If you want to
just tease your mouth to no end the "kabob" (as I call it) is
certainly one way to do it. to get really good kabobs takes some time and
planning. I know you're thinking "just chop the stuff up and stick it
on a skewer", well, not here in Cajun Land.
Here's how I do it.....
Whole fresh button or portabella mushrooms
Jalapeno (if you want a punch)
Steak (your choice but with marbled fat in it)
Chicken breast or thigh
Whatever else you like!
Before you get started get yourself several bowls to put
each of the meats and vegetables in to keep them separate.
Cut the meat in bite sized pieces. Leave the shrimp
whole unless they're large.
Marinade the steak, chicken and shrimp in olive oil and
creole seasonings for about two hours in the ice box. Add a little more
garlic powder to the shrimp. You may choose to wrap the shrimp in bacon
Go ahead and put the skewers to soak if you're using
Just before you're ready to assemble the kabobs cut all
vegetables in about 1" X 1" squares. You can cut the button
mushrooms in half if they're large. Sprinkle creole seasoning on them.
Arrange the bowls in a semi-circle in a
Load the skewers... Place them in a pan until you're all
done. You can now brush them down with a little seasoned olive oil if you
You can now set them on the grill as is, or if you have
barbeque racks just place them in those. I like the racks because
everything is easier to handle. A rotisserie is even better. Kabobs are
best done on a medium heat for a short time turning frequently. The steak
takes the longest time to cook. You'll just have to watch them and judge
the doneness for yourself . Keep the hardwood chips handy and add them for
a good smoked flavor.
Brush or spray with your favorite sauce so everything doesn't dry
When done continue to brush a few times with a little
seasoned water or wine.
Don't eat to much now!......