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Canku Ota

Canku Ota Logo

(Many Paths)

An Online Newsletter Celebrating Native America


July 26, 2003 - Issue 92


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Let's Kabob

Everyone loves a barbecue in summertime, but sometimes it’s easy to fall into the same grilling habits. Next time you’re firing up the grill and craving something different, why not try experimenting with these tasty and colorful kabobs? The beauty about our kabobs is that they’re a great choice, even on a weeknight. You can use many of the ingredients that you already have on hand, such as chicken, beef or shrimp and there’s no need to marinate overnight.


  • Presoak wooden skewers in warm water for 30 minutes to prevent them from burning on the barbecue.
  • Partially cook potatoes in the microwave before threading onto skewers so they are done at the same time as meat.
  • Toss greens with additional dressing and sprinkle rice with chopped fresh herbs such as basil or parsley before serving, if desired.
  • For some other options, try rib-eye beef or any firm-fleshed fish such as halibut or tuna.

Mouth Watering Shish Kabobs



Beef Kabob

  • 1 pound beef roast, sirloin or any cut of meat your prefer (2" chunks)
  • 2 bunches of green onions (medium sized)
  • Cherry tomatoes (about 2 doz)
  • Mushrooms (about 2 doz)
  • 3 bell peppers 1 red, 1 yellow, 1 green
  • skewers


Cut the meat into cubes and slice the peppers. Clean and remove tops of the green onions.

Place a cube of meat, onion, tomato, mushroom, yellow pepper on the skewer and then place another piece of meat, onion, tomato, mushroom, red pepper on the same skewer, then repeat process again ending with the green pepper this time. If you want you can also add a slice of an apple or potato in place of a tomato.

Kids also like to add some pineapple to the skewers in place of the mushrooms. Make sure you use some good sized chunks of pineapple.

Cook over BBQ grill till meat is brown and veggies are tender.

This will make 4 to 6 kabobs or a couple more if you put less on per skewer.

Pineapple Chicken Kabobs


  • 3 large boneless chicken breasts
  • 3 sweet bell peppers
  • 6 large mushrooms
  • 1 can sliced pineapple or 1 fresh pineapple
  • 2 ripe but firm tomatoes
  • 1/2 cup (125 ml) soy sauce
  • 1 cup (225 ml) pineapple juice

Yakitori (Grilled Chicken Kabob)


Cut chicken into 1 inch cubes. Place cubes into soy sauce/pineapple mixture. Marinate for 2 hours.
Wash bell peppers and cut into 1 inch squares. Slice mushrooms in half. Slice pineapple into 1 inch squares. Slice tomatoes into salad wedges. Using wooden or metal skewers, place an equal number of each ingredient onto skewers. Try to make it look as appetizing as you can. Cook over medium grill until chicken is thoroughly done.

Note: Serves 6

Scallop and Shrimp Kabobs



Seafood Kabob

  • 1 pound large shrimp - peeled and deveined
  • 1/2 pound scallops
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 green bell pepper, cut into 1 inch pieces
  • 1 fresh pineapple - peeled, cored and cut into wedges
  • 1/2 cup rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons minced fresh ginger root
  • 3 tablespoons light soy sauce


If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.

Make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well.

Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.

Serves 6

Fruit Kabobs


Any combination of the following fruit -
  • large whole strawberries
  • fresh pineapple chunks
  • apricot halves
  • peach or nectarine wedges
  • banana rounds
  • apple wedges
  • mandarin orange sections
  • very large red or green seedless grapes
  • 1 cup of sugar

Fruit Kabob


Saute sugar in a heavy saucepan until the mixture liquefies and is lightly browned. Thread the fruits on the skewers and grill about 5 to 6 minutes over low heat, turning frequently. Remove the from the heat and brush with sauce. Return them to the grill for a few seconds until the sauce caramelizes.

Serve with one of the following dips:

Orange -Banana Dip Honey-Raspberry Dip Creamy Orange Dip
2 large bananas, peeled, cut into chunks
1/2 cup non-fat plain or banana yogurt
2 oranges, peeled and sectioned
Lite Sour Cream, 16 oz.
1/3 cup seedless red or black raspberry jam
1 T. honey
1 tsp. lemon juice
1 jar marshmallow creme, 7 oz.
1 cream cheese, 1 - 8 oz. pkg.
2 T. frozen orange juice concentrate, thawed

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Lockard and Paul Barry.

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