Making these zesty pork kabobs is as much fun as eating them. And as a 4-H leader with a quartet of 4-H'ers of my own at home, I can count on plenty of help preparing them.
My husband enjoys grilling our kabobs outdoors. On rainy days, he broils them up juicy and tender in the oven. Either way, I always make sure to make enough for seconds.
When the executive decision was made to marinate veggies in a tasty bourbon sauce and serve with grilled bratwurst, this recipe made our VIP tailgate party list. —Mary Marlowe Leverette, Columbia, South Carolina
These baked squash cubes pick up a mouthwatering grilled taste along with a mild curry butter flavor. The pretty orange side dish adds interest to more traditional summer entrees.—Mary E. Relyea, Canastota, New York
“This recipe is so easy and even more scrumptious than you can imagine,” promises Beverly Folks of Roswell, Georgia. “My husband and I are always looking for new ways to enjoy beef. These kabobs are definitely on our ‘special’ list.”
From Marysville, Washington, Karen Hamlin shares this tasty treatment for beef that relies on a made-in-moments marinade. "I like to add mushrooms to the skewers and serve the yummy kabobs over hot cooked rice," she writes.
“I don’t remember where I got this wonderful recipe,” jots Terry Hammond from Shohola, Pennsylvania, “but my husband and I just love it! It couldn’t be easier and always makes an impression with dinner guests.”
Planning your Labor Day cookout menu will be no work at all when you have Trisha Ward's classic kabob recipe to call on. "Feel free to use cauliflower or other favorite vegetables," she suggests from Atlanta, Georgia.
Juicy chicken, cherry tomatoes, whole mushrooms and sweet peppers make these skewers filling. But it's the fresh garlic, chili powder, cumin and cayenne pepper that give them their zesty kick.
—Larry Smith of Youngstown, Ohio
For a deliciously sweet grilling dish, this recipe will exceed your expectations. It is has a wonderful variety of vegetables and even if you family doesn't like vegetables, they will love this dish.—Taste of Home Cooking School, Greendale, Wisconsin