My father worked for an airline in the 1960's, when I was a teenager, and my family lived on the island of Guam in the South Pacific. A friend of Mother's there gave her this wonderful recipe. We ate this delicious warm-weather dish often, and now I prepare it for my family.
—Suzanne Pelegrin, Ocala, Florida
I've traveled to many different countries and am always on the lookout for cookbooks. I adapted this recipe from a Turkish cookbook and it brings rave reviews whenever I serve it. I usually serve the kabobs with rice pilaf and a tossed salad.
These are delicious with fresh sweet corn and a baked potato. You can spend the day out of the kitchen by assembling the kabobs in the morning, then letting them marinate all day before grilling at dinnertime. —Lorri Cleveland, Kingsville, Ohio
With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes. To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat. We like them with hot cooked rice and a tossed salad. —Carole Fraser, Toronto, ON
A mild soy sauce marinade lends an appealing flavor to these tender beef and veggie kabobs. With colorful chunks of yellow squash and sweet red and green peppers, they're perfect party fare. —Kathy Spang, Manheim, Pennsylvania
“I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender.”
These kabobs from Jane Turner of Canton, Ohio bring the bright flavor of lemon to the table without having to heat up the kitchen. You’ll love the mix of tender meat and mushrooms with vibrant green pepper.
My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. —Jennifer Shaw, Dorchester, Massachusetts