Celebrating Father’s Day is a lot different than celebrating Mother’s Day and personally I think the food is better. Instead of standing in long lines waiting to be seated at a restaurant with mom in tow – on Father’s Day all you have to do is fire up the grill!
One of our favorite grilled meals is definitely corn and kabobs, the kabobs can be either chicken or beef and sometimes I’ll use devained shrimp. It is such an easy recipe to make and the most time spent is in marinating the meats. A few hours or the night before put the beef strips in a ziploc bag with 1/2 cup of Worcestershire Sauce and in another ziploc baggie pour in 1/2 cup of Apple Cider Vinegar with the chicken tenderloins.
3 pounds chicken tenderloins and 3 lbs of beef strips or cubes
Worcestershire Sauce or Marinade of your choice
Apple Cider Vinegar
10 to 15 wooden skewers
Medium Sweet Onion
2 tablespoons vegetable oil or Olive Oil Cooking Spray
Dipping Sauce – I chose Frank’s RedHot Sweet Ginger Rajili Sauce
1. Dice onions, mushrooms and red peppers into bite size pieces, keep cherry tomatoes whole
2. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Pat chicken dry with paper towels. Thread chicken strips alternating with veggies in a loose accordion style onto each skewer repeat the same with the beef strips. Brush with vegetable oil, and sprinkle with seasoning salt.
3. Grill kabobs, covered with grill lid and turning occasionally, 11 to 14 minutes or until meat is done.
4. Mini *frozen corn cobs were coated with a little butter, wrapped in aluminum foil and placed on the top rack of the grill to cook the same time as the kabobs. Turn them over after 10 about minutes.
I also prefer to place the kabobs on aluminum foil coated with cooking spray – that way the pieces don’t fall through the grates.
*Feel free to use fresh corn, just don’t let it cook too long or it will burn!
What is your favorite grilled foods?