Every week following an away game, THN will be running recipes in place of the Pig Pen. Our tailgate chef Scott Coward will not only give you great recipes but in a format centered around the tailgating experience. Join us at Fed Ex every week and bring your version of our recipe to the tailgate! Here’s this week’s recipe.<\/p>\n
You will need:<\/b><\/p>\n
2 – medium (5 oz) chicken breasts
\n1 – 10 oz cut sirloin steak
\n1 – large onion
\n1 – large bell pepper
\n1 – 1\/2 pound package fresh mushrooms
\n1 – 16 oz bottle balsamic vinaigrette salad dressing
\n1 – small package bamboo skewers<\/i><\/p>\n
In The Kitchen<\/b><\/p>\n
For these awesome kabobs, we’ll need to do a little prep work the day before our tailgate outing. First, run a shallow pan full of water. Place the bamboo skewers in the water, and soak them for about 2 hours. This will allow the bamboo to absorb some moisture, and end result, they won’t burn or catch fire on the grill. Once those are soaked and ready, go ahead and cut both the steak and chicken breasts into about 1 inch cubes. Slice the onion into quarters. Cut the bell pepper in half, remove the seeds and ribs, and cut it into 1 inch cubes. And, for the mushrooms, give them a quick cleaning with a damp cloth. Now we are ready to assemble our kabobs. Always start and end with a piece of meat when making these. The reason being, when the veggies cook down a bit, they lose their grip on the skewers and end up falling off. The meat will keep a firm hold, and keep everything in place. I usually like to keep the chicken and beef separate, because one cooks faster than the other. So, with all that in mind, start with a piece of beef. Slide it all the way to one end of the skewer. Next, add a slice of onion, a slice of pepper, and a mushroom. Repeat the process and remember to end up with a piece of meat on both ends. Do the exact same thing for the chicken. When finished, place the kabobs in a shallow pan. Be sure that they aren’t stacked. Now pour the balsamic vinaigrette over top. Cover, and refrigerate overnight, turning once.<\/p>\n
In The Tailgate Lot<\/b><\/p>\n
We already did all the work. (Are you seeing a trend in these articles yet?) Now just light the grill, and grab a cold one. Being that the kabobs marinated overnight in the balsamic vinaigrette dressing, they are ready to go directly to the grill. Balsamic vinaigrette contains some olive oil, so you won’t have to worry about the kabobs sticking to the grill, while cooking. If you did indeed “cube” the meats, you will have four flat surfaces to grill. Usually if you grill for about 2 to 3 minutes a side on medium heat, by the time you’ve made it around to all four sides, your kabobs will be grilled to
\nperfection. Finger food at its best!<\/p>\n
Edit: This blog was archived in May of 2016 from our original articles database.It was originally posted by Scott Coward<\/p>\n","protected":false},"excerpt":{"rendered":"