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Kabobs :: Summer’s Unofficial Favorite


Kabobs… They’re {practically} summer’s official food. Easy to make, delicious to eat, and ideal for almost any summer shindig, kabobs are the perfect finger food. So many creative and versatile options exist for creating new, mouth-watering combinations. The possibilities are virtually endless!

Here are a few of our favorite tips to get your juices flowing:

If using bamboo or wooden skewers, soak them in water for approximately 30 minutes prior to grilling to avoid burning or charring. For a bit of added flavor, soak skewers in stock or broth. The effect is subtle, but savory.

Cut different types of meats and veggies into uniform sizes to encourage more even cooking. Huge chunks next to small slivers won’t cook evenly and the end result will be a less than desirable mix of overcooked and undercooked foods.

HELPFUL HINT: Don’t forget to season before grilling! Add salt, pepper and olive oil for simply delicious flavor.

Try putting different foods on different skewers. Many foods have different cook times. Raw vegetables will take a lot longer to grill to tender perfection than shrimp or scallops.

BONUS: Picky eaters love this! They don’t have to eat foods (like vegetables or seafood) that they don’t like.

Though it’s not essential, we suggest marinating meat, preferably overnight, to develop a more complex flavor profile for your kabob. Marinade recipes abound, but we like a mix of butter or olive oil, minced fresh garlic, chopped flat leaf parsley, salt, pepper, and a touch of cayenne. It works well for most seafood, poultry or meat. Try it on veggies as well, just marinate in a separate dish or bag to avoid cross-contamination.

Leave a little space between each item added to your skewer, otherwise, they may not have enough room to cook through in the middle.

Add fruit! Grilled mango or pineapple elevates a simple kabob from ordinary to extraordinary. Or skip the grilling all together. Try an all fruit kabob, a fun version of fruit salad, just on a stick. Kids of all ages love this simple kabob as a starter, side dish or dessert. Add fruit dip or melted chocolate on the side. Delicious!

Try a pasta salad kabob. There are several recipes available, but we like this Italian twist. Simply cook, season and cool the tortellini pasta. Alternate cooked tortellini, chunks of feta or mozzarella balls, cherry tomatoes and 1/4” slices of hard salami on each skewer. Drizzle with balsamic vinegar and serve. Not only are they yummy, but they can be made ahead for quick service later.

Let the flavor spree begin! Tell us your favorite kabob tips and tastes. Bon appetit!


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