A Summer Dinner :) Yum Yum

One question it is possible that no one will ever ask: Is it possible to barbecue without barbecue sauce?


The answer to a question that no one will ever ask: Yes! 


Last summer on one inspired evening, the realization dawned on us that one can barbecue without barbecue sauce--or any kind of sauce, really--just so long as one is grilling. So we set out to grill up some shish kabobs. 
Shish kabobs are notoriously dry, rough, and rather devoid of any flavor whatsoever. Under my careful watch (and of course it was very careful becuase I was completely confident that, try as I might, I'd end up with blackened skewers and a sort of uncontrollable fire raging through the barbecue), however, the shish kabobs did not end up dry, rough, or flavorless. We paired the shish kabobs with deliciously refreshing watermelon with mint, and had a tasty, colorful, and not-at-all overcooked or dry summer dinner!


Here's the ingredients list for a summertime shish kabob dinner with watermelon
(and feel free to read them loosely):
For the shish kabobs (makes about seven)

• beef, cut into pieces about the size of the circle you can make when you put your thumb and middle finger together
• red onion, cut into pieces about as long as the beef, from two to four layers thick
• tomatoes, either cherry tomatoes or a meddly of small tomatoes to vary shape, taste, and color
• another vegetable, probably zucchini or mushrooms
• sticks for making the kabobs! We learned later that if you soak the sticks in water before grilling the shish kabobs, the sticks won't burn--the water's not necessary, but helpful if you hate the look of black sticks

For the watermelon

• a really yummy watermelon cut into slices
• mint leaves, cut into thin little strips and sprinkled onto the tops of the watermelon slices
• two slices per plate

Bon appetit!