Summertime Meals on a Skewer

Summertime Meals on a Skewer
by Arleen M. Kaptur

Description: Ideas for summertime skewer meals.

Try some great cool-kabobs when the heat intensifies and cooking has no appeal: On a toothpick, a celery stick a carrot stick, or tiny skewers, try: assorted melon balls, apple chunks, orange chunks, pineapple chunks, small marshmallows, strawberries, raspberries, peaches, nectarines, blackberries, luncheon-meat cubes, chicken chunks, avocado slices, cooked and shelled shrimp in different combinations Serve a fruit dip or marshmallow creme dip alongside for extra fun.

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Hot-kabobs: On skewers, thread pineapple chunks, green pepper chunks, pickled onions, mushrooms, ham cubes, shelled and cooked shrimp, scallops, or hotdogs, cut into 1" chunks

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Marinated beef or lamb chunks, ham cubes, turkey or chicken breast pieces, pork cubes and small precooked potatoes, baby squashes, eggplant cuts, green peppers, whole mushrooms, quartered tomatoes, chunks of cucumber, pine- apple chunks, green banana chunks

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Marinated Beef: 1/2 cup salad oil, 3/4 cup vinegar, 3/4 cup chopped onion, 1 tsp. each salt and pepper, 2 tsp. Worcestershire sauce, 2 lbs. lean beef round cut into 1-1/2" chunks Let cubes of meat stand in marinade in refrigerator overnight.

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Wrap frankfurter cuts in partially cooked bacon, and skewer with Bologna slice chunks, and dill pickle chunks. GRILL AND ENJOY!

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Marinate cubes of sharp cheddar cheese in wine (Burgundy). Leave in refrigerator overnight. Drain well, skewer, and serve with crackers.

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On a pretzel stick, string 1 sweet gherkin with 1 cube cheese and a slice of hard salami. Skewer a whole mushroom with a ham chunk and a piece of Swiss cheese.

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Lobster tails, fresh peeled shrimp, fresh scallops, cherry tomatoes, giant-size olives, butter sauce, tartar sauce Partially cook lobster tails in boiling water. Snip shells open and remove meat. Lace lobster meat, shrimp, scallops, tomatoes, and olives onto skewers. If using wooden, soak skewers in cold water before using. Brush seafood with lemon butter (1 part lemon to 2 parts melted butter). Grill until fish is done and tender. Brush additional butter sauce if desired. Serve sprinkled with finely chopped parsley.

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4 lbs. spareribs, cut in narrow strips
1 cup French dressing
1/2 cup finely minced onion
1/2 cup chili sauce
2 tbs. light brown sugar
2-1/2 tbs. lemon juice
2 tbs. Worcestershire sauce
quarters of white onions

Rub rib meat with salt and pepper. Place in shallow pan. Combine dressing, onion, chili sauce, brown sugar, lemon juice, and Worcestershire in bowl. Pour over rib meat. Let stand in refrigerator overnight. Drain, but reserve some marinade. Skewer rib meat with onions. Brush with marinade and grill. Serve with potato salad, and lemonade.

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Summertime fun on a stick - ENJOY !

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