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4 servings, 2 kabobs and 1 cup greens each
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For some other options, try rib-eye beef steaks or any firm-fleshed fish, such as halibut or tuna.
Toss greens with additional dressing or sprinkle rice with chopped fresh herbs, such as basil or parsley, before serving.
Partially cook potatoes in the microwave before threading onto skewers so they are done at the same time as the meat.
I made the chicken version & was very impressed, as were the 1/2 dozen guests who devoured 24 skewers. I tried again with a different set of ingredients that received raves just like the original:
I used large (not jumbo) fresh scallops, red onions, 1" cubes of fresh pineapple & fresh basil leaves, briefly rolled in a light teriaki sauce (not truly marinated). I put 1/2 fresh basil leaf between the scallops & the pineapple chunks (36 leaves = 24 skewers), rolled the prepared skewers back & forth in a pan w/ 1/2" of homemade teriaki sauce (many shelf brands will do fine) for 30 seconds to coat them evenly, then grilled them over a medium heat for 3-4 min per side, turning once.
Once again, the magic words: NO LEFTOVERS.
We made these with hot dogs, pickles, grape tomatoes and potatoes and then basted them with BBQ sauce while grilling. They got mixed reviews from the smallest kids (didn't like the veggies, go figure!), but overall we liked them. And I could let the kids assemble them without worrying about handling raw meat. Tasty and fun!
The veggies cooked alot sooner than the meat, so next time I'd seperate them onto different skewers and cook the meat longer and just add the veggies the last few minutes.