Toss a Kabob on the Barbie!
For summer entertaining, it’s hard to beat kabobs. Experiment with different combinations of proteins and vegetables to create kabobs that are appealing to both the eye and the palate, and use marinades to add accents of spicy, sweet and savory flavor before you thread your ingredients onto skewers. And you can do all this ahead of time—when it’s time to eat, just fire up the grill and you’re good to go!
- To prevent food from sticking, clean the grill bars well and make sure your grill is nice and hot. If you’re a seafood lover, opt for firmer fish or shellfish, like swordfish, tuna or shrimp, that won’t flake off on the grill. If shrimp is your pick, try out Jamaican Jerk Shrimp Kabobs. Marinate it with Kikkoman Teriyaki Marinade & Sauce, brown sugar, lime juice and hot pepper, and alternate on skewers with pieces of onion. Serve with rice salad and grilled pineapple.
- Bamboo skewers are the perfect size for appetizer kabobs—to prevent them from burning, soak the skewers in water for about 30 minutes before threading on your ingredients. Mafe (Peanut Sauce) Beef Kabobs marinated in Kikkoman Thai Peanut Sauce and paired with cherry tomatoes are great as a first course or as part of a buffet—but don’t let that stop you from making them the main course, if you’re a real beef lover!
- Summer is fresh fruit season. Many varieties are great when grilled and pair beautifully with poultry or seafood. Choose peaches that are ripe but still firm when you make these Peachy Bell Pepper Turkey Kabobs —they’re brushed with Kikkoman Teriyaki Baste & Glaze for a sweet-savory flavor and luscious glazed finish.
- In hot weather, appetites can flag, so liven up your meals with new and different flavors. Kikkoman Teriyaki Marinade & Sauce with orange marmalade and a touch of Kikkoman Sriracha Hot Chili Sauce give Sweet Orange-Teriyaki Beef & Vegetable Kabobs a sweet and spicy twist.