Kabobs show up in so many cultures and there are endless ingredients and combinations and flavours that can be skewered and cooked over fire, and it’s not just for meat!!

When I cook a meal on the grill, I try to cook the whole meal on the grill, I have a quiet, peaceful back yard and enjoy spending time out there. After the meal is done, I go back out to grill some Fruit Kabobs!

I had been eating it for years, not really knowing what it was. Honestly though, I didn’t really want to know because it tasted so good and knowing may change everything! You can call it gyro, doner, donair, or shwarma if you like, but they all translate into "tasty" to me.

I rolled into the West Side Sobeys yesterday afternoon not knowing what I was going to cook for super, but in search of a complete meal that didn’t require too much preparation on my part. It was a beautiful sunny day, I had spent time doing hard labour in the yard and to be honest I didn’t really want to get into cooking.

Kabobs show up in so many cultures it is hard to know what their origins are but there are endless ingredients and combinations and flavours that can be skewered and cooked over fire!