Last night it was a super humid night (I’m talking 85-90% humidity) so M and I decided to cook and eat outside. Since we’ve been living in this campground, the only time that we’ve spent outside is either when we fish, when we go to the showers, or when we go to our cars to leave. My mom and dad bought us a baby Weber grill for a “house” warming gift and we haven’t really had a chance to use it.
M and I spent most of the day out running errands and getting some work done (me blogging and him looking for a job) so after we went grocery shopping, we cracked open some beer (OK he did – I had an Angry Orchard) and started thinking about dinner. We had gone to the local farmers market the night before and gotten some fresh mushrooms and squash and we had turkey bacon left over from dinner a few nights before that so we thought….KABOBS!
We brought all the ingredients outside and started shopping and skewering (that’s a word- right?) on the picnic table enjoying the warm and humid air.
After we had made about 12 or so we threw them on the grill and walked to the lake to find some fishes. About 20 mins later we had a delicious meal that was super easy (and fun) to make and very low maintenance. Look below for the recipe!
Turkey Bacon Kabobs:
- 1/2 pack of your favorite turkey bacon (uncooked)
- 1 whole onion
- 2 yellow squash
- 7-10 mushrooms (of your choice)
- 7-10 red potatoes (quartered)
- 10-15 wooden skewers
Start by soaking the skewers in water for at least an hour or so to prevent them from catching on fire on the grill, this is a perfect time for you to get the charcoal going for the grill! Next, wash your veggies to make sure you get all the dirt off! Then (and we didn’t do this but we should have) par boil your potatoes to get them soft enough so that they cook at the same rate as the rest of the kabobs. Now your potatoes and the rest of your veg should be ready to be cut up and skewered! Go ahead and cut your veggies how you prefer, for this recipe we quartered the mushrooms and the potatoes and then cut the squash and onion into chunks (about 1/2″ in size). Once your veggies are chopped to your liking, go ahead and start skewering as you wish! I did mine in an order but M did his random so it doesn’t really make a difference. After you’ve filled all the skewers, get them on the grill for about 20 mins, turning after 10. Once they’re done, take them off and serve immediately and enjoy!