Grilling!
Here’s a shot of some of the kabobs I did this summer. Peppers, pineapple, and chicken! Good stuff.
I marinated some of the chicken as well. So it was rather flavorfull. The pineapple was fresh cut pineapple from a wedding we had gone too, and they were giving out leftovers after the reception. So we had alot of fresh pineapple at our disposal.
This is great color in food there. Yum.
Time from actual happenings to posting…56 days.
Those kabob’s look almost as good as my own! ;o)
Pineapple is a good idea, adds some good sweetness. Last time we did them, we did asparagus and cherry tomatos, and mushrooms which was great. Next time we’re going to add zuchinni to the mix.
And my more recent discovery is how tasty BBQ onion is. The key is to make the pieces small enough to cook well but still be edible and fit on a skewer. Also, they must be brushed with something to keep them from drying up. I like sundried tomato & basil (or something like that) dressing. Cook them enough to take out the real crunch but not too soft. They should be to the point where they’re sweet and the real zing of the onion is gone.
yum yum yum.
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