Skewers all around!

Bring skewers to your next cookout! You can prep them the day before and they are ready to go when you get to the party. Everyone loves to have their very own skewer loaded up with lots of tasty meats and fresh veggies. You can also use tofu for the vegetarians in the crowd. Skewers are fun and a change of pace from the standard hamburger and hot dog.  This marinade can be used on everything.  It is easy, light, and summery.

I got this recipe from the Black Dog Summer on the Vineyard Cookbook. The Black Dog restaurant on Martha’s Vineyard is infamous for its fresh seafood and seasonal island dishes. Flipping through the cookbook almost makes me want to go there.  But then I remember that I break out in hives at the thought of crowds or traffic, so it’s really not an option for me. The only time I’ve ever been to the Vineyard was in November which was perfect – it was quiet and peaceful. It felt like I had the whole place to myself, just the way I like it.  Ah, I digress……back to the marinade and the skewers.  Here’s the recipe and tips for putting it all together. Happy skewering!

Ingredients

1 cup olive oil
1/2 cup fresh lemon juice
1/4 cup red wine vinegar
1 Tbsp fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh rosemary, chopped
8 garlic cloves, minced
1 Tbsp salt
2 tsp fresh ground black pepper

Method

Mix all ingredients and marinate your grilling choice in a large plastic container, covered and refrigerated. Makes 2 cups.

When you are making skewers, cut the meats and vegetables to similar sizes so they will cook evenly.  If using wooden skewers, soak in water for 30 minutes before assembling skewers so they don’t burn on the grill (if the skewers are going in the oven you don’t need to soak wooden skewers).  Alternate the meats and vegetables on the skewers.

Rules of Thumb

1) Marinade tougher meats or large cuts for 1-2 days.
2) Marinate smaller or more tender cuts of meat or poultry from 1-8 hours
3) Marinate large cuts of fish up to 1 hour. 
4) If you use the marinade for fish, omit the red wine vinegar.
5) Have fun!

Variations

1) Use a different vinegar such as balsamic, sherry, or rice wine.
2) Use different herbs such as chervil, tarragon, or cilantro.
3) Sweeten it with brown sugar or honey.
4) Spice it up with crushed red pepper flakes, minced jalapeno, or other fresh hot peppers.
5) Make a side dressing of olive oil, fresh lemon juice, salt, pepper, and minced herbs to brush on after cooking (as shown in photo).