The Most Amazing Kebab You Could Ever Grill

The glamor pose

Amazing how much a good recipe can turn around your entire outlook on cooking. Step one to get me out of my malaise was get a good food magazine—and just like that, Everyday Food arrived the next evening with a feature on Kebabs. Perfect for Memorial Day.

The Prep Table (with magazine as a guide)

Firing up the Grill

Color is half the fun of a kebab

Charring Up on the Grill

Ginger-Hoisin Glaze
(Makes 6-8 kebabs with 4 meat chunks each)
1/4 c hoisin sauce
1 T. soy sauce
1 T. rice vinegar
1 T. finely grated, peeled fresh ginger  (really, REALLY key)

Everyday Food paired the glaze with pork loin, snap peas, and scallions---which we tried first and immediately devoured. That's when we pulled out the frozen chicken breast, and discovered the glaze was EVER BETTER with chicken. Snap peas and onions really added to the flavor, but adding in some red pepper for color was fantastic as well.

Pretty much, anything is great with this sauce. Make it immediately.

Shrimp Kebab with Sriracha-Lemon Glaze
Because we had no idea the sauce would be that amazing, we also made a second kebab with shrimp and pineapple. Not wanting to throw it on without its own sauce, I whipped up a quick sauce of lemon juice, sriracha, olive oil, and garlic powder. The spice was nice, but this in no way compared to the hoisin glaze.

Fun with shrimp heads.

Shrimp on the grill

And, of course, for dessert we threw some pineapple smothered in brown sugar on the grill. Enjoy the inspiration--let me know if you like it as much as we did.