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Saturday, July 11, 2009


Seasonal Recipe of the Week
Kabobs are so much fun to make and eat. You can really skewer anything, but you want to be conscious of cooking time so it all finishes at the same time. So sometimes you might want to precook some of the vegetables to make it work better. Here are two great kabob recipes which make great party food.

Cherry Tomato, Ham, and Pineapple Kabobs

1 tablespoon vegetable oil
1 tablespoon white balsamic vinegar
1 teaspoon Coleman’s mustard powder
1 tablespoon honey
1 lb cubed nice ham
1 lb pineapple chunks
12 cherry tomatoes

Place oil, vinegar, mustard powder, and honey in a bowl and stir 'til well combined. Thread the ham, pineapple and tomato onto skewers. Brush them with marinade. Cook skewers over BBQ for about 10 minutes, turning frequently and baste with extra marinade. Serve over rice and a festive salad. This recipe serves 4.

Tuna Tarragon and Portobello Mushroom Kabobs

10 ounces fresh tuna
1 lb Portobello mushrooms cut into quarters
2 tablespoons fresh chopped tarragon leaves
2 tablespoons white wine
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 clove garlic chopped
salt and pepper to taste

To make marinade, combine wine, tarragon, vinegar, oil, and garlic in large bowl and stir to combine. Cut tuna into 1 inch cubes. Thread tuna and mushrooms onto skewers. Put them into marinade, turn to coat and refrigerate, covered in marinade for at least 30 minutes. Grill on BBQ for about 10 minutes, and continue to baste, turning often. Serve with a nice green bean salad and a slice of lemon.