Summer is the time for grilling, whether it’s in your backyard, a city park, or at a vacation campsite. But it’s easy to get tired of the typical grilled menu of hamburgers and hot dogs (not to mention the danger of a high-fat, high-sodium diet). Here are some new ideas for the grill:
Shish Kebabs on the Grill
Shish Kebabs (Sometimes called kebabs) aren’t as difficult as you might think. Kebabs originated in the Middle East as primarily meat dishes, but you can put nearly anything on a stick and grill it.
If you’ve got older children around, put them to work assembling the kebabs. (Make sure they wash their hands thoroughly after handling raw meat. Also, remind them not to eat any of the used marinade, since it has been contaminated with raw meat.)
Before putting the kebabs together, cut the raw meat into bite sized pieces. You may use nearly any type of meat: beef, chicken, pork, lamb, venison, fish, shrimp or other seafood. If you’re vegetarian, use tofu or soy meat substitute. Pour marinade over the meat and leave it in the refrigerator for several hours. You can use a prepared marinade, or try this simple recipe:
- one cup oil (I prefer olive oil or canola oil)
- one-fourth cup soy sauce
- A dash or two of Worcestershire sauce
- one cup cooking wine (white wine for chicken or fish, red wine for red meats)
- one squirt of mustard
- one tablespoon (or more) all purpose seasoning mix
Chop fresh vegetables into bite sized pieces. I like to use onions, peppers, mushrooms, zucchini and cherry tomatoes. Cherry tomatoes are amazing when grilled. They just melt in your mouth, and even a tomato-hater will come back for more. You may also use white potatoes, sweet potatoes, summer squash, broccoli, cauliflower, or experiment with something exotic.
Start and end your kebab with a slice of onion or pepper for a more stable kebab. If you wish, you may brush remaining marinade over the kebab before cooking, but then discard the used marinating mixture immediately because of contamination from the raw meat. Simply lay the kebabs on top of the grill and cook until the meat is done. Serve with rice.
Grilled Vegetables
Vegetables always taste better when grilled. When traveling, it’s especially important to eat healthy, to avoid becoming ill. Adding fresh vegetables to your meal ensures you get a good supply of vitamins, minerals, and fiber. If you’re cooking at home, consider adding a side of grilled vegetables to your meal. Simply cut up your favorite vegetables, toss them in a mixture of olive oil (or melted butter) and spices, and wrap loosely in heavy-duty aluminum foil.
You may also use a grill basket. Place on the grill and cook until tender. Some vegetables, such as corn on the cob or asparagus, may be brushed with oil or melted butter and placed directly on the grill.
Banana Boats on the Grill
Banana boats make a great dessert, especially while camping. Bananas are a great source of potassium, which helps balance out all the sodium in our diets (especially if you’ve just consumed large amounts of hot dogs and chips). But this treat also contains the all-important ingredient of chocolate.
To make banana boats, simply slice a peeled banana lengthwise about half-way through. Make sure you do not cut all the way through to the bottom peel. Squeeze the banana apart and fill the opening with miniature marshmallows and chocolate chips (or you may use small pieces of chocolate bar left over from your s’mores). Wrap the banana boat loosely in foil, leaving the top open. Grill or place on hot coals until the chocolate chips are melted. To eat, scoop out the insides with a spoon.
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