BRATWURST AND CHICKEN KABOBS
I made these lively chicken kabobs as a thank-you gift while visiting my relatives in Norway They loved eating them almost as much as I loved cooking for them! If you prefer less heat in the chutney, you can use honey in place of pepper jelly. Also, any variety of vegetables will work with these. -Anna Davis, Springfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 kabobs.
Number Of Ingredients 15
Steps:
- Whisk together vinegars, pepper jelly, mustard, salt and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion and chutney., Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil., On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney.
Nutrition Facts : Calories 433 calories, Fat 21g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 1249mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 23g protein.
BEEF KABOBS WITH CHUTNEY SAUCE
I created this speedy grilled entree for our daughter, a fan of Indian food. The mango chutney and subtle curry give the beef a sweet and spicy flavor. -Judy Thompson, Ankeny, IA
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 kabobs (about 1/2 cup sauce).
Number Of Ingredients 13
Steps:
- In a large shallow dish, combine the first 5 ingredients. Add the beef; turn to coat. Refrigerate, covered, overnight., In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Drain beef, discarding marinade. Thread beef onto 8 metal or soaked wooden skewers., On a lightly oiled grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes or until meat reaches desired doneness, turning occasionally. Serve with sauce.
Nutrition Facts : Calories 258 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 321mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
CARIBBEAN CHICKEN KABOBS
Make and share this Caribbean Chicken Kabobs recipe from Food.com.
Provided by pintouwec
Categories Chicken
Time 27m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken in 1" cubes.
- Drain pineapple, reserving 1/3 cup juice. Set pineapple aside.
- Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour.
- Arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade.
- Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired.
Nutrition Facts : Calories 291.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 68.4, Sodium 2090.7, Carbohydrate 39.1, Fiber 1.8, Sugar 35.1, Protein 31.9
MANGO CHUTNEY CARIBBEAN
Make and share this Mango Chutney Caribbean recipe from Food.com.
Provided by Ambervim
Categories Chutneys
Time 4h40m
Yield 10 Cups
Number Of Ingredients 15
Steps:
- Combine peppers, vinegar, salt and sugar in a large pot.
- Cook over medium heat until sugar dissolves.
- Add remaining ingredients and bring to a boil.
- Simmer, undisturbed for 4 hours.
- Remove from heat, cover and set aside for 2 hours.
- Refrigerate overnight.
- OR
- Can using safe technique.
CARIBBEAN CHICKEN KABOBS
Great for something different at your next barbecue. Boneless, skinless turkey thighs cut into cubes can be used in place of the chicken. This can also be used for OAMC by combining chicken and marinade in a ziplock bag and freezing. Place frozen bag in refrigerator the night before to begin defrosting.
Provided by Lvs2Cook
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 24 small cubes and place in a large bowl.
- Mix all marinade ingredients together in a separate bowl.
- Pour over chicken, stirring to coat all pieces evenly.
- Cover and refrigerate overnight.
- Cut red pepper and onion into cubes.
- Thread chickenpieces onto 8 skewers, alternating with pepper and onion cubes.
- Barbecue on a greased grill heated to medium.
- Test for doneness by slicing into a chicken cube after 8-10 minutes, making sure the chicken is thoroughly cooked and no pink remains.
Nutrition Facts : Calories 168.1, Fat 4.6, SaturatedFat 1.2, Cholesterol 94.4, Sodium 361.4, Carbohydrate 7, Fiber 1.6, Sugar 2.9, Protein 23.9
CHICKEN AND BISCUIT KABOBS
I have not tried this but it certainly sounds interesting! If anyone tries this I'd really like to know how it was. I would but I don't think it would be a wise choice for an insulin dependant person.
Provided by Annacia
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Arrange chicken chunks in a single layer on a microwave-safe plate. Microwave, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through but allows the skewer to be easily inserted).
- Use a kitchen scissors to snip or a knife to cut each biscuit in half.
- On each of four metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch space between pieces.
- Place skewers on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.
- Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping.
Nutrition Facts : Calories 347.1, Fat 24.8, SaturatedFat 11.9, Cholesterol 68.3, Sodium 448.8, Carbohydrate 23.9, Fiber 0.9, Sugar 16.1, Protein 9.3
CARIBBEAN CHICKEN KABOBS
Juicy fresh pineapple chunks and jerk seasoning will turn this chicken dinner into a taste of the tropics. Don't forget your shades and the sunscreen!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
- Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
- Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.
Nutrition Facts : Calories 210, Carbohydrate 8 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 6 g, TransFat 0 g
CARIBBEAN CHUTNEY KABOBS
I really like the fruit with the meat in this. Very quick and easy to make. Recipe include 4 hour marinating time.
Provided by Marlitt
Categories Chicken Breast
Time 4h25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Soak skewers in water at least 20 minutes before assembling kabobs to prevent burning.
- Peel and core pineapple, cut into 1 inch chunks.
- Alternately thread bell pepper, pineapple and chicken onto skewers.
- Place in a shallow baking dish.
- Combine chutney, orange juice, vanilla and nutmeg in a small bowl; mix well and pour over kabobs;
- Cover and refrigerate up to 4 hours.
- Preheat broiler or do on bbq.
- Spray broiler pan with nonstick cooking spray; place kabobs on prepared broiler pan.
- Broil 6 to 8 inches from heat 4 to 5 minutes on each side or until chicken is no longer pink in center.
- Transfer to serving plates.
Nutrition Facts : Calories 54.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 19.8, Sodium 22.7, Carbohydrate 4.1, Fiber 0.6, Sugar 3, Protein 8.1
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SPICY CARIBBEAN PINEAPPLE OR MANGO CHUTNEY | LOVEFOODIES
From lovefoodies.com
3.6/5 (17)Total Time 2 hrs 15 minsCategory Jams, Pickles, PreservesCalories 768 per serving
- Peel the onions and chop.Using a large heavy pan, heat the oil then add the onions and cook until they become transparent. Make sure you don't let the onions brown as this will result in a bitter taste.
- Add the remaining ingredients to the pan. Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan.
- After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam like consistency. This should take between 1 1/2 to 2 hours. Stir every now and again to prevent sticking to the bottom of the pan. When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is. I have mashed mine (in the photo above) until it is only slightly lumpy.
- If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an air tight container.
CHICKEN SHISH KABOBS (CARIBBEAN STYLE) + VIDEO
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5/5 (4)Calories 532 per servingCategory Dinner, Main Course
- Slightly cook the bacon slices so you can pat off some of the grease, but don't cook them too long because you want them long and soft enough to wrap around the bananas. Then lightly coat the bacon in maple syrup.
- Wrap the bacon around the bananas and put them securely onto skewers alternating with chicken and pineapple.
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