Sizzling Summer Skewers

Skewers are fun to eat and simple to construct; however, if you make a large number of them, then you will probably get annoyed with both the assembly and cooking, because it will take forever.  If you’re making skewers in large numbers I suggest making it a team activity.

Start with a marinade.  I had chicken and pork, so I decided on two different marinades.

For the pork: I peeled the membrane off this pork tenderloin and cut it into bite-sized cubes.

Then I assembled the marinade: buttermilk as a base (and tenderizer), sriracha, teriyaki, pineapple juice, fish sauce, and garlic.

Mix that sucker up and shove it in the fridge overnight.

For the chicken: I trimmed the fat off several boneless, skinless chicken thighs (cheaper than breasts) and cut them into chunks.

This one I cheated and used a store-bought teriyaki marinade that I got from Farm Boy.  It was worth it.

Pour that over the chicken, cover, and refrigerate overnight.

I also set a package of bamboo skewers in water and left those to soak overnight as well. This is so they don’t catch fire on the grill.

Assembly time!  For the pork I used onion chunks, fresh pineapple and some red pepper.

I always use two skewers to prevent the food from rolling around when I’m trying to rotate the suckers. It’s a bit trickier to put together (I did stab myself with one of the skewers) but worth it in the long run.

For the chicken I had onion chunks, button mushrooms, and cocktail tomatoes.

The button mushrooms turned out to be too small and kept breaking off, so I would use a bigger mushroom next time.

Grill!  I made so many skewers I had to do about four batches.  It took FOREVER.  Make sure to check that the meat is fully cooked before serving.

Tada!  All lovely and crispy!