SUMMER COOKOUT KABOBS

SUMMER COOKOUT KABOBS

SUMMER COOKOUT KABOBS

Image Belongs to Fondly, Emily

Friday night was very special.  My mom is on a girls trip with some of her friends, but Nana came up to hang out with me and my dad.  When my dad was at work Nana and I ran over to Wegman’s and stocked up on some goodies so I could cookout on our deck.  I made fruit salad, bruschetta, and oysters for us to snack on while I grilled some kabobs.  Nothing says summer more than a sunny evening, Tony Bennett radio, a cold drink in your hand, and talking with the people you love most.  Only things missing were two big boys and a beautiful woman!

Image Belongs to Fondly, Emily

Image Belongs to Fondly, Emily

The whole shebang was the epitome of an awesome summer cookout.  The fruit was fresh and crisp, the oysters salty, the bruschetta cool and crunchy, and the kabobs…killer!!

Image Belongs to Fondly, Emily

Fruit Salad:

Watermelon

Honeydew Melon

Cantaloupe

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Bruschetta:

Thinly sliced French baguette.  Pour olive oil over bread, add salt and pepper.  Grill bread until crunchy.  Place bruschetta on bread pieces and top with parmesan 🙂

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Oysters:

Wegman’s sells already shucked oysters.  We bought a pound and I served them with wheat crackers, lemon slices, and spicy cocktail sauce.

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And finally…The Kabobs:

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What you need:

Skewers!!

Any meat or fish you’d like!  I used:

2 chicken breasts

1 salmon filet

1 bag frozen shrimp

Any veggies you’d like!  I used:

3 bell peppers

1 onion

1 zucchini

1 squash

1 pack mushrooms

For the seasoning:

3 tablespoon coconut oil

1 tablespoon Old Bay seasoning

1/2 tablespoon garlic powder

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The process:

First, start by cutting all your veggies.  I made my pieces no smaller than 1 x 1 inches, but some were a lot bigger than that.  Basically just roughly chop them.

If you’re using frozen shrimp, put it in a colander and start running cold water over it.  Cut up salmon and chicken breasts into “chunks”.  I used kitchen scissors to do this because it’s easier to keep the pieces big.

When the shrimp is defrosted, peel them and place them in a bowl.  It is time for the skewers.

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I had no rhyme or reason to the way I skewered everything, but I did try to get one slice of onion in between ALMOST every piece.  I started running out of onion about halfway through and did not want to cut up more so I hung back on the onion slices then.

Once everything was skewered I had them all on a platter.  Microwave coconut oil until it’s liquid.  Pour in spices and mix well.  Drizzle the mixture over the kabobs, then finish off with salt and pepper.

Place on grill and shut lid.  Leave them alone for about 10 minutes, then check and flip them.  I’d say I grilled them for about 25 minutes total and flipped them every 4 minutes.

Image Belongs to Fondly, Emily

Image Belongs to Fondly, Emily

Image Belongs to Fondly, Emily

Image Belongs to Fondly, Emily

Enjoy!!

Here’s to summer, boys & girls.  Don’t forget to eat your veggies and hug your parents and grandparents.

Cheers everyone.

Fondly, Emily

Image Belongs to Fondly, Emily

Lover of fun, food, fashion, friendship, and family. (And coffee.) Just tryin’ to help ya live a happier and fuller life 🙂

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