Kebabs, marinate, create, BBQ.
The trick is in the combination of flavours so that it isn’t too sweet or too dry.  We have put all 4 recipes that are in this video, in the stack below, so just watch the video, decide which one is for you and either order your meat online and get it home delivered, or pick it up at the store.    It will save you time.
Steak Fajita Skewers

INGREDIENTS 2 pounds sirloin steak, cut into 1-inch cubes 1 tablespoon cumin 1 tablespoon chili powder 1 tablespoon garlic powder 1 teaspoon salt 1 teaspoon pepper 2 green bell peppers, cut into 1-inch pieces 2 red bell peppers, cut into 1-inch pieces 1 large white onion, cut into 1-inch pieces 8-10 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS 1. Preheat grill to medium-high heat. 2. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated. 3. Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer. 4. Repeat with the remaining skewers. 5. Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel. 6. Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway. 7. Serve!

Roasted Veggie Skewers

Servings: 8-10 INGREDIENTS ¼ cup olive oil 2 tablespoons lemon juice 1 tablespoon dried oregano 1 teaspoon salt 1 teaspoon pepper 2 zucchinis, sliced into rounds 3 cups cremini mushrooms 2 medium red onions, cut into 1-inch pieces 2 red bell peppers, cut into 1-inch pieces 2 yellow bell peppers, cut into 1-inch pieces 4-5 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed. 3. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer. 4. Repeat with the remaining skewers and vegetables. 5. Brush each skewer liberally with the oil mixture. 6. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway. 7. Serve!

Teriyaki Chicken Skewers

Servings: 4-5 INGREDIENTS 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes 1 cup soy sauce ¾ cup brown sugar 1 tablespoon sesame seeds ¼ cup green onions, chopped 1 pineapple, diced into 1-inch cubes 4-5 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated. 3. Chill and marinate for at least 2 hours. 4. Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 1-inch gap on the top of the skewer. 5. Repeat with the remaining chicken, pineapple, and skewers. 6. Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel. 7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired. 8. Serve!

BBQ Chicken Bacon Skewers

Servings: 4-5 INGREDIENTS 1 pound boneless, skinless, chicken thighs, cut into 1-inch cubes 1 cup bbq sauce 1 teaspoon salt 1 teaspoon pepper 4-5 bacon strips 4-5 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed. 3. Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through. 4. Repeat with the remaining chicken, bacon, and skewers. 5. Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel. 6. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. 7. Serve!

Japanese Style Kebabs for your Australia Day or any day BBQ.
The flavours in these options are definitely our favourite, bacon, Chicken, mushroom etc.   We suggest doing a combination of both Beef and Chicken skewers so you cover eveyone.
Glazed Chicken Skewers

Servings: 6-8 INGREDIENTS 1 pound boneless, skinless, chicken thighs, cut into 1-inch chunks 1 cup green onions, sliced into 1-inch long pieces ½ cup soy glaze, see recipe above 3 tablespoons canola oil 6-inch bamboo skewers Thinly sliced green onions to garnish

PREPARATION Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions. Heat oil in a pan over medium-high heat. Sear 3-4 skewers at a time and flip when the undersides are golden brown. Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally. Cool, then serve with additional green onions on top!

Bacon Mushroom Skewers

Servings: 8 INGREDIENTS 8 slices bacon 2 cups mushrooms, halved Salt Pepper 3 tablespoons canola oil 6-inch bamboo skewers

PREPARATION Thread one end of the bacon onto the end of a skewer. Add a mushroom half, and weave the bacon around the mushroom and back through the skewer, creating a wave pattern between the mushrooms. Move the bacon and the mushrooms down the skewer, repeating until the other edge of the bacon is threaded through. Repeat with remaining bacon and mushrooms. Heat oil in a pan over medium-high heat. Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are golden brown. Season the other side with salt and pepper and cook until bacon is as crispy as you’d like. Cool, then serve!

Chicken Meatball Skewers

Servings: 6-8

INGREDIENTS 1 pound ground chicken ¼ green onions, thinly sliced 1 tablespoon ginger, minced 1 teaspoon sesame oil 1 cup soy glaze 3 tablespoons canola oil 6-inch bamboo skewers Sesame seeds, to garnish

PREPARATION Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup of the soy glaze in a bowl until evenly mixed. If the mixture does not hold its shape when rolled into a ball, add ¼ cup of panko bread crumbs, mix evenly, and re-roll the meatballs to test their structural integrity. Roll about 1-inch meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture. Heat oil in a pan over medium-high heat. Sear 3-4 skewers at a time and flip when the undersides are golden brown. Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary. Cool, then serve!

Steak & Asparagus Skewers

Servings: 6-8

INGREDIENTS 1 pound sirloin steak, cut into 1-inch chunks 2 cups asparagus, cut into 1-inch pieces Salt Pepper 3 tablespoons canola oil 6-inch bamboo skewers

PREPARATION Skewer 3-4 pieces of steak and asparagus in an alternating pattern on a bamboo skewer. Repeat with remaining steak & asparagus Heat oil in a pan over medium-high heat. Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are a dark brown. Season the other side with salt and pepper, and cook for about 1 more minute. Cool, then serve!