I am very excited today to have one of my very best friends, Stacey, guest posting on the blog today. She and I have known each other since kindergarten. She makes these kabobs for us every time we go to the lake, so I am thrilled to have her share them now with you.
It was four years ago that my husband and I first joined Mr. and Mrs. Food Snob for a weekend at their family’s lake house. Since then, we have returned annually and have improved our co-vacation technique immensely. Our group is now far more organized when it comes to supplies and food, and we divvy up meals, drinks, and snacks. You already saw a treat that Mrs. Snob made (and hopefully ignored my creepy hand modeling). This year, I was responsible for Saturday dinner, so I relied on a trusted favorite: kabobs.
I received this recipe as part of a wedding gift, and it is by far one of the tastiest things I make. My friend Rachel hand-wrote the recipe card, and you can tell her opinion of it:
Fresh Ginger Kabobs on the grill (Amazing)
2 cup soy sauce
1 1/2 cup brown sugar
chunk of fresh ginger (about an inch long), minced*
2 cloves garlic, minced
1 1/2 teaspoon sesame oil
Marinate at least 6 hours, ideally overnight, skewer onto kabobs and grill to your desired temperature for the beef.
This recipe succeeds for a lot of reasons. I love the distinct flavor of the fresh ginger that makes it taste fancier than it is. Second, the ingredients are Food Snob appropriate. Third, it is easy to make and even easier to modify. For Olympic Weekend 2012 (as we dubbed our most recent lake trip due to the countless hours logged watching the games while drinking out of Team USA koozies), I swapped the sirloin for chicken and added a variety of homegrown vegetables purchased from the Lawrence Farmer’s Market: heirloom cherry tomatoes, yellow squash, onions, and purple, white, and green bell peppers.
All you have to do is chop the veggies and chicken (or whatever type of meat you choose to use) and marinate. Because squash soaks up so much marinade, I recommend no longer than overnight. Skewer everything onto kabobs skewers (You can use bamboo or metal. Just be sure to soak bamboo skewers before you use them), grill, and serve! We enjoyed the kabobs hot off the grill with some fresh pineapple and had ourselves a flavorful, healthy meal.