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Kabobs (with variations)

from Dave Straney

4 pounds firm fish (Swordfish, yellow fin tuna) or chicken or beef
1 large bell pepper
1 large Spanish onion
1 pineapple
1 pint cherry tomatoes
3 tbsp olive oil
1 clove minced fresh garlic
Salt & pepper
Skewers

Diced the fish or chicken or beef into 1 inch chunks. Place into a glass bowl, add the oil, garlic and salt & pepper. Allow to sit refrigerated at least overnight. For beef or chicken, use ¼ cup teriyaki sauce also. Dice the bell pepper, onion and pineapple into similar size pieces.
*Allow any skewers that are made of bamboo to soak in water for 1 hour before assembling.

To start, place one piece of fish on a skewer, followed by a bell pepper, an onion, a tomato and a pineapple and repeat until it is full. Be sure to leave about an inch of space at the beginning so they can be handled while cooking. When finished, store in the refrigerator until cooking time.

To cook, place kabobs on a hot grill and turn about every 1-2 minutes. Be sure they do not burn! The are cooked when the meat is 165 degrees.

Makes about 12 kabobs.