2. Clean and lightly oil grill. Heat grill to medium-high. Season kebabs with coarse salt and ground pepper and grill, turning and brushing with 1/2 cup Italian dressing occasionally, until turkey is cooked through and cheese is melted, about 10 to 12 minutes.
1. Clean and lightly oil grill. Heat the grill to medium-high. In a small bowl, combine 4 tablespoons honey, 2 tablespoons cider vinegar, 2 teaspoons ground coriander and 3/4 teaspoon ground cumin.
Another idea is to cook potatoes on the grill wrapped in foil, but start cooking them before the steaks because they need to cook much longer. For my family, I cut each potato in half, put in foil, drizzle olive oil with some crushed garlic, salt and pepper sprinkled on and cook for 30 minutes or until softened. These are great with steak for a tasty dinner.
Kabobs are a barbecue classic for a reason: they’re fun to make, pretty to look at, and hard to mess up. It’s a dish that can please meat eaters, vegetarians and picky kids alike, with only a few alterations.
Okay, so it’s not a totally guilt-free recipe, but it is the recipe that I most associate with summer cookouts, and it’s totally worth it. The combination may sound a little odd, but the sweet-salty-creamy combination is always a crowd-pleaser.
1. Clean and lightly the grill. Heat the grill to medium. In a small bowl, stir together 1/4 cup hoisin sauce and 1 tablespoon each soy sauce, finely grated peeled fresh ginger (from a 1-inch piece) and rice vinegar.