chefKristal
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esavvymom said:I'm not suggesting this, but I am asking others: Is it "ok" to tell a host who wants something like this one does (Grill show with kabobs) that you can't do that? If someone asked ME that, (1) I don't own the kabobs, (2) I don't do very well on the grill (my DH does it all), and (3)...YUCK- being outside this time of year around here is not fun! (93 today- typical summer weather).
I'm all for hosts wanting to get what they want to a point, but if it's just not doable, what is the etiquette for saying 'no' or how to suggest something ELSE? Typically, I have suggestions already for my hosts before they tell me, and usually they go with that. I know some of you have set shows you do no matter what.
Back to the ORIGINAL POST: I would definitely make sure the HOST purchases those groceries! Especially the meat, if she's wanting shrimp, etc. That would be expensive. And be careful that it doesn't become you catering for her. Having fancy meats like shrimp, that's what it sounds like to me. You can do the same thing with the cheaper beef tips or chicken breast (on sale). Veggies are cheap. Don't plan on making one per guest either! One PIECE of meat, a couple pieces of veggies per guest...that would be the most I would do.
Yes, you can use any type of meat for the kabobs such as chicken, beef, shrimp, or even tofu for a vegetarian option.
Some popular options for kabobs include bell peppers, onions, mushrooms, zucchini, and cherry tomatoes. However, feel free to use any vegetables that you and your guests enjoy!
No, you do not need any special equipment. However, using metal skewers or soaking wooden skewers in water before using them can prevent the food from sticking.
Yes, you can prepare the kabobs a few hours in advance and store them in the refrigerator until ready to cook. Just make sure to cover them with plastic wrap to prevent them from drying out.
You can cook the kabobs on a grill, in the oven, or on a stovetop grill pan. Make sure to rotate them occasionally to ensure they cook evenly.