[willow650]

I have never had one and I want to make some. chicken or steak. I have no idea how to make them. Any good recipes? With or with out marinades. Also, I will be making them indoors either baked, broiled or grill pan(skillet with grill marks) would be prefered methods if possible

[newleaf123]

I always do mine on the grill. No recipes off the top of my head, but the one piece of advice I have is to ignore the advice that you need to soak the bamboo skewers first. I never do that, and never have had a problem.

[willow650]

how many veggies can you use? I know at least bell pepper, onion, and mushrooms, but what else. I know some people use fruit but I don't like fruit with meat

[newleaf123]

You can use anything that you can cut up pretty thick and will still hold it's shape. In addition to what you've listed, I also use zucchini - cutting the disks about 3/4" - 1" thick.

[mandalinn82]

I use zucchini, eggplant, bell pepper, onions, mushrooms, 1 inch slices of corn on the cob, and asparagus most often.

[Fressca]

All of the above, and cherry tomatoes! They make nice "punctuation marks" and the ends of the skewers. And I agree with Newleaf - no soaking required.

[Thighs Be Gone]

As far as sauce..yogurt with mint in it is really tasty with kabobs

[newleaf123]

Originally Posted by mandalinn82

I use zucchini, eggplant, bell pepper, onions, mushrooms, 1 inch slices of corn on the cob, and asparagus most often.

Oooh, corn on the cob -- I never thought of that -- what a great idea!

[skinnywish]

Best kabob marinade EVER:
-fresh ginger, crushed
-fresh garlic, crushed
-olive oil
-soya sauce
-lemon juice

let the meat (chicken, beef, pork, shrimp) marinate in that, and toss veggies (i usually use green and red pepper, mushrooms, onions and pineapple chunks) in olive oil and salt and pepper.

throw on the grill.....SO GOOD!!!

[Misora]

Biggest recommendation I can make is to put like cooking times together. So you might make beef kabobs with onions, pepper, corn. potato etc and shrimp with onions, mushrooms and tomotas. Otherwise you're liable to end up with way undercooked food and way over cooked food. I also have a tendency to cut my meat chunks too big so you end up gnawing through a big piece of steak. :P

[losermom]

I marinate the meat chunks only. Then I put the meat with peppers, onions, tomatoes and whatever else is here on metal kabob sticks. Zucchini sounds yummy--I'll have to try that! We throw them on the outdoor grill.