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These saucy kabobs are so easy to make and loaded with flavor - they'll be the hit at your next backyard BBQ!

In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. (or any marinade will do). Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours. Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use. Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Roasted Spring Vegetables. High-heat roasting concentrates vegetables' flavor and brings out their sweetness­—a big reward for little effort.

Five vegetables you didn’t know could be purple, like carrots, and how to cook them.

Asian Chicken Kebabs with red onion,green and red bell peppers and a marinade of soy, sesame oil,honey sriracha, ginger and garlic...YYEEESSSS

It is unclear when I will have enough veg in the fridge to complete this masterpiece, but, it is now my aim.

Sausage, Onion and Mushroom Kabobs 6 wooden or metal skewers 6 small sausages (mine were Italian flavor) 12 chestnut mushrooms 2 small red onions 6 thick salami slices 1 large garlic clove handful flat-leaf parsley black pepper 6 tbsp oil salt

The Best Veggie Burger Ever, Hawaiian Style: Avocado, grilled pineapple, onions, red pepper, and ranch on a toasted sesame bun.

Steak and Mushroom Kabobs are perfect for Father's Day or any summer holiday where you're grilling, and these kabobs are #LowCarb #GlutenFree and #CanBePaleo. [from KalynsKitchen.com]