I always soak the wooden skewers while I'm preparing all the ingredients for my Kabob's. They fit into a tall pitcher filled with water pretty well, but I do turn them over after about 1/2 hour. My DH is the grocery shopper in our family, and he has a tendency to bring home "odd" salad dressings out of the "cheap" section of the grocery store. I NEVER (99.9% of the time) like these, but I use them for marinate. One of my favorite things to do is to buy chicken breasts, put 2 in a zip lock bag, dump on whatever kind of dressing it is, seal and freeze. When you are ready to cook, thaw, and cook. The marinate has been doing its thing while in the freezer. BUT back to the kabob's!!!!
My "recipe" is pretty simple. I went to the meat market, and bought a 1 1/2" thick piece of turkey that normally people have slivered for sandwiches. I also got potatoes, onions, and green peppers. There are many other veggies that would be good, or even mushrooms, but DH wouldn't like them. Anyway, I cut the turkey in squares, then put it back in the frig. The potatoes and green peppers went into a ziplock bag (after being cut in pieces) with a combination of ranch dressing and Dorothy Lynch dressing mixed together, coated them well. I zipped the bag, leaving room for it to breath, and placed in the microwave for 5 minutes to precook the potatoes enough that I could skewer them.
I alternated the meat, potatoes, raw onion, green pepper, and more turkey onto the skewers. Then, poured the remaining marinate over them. After they were all skewered, I put them on a tray, and sprinkled them with garlic pepper.
The Kabob's were placed on a medium heat grill, and turned to assure doneness/browned on all sides. Since all of the ingredients were pre-cooked, it only takes about 20 minutes.
I served the kabob's at a deck party at friends cabin down the street at the lake. You can tell that everyone was in the mood for a fresh summer meal, with fresh cukes, tomatoes, and freshly made pasta salad. The kabob's were a hit!
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