Grilling Kabobs!

On the fourth we grilled out, this year we made Kabobs. Two different kinds.
Steak and Shrimp and Deluxe Asian Turkey.
For both recipe you Marinade the meat.
To serve I allowed folks to build their own on a water soaked Bamboo skewer.

Marinade for the Turkey:
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup sweet white wine
1/4 cup dark corn syrup
1 Tablespoon Lemon juice
1 Tablespoon Lime juice
1/4 teaspoon garlic salt
Mix these together well add 1 inch cubed turkey tenderloins. I buy the Butterball packaged tenderloins. you can add up to 4 pounds.
Marinade for about 4 hours. Longer will give it a stronger taste.

Marinade for Steak.
1/4 cup of Canola Oil and Extra Virgin Olive oil. I buy the Pompeian brand, already mixed.
2 tablespoon of Hickory liquid seasoning.
2 cloves roasted garlic minced.
2 tablespoons of minced onion.
Mix together and add 1 inch cubed boneless toploin steak. I used about 2 pounds. Marinade for about 4 hours.

Vegetables to place out for skewing:

Fresh pineapple cut into cubes
Pearl onions
Cherry tomatoes rolled in olive oil
Baby Bella Mushroom caps
Green Peppers, cut into pieces large enough to put on skewers.
Medium Zucchini cut into one inch pieces.

Now for the Shrimp put of the steak kabob.
Be sure to by Fresh shrimp on the day of the cookout. shell shrimp.

Building the kabob...
Soak the bamboo skewers for about 4 hours. Have each person build their own.
After the folks have made their skewers, Bush or spray with Olive oil.
On hot prepared grill ( about 350 F degrees), bush or spray with oil. I like using a Grill spray by Weber called Grill-n-Spray. it is safe to use on a hot grill.
The kabob will take about 15-20 minutes to cook.

Serve with Steamed Jasmine Rice.