Grilled Shish Kabobs

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Growing up, my mother did not use a lot of recipes when making dinner. She just used her instincts. Years later I learned that the way she cooked was known as farm cooking. It makes sense. She grew up on a vegetable farm where her family of 12 grew their own vegetables. She was used to putting meals together from the garden.

That is why I like recipes like this one for shish kabobs. You don’t really need to measure. It is more about getting a variety of colorful veggies and deciding what type of meat to use. (If you are vegetarian, skip the meat and use more vegetables.) Be sure to use organic vegetables and quality meat. Once you fill up the kabob sticks, put all the remaining ingredients into a grill skillet and cook those on the grill too.

Shish Kabobs

1 lb. quality organic or farm raised meat, cubed (stew beef, boneless chicken tenders, etc.)
1 organic red or yellow pepper
1 organic red or yellow onion
2 tbsp. organic coconut oil
1 small head of organic broccoli or cauliflower
handful of small organic cherry tomatoes, optional
1/2 cup organic pineapple chunks, optional
Himalayan sea salt
organic black pepper
4 long or 6 medium skewers

Prepare your skewers If using wood skewers be sure to soak the skewers for an hour before using.

Go through your meat of choice and make sure cubes are similar in size, about  1 to 1-1/2 inch square and put to the side. Cut your selected vegetables into similar size chunks and put into piles on a large platter or in separate small bowls.

If necessary, lightly oil your gas grill and turn it on, letting it heat up for about 10 minutes. Then start threading your skewers, alternating between meat chunks and a variety of veggies. (I like to put the onion pieces up against the meat for more flavor,) Set them aside in a large platter as they are completed. Once done brush each kabob with the coconut oil and season with salt and pepper or other organic seasoning of your choice.

Place the kabobs on the heated grill and grill on medium heat for about 8 minutes, turning them over about midway through. Some veggies like broccoli tend to burn a little faster so you may have to turn more often. After removing the kabobs, let them sit for about 10 minutes. (If you had extra meat and/or cut veggies after making the kabobs, put them in a grill skillet, season, and stir fry those on the grill for about 8 minutes for some extra servings.)

To serve, put all kababs on a platter and let each person un-skewer the food they would like. Serve it with rice or quinoa cooked in bone broth or vital broth. Alternatively, you can serve it with organic hummus and romaine lettuce leaves for a delicious wrap.

This article was written by Sharon Harmon, founder of Life Design for Health. As a “Health Designer” she has a passion for helping people find their way back to optimum health. Please contact her if you would like to know more. There is a great deal of health-related information in her blog articles and on her website. Including additional suggested resources (books and articles) by topic, a pantry list that is gluten-free, dairy free and GMO-free, and a healing foods list.

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