Basic Kabobs Recipes

GRILLED VEGETABLE KABOBS WITH RICE

2010-01-13T07:38:00.000-08:00

1/2 c. commercial oil-free Italian dressing
1 tbsp. minced fresh parsley or 1 tsp. dried parsley flakes
1 tsp. dried whole basil
2 med. size yellow squash, cut into 1" slices
8 sm. boiling onions
8 cherry tomatoes
8 med. size fresh mushrooms
Vegetable cooking spray
2 c. hot cooked long grain rice (cooked without salt or fat)

Combine dressing, parsley and basil in a small bowl; cover and chill. Alternate squash, onions, tomatoes and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals.

Place kabobs on rack and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture.

To serve, place 1/2 cup rice on each plate and top with 2 vegetable kabobs. Yield 4 servings (about 161 calories per serving). Protein 4.3; fat 0.6; carbohydrate 34.8; cholesterol 0; iron 2.1; sodium 284; calcium 70.

GRILLED VEGETABLE KABOBS WITH RICE

2010-01-11T06:03:00.002-08:00

1/2 c. commercial oil-free Italian dressing
1 tbsp. minced fresh parsley or 1 tsp. dried parsley flakes
1 tsp. dried whole basil
2 med. size yellow squash, cut into 1 inch slices
8 sm. boiling onions
8 cherry tomatoes
8 med. size fresh mushrooms
Vegetable cooking spray
2 c. hot cooked long-grain rice (cooked without salt or fat)

Combine dressing, parsley, and basil in a small bowl; cover and chill. Alternate squash, onions, tomatoes, and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals. Place kabobs on rack, and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture. to serve, place 1/2 cup rice on each plate, and top with 2 vegetable kabobs. Yield: 4 servings (about 161 calories per serving). Protein 4.3; fat 0.6; carbohydrate 34.8; cholesterol 0; iron 2.1; sodium 284; calcium 70.

GRILLED VEGETABLE KABOBS WITH RICE

2010-01-11T06:03:00.001-08:00

1/2 c. Italian dressing
1 tsp. dried parsley flakes
1 tsp. dried whole basil
2 med. yellow squash cut into 1 inch slices
Vegetable cooking spray
8 sm. boiling onions
8 cherry tomatoes
8 med. size fresh mushroom
2 c. hot cooked long grain rice

Combine dressing, parsley and parsley in small bowl. Cover and chill. Alternate squash, onions, tomatoes and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals.

Place kabobs on rack and cook 15 minutes, or until vegetables are tender, turning and basting frequently with dressing mixture.

To serve, place 1/2 cup rice on each plate and top with two vegetable kabobs.

SHISH KABOB MARINADE

2009-11-16T04:21:00.000-08:00

1/2 c. vinegar
1/2 c. oil
1 sm. onion, chopped
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. mace
1/4 tsp. nutmeg
1/4 tsp. cloves
1 clove garlic, chopped
1/2 tsp. Tabasco sauce

Mix marinade ingredients together in a bowl. Marinate cubed sirloin tip roast for several hours.

Kabobs - tomatoes, onion wedges, green pepper, mushrooms, fresh pineapple chunks and sirloin tip roast.

SHISH KABOB MARINADE

2009-11-15T07:41:00.000-08:00

1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire
2 tsp. mustard
2 1/4 tsp. salt
1 tsp. pepper
1/2 c. wine vinegar
1/2 tsp. parsley
2 cloves minced garlic
1/2 c. lemon juice

Mix all ingredients together. Place sauce in a glass bowl and add cubed meat and vegetables (can use 2 to 3 large sirloin or round steaks to marinate. Can also use boneless chicken). Ideas to put on kabobs: Chicken, pineapple, onion, steak, mushroom, green or red pepper, cherry tomatoes, shrimp.

SHISH - KABOB MARINATE

2009-11-15T07:38:00.000-08:00

3 c. orange juice
2 tbsp. dried oregano leaves
1 tbsp. minced garlic
1 tsp. salt
1/2 c. chopped onion
2 tbsp. coarse ground pepper
1 tsp. meat tenderizer

Marinate meat for kabobs several hours or overnight. Use excess to baste kabobs while grilling or broiling. Good on all meat and seafood.

SHIS KABOBS

2009-11-15T07:37:00.000-08:00

1/2 c. oil
1/4 c. lemon juice
1 tsp. salt
1/2 tsp. pepper
1/4 c. onion, chopped
2 tsp. Worcestershire sauce
1 clove garlic, mashed
1 tsp. marjoram
1 tsp. oregano
2 lb. beef, cubed

Combine ingredients and mix well. Add 2 pounds lean chuck, round or sirloin, having been cut in 1 inch cubes, to the above marinade. Place in refrigerator and let stand overnight or allow beef to marinate at room temperature for 3-4 hours. Be sure beef is covered with marinade.

PREPARE:

30 Moonlight mushrooms, whole
2 green peppers, cut in pieces
6 sm. onions, sliced 1/4" thick
20 cherry tomatoes

Fill skewers, alternating beef cubes with mushrooms and vegetables. Cook over hot coals, brushing kabobs with melted butter from time to time. Turn often until meat reaches desired doneness. (Medium rare is suggested.) Serves 6

SESAME CHICKEN KABOBS

2009-11-15T07:27:00.000-08:00

6 chicken breasts halves, skinned and boned (about 1 1/2 lb.)
1/4 c. plus 2 tbsp. teriyaki sauce
1/4 c. soy sauce
2 tbsp. sesame seeds
3 tbsp. dark sesame oil
6 (12 inch) wooden skewers
2 med. sized sweet red peppers, cut in 1 inch pieces
2 med. sized yellow peppers, cut into 1 inch pieces
4 sm. purple onions, cut into wedges
Fresh basil springs; optional

Cut chicken in 1 inch pieces. Arrange in a shallow container. Combine teriyaki sauce and next 4 ingredients, stirring well. Pour over chicken. Cover and marinate in refrigerator 3 hours. Soak wooden skewers in water for at least 30 minutes. Remove chicken from marinade, reserving marinade. Thread chicken alternately with peppers and onions onto skewers. Grill kabobs over medium-hot coals 3-5 minutes on each side or until chicken is done, basting frequently with reserved marinade. Garnish with basil springs, if desired. Yields 6 servings.

SESAME CHICKEN KABOBS

2009-11-05T04:57:00.000-08:00

6 chicken breast halves, skinned & boned (about 1 1/2 lb.)
1/4 c. plus 2 tbsp. teriyaki sauce
1/4 c. soy sauce
2 tbsp. sesame seeds
3 tbsp. vegetable oil
2 tbsp. dark sesame oil
6 (12") wooden skewers
2 med. size sweet red peppers, cut into 1" pieces
2 med. size yellow peppers, cut into 1" pieces
4 sm. purple onion, cut into wedges
Fresh basil sprigs (optional)

Cut chicken into 1 inch pieces; arrange in a shallow container. Combine teriyaki sauce and next 4 ingredients, stirring well. Pour over chicken, reserving 1/3 of the marinade to use later for basting. Cover and marinate in refrigerator 3 hours.

Soak wooden skewers in water for at least 30 minutes. Remove chicken from marinade, discarding used marinade. Thread chicken alternately with peppers and onions onto skewers. Grill kabobs over medium-hot coals 3-5 minutes on each side or until chicken is done, basting frequently with reserved marinade. Garnish with basil sprigs, if desired. Yield: 6 servings.

GREEK CHICKEN KABOB

2009-10-07T03:53:00.000-07:00

4 boneless/skinless chicken breasts
1 pkg. Good Seasons Nonfat Mustard/Honey Salad Dressing Mix
3 tsp. basil (dried)
3 tsp. parsley (dried)
2 tsp. lemon pepper
8-10 skewers (small 6 inch)

Cook time: BBQ - 15-20 minutes (approximately)

1. Clean chicken breast thoroughly and cut into 1x1 cubes.

2. Place 4-5 pieces on each skewer.

3. On a flat plate, empty salad dressing mix and roll chicken skewers onto plate and then set aside on another dish.

4. After completing all chicken skewers sprinkle over all of the basil, parsley and lemon pepper. If there is any salad dressing dry mix leftover, sprinkle what remains over chicken.

5. Cook approximately 15-20 minutes on BBQ

FRUIT-CHEESE KABOBS WITH GINGER DIP

2009-10-07T03:52:00.000-07:00

Ginger Dip (below)
30 seedless green grapes
30 pineapple chunks (see directions)
26 mandarin orange segments or 1 can (11 oz.) mandarin orange segments, drained
15 strawberries, each cut into halves
24 cheese cubes, each about 3/4 inch thick (about 8 ounces caraway, Colby, Cheddar, Monterey Jack or cream cheese)

Each chunk should be about 3/4 inch wide (1/4 pineapple), or 1 can (8 1/4 oz.) sliced pineapple in syrup, drained and each slice cut into eighths.

Prepare Ginger Dip. Alternate 3 pieces of combination of fruit and cheese on plastic wooden picks. Serve with Ginger Dip.

Makes about 40 appetizers.

GINGER DIP:

1 pkg. (8 oz.) cream cheese, softened
1 c. plain yogurt
1/4 c. honey
2 tsp. crushed ginger root
1 can (8 oz.) crushed pineapple in juice, drained

Beat cream cheese, yogurt, honey and ginger root until creamy. Fold in pineapple. Cover; refrigerate 1 hour.

Makes about 3 cups.

CHICKEN KABOBS WITH PEANUT SAUCE

2009-10-07T03:51:00.001-07:00

chicken breasts (about 2 lbs.)
1/4 c. soy sauce
1 tbsp. vegetable oil
1 tsp. packed brown sugar
1/4 tsp. ground ginger
1 clove garlic, crushed
Peanut Sauce

Remove bones and skin from chicken breasts. Cut chicken into 3/4 inch pieces. (For ease in cutting, partially freeze chicken.) Mix chicken, soy sauce, oil, brown sugar, ginger and garlic in glass bowl. Cover and refrigerate, stirring occasionally, at least 2 hours.

Prepare Peanut Sauce. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each of 14 to 16 bamboo skewers. Brush chicken with reserved marinade. Set oven control to boil or 550 degrees. Broil skewers with tops about 4 inches from heat 4 to 5 minutes; turn. Brush with marinade. Broil until chicken is done, 4 to 5 minutes longer. Serve with Peanut Sauce.

Makes about 16 appetizers.

SHRIMP AND SCALLION KABOBS

2009-10-07T03:48:00.000-07:00

To make ahead for parties, thread the kabobs; chill until cooking/serving time. 1/4 c. olive oil or cooking oil 1/4 c. red wine vinegar 1/2 tsp. salt 1 sm. clove garlic, minced 1/8 tsp. ground ginger 1/8 tsp. ground nutmeg 8 scallions or lg. green onions, cut into 1 1/2 inch pieces Red pepper sauce 1 lg. bunch arugula or spinach

Thaw shrimp, if frozen. Peel and devein shrimp. For marinade, in a small bowl combine oil, red wine vinegar, salt, garlic, ginger, nutmeg and 1/2 tsp. pepper. In a deep dish pour marinate over shrimp and scallions. Cover and marinate 2 hours in the refrigerator or 30 minutes at room temperature, stirring occasionally. Meanwhile, prepared Red Pepper Sauce; set aside.

Preheat broiler unit. Drain shrimp, reserving marinade. Thread the shrimp and scallions on twelve 5 to 6 inch wooden or metal skewers. Place on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 2 to 3 minutes on each side, brushing with reserved marinade, until shrimp turn pink. Arrange on an argulalined platter; drizzle with Red Pepper Sauce.

Makes 12 servings.

CHINESE SHISH KABOB SEASONING BLEND

2009-10-07T03:47:00.000-07:00

3 teaspoons - cumin
1 teaspoon - crushed red pepper
1/2 teaspoon - cornstarch
1/2 teaspoon - paprika
1/2 teaspoon - salt
1/2 teaspoon - dill
1/4 teaspoon - ginger
1/4 teaspoon - coriander
1/16 teaspoon - anise
1/16 teaspoon - cayenne pepper
1/16 teaspoon - oregano
1/16 teaspoon - thyme
1/16 teaspoon - rosemary
1/16 teaspoon - sugar
1/16 teaspoon - basil
1/16 teaspoon - black pepper
1/16 teaspoon - garlic powder
1/16 teaspoon - onion powder

Mix and grind ingredients.

KABOB POCKETS

2009-10-07T03:46:00.000-07:00

moked sausage, beef, chicken, or pork
your favorite vegetables
suggestions: potatoes, carrots, bell pepper, cabbage, onion
cooking spray

Cut meat and vegetables into bite sized pieces.

Lightly brown the meat of your choice (unless you are using pre-cooked sausage). Spray sheets of aluminum foil lightly with cooking spray.

Place a few pieces of each ingredient on the foil, and fold up into a "pocket". You may want to double wrap the pocket because the juices can seep through.

Place into a baking dish or pan and bake at 400°F for 1 hour or until vegetables are tender. If you use cabbage, check at the 40 minute mark (cabbage releases a lot of liquid) so that your vegetables do not get too tender.

LAMB AND MANGO KABOBS

2009-10-07T03:25:00.000-07:00

1 lb. (450g) lamb, cubed
1/4 cup (60 ml) hoisin sauce
2 tbls (30 ml) light soy sauce
2 tbls (30 ml) rice wine vinegar (or white wine vinegar)
2 tbls (30 ml) olive or vegetable oil
2 teas (10 ml) grated fresh ginger
1 or 2 large mangos
wooden skewers soaked in water

Combine sauces, vinegar, oil and ginger to make a marinade. Add lamb cubes and marinate 4+ hours or overnight in the fridge.

Tip: Marinate in a ziplock bag and take with mangos and skewers to barbeque at a picnic.

Put wooden skewers in water to soak. Heat barbeque (or oven grill). Cube mangoes to same size as lamb cubes. Alternate lamb and mango cubes on skewers.

Grill over medium hot coals until lamb is tender and golden brown, basting with marinade as needed to keep moist.

Serves 4 as main course or use smaller cubes and amounts as appetizers.

Good served with pita bread, couscous or rice, salad and white wine.

GRILLED VEGETABLE KABOBS

2009-10-07T03:24:00.001-07:00

2 zucchini, cut into 2" chunks
2 yellow squash, cut into 2" chunks
8 ounces fresh mushrooms, cleaned
2 red and green bell peppers, cut into 2" chunks
2 medium red onions, cut into wedges
2 ears sweet corn, cut into 2" chunks
16 whole cherry tomatoes
8 ounces teriyaki sauce

Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender.

CHICKEN SHISH KABOB MARINADE

2009-10-07T03:22:00.000-07:00

1 chopped onion
1 cup honey
1/2 cup teriyaki sauce
2 tbsp chili powder
1/3 cup Tabasco sauce
1 tsp salt
1 cup sugar
the juice from 1 lemon
2 fresh peppers

Mix the ingredients in the blender for 30-50 seconds, or until well blended. Marinate the shish kabobs in the refrigerator for 6 or more hours.

SHISH KABOB

2009-10-07T03:21:00.000-07:00

3 tablespoons olive oil
2 tablespoons Lipton onion soup mix
1 tablespoon soy sauce
1 cup dry sherry
1/2 teaspoon oregano flakes
1/4 teaspoon garlic powder or 1 teaspoon fresh garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 small onion, minced
3 cloves garlic, minced
1/8 teaspoon Portuguese allspice
2 1/2 lbs lamb shoulder
2 green bell peppers
6 mushrooms
4 medium or 16 cherry tomatoes
20 boiling onions (or 4 medium red onions)
vegetables (see below)

Cut lamb into 1 1/2 inch cubes. Combine remaining ingredients to make a marinade. Place cubes in a Ziploc bag with marinade and refrigerate for several hours or overnight, turning occasionally.

When ready to barbecue, soak wooden skewers in water for 30 minutes to keep them from scorching (or use metal ones which have been brushed with oil).

Prepare vegetables: quartered small or whole white boiling onions, whole mushrooms, cherry tomatoes or quartered tomato wedges and thick wedges of green pepper. Dip vegetables in oil before threading onto skewers alternating between meat cubes.

Broil over hot coals or in a 400F gas grill or in the broiler of your oven for about 10 minutes; turn and broil for about 10 minutes on the other side or until done.

Serve over hot fluffy rice.

About 4-5 servings.