BALSAMIC-GLAZED BEEF SKEWERS
With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes. We like them with hot cooked rice and a tossed salad. To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat. -Carole Fraser, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.
Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 288mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BALSAMIC-GLAZED FIG & PORK TENDERLOIN
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 12 kabobs.
Number Of Ingredients 16
Steps:
- Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 306mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 13g protein.
FIG-BALSAMIC GLAZED BEEF KABOBS
This recipe is from the "Beef - It's what's for dinner" web site. I haven't tried it yet but it looks tasty.
Provided by Chilicat
Categories Meat
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef steak into sixteen 1-1/4 inch pieces.
- Alternately thread beef and onion pieces evenly onto skewers. Set aside.
- Combine preserves, vinegar, oil, garlic, 1/2 teaspoon salt and pepper in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.
- Place kabobs on grill over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare to medium doneness, turning and basting with sauce every 2 minutes.
- Season kabobs with salt, as desired. Serve with reserved sauce for dipping.
Nutrition Facts : Calories 411.7, Fat 21.8, SaturatedFat 7.8, Cholesterol 76, Sodium 364.7, Carbohydrate 30.7, Fiber 0.9, Sugar 20.6, Protein 22
BALSAMIC FIG GLAZED CHICKEN
This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and finger-licking good!
Provided by Cheyanne Holzworth
Categories entree Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
- Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
- Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
- Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
- Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!
Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 38 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 179 mg, Sodium 351 mg, Sugar 6 g, ServingSize 1 serving
GLAZED FRANK KABOBS
Beef franks, corn, red onion, and bell peppers are skewered and brushed with a chili-mustard sauce. These colorful kabobs may be assembled ahead of time, packed on ice, and taken to the park or beach to barbecue. For hickory flavor, soak 2 cups hickory chips in water, drain, and place over hot coals before grilling kabobs. Substitute frozen corn thawed for fresh corn-on-the-cob.
Provided by Hebrew Nationalreg
Categories Corn
Time 40m
Yield 1 kabob each, 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar, and mustard in small bowl until blended. Set aside.
- Thread franks and vegetables alternately on 4 metal or heavy wooden skewers.
- Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill 5 minutes, or until vegetables are tender and franks are hot.
Nutrition Facts : Calories 140.8, Fat 0.9, SaturatedFat 0.2, Sodium 469.9, Carbohydrate 31.2, Fiber 4.5, Sugar 19.5, Protein 3.3
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