Look what I found!

While browsing through TJ Maxx Monday I came across these! Cast iron kabob sticks to resemble twigs! I had to have them because I'm always needing more sticks and you don't have to soak this kind :) I'm a big fan of kabobs, my step father was Lebanese and I grew up eating the real Lebanese kabobs with white rice.

Pros-Their reusable, easy to pick up, easy to clean, get a better seasoning each time you use them, and their very cute!

Cons-They are a little thick for shrimp...The shrimp did turn out good but if you have tiny shrimp don't even think about it.

The REAL Shish Kabob Recipe

• 2 lbs beef sirloin or tenderloin, cut into 1 inch cubes
• 1/2 cup olive oil
• 1 tablespoon white vinegar
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika and 1 clove garlic, minced

Preparation:

24 hours prior to grilling, prepare marinade by combining olive oil, vinegar, corinader, garlic, cumin, and paprika. Pour marinade into freezer bag and add beef cubes. Allow to marinate in the refrigerator until ready to grill.

Remove from refrigerator and thread meat onto skewers that have been sprayed with cooking oil.

Spray grill with cooking oil to prevent sticking. Grill for 5-7 minutes on each side or until desired doneness.

Serve over a bed of white rice, salad, and pita bread!

Bobby Flay's 10 Great Grill Tips

LOOK ALLIE! HE HAS YOUR GRILL!

1. I've been watching Bobby on his Food Network grilling show. The weather is warming and I'm ready to GRILL! Florida has had such a hard winter and the Green Egg has been neglected. Here are some grilling tips from BOBBY! I do disagree on 2 of them, but he's a pro!

TIPS

1. 
   
2. Before grilling, less is more. Brushing food with olive oil and sprinkling with a little salt and pepper is generally all you need. Overdoing elaborate marinades and rubs can dominate the taste of food.
3. 
   
4. After grilling, pull out all of the stops. Condiments make the dishes distinctive. Be bold with your fruit and vegetable-based ketchups, relishes, and salsas.
5. 
   
6. Do what works, the grill is not sacred. Finishing precooked foods with a quick sear, and searing just prior to eating are great strategies to get food cooked perfectly and on the table for your guests.
7. 
   
8. Use squeeze bottles. Pour vinaigrettes into squeeze bottles and store them in the fridge.
9. 
   
10. Organize! Prioritize! Plan a menu, make lists, do the shopping. Know what you can make ahead of time. Plan what you're going to make first, second, third and stick to your plan. Get everything out in front of you -- food, spices, and tools should be in easy reach.
11. 
    

6. Gas and charcoal are both heat sources. I prefer gas for its ease and speed.
6. 
   
7. Use a two-level fire. High- and low-heat sides are recommended for maximum cooking flexibility.
8. 
   
9. Keep the lid closed for cooking longer than four minutes and during preheating.
10. 
    
11. Let the food sit a couple of minutes on the grill to develop sear marks and to help avoid sticking.
12. 
    
13. Keep it simple. Make sure you have a nice array of foods, but don't turn the cooking into a burden. Grilling is a relaxed way of entertaining. Enjoy it!