electronic Gourmet Guide





  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove minced
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

Beef Kabob
with Zucchini and Cherry Tomatoes


  • 1 pound lean sirloin or top round, cut into 1-inch cubes,
         all visible fat removed
  • 1 small zucchini, cut into 1/2 inch pieces
  • 12 cherry tomatoes

In a medium bowl, whisk oil, vinegar, garlic, parsley, salt and pepper to taste. Add meat and vegetables and toss to coat. Marinate mixture for 2 hours at room temperature or refrigerate overnight. Drain meat and vegetables, reserving marinade.

On each of six long metal skewers. place tomato, meat and zucchini, ending with a cube of meat. Brush prepared barbecue grill with olive oil. Grill over high heat, 4 inches from heat source, turning and brushing with marinade, until done, 6-8 minutes for medium-rare and 8-10 minutes for medium. Kabob can also be broiled for same amount of time.

Makes 6 servings.


Chicken Kabob
with Pineapple, Corn and Red Peppers


  • Substitute 2 tablespoons pineapple juice for the wine vinegar
         in the master recipe for marinade.
  • Use 1 pound boneless, skinless chicken breasts, cut into 1-12-inch cubes
  • 2 cobs of fresh or frozen corn, cut into 12 pieces
  • 12 cubes of fresh or canned pineapple
  • 1 large red bell pepper cut into 12 chunks

Alternate the ingredients on each of six skewers.

Follow same directions for marinating and grilling kabob in the master recipe.

Cook until chicken is done about 8 minutes.


Shrimp Kabob
with Green Onion and Sweet Potatoes


  • Substitute 2 tablespoons lime juice for wine vinegar
         in the master recipe for marinade.
  • Use 1 pound large shrimp, shelled;
  • 12 green onions, white part with 1-inch of green part;
  • 3 small sweet potatoes, peeled, cut into twelve 1-inch chunks
         and partially cooked
  • in boiling water for 15 minutes, drain

Alternate the ingredients on each of the six skewers.

Follow same directions for marinating and grilling kabob in the master recipe.

Cook about 5-7 minutes.


Steve's Olive Oil Recipes

About Olive Oil

* These recipes are courtesy of the International Olive Oil Council.


All About Olives & Olive Oil


© 1996, Steve K. Holzinger. All rights reserved.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified February 2007

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