Sunday, July 10, 2011

Shish Kebab & Potato Salad

Wednesday after returning from vacation was a crazy busy day. SP mowed the grass. We did a lot of laundry. SP did the grocery shopping. And we cooked for the short week. It's summer and the urge to grill is still there, so we thought and thought and finally it hit us: shish kebab.I don't know why we don't make kebabs more often. They are easy to make and can make a lot - so lots of leftovers = easy meals during the week. SP marinated shrimp, chicken, beef, and lamb in our usual kebab marinade of apple cider vinegar, oil, lemon juice, onion powder, and oregano. Meanwhile, I chopped mushrooms, green pepper, onion, and red pepper plus washed some cherry tomatoes.While the meats/seafood marinated, we made potato salad.I cannot believe it's July and we have not yet made potato salad! Potato salad is a summer dish to me. My grandma made the best potato salad. She used to make a huge batch to take to family vacations at my grandparents' cottage along French Creek near Meadville & Sagertown. We called it 'Weekend Potato Salad.' Unfortunately, it never lasted more than one day. She'd catch us sneaking tastes during the day. Fights would break out over who got the last spoonful - so if you were smart, you would take an enormous first helping. I don't make Grandma's Potato Salad. SP and I have created a version that we really enjoy. Sometimes we vary it a bit, adding capers or green pepper. This batch was:

about 2 lbs red potatoes, cooked & cubed
4 hard boiled eggs, finely chopped
2 stalks celery, finely chopped
small onion, finely chopped
a bunch of fresh parsley, chopped
salt & pepper
vinegar dressing
I prefer a vinegar dressing to mayonnaise dressing. Mayonnaise dressings seem to bother my stomach, which is odd because I can eat mayo on sandwiches and in dips. But for some reason, every time I eat a mayo potato salad or macaroni salad, my stomach gets sick. That didn't use to be the case - I ate lots and lots of Grandma's Weekend Potato Salad when I was a kid and I was fine. My stomach has changed, I suppose.

The dressing we usually use is:

1/4 cup white wine vinegar plus 2 T white wine
1 T Dijon mustard
salt & pepper
chopped fresh chives
chopped fresh thyme
6 T olive oil

We cook the potatoes, cube them, and then pour the dressing over the still warm potatoes. Next we mix in all the other ingredients. Then we chill it a bit before enjoying. It tastes better the longer the ingredients have time to 'marinate' next to one another.Grilling the kebab skewers didn't take very long. Above are the lamb, chicken, and shrimp skewers. Below are the vegetable skewers plus some vegetables that were grilled in our veggie grill basket. We had way too many veggies for the skewers!And on a separate plate for me, the beef skewers:We also opened up an impulse purchase:SP bought that cheese at Costco. It's a cheddar cheese with beer and spices. I don't taste the beer much, and overall, it's just OK, I wouldn't buy it again. But it's nice for something different.

This was such a tasty meal. A couple hours of work and we have 3 meals for the week.

1 comment:

  1. nice! looks good! I'm making kebabs today. Might use your marinade recipe.... thanks!!!