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Barbecue Ka-Bobs Recipe


This is a "do it yourself" recipe...meaning that you can revise the recipe many ways to suit your taste. The choice of meat, chicken, seafood or vegetables to use is yours. The quanity of ingredients will vary according to how many people you want to feed. Just adjust the amount of marinade to ensure you have enough to cover the meat and vegetables.

Ingredients
Meat:
Use your favorite: Good cuts of beef, chicken breast, shrimp or just vegetables without meat.

How much? As much as you want to cook. We suggest at least 2 ka-bobs for each person.

Vegetables:
Any or all of the following:
onions, bell pepper, baby potatoes, cherry tomatoes, mushrooms, zucchini, sugar peas

The amount, again, is determined by how many ka-bobs you want to make.
For 8 kabobs you will need about:
1 medium onion
2 medium bell peppers
1 dozen mushrooms
4 baby potatoes (cut in half)
16 cherry tomatoes
1 medium zucchini
16 sugar peas

Marinade:
In a large flat container ( a roasting pan works good) combine:
* 2 cups water
* 1 cup soy sauce
* 2 tablespoons sugar
* 6 cloves garlic (mashed)
* 1/2 tablespoon horseradish (optional)
* 4 tablespoons ketchup
* 1/2 tablespoon ginger powder.
Mix until well combined.

Directions
1. Cut all ingredients into bite size pieces (except cherry tomatoes).
2, Place all meat and vegetables in the marinade. Mix well. Place in refrigerator for minimum of 1 hour (overnight is O.K.)
3, Periodically stir to cover all ingredients with marinade.
4. Remove from fridge and push meat and vegetables onto skewers, alternating meat and various vegetables.
5. Cook on BBQ to your taste.

Tips:
1. It is difficult to cook the meat and potatoes thoroughly before the vegetables burn. Shrimp is the exception, it will cook along with the vegetables. You can pre-cook the meat and potatoes slightly by placing in boiling water for 10-15 minutes before placing in marinade.
2. Tomatoes tend to turn to mush before everything else is cooked. Therefore, leave a little room at the end of the skewers and push the tomatoes on the skewers the last 10-15 minutes of cooking time.
3. If using charcoal, do not start cooking until the charcoal turns Grey/white color. Push charcoal to the sides and place skewers over open area. If using propane, do not place skewers directly over flame.
4. If using wooden skewers, soak them in water 15 minutes before use. However, if you do not place the skewers directly over coals or propane flame they should not burn, even if you do not saok them.


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