The perfect Kabob Grill
If you’re like me, you just plop the skewers down on the grill, turn a few times, maybe drizzle with a marinade and pretty soon your eating some fine shish kabobs. But during the turning, as I burned my hand the other nite, I wondered if maybe there was something better out there. And that got me to thinking.
Imagine grilling over an open fire, being able to rotate the skewers evenly over hot coals without burning your hands. ‘Wake up Drick, someone beat you to it!’ Introducing the Kabobmaster BBQ Grill. No, I’m not making this stuff up folks.
Then there’s the one that fits on your existing grill made by Weber. It’s pretty neat, looks a little fun to use but small compared to the kabob master – might better order two.
Here are two more, both available from Amazon.com.
Now for today’s recipe. Enjoy!
Enjoy this southern mouth-fest. The spicy sausage and pineapple actually helps to cool things down a bit. Dip these in your favorite dressing to cool ’em down if desired. You can even stuff some cheese in with the shrimp as in a jalapeno popper.
Shrimp KaBoom KaBobs
20 large shrimp, peeled and deveined
Juice of 1 lime
2 garlic cloves, minced
1/4 teaspoon oregano, crumbled
10 large fresh jalapeno peppers, halved lengthwise and seeded
10 slices of bacon, cut in half
2 cups fresh pineapple chunks
3 spicy sausage links, cut into 1/4-inch pieces
1 large red or green bell pepper, seeded, cut into squares
Soak 8 to 12 wooden skewers in water for 1 hour or use metal skewers.
Toss shrimp with the lime juice, garlic and oregano in a bowl. Let set for 10 minutes.
Place one shrimp inside each jalapeno half and enclose each with a bacon half.
For each kabob, alternate on skewer pineapple chunks, bacon wrapped shrimp, sausage, and bell pepper.
Lightly spray cooking grate with oil. Heat to medium heat and grill kabobs 4 to 5 minutes per side until bacon is cooked. Check shrimp to make sure it is pink and opaque.