On Sunday we went to my moms for my nephew’s 21st birthday party. As he did last year, he requested “do it yourself kabobs” for dinner. When we arrived Mom had all the fixings on the table ready for everyone and I was happy to see a World Harbors bottle. She had been marinating the chicken in the World Harbors Maui Mountain Sweet & Sour. While my mom reads my blog fairly often, she is not always on top of the brands I work with so she was surprised when I told her I worked with World Harbors regularly. Along with the chicken she also had shrimp and beef, both marinated in other brands of marinades/sauces and plenty of fruits and veggies. We all started skewering our custom kabobs and Hubby happily grilled them for us all. As we started eating what I really noticed was that the chicken had the most flavor from the World Harbors marinade – the shrimp and beef tasted good, but hardly any actual flavors from the marinades they were in. On the way home Hubby confirmed this as well! I think the next time we do another kabob party we will be picking out several flavors of World Harbors for all the different meats. Here are a few tips for your own DIY Kabob Party.
Grilled Kabob Party Tips
- Soak wooden skewers for at least a couple of hours before using them. This is so the tips do not catch on fire while you are grilling.
- Cut foods that take longer in smaller pieces, foods that cook quickly in larger pieces. This will help kabobs with mixed ingredients to cook more evenly.
- For best results do a kabob of all one meat, another kabob with veggies that cook in about the same time as each other, etc. While not as pretty as mixed kabobs, they are still great.
- Grilled fruit is awesome – pineapple is probably the most popular, but watermelon, peaches, and figs are all great too.
- If you have items that are wanting to “spin” on the kabob, use two kabobs instead and make a “ladder” with the food as the rungs. This makes them much easier to flip.
- Have someone at the kabob making station who can help and who can make sure that folks wash their hands in between raw meats and if you like, that they use gloves (I suggest having gloves for everyone to use). Keep the station near the sink for easy hand washing.
- You may want to prepare several kabobs yourself before the party and cook those when the individuals kabobs have finished. This way there is more cooked food to eat without them having to make more of their own kabobs.
- Don’t let the small children keep the skewers on their plates – take the food off the sticks for them!
What are your favorite foods to put on kabobs?
Disclosure: I am a paid Mizkan ambassador. Opinions are my own.
© 2012, Robyn Wright. All rights reserved.
