Grilling is our go-to summer cooking option! At least once a week we grill kabobs and serve them with a favorite spicy cilantro-chili dip, couscous and steamed greens. When it comes to skewering kabobs, you can use a wide variety of meat and veggies. Some of our favorites are chicken or steak, summer squash, zucchini, bell peppers, cherry tomatoes, mushrooms, onions, and pineapple chunks.
Cut your meat into bite-sized pieces and marinate with your favorite marinade. Then while cutting your veggies, soak your skewers in water so they don’t burn on the grill.
Alternate your veggies and meats on the skewers, then brush with a mixture of melted butter and marinade.
Grill until the meat is done.
In the meantime, prepare your couscous, salad and this quick and easy dip from Eating Well magazine!