Here’s a tasty suggestion if you find yourself left with a couple squash, an onion, a random tomato, maybe a bell pepper and an odd tenderloin, half a frozen bag of shrimp or scallops, 5 dove breasts leftover from last September, and 2 venison sweetmeats you uncovered the last time you cleaned out your freezer.

Kabobs!

Thursday night we had 5 meat/4 vegetable kabobs for dinner.

You can grill the kabobs all the same or vary the seasoning or marinade for each.

For our kabob batch, we ate shrimp, scallop, and venison grilled in butter and fresh diced garlic.  Chicken marinated and basted with thawed orange juice concentrate.  Dove breasts wrapped in bacon and basted with BBQ sauce.  Vegetables marinated and basted in Italian dressing.

I’m telling you, if you’ve got a bunch of meats and small portions of vegetables lying around, there is no better way to cook them up than on a couple dozen kabob skewers.