Shish Kabobs

There’s something about that word.


Seriously, just say it with me. Did you feel that? Now let’s say,


or how ’bout…


Before you  know it we’re standing on our chairs pretending to be Shakira.


We’re feeling the rhythm and thinking, “My hips don’t lie!” (All I can say is good thing the dog is the only one in the room right now.)

OK. So let’s get off our chairs and think about what to make for a summer supper instead. Tonight this DoAhead Woman is making Chicken Shish Kabobs for her tribe.

Years ago a good friend of Doc’s gave us his mother’s sauce recipe. (He’s from North Dakota but we don’t hold it against him.)  It’s simple, quick, and most importantly…deeelish!


 Shish KaBob Sauce


1/2 tsp Garlic Salt

2 tsp Powdered Mustard

2 Tbsp Canola Oil

2 Tbsp Brown Sugar

4 Tbsp Water

2/3 cup Soy Sauce

Combine ingredients and you’re done! A true DoAhead would be to soak the meat in the marinade. The food can be prepped in the morning and grilled that night. You can even prepare it the evening before and allow it to “soak” overnight in the fridge. If there’s no time for any of that business simply use it as a marinade. Our tribe also likes it heated through and then we serve it along side the Kabobs and use it as “dipping sauce”.

Hope this recipe helps you “Kaboom” your way to great Kabobs! (Shakira ain’t got nothin’ on us!)

Your DoAhead Friend,  

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