KIELBASA KABOBS FOR A CROWD
Every year in October, we have an Octoberfest for about 40 of our friends. Where I live, people don't get out as much in the winter, so this is so we can visit before winter sets in. We make all the meat dishes & everyone else brings the sides & desserts. These are a big hit.
Provided by Peggi Anne Tebben
Categories Other Appetizers
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Make these the day before you plan on cooking them.
- 2. It is recommended to soak skewers a few hours before assembling kabobs, so they don't catch fire on grill. I never do because I have them full & this never happens.
- 3. Layer meat, then pineapple, then mushroom, then bell pepper, then onion, in that order on skewer. Repeat until skewer is full, pushing them tightly together as you go. Begin & end with your meat of choice.
- 4. Place in a large plastic container that has a tight fitting lid.
- 5. Pour the soy sauce, mixed with 1/2 cup of the pineapple juice & brown sugar over them. Put lid on & gently invert them. Do this for a minute or so, until well coated.
- 6. Place in fridge overnight, inverting every so often.
- 7. When ready to cook, preheat grill to around 350°. Spray with cooking spray.
- 8. Lay the kabobs on grill & brush with the marinade. Sprinkle on the seasons.
- 9. Close the lid on grill.
- 10. Turn the kabobs after about 10 minutes. Brush again & season again. Finish cooking with lid closed, another 5-10 minutes.
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