Grilling Kabobs

At just about any party or get-together we have at our house you can find me out back grilling kabobs.

I love grilling kabobs for company because they cook fast and they're easy to eat. You don't need a knife or fork (or even a plate) and you can eat them standing up.

Plus, you can put almost anything on a kabob. Beef, pork, fish, chicken, fruit...you name it.

I have two favorite kabobs that I make all the time: shrimp and chicken thighs with pineapple.

For the shrimp, I usually buy the frozen packages at the supermarket. They're handy to keep in the freezer so you can defrost as much or as little as you need.

Once thawed, drizzle a little lemon juice and parsley on them, skewer them, and through them on the grill. They cook fast so you need to keep a close eye on them. Just a couple minutes per side will do. Be careful not to overcook them or they'll be dry, tough, and tasteless.

For my chicken thighs with pineapple, I marinade the chicken in teriyaki sauce. A store-bought bottle will do. I usually use Lawry's brand marinade. Let the chicken marinade for at least an hour so they can absorb the teriyaki flavor.

Don't like teriyaki? Lawry's has a Hawaiian marinade that works great too.

Once the chicken is ready, alternate skewering it with the pineapple pieces (chicken, pineapple, chicken, pineapple, etc)

About 4 to 5 minutes per side on medium heat will do. While it cooks, brush a little more marinade on both the chicken and pineapple. When it's done you've got a delicious kabob that everyone will love. Don't expect to have leftovers.

Tips for grilling kabobs

If you're using wooden skewers, make sure you soak them in water for a good half hour before putting them on the grill. If left dry, they'll burn up and fall apart.

Leave a little room between each piece of meat or fruit so they cook evenly.

That's all there really is to grilling kabobs like a pro.