(Image credit: Maria Midoes)
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Set this aside while you prepare the vegetables.”,”image”:{“id”:”6d6f00b28efe6c0fb3ae65ae751c82830b6bfde4″,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:39:46.064-04:00″,”updated_at”:”2016-09-13T16:39:46.064-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”kebab#1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”44ba4ceffd4bb6abc821826d4b4990f363807c14″,”caption”:”\u003cb\u003eSeason the vegetables:\u003c/b\u003e Combine the onion, bell pepper, and zucchini in a large bowl. Drizzle with the remaining 1 tablespoon of oil, season with salt and pepper, and toss to coat.”,”image”:{“id”:”44ba4ceffd4bb6abc821826d4b4990f363807c14″,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:39:46.124-04:00″,”updated_at”:”2016-09-13T16:39:46.124-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”kebab#4.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”96e03cfd8c97622aec53fbe800b57bccc4ac03fa”,”caption”:”\u003cb\u003eBuild the skewers:\u003c/b\u003e Line a rimmed baking sheet with parchment paper. Thread the meat onto 8 of the skewers, about 6 cubes per skewer. Lay the skewers on the baking sheet. Cover the skewers completely with a second sheet of parchment. Thread the vegetables onto the remaining 8 skewers, alternating between 1 piece of bell pepper, 3 slices of onion, and 1 piece of zucchini that you skewer through the skin. Place the skewers on the second sheet of parchment.”,”image”:{“id”:”96e03cfd8c97622aec53fbe800b57bccc4ac03fa”,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:39:46.195-04:00″,”updated_at”:”2016-09-13T16:39:46.195-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”kebab#7.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”099996a586a9df7085642fe12ecb14893580aaf4″,”caption”:”\u003cb\u003eFreeze and store:\u003c/b\u003e Freeze until solid, at least 3 hours or overnight. Wrap the entire baking sheet tightly in aluminum foil, or transfer the skewers to gallon-sized freezer zip top bags, trimming the skewers if needed. Freeze for up to 3 months.”,”image”:{“id”:”099996a586a9df7085642fe12ecb14893580aaf4″,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:39:46.274-04:00″,”updated_at”:”2016-09-13T16:39:46.274-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”kebab#12.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”7432513cfe57d6e14376511043c373b522f94db5″,”caption”:”\u003cb\u003eGrill:\u003c/b\u003e Heat an outdoor grill to medium-high (about 400°F). Place the frozen skewers on the grill (do in 2 batches if needed), cover the grill, and cook undisturbed until grill marks appear on the the chicken, about 3 minutes. Using tongs, rotate the skewers a quarter turn, cover the grill, and grill 3 minutes. Continue rotating the skewers a quarter turn every 2 to 3 minutes until the vegetables are crisp-tender and the chicken is cooked through, 12 to 15 minutes total. Remove to a platter and rest for 3 minutes before serving.”,”image”:{“id”:”7432513cfe57d6e14376511043c373b522f94db5″,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:39:46.313-04:00″,”updated_at”:”2016-09-13T16:39:46.313-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”kebab#14.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
My kids just love to eat things off sticks. Marshmallows, hot dogs — anything is made better when cooked over fire on a stick. Maybe the ultimate dinner on a stick is the classic meat kabob. Juicy, charred, and delicious, meat on a stick is such an easy and appealing way to make dinner on the grill.
Now, I have an absolutely ingenious way for you to enjoy this family-friendly dinner on a weeknight: make batches of kabobs ahead of time, pop them in the freezer, then grill straight from frozen. No thawing required. Yes, it really is that easy.
<p><a href=’http://www.thekitchn.com/how-to-make-and-freeze-kabobs-for-the-grill-235220′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/09/30/how-to-make-and-freeze-kabobs-for-the-grill-cooking-lessons-from-the-kitchn/
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