First day of Summer Camp, let’s grill!

Easy days ahead with summer looming


With 2 growing teenagers and a half marathoner in the house protein is a must. Leftover proteins even better as the flavors “sit” for awhile and become more intense and tasty. I like these kebabs because you can make them ahead. They are good for any day of the week, cut them up in the morning and let them marinate for a few hours. Then when you are ready to make dinner all you need to do is turn on the BBQ and grill them.

I use pork tenderloin but you can substitute chicken just as well. If you do you want plump chicken breasts because you are going to be cutting medium sized “cubes” from it.

Rosemary Kabobs

For 4 people

1 or 2 pork tenderlions, they sometimes come packaged as 2 in one. If you have 2 double the seasonings.
juice of half a lemon
2-4 cloves of garlic, this is your taste. We like it garlicky.
1 tablespoon dried Rosemary or 2 fresh sprigs.
salt and pepper to taste
2-3 tablespoon olive oil, enough to coat the meat completely
8-10 skewers, if you use wood immerse them in a water bath for a few hours. This will prevent them from burning.
You can add some pieces of bell pepper or onion between the meat as well.

Cut tenderloin in 1 to 2 inch sized chunks, you will have smaller pieces, make sure to skewer those together so meat can cook evenly.
Combine the remaining ingredients.
If you use fresh Rosemary pull some leaves off and add those and the stalks to the mix
Add marinade to the meat and coat thoroughly.
Refrigerate for at least an hour.
About 10 minutes before grilling take meat out of the fridge and let it sit for a bit as the marinade may have set.
Make skewers, large pieces about 4/5 to a skewer, smaller pieces 6/7
The meat should not be “crammed” on the skewer as this will make it cook slower.
Kebabs will cook in about 4-8 minutes on a hot grill, do not overcook they become dry!



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