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Monday, September 5, 2011



1 package of wooden skewers
1 lg steak, cubed
1 smoked sausage, sliced thick
41-50 count shrimp, peeled and de-veined
1 lg. colored bell pepper (red, yellow, orange), halved and sliced thick (curved)
1 lg. sweet onion, halved and sliced thick (curved); pearl onions would work great as well
1 lg. tomato cubed (or cherry tomatoes, whole)
(All types of meat and vegetables can be used; we often add cubed chicken breasts. We’ve also put squash, zucchini, and mushrooms).

Soak skewers in water. Prepare meat and vegetables. You can prepare your skewers anyway you like, we’ve mixed them up (meat, veggie, repeat) and we’ve done individual (1 type of meat on 1 stick, 1 veggie per stick). We prefer the individual so we can cook each meat until done without making the shrimp rubbery, the steak tough and the chicken underdone. Tomatoes are tricky, whole are easier but large diced pieces are ok but cook quickly. Onions, peppers, squash tend to take longer than a tomato or a mushroom (if using mushrooms, cut in half first or use the little button ones). After you’ve prepared your skewers, place in the refrigerator while you prepare the marinade.


¼ C butter or margarine
1T Cajun seasoning
1 T Chicago style seasoning (Montreal steak seasoning, etc…)
¼ C lime juice (we use Nellie & Joe‘s Famous Key West Lime Juice)
¼ C honey
¼ C steak sauce (we use Original Bob’s Country All Purpose Sauce)

Melt butter, stir in seasonings, lime juice, steak sauce, honey. Use a basting brush to apply to food (we’ve been known to use a new, regular sized, paint brush).


Barbecuing with skewers is fun and easy. You can cook your meat and vegetables separately or at the same time. Cover grate (on bbq or open fire) with aluminum foil. (You can use an oven rack for a grate when camping or cooking away from home/grill) Spray foil with oil, puncture holes in foil (not too many, just enough to help drain). Set grate aside. Prepare fire. Place grate on fire. Put skewers on grate, baste with marinade. Turn over and baste other side. Baste and turn frequently until all food is cooked. Return to grill if the meat/veggie is not done. Repeat process until all skewers are done. You may want to invest in metal skewers if cooking over the camp fire (open flame).


Cook any of these on individual sized bamboo skewers, one per person. Two skewers stuck through the fruit near the edge will hold better. Always soak bamboo skewers in water before use.

BANANAS: Cut in large chunks, dip in melted butter and grill, turning gently. Sprinkle with finely chopped nuts before serving.
APPLES: Cut tart green apples into eights. Dip in melted butter and sprinkle with sugar and cinnamon. Place on grill and cook until just soft.
FRUIT KABOBS: On each bamboo skewer, place chunks of apple, banana and pineapple. Place on grill and cook for about 15 minutes or just until lightly browned. Baste frequently with melted butter to which you’ve added sugar and ginger (optional) to taste.


2lbs medium sized prawns
1t chili powder
1T vinegar
¼ t pepper
1 clove garlic, minced
1 t salt
1 t basil
1 T finely chopped fresh mint
¾ C olive oil

Wash, shell and de-vein prawns. Marinate 4 hrs or overnight. Thread shrimp on skewers, grilling 7-10 minutes, turning once and basting frequently with marinade. Makes about 50

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