Pool side. Sunshine. Beers before it’s 5 o’clock somewhere. Yup, it’s Labor Day.
I’m taking advantage of one of the last official days of summer to put my grill to the test with the assignment of cooking up some delicious, charbroiled vittles.
What’s on the menu? Chermoula Swordfish Skewers, a recipe I covet from a dog-eared 2007 issue of one of my undying foodie mag loves, the UK’s Delicious magazine.
Get the Chermoula Swordfish Kebabs recipe from Delicious mag and get skewered this weekend. And don’t forget the sunscreen.
Looking for more ways to bob your kebab? Here they are. Enjoy.
I am a big, big fan of Satay thanks to several visits to Thailand, where its served straight from the chargrill on the streets streaming with speeding Tuk Tuks and homeless dogs lurking about for a dropped morsel. Jen’s adaptation of Taste of Home‘s Thai Style Chicken Satay’s combines chiles and lemongrass for the sweet, tart heat that’s the dish’s Thai signature.\
The talented creative force behind the scenes of the online foodie magazine Maché (a.k.a. food porn deliciousness) Adam & Joanne’s obsession with the spiced up heat of one of my fav condimnets led them to creating Inspired Taste‘s Sriracha Beef Skewers in all it’s caramelized honeyed goodness.
When not on her bike burning all of the cupcake calories she might enjoy, Lisa is busy creating healthy recipes like Bike Bake Blog‘s Herbed Vegetable and Haloumi Kebabs. Haven’t yet tried this high melting point cheese that is oh-so good when grilled? Do yourself a favor and DO SO NOW!
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Tech Khiladi
I love skewers! I like TO skewer and I like saying the word skewer.
Well SKEWER you!
Helly Mark
I love your post. This is one of the best recipes I have ever learned. Keep sharing your amazing knowledge. Thank You :)
Tech Khiladi
Loving all these skewers today!
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Lesa Cote
This is an amazing blog! I really appreciate the food in labor day. Thank you.
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Awesome article!
Thanks for sharing!
Roman
Thank you so much and loved it
rose
good and thank you so much for the information.
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Cut slices of lemon, marinade the fish with lots of lemon and put the slices on top, then fry with butter until the the top of both parts are slightly cooked, this is to seal juices, then slice onion and small ammount of garlic and pour on top and put it on a pan with a small ammount of water, if possible some herbs on the water and a little bit of white wine on it, let it boil until done and serve with horseradish with a little bit of mayonaisse integrated in it.
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I love putting skewers on the menu when I’m planning a cookout—they’re infinitely variable, easy to prep
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I venerate kabobs and you’ve posted some incredible ones here. The children like making them with me – they get a kick out of making their own outlines with the veggies, meat, fish, and so on.
Natalie
I recently discovered your site and have just now started browsing around. Lovely stuff! I love the idea of a food bloggers mag (addicted to food mags and blogs myself ;)) and can’t wait to see the first issue! Best of luck!
Oh, and I’d gladly take ALL of these skeweres. Yum!
Deborah
I don’t have any big plans for the holiday, but now I’m seeing skewers in my future!!
Sarah at Mr. Food
Labor Day already?! At least good food and drink will help me say so long to summer. Dyin’ to try those Honey Sriracha Beef Skewers, sriracha is fast-becoming my fave condiment. So good on eggs!
marla
Loving all these skewers today!
Katherine Martinelli
Just discovered your website/magazine and am in love! These skewers all look great – I especially love the look of the halloumi one! Love that stuff.
Cookin' Canuck
I adore kabobs and you’ve posted some great ones here. The kids like making them with me – they get a kick out of making their own designs with the veggies, meat, seafood, etc.
Bev Weidner
I love skewers! I like TO skewer and I like saying the word skewer.
Well SKEWER you!
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Tech Mania
Thanks for awaring us,
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