Kabob Salad

I’m not going to lie, this meal was a direct result of having no air conditioning and temperatures reaching the high 90s. I’d originally planned a fried potato dish, but my kitchen was virtually unusable today. The silver lining is that kabobs are one of my favorite summer meals – I’d always ask my parents to make them for my birthday dinners. I think there’s just something awesome and fun about eating your food off sticks.


2 Cloves Fresh Garlic

1 Cup Scotch Bonnet Peppers

1 Cup Onion

½ Cup Cilantro

½ Cup Extra Virgin Olive Oil

½ Cup Fresh Lime Juice

1 Tsp Salt1 Cup White Cooking Wine

1 Tsp Fresh Cracked Pepper

2 Lbs Beef

2 Lbs Pork

3 Medium Onions

3 Stop Light Peppers

1 Pineapple

1 Pack of Bamboo Skewers

  • Combine the garlic, peppers, onion, cilantro, olive oil, lime juice, and white wine in a blender; blend well to create marinade, mix in salt and pepper.
  • Cut your beef and pork into bite size chunks; put each in a large Ziplock bag (respectively) and add marinade
  • Put bags in fridge and let sit overnight.
  • Soak skewers for thirty minutes before adding your meats and vegetables; preheat your grill.
  • Cut the onions, peppers, and pineapple into bite size chunks.
  • Skewer the onions and peppers together, pineapples alone, pork alone, and beef alone.
  • Grill your kabobs on medium heat for an hour and a half; moving them around as necessary.


1 ½ Hearts of Romaine

1 Beefsteak Tomato

  • To cut the romaine, begin by making three vertical slices so it is evenly divided into thirds; stop cutting right above the base.
  • Next, cut horizontally into bite size pieces until you reach the white part of the romaine; put lettuce in a medium mixing bowl.
  • Dice the tomato and add to the romaine, toss together.


½ Cup Extra Virgin Olive Oil

½ Cup Red Wine Vinegar

2 Packets Goya Salad and Vegetable Seasoning

  • In a cup or small bowl whisk together all ingredients until creamy.
  • Serve with a spoon so you may use as needed.
  • If any is left over put in a container, store in fridge, and re-whisk when ready to use.

Use the salad as a base; remove the onions, peppers, and pineapple from their skewers to place on top. Set the meats on top and drizzle with salad dressing.

Serves around four to five people.


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