Ke-Babs (kabobs, k’bobs, Shish-K-Bobs) are defined loosely as marinated meat on sticks which are    cooked on a grill.   But, they are now commonly made with assorted meat, fish, vegetables and fruit.  They can be grilled, baked, broiled and cooked on a barbeque.Have fun making these and let the kids help.  Use imagination. Here is a simple recipe that uses home-made teriyaki sauce* in a marinade.

1. Make a marinade sauce for the meat and vegetables:  In a bowl, combine 1/2 C olive oil, 1/2 C teriyake sauce*, 1/2 t oregano, parsley, garlic powder and thyme.

2. If using meat or poultry, cut it into 1  1/2″  cubes.

3. Place meat in a glass bowl and add marinade to cover. Refrigerate for 8 hours.

3. Cut vegetables and fruit into 1 1/2″ cubes

4. Place meat, vegetables and fruit on water-soaked skewers by using the  pointed end to poke a hole and push the ingredient through . Alternate food types to look attractive.

5. Heat the grill or barbeque. Place the kabobs on the hot grill and cook for 3-4 minutes until the meats reaches 165 degrees and veggies are crisp-tender. Turn often.

Possible meat and veggies: pork , lamb and beef steaks, chicken breast, tofu, shrimp, summer squash, tomatoes, bell pepper, sweet onion, mushroom, pineapple, pear, apple and kiwi.

Here is a site with 28 K bob recipes: http://www.cooks.com

*Make-it-yourself teriyaki sauce:

Ingredients:                1./2 C shoyu (soy sauce)

1 ½ C water                           2 T minced ginger

¼ C packed brown sugar   2 minced garlic cl

3 T cornstarch                          1/3 C cool water

1 Combine the first 5 ingredients in a Saucepan.

2. Bring to a slow boil while stirring.
3. In a cup, dissolve cornstarch in water and

4. add it to the sauce. Continue stirring until sauce thickens.

5. Cool and refrigerate in a covered glass jar.