorite combination. I like it on pizza and I like it on kabobs. I think you will like it too. Give it a try.

Rosemary Ranch Chicken Kabobs

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice    

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to taste

1 tablespoon white sugar, or to taste (optional)

5 skinless, boneless chicken breast halves - cut into 1 inch cubes

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