- Marinate your meat. Marinating reduces possible cancer-causing substances in grilled foods.
- Clean your grill. Scrub grill with a brush before & after cooking. It de-creases the build up of cancer-causing sub-stances.
- Flip on time. Don’t flip too early. Flip food when it comes loose from grill with a gentle tug.
- Avoid flames. Keep a spray bottle of water handy for dousing flare-ups.
- Remove blackened crust on foods. Trim any blackened char from food before serving.
- Go beyond meat. Try grilling fruits & vegetables like peaches, pineapple, asparagus, or eggplant.
- Work the grill. Move food to a cooler area during flare-ups.
- Size Matters. Cube or slice meat into smaller portions to speed up cooking and prevent char.
- Short cooking time. The faster foods are cooked the less charring develops. Goal temps: 165°F poultry; 160°F ground red meat and pork; 145° F red meat steaks and chops.
- Sit back, relax and enjoy the outdoors with your family and friends.
Grilled Marinated Kabobs
Ingredients:
10 oz. meat of choice, cubed
1 onion, cubed
1 red pepper, cubed
1 green pepper, cubed
1 cup fresh pineapple, cubed
Marinade:
1/4 cup olive oil
1/4 cup soy sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
2 cloves garlic, minced
2 Tbsp. lemon juice
1/2 tsp. pepper
Directions:
- Combine oil, soy sauce, Worcestershire sauce, mustard, garlic, lemon juice, and pepper to large re-sealable bag or large bowl. Mix well.
- Add meat to marinade and chill for 4—24 hours in large bag or covered bowl.
- Prepare kabob skewers by soaking them in water or use metal type.
- Arrange kabobs by adding the cubed meat and vegetables to the skewers in any order. Allow some space between pieces to allow for thorough cooking. Leave 1 inch at both ends of the skewer for easy turning.
- Cook on pre-heated grill. Cook meat to recommended temperature. Flip fre-quently to avoid charring.
- Serve and enjoy.
Feel free to add other fruits and vegetables to your kabobs for more flavor, taste, and color. Some options include:
Asparagus
Peaches
Bananas
Cherry tomatoes
Watermelon
Apples
Eggplant
Zucchini
Squash
Kale
Lettuce
Cabbage
