Southern Living, June 2013 Kabobs
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Grilled Salmon Kabobs
Spice-crusted salmon teams up with the smoky crunch of grilled cucumbers. (If you think cukes are best saved for gazpacho and tea sandwiches, you're in for a delicious surprise.) A creamy yogurt raita, spiked with fresh dill and tangy bits of pickled okra, cools it all down.
Steak and Fingerling Potato Kabobs
Low in starch with a creamy texture and paper-thin skin, fingerlings hold their shape when grilled. Parboiling jump-starts the cooking process, so they take on a crispy finish just about the time the steak is done.
Grilled Balsamic-Molasses Bacon
Tie fresh rosemary sprigs to the handle of a wooden spoon with garden sisal or kitchen string, and use as an aromatic basting brush for the bacon.
Buttermilk-and-Honey Chicken Kabobs
A buttermilk marinade ensures tender meat and juicy flavor. The kabobs are delicious on their own, but even better with Toasted Pecan Pesto or Romesco Sauce.
Shrimp, Watermelon, and Halloumi Kabobs
Addictively briny, halloumi cheese is a favorite for grilling, especially when paired with the sweetness of watermelon. The outside of the cheese gets beautifully brown and crisp, while the inside stays tender. Find it at specialty foods stores and high-end supermarkets.