Kabobs

Chatham and Avery, you two loved helping make anything in the kitchen but you especially loved making kabobs.  You can make these out of literally any proteins and veggies you love.  In our neighborhood Mt Gilead Place we met Mrs. Joanna.  She was rich with stories and life experiences.  It was a joy to feed her dinner from time to time like we did that time we made kabobs there.  Remember to always open your home and extend your plates to neighbors and friends.

Ingredients:
Chicken, steak, pork cut into cubes
Scallops or shrimp
1/2 a smoked sausage sliced for kabobs
Peppers and onions cut into chunks
Pineapple, cut in cubes

Preparation:
If using steak, marinate for at least 30 minutes in red wine.
If using pork or chicken, marinate for at least 30 minutes in a teriyaki or Hawaiian marinade
If using wooden kabob skewers, soak in water for at least 20 minutes.
Assemble kabobs:
Add meats and veggies and pineapple etc according to cooking time.  So for example add scallops and shrimp to the same skewer, beef to it's own, etc.
Be sure to leave plenty of room at the end of the skewer to hold to kabob.
Start charcoal grill and when coals are ready, with chicken pork and beef I start out for a minute or two directly over coals to char them a tad with lid open.
Then move them off coals and continue cooking with lid closed until desired temperature.  (We like a rare to meduim rare beef kabob and chicken and pork well done).  There are many variables mainly the thickness of the meat.  All 3 of these require different center temperature so use a thermometer to help you.
You dad's favorite kabob is a scallop kabob with onions, smoked sausage, peppers, and shrimp.
To cook these, you need to cook off the heat with lid closed and continue to check every minute and let the grill do it's job.  The shrimp may overcook a bit but it makes for a great kabob.


This dish is all about knowing your grill and keeping an eye on the different meats and their temps to make sure everything is cooked perfectly.  It might take a few times to perfect but when you do, it's well worth it!