It’s time for round two of Three Cooks One Kitchen! Last month Erin hosted and we whipped up a delicious Cinco de Mayo menu. June was my turn to host and since sunshine and summer scream “grilling season,” that’s just what we did!
We started with chips and guacamole (which didn’t last long with Erin and my husbands around) and got to work on our grilled feast.
Backyard Grilling Menu
- Chicken Kabobs
- Veggie Kabobs
- Veggie Sausage Kabobs
- Grilled Sweet Corn
After soaking our skewers (no fires wanted here), our first step was to make our marinades. We found two recipes online that sounded tasty. One was a spicy fajita marinade to add some kick to the kabobs and the other was a delicious Hawaiian teriyaki blend (or so I’m told since I still can’t eat soy).
Erin was our master veggie cutter and got us set up with mounds of fresh produce perfectly sized for skewering – mushrooms, peppers, onions, yellow squash and zucchini!
In the meantime, Hannah and I measured and mixed the ingredients for our tasty marinades.
Eleanor was interested in all the commotion in the kitchen – it’s not very often we have 3 cooks around here, haha :)
Once everything was all set, we submerged our kabob components in the marinades, gave them a good stir, and set them in the fridge to soak for 30 minutes – it probably could have been longer, but hey, we were getting hungry :)
The skewering process went pretty fast and it was fun to see the beautiful kabobs take shape. We decided to keep the meat and veggies separate to allow for proper grilling time.
After no time at all, our kabobs were ready…
with a side of grilled sweet corn…
It was quite the feast!
It was a blast getting together with these girls to cook, chat, and of course eat! Our meal was delicious but the company was even better! Make sure to check out Hannah and Erin’s recaps here:
And stay tuned for next months edition of Three Cooks One Kitchen!
What’s your favorite thing to eat off the grill?
What foods remind you of summer?