Meat and potato kabobs

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Posted: Friday, June 14, 2019 6:01 am

The kiddo and I spent last weekend in Duluth, Minn. with my parents for a mini getaway and a chance to spend some quality time together – all three generations of us. I readily agreed to the trip, with one caveat: I got to pick the restaurants.

Trying new foods is pretty much the highlight of any trip for me, whereas my parents are creatures of habit. (My mom and dad called me once during a trip to San Francisco to tell me about all the amazing restaurants I would love to try sometime. It was lunchtime. They were calling from a Subway restaurant near the Marina District.)

I like to see my parents branch out from time to time, although I knew they wouldn’t put up with anything too weird – for example, nothing vegan or with menus featuring ingredients they can’t pronounce.

My dad came away from the weekend having tried for the first time – at age 63 – both cheese curds and peanut butter M&Ms. So you’re never too old to try new foods.

My parents were good sports about my food requirements, but we found a happy medium. We tried new places, although Mom still ordered salads and Dad stuck with the hot beef and hot turkey sandwiches.

The experience reminded me of a Father’s Day several years ago when I asked my dad what he wanted for lunch, expecting the usual request of steak or burgers.

“Kabobs!” he said instead. “I’ve never tried kabobs.”

“What do you want on them?” I asked, envisioning a colorful array of tasty grilled veggies and maybe even some pineapple if we were feeling risqué.

“Steak and ... maybe some potatoes,” he said.

“What else?” I asked.

“What else do you need?” he replied.

Dad’s first foray into the exciting world of grilled food on a stick was a baby step in the right direction, but perfect for the meat-and-potatoes lover in your life. Of course, you can always add vegetables. Peppers, onions, mushrooms and asparagus would be particularly good on these kabobs.

Note: If you want a little extra kick, use Bold & Spicy A-1 sauce or 1/2 teaspoon crushed red pepper flakes to the marinade/basting sauce.

For the recipe, see the Banner's online or print edition.

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