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Shish kabobs I make every summer whether for barbecuing at home, or for taking along on a camping trip.
These were always a hit with my two sons when they were young when we went camping all the time.
So easy to make, but there is a lot of preparation time involved, then the assembling of them.
To save time I used my new Food Saver vacuum sealer machine I bought a short time back.
I stopped at off at Safeway after work Thursday and bought the following fresh veggies as seen in the three bags below.
First bag = white mushrooms
Second bag = Walla Walla Sweet onions and cherry tomatoes
Third bag = red and green bell peppers
I just cut up the veggies to size, then placed them into one quart bags, and then ran them through the sealing process.
When I was ready to make the shish kabobs Friday, all I had to do was cut open the three bags, pop open a can of pineapple chunks I already had, open a can of sliced white potatoes, and cut up some doggies.
I usually get the whole white cooked potatoes in the can, but they were out, so the sliced will have to do for this time.
Having the veggies cut up ahead of time saved a lot of time standing at the counter in the kitchen.
You can take the sealed bags camping and assemble the shish kabobs at camp, or assemble the shish kabobs like I just did and throw them in the fridge a day before you go camping.
They should last for a few days like this easily if kept cold.
The amount I made was ten I think, that is about three days worth for just me, or if my sons stop by for dinner, there might be one or two left over.
Here they are in a Tupperware container I have had since the 80s.
It comes in very handy for shish kabobs.
On the grill
On the plate
Serve them up with a side dish of rice pilaf, macaroni salad, potato salad, and you have an instant hit on your hands with guests at home or friends while camping.
I also prefer the metal shish kabobbers I use over the wooden ones.
I have had these for around seventeen years or more.
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07-03-2009, 05:39 PM
