Meals with multiple courses are great and all, but after a gigantic feast like that you’re always stuck with tons of dishes to wash, and that’s how I came up with the idea of serving an entire seven course meal in kabob form.
My kabob started off at the bottom (or the top depending on how you want to look at it) with a nice garden salad. Next up were two appetizers; stuffed mushrooms and crab cakes. After that I worked my way up to a delicious baked potato topped with sour cream. Once I finished that it was on to the two main courses; Chicken Cordon Bleu and a porterhouse pork chop. Topping off the kabob was a slice of cheesecake from Simma’s Bakery.
This meal is delicious, portable and you don’t have a ton of dishes piled up in your sink when you’re done eating it. What’s not to love!?