Grilling for people can be so difficult. Some want grill marks, some want charred, some want burnt. Some want kabobs and others want it on a plate with a fork. Different strokes for different folks. Yes these were cooked to order. I still like the colors to showcase on this dish. I don't make it often but if grilled the way I wanted it would've been like a rainbow. I usually serve this with an Asian duck sauce or sweet and sour sauce. Either way, you like it, I hope you enjoy!!!Happy 4th of July. Happy 249th Birthday America!!!#july2026

This is what my youngest culinary students do when they get bored. Like me, they grill.These kabobs were delicious kiddos! Excellent work!

Nothing really my nephew asked for chicken I said chicken nuggets he said nooooooo the chicken on the stick so there's the reason behind this little dish yet his wasn't with all the spices I used seeing as it would've been too much for his pallet.

Dak bulgogi (DAHK BOOLgohgi), dak meaning chicken and bulgogi meaning bbq or grilled meat, is usually spicy-hot whereas the beef kind isn't. But the base of the marinade is fairly similar.I like to use thigh meat because the texture, flavor and fat content holds up better to the marinade than breast meat. This recipe is specifically for kabobs, but you could certainly use whole pieces of boneless thigh meat or even the entire thigh if you like, and cooking times will of course increase accordingly.Generally speaking, I'm not a big fan of overnight marinating. There are very few proteins that won't get a cured texture under the saltiness of most marinades if left to sit in them too long, though fattier cuts do hold up better. The marinating point of diminishing returns is even earlier on meat that's cut kebab-size (1" to 1.5" cubes). Ideally, I would let this marinate for an hour or two at most. It won't be awful if you go longer, but the meat will begin to feel, well, hammy.

No summer is complete without kabobs on the grill! The best part? You can customize them with any meat, veggies, and even fruits for a delicious sweet-savory twist.

This version of beef kabobs does not use expensive cuts of sirloin steak, rather a top blade roast. The marinade (hint of orange) can be modified many different ways and is used as a sauce at the end. Think blending of color for your choice of vegetables to use.

Tonight, my seven year olds were on an absolute mission to make their parents the BEST grilled brined chicken kabobs and charred vegetable dinner with chilled Tatziki sauce they've had in quite some time! Anyway, success! Excellent work kiddos! Delicious! Absolutely delicious! We all loved and devoured your recipes!

This saves a fortune on the kebab shop, remember play with the spices to get your own taste. :chef

While this recipe may take some time on your part, you will not regret your efforts by any means. I mean that! Neither will your family or guests! Just know that this recipe is so easy to follow, my 7 and 8 year old culinary students made this dish tonight with little supervision and, minimal follow up questions.This dish is so flavorful and downright juicy folks! Between the moisture in your brined chicken, especially your oversized mushrooms and your Tzatziki Sauce, you won't even need a beer to follow it up with! Hence the need to serve them with a thick, seasoned, absorbent, oversized piece of Naan Bread!Know that this dish also makes a great vegetarian option as well. As for the Tzatziki Sauce, it's a bit untraditional with the addition of the fresh minced chives and it being heavy on the sour cream as opposed to the Greek Yogurt. But, it certainly works! Especially for those who aren't exactly fond of the bitter / sour taste known to accompany Greek Yogurt. Tho the slight amount of sour Greek Yogurt added does pair nicely with the sweetness of the Vidalia Onions.Total manual prep time will take you approximately 60 minutes if making this dish for the first time alone. Total wait time will be much longer with the brine and marinating time.Of all the dishes I make, and I make many, this is my wife's, and all her friends favorite. In fact, everyone on their birthday gets a special, "dish wish." This one is easily the most requested next to my Green Chilie Stew.Use the freshest, crispiest garden vegetables, herbs, chicken and Naan breads for best results! Tip? Go heavy on the mushrooms!All pictures and directions taken by 7 and 8 year olds! Great work kiddos! I'm SO proud! 😆

This is a good veggie side dish for a potluck or dinner party because you can do all the prep, up to putting everything on the skewers, the day before. Then you just pop the dish in the oven for the final cook when ready to serve. Plus, it's a pretty presentation and easy to handle in a buffet! Easy to adjust the number of servings because there are no precise measurements of ingredients.#GoldenApron23

A whole ripe pineapple makes enough pineapple cubes for 6 large metal skewer meals, and the pineapple juice makes a quick marinade for a whole pork tenderloin.You then thicken the marinade to a glaze and drizzle over the kebabs while grilling to shorten the marinade time.Makes a great outdoor lunch or dinner for guests.Served over fried basmati rice.#CA2025