Kabobs or skewers are the ultimate way to present food for Labor Day cookouts. You can use kabobs for appetizers, grilling and for salads.
Use short skewer for bite size kabobs. Include two or three combos on a skewer.
- Mozzarella or cheddar cheese cubes
- Cherry or grape tomatoes
You can create various kabobs, such as one for salads to go with a meat kabob. This type of salad is easy to assemble since it will be placed on a shorter skewer than the grilling kabob.
Start with the largest pieces and thread on the skewer.
- Mozzarella balls
- Squash or zucchini
- Cherry tomatoes
- Basil leaf
- Green or red peppers
Once skewered, place the kabobs on a plate and display on the table as a centerpiece or set on the buffet. Be sure to provide several dressing choices.
Fruit and Berry Candy Kabobs
A fun candy treat for the kids and grown-ups alike. You can use gummy fruit pieces and other types of soft candies to create mini-dessert kabobs.
Choose the kind of meats you want for this kabob. You can create your own combination to include corn cobs sliced into bite sizes. You may prefer to skewer shrimp and scallops or diced chicken. Decide on the vegetables and fruits that will go with your protein choice for a tasty fun grilling choice.
- 1 1/2 lbs of stew beef or kabob meat, steak or trimmings
- 2- 16 oz cans of pineapple chunks
- 1 large green pepper
- 2 medium pimento peppers or 1 large red bell pepper
- 4 medium onions quartered
- Carton fresh large whole mushrooms cut off stems
1/4 cup of Worcestershire sauce
1 1/2 cup of olive oil (extra virgin)
1 tbs onion powder
1 tbs garlic powder
1 tbs paprika
Salt and pepper to taste
Place marinade ingredients in a large bowl and mix using a whisk until blended.
Cut the green peppers into slices wide and long enough for a skewer.
Cut the onions and pimento peppers into quarters.
Open the pineapple cans and drain (save juice).
Place the meat, veggies and pineapple in marinade, cover the bowl with its lid and shake to coat all of the kabob goodies.
Let marinate in the refrigerator for four hours or overnight.
Store pineapple juice in refrigerator until needed.
Remove from the refrigerator 30 minutes before you plan to grill and drain using a sieve. (Save the oil mixture) load the skewers.
Mix the oil mixture and pineapple juice using a whisk. Set aside for basting during grilling.
Wearing a pair of plastic gloves, insert the sharp end of the skewer into a piece of beef, follow by an onion, mushroom, beef, pepper and pineapple.
Repeat until the skewer is loaded, leaving at least one inch free.
Continue until you have loaded all skewers or you run out of kabob pieces.
Cover the tray or cookie sheet with aluminum foil and set the skewers here until it's time to take outside to the grill.
Heat the grill to 350° cook for 30 minutes
Place the kabobs on the grill grate and cook for 15 mins. Using the basting brush to apply the pineapple and leftover marinating oil whenever the kabob gets dry. Turn skewers over and cook another 15 minutes and continue to baste. Place a clean sheet of aluminum foil over the tray and set the cooked kabobs. Serve hot.
Making Kabobs for a Labor Day Cookout
There are endless possibilities for making kabobs for a Labor Day Cookout. Decide how many kabobs you’ll need and the types of kabobs you want to serve then enlist your family to help assemble.