WHAT’S ON YOUR Summer BUCKET LIST?
Make your plans in Findlay
o Attend an Award-Winning Festival
o Try Ohio’s Best Ice Cream
o Luxuriate in an Overnight Stay
o Experience a Meal to Remember
o Visit a One-of-a-Kind Museum
o Strike a Pose along the Mural Trail
o Treat Yourself to a Shopping Spree
The opportunities for fun in Findlay are limitless. Make your summer bucket list and check off every item in picturesque Findlay, Ohio. Go to VisitFindlay.com to plan your summer adventures right now.
nothing says like freshly grilled kabo
Pork & Mango Kabobs with Chili Sauce
For the Kabobs
For the Chili Sauce
Steak & Chicken Kabobs
• 2 tablespoons mustard
Ingredients
1/2 c. rice wine vinegar
2 sliced red chilies
• 1 cup pineapple juice
• 1 lime, juiced
• ½ cup teriyaki sauce
• ½ cup honey
1 tbsp. sesame oil
• 1/2 tsp. ground peppercorns
• ½ teaspoon garlic powder
• 1 lb. beef sirloin, cut into 1” cubes
• 2 red bell peppers, cut into 2” pieces
1 tbsp. sh sauce
1/2 tbsp. salt
1/2 tbsp. salt
• 1 1/4 lb. pork tenderloin, trimmed & cut into chunks
• ½ pinch ground ginger
• 1 large sweet onion, peeled and cut into wedges
1/4 tsp. sugar
• 1 large ripe mango
• Olive oil, for brushing
Instructions
Whisk together all the ingredients for the chili sauce. Warm over low heat, stirring until the sugar and salt have dissolved. Set aside.
• 1 ½ lb. skinless, boneless chicken breast halves - cut into cubes
Instructions
Shrimp, Sausage & Pineapple Kabobs
Ingredients
• 1 pound jumbo shrimp shells removed
• 1 pound smoked sausage (pork, turkey, or chicken)
• 1/2 pineapple
• old bay seasoning, olive oil, salt, pepper
• 12 kabob skewers
Preheat a grill to a moderately hot temperature. Stir together the mustard, pineapple juice, lime juice, salt, and pepper in a large mixing bowl. Add the pork, stir well to coat, and set aside until the grill is preheated. In the meantime, halve and pit the mango. Cut away the skin before cutting the esh into cubes. Thread the pork onto the skewers, alternating with the mango esh. Brush the grates of the grill with some olive oil. Lay the kebabs onto the grill turning occasionally, until the pork and mango are lightly charred all over, about 8 - 10 min.
Instructions
• 1 ½ cups whole fresh mushrooms
• skewers
Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag; coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight. Preheat the grill to medium-high heat. Lightly oil the grill grate. Thread meat and vegetables onto skewers, leaving a small space between each item. Discard any remaining marinade. Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.
If kabob skewers are wooden, soak in water for at least an hour.
Season the shrimp with old bay seasoning and set aside. Cut the smoked sausage and pineapple into 1” chunks. Coat the pineapple with olive oil, kosher salt, and pepper.
Assemble the kabobs by alternating shrimp, sausage, and pineapple onto the kabob skewers. Grill on medium to medium high heat for 5 minutes per side.
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WEEKEND GRILLER
