Cajun Kabobs Food

CAJUN KABOBS

Steps:

• Preheat broiler.
• Line baking tray with foil and spray with cooking spray.
• Place rack about 5-inches from heat.
• Mix garlic, paprika, cayenne, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl.
• Cut chicken into 1-inch pieces.
• Spray chicken with cooking spray and toss them in spice mixture.
• Divide in half and thread on 2 kabob skewers.
• Place olive oil in small bowl and season with salt and pepper.
• Cut zucchini and squash into 2-inch pieces and toss in oil to coat.
• Divide in half and place on 2 skewers.
• Remove tray from oven and place skewers on the foil.
• Return to the oven and broil for 5 minutes.
• Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat, 108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat.

GRILLED CAJUN SHRIMP KABOBS

Steps:

• In a large bowl, combine the shrimp, sausage, minced garlic, olive oil, and cajun seasoning. Stir to combine.
• Thread the shrimp, sausage, bell pepper, and onion onto skewers.
• Pre-heat grill to medium-high heat. Grill skewers 2-3 minutes per side.
• To serve: Drizzle with fresh lemon juice and garnish with fresh cilantro, if desired.

CAJUN SALMON AND SCALLOP KABOBS

Steps:

• In bowl, stir together oil, garlic, paprika, ¾ tsp pepper, mustard, oregano, chili powder, ¼ tsp salt and cayenne pepper.
• Cut salmon into 1 ½ -inch (4 cm) chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.
• Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.

SHRIMP AND SCALLOP KABOBS

Steps:

• In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

CAJUN KABOBS

Steps:

• Soak wooden skewers in water for a few minutes.
• Peel and devein shrimp, leaving the tail on, if you like.
• Cut chicken and sausage into bite sized pieces and brown in olive oil.
• Thread shrimp,chicken and sausage onto skewers; about 3 pieces of each.
• Melt butter and mix in teriyaki, Tabasco and Cajun seasoning.
• Brush butter mixture onto kabobs.
• Cook kabobs on grill just until shrimp turns pink.
• Remove from grill and brush with butter mixture again before serving.

SALMON AND SCALLOP CAJUN KABOBS

Steps:

• In a bowl mix the olive oil, minced garlic, paprika, mustard powder, oregano, chili powder, black pepper, 1/2 teaspoon salt and cayenne pepper.
• Cut the salmon fillets into about the same size as your scallops, then add (only the salmon) to the bowl with spices; toss gently to coat completely on all sides.
• In another bowl toss the scallops and cherry tomatoes (if using) with a small amount of olive oil, salt and pepper to taste.
• Alternately thread the salmon chunks cherry, tomatoes (if using) and scallops on wooden skewers.
• Place the kabobs on a greased grill over medium heat.
• Close the lid and grill turning once (about 6-7 minutes (cooking time will vary depending on the size of you salmon and scallops) or until the fish flakes easily.

CAJUN ANDOUILLE-PEPPER KABOBS

Steps:

• Place a pepper of each color on a skewer and alternate with sausage and onions. Repeat.
• Sprinkle with Cajun seasoning on all sides.
• Cook directly on grill on medium heat for about 10 to 15 minutes until sausage is heated through and veggies are cooked to your liking.