CHICKEN AND ASPARAGUS KABOBS
These Asian-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together. Sometimes I substitute salmon for the chicken. -Kelly Townsend, Syracuse, Nebraska
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours., In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. , Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender. Serve with dipping sauce.
Nutrition Facts : Calories 806 calories, Fat 71g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 1688mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 27g protein.
CHICKEN AND ASPARAGUS KABOBS
"These Oriental-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together. Sometimes, I substitute salmon for the chicken." By Kelly Townsend. From TOH. Marinating time is not included.
Provided by Courtly
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
- In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
- Drain and discard marinade. In a bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp-tender. Serve with dipping sauce.
Nutrition Facts : Calories 607.8, Fat 38.2, SaturatedFat 5.7, Cholesterol 86.2, Sodium 2169.2, Carbohydrate 36.8, Fiber 2.2, Sugar 19.7, Protein 31.7
GROUND CHICKEN KABOB
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add chicken, turmeric, salt, saffron mixture, peppers, garlic, onions, jalapeno, parsley and mint to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes.
- Wet hands with water so chicken mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture. Repeat with the remaining mixture.
- Preheat a grill or broiler. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side.
MINI HAWAIIAN CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 30 skewers (15 servings)
Number Of Ingredients 13
Steps:
- Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
- Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
- Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
TERIYAKI CHICKEN KABOBS
Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
- To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
- Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
GREEK ISLAND CHICKEN SHISH KEBABS
This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.
Provided by Dolce Cuoco
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 9.3 g, Cholesterol 86.1 mg, Fat 13.1 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 2.4 g, Sodium 180.6 mg, Sugar 3.2 g
GRILLED MEDITERRANEAN CHICKEN VEGETABLE KABOBS
Fun and tasty! A rosemary-lemon marinade gives these grilled kabobs loads of flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
- Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
- Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
- Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.
Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg
CHICKEN PINEAPPLE KABOBS
With a mix of sweet, tangy, and savory, what's not to love about these chicken kabobs? This is an easy kabob recipe. You can fix the chicken and pineapple ahead of time. Then, slide on the skewers for a quick meal or entree for your next party. You don't even need a side dish when serving these. They're very filling. We love the...
Provided by Luci Vieira
Categories Chicken
Time 2h40m
Number Of Ingredients 8
Steps:
- 1. In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder.
- 2. Stir the chicken pieces and pineapple into the marinade until well coated.
- 3. Cover and marinate in the refrigerator for at least 2 hours.
- 4. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers.
- 5. Grill 15 to 20 minutes or until chicken juices run clear.
- 6. Turn occasionally and baste with bbq sauce.
MEDITERRANEAN CHICKEN-VEGETABLE KABOBS
Add a Mediterranean twist to your dinner tonight. Serve these grilled kabobs made with chicken and veggies flavored by rosemary and lemon.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow glass or plastic dish or in resealable plastic food-storage bag, mix all marinade ingredients. Add chicken; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours to marinate, stirring chicken occasionally.
- Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, alternately thread chicken, bell pepper, zucchini and onion, leaving 1/4-inch space between each piece. Brush vegetables with marinade.
- Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing frequently with marinade, or until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
- Sprinkle cheese over kabobs. Serve with asparagus.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
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