Can you believe it folks…we are heading into 4th of July weekend? How in the Pete’s sake is this the case already? Time sure flies when it is sunny summertime.

Depending on what you are doing for the holiday weekend, there can be many meals to prepare if you are entertaining at home or the lake house. It can all be overwhelming, but if you simplify and have dishes and snacks around it will keep you from living in the kitchen and out enjoying the beautiful weather and your company.

Here are a list of my favorite things to keep stocked in the fridge for holidays (and all the time)

~ fruit, fruit, fruit (melon, grapes, peaches and apples)

~ eggs/good cheese/plain yogurt

~ avocados

~ fresh herbs

~ veggies, veggies, veggies (broccoli, cauliflower, carrots, cucumbers, lettuce…a great and easy veggie platter or additions to your morning egg scramble)

~ a few different proteins (chicken, steak and fish)

~ grains…couscous or quinoa for a nice chilled side salad

Ok, just to name a few. Now onto the meat skewers. If you aren’t a fan of beef, substitute with chicken or your favorite fish.

grilled beef shishkabobs viewed from high angle

Grilled Beef & Veggie Skewers

~ 2lbs beef (your favorite kind)

~ 1 red pepper, cut into chunks

~ 1 cup grape tomatoes

~ 8-10 mushrooms

~ 1 red onion, quartered


~ 1/2 cup olive oil

~ 1/2 cup soy sauce

~ 2 tablespoon red wine vinegar

~ 1/4 cup honey

~ 2 cloves garlic, minced

~ 1 tablespoon fresh ginger, minced

~ 1 teaspoon fresh cracked pepper

~ 20 bamboo skewers or so

Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.

Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

Cut the vegetables into chunks roughly the width of the beef pieces. Thread the meat and vegetables onto bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.

Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.


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