Kabobs!

When we moved to Baltimore just over two years ago, Jas and I would spend random weekend mornings exploring the local restaurants, shops, and back roads. One afternoon, just outside of town, we discovered the small historic town of Oella, nestled in between old Ellicott City and Catonsville.

In Oella we discovered what has now become a weekly shopping destination- a meat market by the name of J W Treuth and Sons. Upon arrival you will notice the sign with their motto "Fresh Killed" and the long line of patrons waiting in line for their turn at the counter to select their goods.

My typical purchase usually consists of buying their fresh boneless skinless chicken breasts (which at my Friday visit were only $2.99 per pound), bone in pork chops (for Jason and are usually about $1.70 each) and lastly my personal fav filet. The last two trips, I did pick up some of their lovely beef cubes which happen to be perfect for kabobs! I would be doing huge disservice if I failed to mention that this is also the place to get your Boston Butt for pulled pork, chicken wings, or some ribs!

Outside the store, there is a small produce stand from Howard County called Harbin Farms. Lately I have been snagging up their corn and peppers. Everything looks beautiful and is so inexpensive.

Enough about the meat market, lets get to the kabobs (which is really just jargon for skewered meat).

There is no right and wrong when it comes to what to put on each skewer, the basic rule of thumb is to space enough so each item can cook evenly, not to over stuff so skewer can break, and to put meat items on, that will cook the same- meaning their size is all similar.

For my kabobs I used-

• Green Pepper
• Red Pepper
• Yellow Onion
• Beef Cubes

Simple fresh ingredients.

Yes, really that simple. You can use chicken, pork, sausage, and shrimp. Just remember the shrimp dry out quickly on the grill so do not use those on the same skewer as say the chicken which takes longer to cook.

How to:

1. Take wood skewers and soak in water. I used a tray and filled it so they could all lay flat.
2. Cut peppers and onion to similar size about one inch cut.
3. Season beef. I used Grill Mates Montreal Steak Seasoning in the grinder.
4. Arrange skewers.
5. Grill.

Yes, really that simple :)



Kabobs pre-grill

I made these a few weeks back, used Campari tomatoes and red onion. I don't recommend using larger tomatoes as these were, they split open and remained really hot (held heat) and were messy.