Saturday, June 19, 2010

Lemon Garlic Shish Kabob

The heat and humidity of summer had me craving lemon this week. I sought out that tart, refreshing flavor. But I didn't want it muddied with a lot of other spices or liquor, though Dave's coconut rum marinade has been on my mind!

This recipe isn't so much a recipe as a guide. Feel free to vary the ingredients to suit your mood and preferences. It's very easy. If you have vegetarians in the family, it's simple enough to make some all veggie skewers, too. The tiny peppers and mushrooms were so good that I wouldn't have minded eating a veggie kabob myself!


1/4 cup lemon juice
1/4 cup olive oil
1 generous tablespoon dried rosemary, chopped
3 garlic cloves, chopped
1 teaspoon salt
1/4 teaspoon black pepper

Shish Kabobs

1 pork tenderloin, sliced in one inch rounds
white mushrooms
red, orange, and/or yellow peppers
yellow squash
1 lemon, sliced (optional)

Note that there aren't any quantities on the veggies. Mix and match, and use as much or as little as you like.

1. Mix the marinade ingredients and place them in a ziplock bag with the mushrooms and the pork. Refrigerate and marinate for half an hour.

2. Meanwhile, soak the skewers in water and cut the other vegetables. I found adorable tiny peppers, so I used them them whole. Yellow squash, zucchini and other veggies that need to cook longer should be cut quite thin since the kabobs don't take long to cook.

3. Oil the grill and preheat. Place the meat and veggies on the skewers, sliding a lemon slice on each one as well.

4. Place on the grill and close the top for about four minutes. Flip the kabobs and close the top for another three to four minutes, until the meat is done. Don't overcook! Tenderloin is very soft, but will toughen if it cooks too long.

Serve over rice and enjoy!

And now to celebrate the upcoming release of THE LONG QUICHE GOODBYE,
Avery is hosting our next exciting contest!

Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.


  1. Great post (so missing my grill). Love those little sweet peppers too. They add great color to the meal and taste fabulous!

  2. Lemon, pork and peppers. Yum. I'm am so in the mood for a barbecue! What a pretty presentation. Thanks!

  3. Thanks, Dave. You're so right about the tiny peppers. Sweet and tender.

    Avery, it's definitely barbecue time. I love cooking on the grill. It always feels like a vacation!

    ~ Krista

  4. Pork kebobs are a real treat, and I love your lemon-rosemary flavor combo for the marinade. Look out Bobby Flay -- time to fire up that grill!

    Have a delicious Saturday,
    ~ Cleo
    Cleo Coyle on Twitter

  5. Wow, everythinig I love served on a stick!
    You just can't argue with that. I'm sharing your marinade recipe with the Hub. He loves a good
    marinade! Kebab on!

  6. Thanks, Cleo. It's a fresh, summery flavor.

    Jenn, I'm with your husband. In fact, I think I may start making more kebabs. Very tasty and easy.

    ~ Krista

  7. These are pretty and look delicious, too! What could be better for a summer party?

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