I honestly tried to keep them apart. Plating is my real weakness.

Looks damn good.

I like it! I like it a lot!!

I at the leftovers of my chicken thighs and halved some great tasting vine ripe tomatoes. Put them under the broiler, topped with sharp cheddar cheese until golden brown and then topped with garlic/herb seasoning. Great and easy way to get great taste from a tomato.

Leftovers? My wife and I plowed through 4 thighs. I couldn't stop thinking about the remaining half thigh until it was in my belly.

LOL

Well excuse me sir. I only eat two at a sitting. I made 8 total.

BRAVO! They look fantastic! :clap:

Last night I made a roast beef that I simply coated in garlic powder, onion powder, salt and pepper, then seared on ALL sides in my stainless steel pan on the stove, then transferred to the oven at 325 degrees for about 1:45.

I got scared when I took the internal temperature and it showed about 145-150 in certain parts but after letting it rest for 20 minutes, I cut it and it was absolutely perfect!

I paired it with small potatoes, pearl onions, baby carrots and red onion all roasted in the same pan. I cranked up the heat to 450 after I took the roast out and then let the veggies sizzle.

Pictures tell the story as the taste was the best roast beef I've ever had! Used a little mayo and horseradish on the side.

:D

:thumb:

They look good but while it always seems "pretty" or nice to have a onion, a tomato, and a piece of meat on a skewer together, it is the WORST way to cook kabobs. It amazes me that every butcher and grocery store put them together this way and the vast differences in cooking times always leads to overcooked onions and undercooked meat.

Next time try a single skewer of each on their own and put them on the grill in stages based on the item-you will be much happier and your food will be ALL perfectly cooked!

Additionally try to leave a little space between the items and do not smush all the pieces together, this also helps.

Hope the advice helps.....not meant to be negative towards your efforts.

FYI, those are not tomatoes. Those are red peppers. Who puts tomatoes on a kebab?

Otherwise, this is spot on advice. I think I learned this from Alton Brown a while ago, or maybe Cook's Illustrated?

Believe it or not, I probably have cherry or grape tomatoes on kabobs 25% of the time. Try it some time-tomatoes on the grill are pretty damn good!

I believe you, just never seen it personally.

OOOHHHH, THOSE LOOK FAN-F***ING-TASTIC!!!! :clap:

Wow, 7:59 in the AM and my mouth is watering after oatmal!!! Thanks!

And yeah, you nailed it!

I think that's solid advice. After trying to recreate your dinner, I'll go that route...