SKISHKABOB SUGGESTIONS:

• Meat: chicken beef, lamb, pork (cut into similar sized chunks)
• Seafood: fish prawns, scallops
• Veggies: cherry tomatoes zuchini, lemon wedges, onions, peppers, mushrooms, pineapple
• Bread: baguette cubes spread with garlic butter before grilling

MARINADES

• Whisk together all ingredients and pour into a sealable plastic bag reserve 1/4 cup for basting. Add desired meat, refrigerate and let marinate for a least 1 hour. Skewer meat and veggies and grill over med-high heat. Discard marinade. Baste with reserved marinade or with a glaze.

Buttermilk-Dill Marinade (for chicken or lamb)

• 3/4 cups buttermilk or alternative
• 3 cloves garlic minced
• 1/4 cup fresh dill chopped
• 1 tsp salt
• 1/2 tsp pepper

Balsamic-Rosemary Marinade (any meat)

• 1/2 cup GF balsamic vinegar
• 1/4 cup olive oil
• 1 Tbsp fresh rosemary chopped
• 1 tsp salt
• 1/2 tsp pepper

Lemon-Oregano Marinade (for chicken or fish)

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 3 Tbsp fresh oregano chopped
• 1 tsp salt
• 1/2 tsp pepper

Sriracha-Pineapple Marinade (for chicken or pork)

• 2 cups pineapple juice boiled down to 1/2 cup, allow to cool
• 1/2 olive oil
• 2-4 Tbsp Sriracha sauce
• 1 tsp salt

GLAZE

• Whisk together all ingredients and generously brush over meat and veggies as they cook.

Whisky-Orange Glaze

Apricot Glaze

• 1/2 cup apricot jam
• 3 Tbsp white wine vinegar
• 1 Tbsp GF Dijon mustard
• 1 tsp salt
• 1/2 tsp pepper