These days, dozens of foods are being sold on a stick, especially at fairs and other outdoor events. Along with familiar foods such as corndogs, fudge-dipped cheesecake and battered, deep-fried candy bars on a stick are headlining as county and state fair cuisine.

Portable food on a stick attracts attention and many customers at food stands. Many of these foods aren’t exactly a dietitian’s dream.

OK, one hunk of cheesecake on a stick won’t ruin your waistline. Consider choosing salad on a stick or fruit kabobs to balance out the higher-calorie items, even if you have to make the healthier items at home.

I decided to try the “food on a stick” trend with my own kids. I know they like grilled burgers and chicken, but I wasn’t sure about grilled veggies.

I washed and cut up orange peppers, zucchini and yellow squash. I placed them on skewers and brushed the colorful veggies with Italian dressing. I threaded marinated meat on other skewers to allow for even cooking. I handed the platter to my husband, who was manning the grill.

When the tray of grilled food was placed on the table, my kids thought we were gourmet chefs. They raved about the meal and ate onions, squash and peppers. They even talked about the kabobs the next day.

I was amazed. These are children who push onions and peppers out of casseroles. I see more grilled vegetables in our future.

While almost any kind of meat tastes great off the grill, beef is a tried and true kabob favorite. If you’re cooking on a budget, consider marinating and grilling less tender beef cuts from the chuck and round, which usually are less expensive.

Marinades containing lemon or lime juice, vinegar, wine or Italian dressing add flavor and have a tenderizing effect. Allow up to one-half cup of marinade per pound. For safety, always marinate foods in the refrigerator at 40 degrees or lower.

Don’t go overboard in your tenderizing efforts, though. Marinate meats for at least a few hours and up to 24 hours. Beyond that, the texture of the meat could become a little mushy.

Grill meat to safe internal temperatures and use tongs instead of a fork to turn. That way you’ll avoid losing juice. Don’t overcook less tender cuts. Round steak, for example, should reach an internal temperature of 145 degrees.

Don’t let cross-contamination spoil your dinner. If you choose to marinate foods, leave some fresh marinade to use as a dipping sauce. Toss the marinade that has been in contact with raw meat. Bring a clean plate and clean utensils to retrieve the food from the grill, too.

Here’s a quick and tasty grilling recipe courtesy of the Cattlemen’s Beef Board and National Cattlemen’s Beef Association.

Beef and Pepper Kabobs with Parmesan Orzo

1 pound boneless beef top sirloin steak, cut 1-inch thick
2 red or yellow bell peppers, cut into 1-inch pieces
1 Tbsp. chopped fresh basil or 1 tsp. dried basil
1 Tbsp. Italian dressing
2 large minced garlic cloves

Parmesan Orzo

1 c. uncooked orzo pasta
2 to 3 Tbsp. chopped fresh basil or parsley
2 Tbsp. shredded Parmesan cheese
2 tsp. olive oil

Soak eight, 8-inch bamboo skewers in water for 10 minutes. Cut beef steak into 1 1/4 pieces. Toss beef and bell peppers with 1 Tbsp. basil, dressing and garlic. Thread beef and peppers onto skewers. Cook pasta and then mix orzo ingredients in a bowl and keep warm. Place kabobs on grill over medium, ash-covered coals. Grill, turning occasionally, uncovered for nine to 11 minutes for medium-rare to medium doneness. Serve with orzo.

Makes four servings. Each serving has 273 calories, 12 grams of carbohydrate, 12 grams of fat and 1 gram of fiber.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Rich Mattern, (701) 231-6136, richard.mattern@ndsu.nodak.edu

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