Jack’s BBQ Kabobs Recipe

Yes, it's that time of the year.
So I am going to start posting my BBQ Recipes....

I have included several ‘Variations’ that hopefully will please everyone’s taste pallet.
(*) Original Beef BBQ Kabobs
(*) Asian BBQ Chicken Finger Kabobs
(*) Shrimp on the Barbie Kabobs
(*) Optional BBQ Grill Ideas (side dishes)

It’s summertime and that means BBQ ....
This will make for a good tasty family BBQ.
Serve it for lunch or dinner.


Preparations:
---First clean the Grille. Scrap any food particles off. Wipe the grille down with a damp cloth or wet paper towels, let dry naturally.
---Check the Gas Propane Container Level. If natural gas, check the fittings on either type of gas grille. If charcoal make sure you have briquettes, a lighter stick, and fluid.
---Make sure your BBQ cooking tools are clean.
---You might want to consider wearing an apron to avoid messy accidents.
---Just ‘BEFORE’ you light the grille, spray the grille rack with Pam, this prevents sticking. Never spray this or any item onto a hot grille or directly into a flame.


(*) Original Beef Kabobs:
Fresh Beef Cubes (Meat) (butcher section)
Taste Note: Buy fresh same day, do not use meat from your freezer
Purchasing Note: Allow 1/2 pound of meat per person
Olive Oil
Fresh Ground Black Pepper
Table Salt
Green Bell Pepper (buy firm) (produce section)
Fresh Whole White Button Mushrooms (produce section)
Small White Onion (produce section)
A1 Steak Sauce (original)
L & P Steak Sauce (original)
Garlic Powder
White Sugar
Can of Sliced Pineapple
Pam (comes in a spray can)
Skewer Sticks (If you use wood, soak these for at least two hours. I prefer long metal skewers)


Original Beef Kabob Preparation:
Poke meat with a fork and tenderize beef cubes
Place in mixing bowl and marinate as follows ...
For every 1/2 pound of meat –
First add about 3 tablespoons of Olive Oil
Mix well, Next -
Add 1 tablespoon of A-1 Original Steak Sauce
Add 1 tablespoon of L & P Original Sauce
Add 1/2 teaspoon of garlic powder
Add pinch of salt
Add pinch of White Sugar
Add 1/2 tablespoon of Fresh Ground Black Pepper
Mix well, cover with plastic wrap, refrigerate overnight.


Making The Beef Kabob Skewer Sticks:
Remove marinated meat from refrigerator, let set.
Open Can of Pineapple Slices.
Using sharp paring or kitchen knife and cutting board –
Cut Red Onion into approximately 2-inch square pieces
Cut White Onion into approximately 2-inch square pieces
Cut Fresh Green Bell Pepper into approximately 2-inch square pieces (remove all seeds and cored materials)
Leave Button Mushrooms whole
Now using the Green Pepper, curved side up (towards skewer point) poke in center, slide onto metal skewer stick.
Now add one piece of Meat.
Now add one slice of White Onion.
Now add one piece of Mushroom.
Now add one piece of Meat.
Now add one piece of Pineapple.
Now add 2nd piece of Green Pepper (curved side toward handle).
Now add one piece of Meat.
Now add one piece of Mushroom.
Now add one piece of Pineapple.
Now add one piece of White Onion at the end (curved side toward handle).
Now add 2nd piece of Green Pepper (curved side toward handle).
Note: The green pepper gives it a good flavor and taste, it also serves as an excellent item to hold everything on the skewer stick. Press each item piece snugly against one another.
Using the left over mixer at the bottom of the mixing bowl, add 1/2 cup of Olive Oil, stir.


Cooking The Beef Kabob Skewer Sticks:
Place Kabobs on BBQ Grill on a diagonal angle with the skewer handle end slightly off the grill.
Using a brush, coat the skewer items with the mixing bowl oil.
When turning over, coat again.
Cook according to – Your BBQ Grill Instructions.
Also, for health reason, remember all Meat, Poultry, Seafood, and Fish should be cooked so there is no red showing.
When done, remove, using a diner fork, slide the items off the skewer onto a diner plate or into a bowl, and serve.



(*) Asian Style BBQ Chicken Fingers (Malay Satay):
---Boneless Chicken Breast (have butcher cut into 3-inch wide strips)
Light Soy Sauce If you can find it, buy – ‘Pearl River Brand’
Asian Sweet Chili Sauce (find this at the local Asian market)
Note: You can make this item without the traditional Peanut Sauce, when I do, I use the Asian Sweet Chili Sauce, but you will NOT need both.
---Ingredients and Instructions for Peanut Sauce -
1 tablespoon Peanut Oil (find this at the local Asian market)
4 ounces Crunchy Peanut Butter (any brand)
3-4 Cloves Garlic (produce section) – mince well
1 tablespoon of the White Onion (produce section) – very finely chopped
1 teaspoon Fish Sauce (find this at the local Asian market)
4-6 teaspoons Fresh Lime or Lime Juice (produce section) – add slowly, and taste.
8 tablespoons Can of Coconut Milk (find this at the local Asian market)
1 tablespoon Curry Paste
3 teaspoons White Sugar
Mix well, taste – depending on the brand of the Asian items you buy above, the taste and thickness will vary. If it tastes Ok, but is too thick, either add a mixture of coconut milk and water or some chicken stock from a can. Add very small amounts till thickness is desired.
Note: It should be semi thick, its for dipping the chicken without it falling off.


Cooking and Preparing The Satay (Chicken Finger Kabobs):
Tenderize the chicken, do not cut, leave in long 2-inch wide strips.
Pour some Light Soy Sauce into a small bowl.
Dip Chicken in Soy Sauce, shake access off.
At tip of skewer, fold chicken, and pierce through center, folding over repeatedly to get entire strip onto skewer. Repeat, usually two strips per skewer.
BBQ on grill.
Place Kabobs on BBQ Grill on a diagonal angle with the skewer handle end slightly off the grill.
Turn over as needed.
When done, use a diner fork to remove from skewer onto diner plate.
Dip Chicken into either the Sweet Asian Chili Sauce or the Traditional Satay Peanut Sauce.



(*) Shrimp on the Barbie Kabobs:
One Pound of Jumbo Shrimp (prawns)(butcher section).
Note: Size = approximately 12-15 shrimp per pound, you need them large enough to grill.
Olive Oil.
Fresh Ground Black Pepper.
Table Salt.
Fresh Whole Brown Button Mushrooms (use white if brown not available) (produce section).
Small Red Onion (produce section).
Cajun Dry Powder Seasoning (any brand).
Old Bay Seasoning.
Garlic Powder.
Can of Sliced Pineapple.


Shrimp on the Barbie Kabob Preparation:
Clean (wash with cold water), shell, and devain the Jumbo Shrimp.
Cooking Tip: You will find it easier to leave the shrimp tails on.
Place in mixing bowl and marinate as follows ...
Add 1 tablespoon of Old Bay Seasoning
Add 1 tablespoon of Cajun Dry Seasoning
Add 1/2 teaspoon of garlic powder
Add 1/2 teaspoon of salt
Add 1/2 teaspoon of White Sugar
Add 1 tablespoon of Fresh Ground Black Pepper
Mix well, set aside.


Making The Shrimp on the Barbie Kabob Skewer Sticks:
Open Can of Pineapple Slices.
Using sharp paring or kitchen knife and cutting board –
Cut Red Onion into approximately 2-inch square pieces.
Use whole Button Mushroom.
Now using the Red Onion, curved side up (towards skewer point) poke in center, slide onto metal skewer stick.
Now add one piece of Shrimp.
Now add one slice of Pineapple.
Now add one whole Mushroom.
Repeat Until Skewer Stick is Full.
Now at the end (last piece) add one piece of White Onion at the end (curved side toward handle).
Note: Press each item piece snugly against one another.


Cooking The Shrimp on the Barbie Kabob Skewer Sticks:
Place Kabobs on BBQ Grill on a diagonal angle with the skewer handle end slightly off the grill.
Turn Over as needed.
Cook according to – Your BBQ Grill Instructions.
Remember: For health reason, remember all Meat, Poultry, Seafood, and Fish should be cooked so there is no red showing.
When done, remove, using a diner fork, slide the items off the skewer onto a diner plate and serve.



(*) Optional BBQ Grill Ideas (side dishes):
--- 4 Portabella Mushrooms – remove stems, coat with Olive Oil.
Place face down on BBQ Grill. Cook until soft. Remove, add some Blue Cheese Salad Dressing, place on some Fresh Garden Romaine Lettuce and serve.
---4 Fresh Firm Red Garden Tomato – cut in half, coat with Olive Oil and fresh ground black pepper. Place face down on BBQ Grill. Cook until soft. Remove, peel skin, place on some Fresh Garden Romaine Lettuce and serve.
---2 Fresh Red and/or Yellow Bell Peppers – core out center, slice vertical halfway only, coat both sides with Olive Oil, spread open, lay face down, grill. Cook until soft, remove skin, cut into strips, add balsamic vinegar, a pinch of sugar, fresh black ground pepper, place on some Fresh Garden Romaine Lettuce and serve.


Cooking Items and Utensils:
Sharp Paring or Kitchen Knife
Mixing bowl
Chopping Board
Can Opener
Diner Plates or Bowls (paper plates are fine)
Paper Towels
Plastic Wrap or Alum Foil
BBQ Metal Skewer Sticks (minimum of 6 sticks)
Dinner Forks
Meat Tenderizer
BBQ Grill
Set of BBQ Cooking Tools (utensils)
Oven / BBQ Cooking Gloves


For you Hungry Man Types:
Ice Tea for Lunch.
Cold Beer in Frosty Mug for Diner (requires 24-hours in freezer).
Potato Chips on the side.
Fresh Garden or Caesar Salad.
Corn on The Cob with butter.

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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

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