GREEK-STYLE VEGETABLE KEBABS WITH ORZO AND FETA
Suitable sides for the vegetables and pasta are grilled pita bread and assorted olives. End with baklava and fresh apricots.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper.
- Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.
- Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.
GREEK DELI KABOBS
For an easy Mediterranean-style appetizer, marinate broccoli and mozzarella, then skewer with sweet red peppers and salami. Everybody loves food on a stick! -Vikki Spengler, Ocala, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a shallow dish, combine cheese, broccoli and vinaigrette. Turn to coat; cover and refrigerate 4 hours or overnight., Drain cheese and broccoli, reserving vinaigrette. On 24 appetizer skewers, alternately thread cheese, salami, broccoli and peppers. Brush with reserved vinaigrette.
Nutrition Facts : Calories 109 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 374mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
GREEK VEGETABLE KABOBS
Perfect at any backyard barbecue, served with a pilaf and garlic bread. For best results, vegetables should marinate for more than 2 hours, or even overnight. The marinating time in NOT included in the prep or cooking time.
Provided by luvcookn
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingedients for the Herb Marinade -- and set aside.
- Cook eggplant in 1" boiling water for 3 minutes and drain.
- Cook carrots in 1" boiling water until just tender crisp and drain.
- Cook unpeeled potatoes in 1" boiling water for approximately 15-20 minutes. Drain and cut in half.
- Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well.
- Refigerate for 2 hours or overnight.
- Drain veggies and reserve marinade.
- Using 8 metal skewers, thread veggies, alternating varieties.
- Place on lightly greased grill, over low heat.
- Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.
- Sprinkle lightly with salt before serving.
- Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.
- Makes 8 skewers; 2 skewers per person.
- NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.
Nutrition Facts : Calories 734.6, Fat 42.1, SaturatedFat 5.9, Sodium 91.4, Carbohydrate 82.5, Fiber 15.8, Sugar 16.6, Protein 13.3
GRILLED VEGETABLE KABOBS
These Grilled Vegetable Kabobs with summer squash, mushrooms, onions, and brussels sprouts are a quick and easy way to add vegetables to any meal. Instructions for how to cook vegetable kabobs on the grill and how to make them in the oven included below. For more flavor, allow the vegetables to marinate in the fridge for a few hours.
Provided by Suzy Karadsheh
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
- Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
- Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).
Nutrition Facts : Calories 146.3 kcal, Carbohydrate 8.4 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 17.8 mg, Fiber 2.6 g, Sugar 3.5 g, ServingSize 1 serving
GREEK BEEF KABOBS
Great for the barbeque...and gluten-free too. Cooking time does not include marinating time of 1-2 hours
Provided by Jubes
Categories Meat
Time 25m
Yield 8 kebabs, 4 serving(s)
Number Of Ingredients 13
Steps:
- soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers.
- Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
- Marinate the meat for 1 to 2 hours.
- Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
- Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
- xrizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.
MARINATED GREEK CHICKEN KABOBS
This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!
Provided by katplusgoll
Categories World Cuisine Recipes European Greek
Time 3h45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
- Preheat an outdoor grill for high heat.
- Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
- Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 12.3 g, Cholesterol 84.5 mg, Fat 7.5 g, Fiber 1.8 g, Protein 31 g, SaturatedFat 4 g, Sodium 631.5 mg, Sugar 8.4 g
FRESH CAPRESE VEGETABLE KABOBS
This is a beautiful appetizer dish or side dish. It's great for potlucks and it always gets lots of compliments. The key is to use the freshest of ingredients. I buy the fresh basil and tomatoes from my farmer's market or (if it's winter) our local fresh market. NOTE: If you can't find little cherry sized mozzarella, you can buy the large sized balls and cut them into bite sized pieces.
Provided by Nanners
Categories Cheese
Time 1h40m
Yield 30 kabobs
Number Of Ingredients 9
Steps:
- Whisk lemon juice with salt and pepper, then gradually add oil while whisking vigorously. Whisk in basil.
- In large bowl, gently toss vegetables and mozzarella together. Pour marinade over vegetables and GENTLY toss to thoroughly coat.
- Cover bowl and refrigerate at least 30 minutes, but no longer than 2 hours.
- Drain vegetables and thread onto skewers in desired pattern.
VEGETABLE KABOBS
Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.
Nutrition Facts : Calories 202 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
EASY VEGETABLE KABOBS
Tried these out this weekend and we thought they were fantastic. Good to go along with any grilled meat.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thread vegetables onto 12-inch skewers.
- In a small bowl, mix together the butter, basil, and garlic powder; reserve 1/4 cup butter mixture and set aside.
- Grease the grill rack very well.
- Place skewers on grill rack.
- Grill, covered, over medium-high heat 20-25 minutes or until vegetables are tender, turn and baste with remaining butter mixture every 5 minutes.
- Serve with reserved butter mixture.
Nutrition Facts : Calories 238.9, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 210.3, Carbohydrate 7.4, Fiber 1.5, Sugar 2.6, Protein 2.3
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VEGETABLE KEBABS - HEART HEALTHY GREEK
From hearthealthygreek.com
Cuisine AmericanTotal Time 4 hrs 30 minsCategory Main Course, Side DishCalories 311 per serving
- Add the marinade to the vegetables and mix thoroughly. Cover the bowl with plastic wrap and refrigerate. Allow the vegetables to marinate in the refrigerator for at least 4 hours or as long as overnight, mixing occasionally.
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4.8/5 (664)Estimated Reading Time 2 minsCategory MainTotal Time 20 mins
- To make these delicious vegetable skewers (souvlaki), start by preparing the vegetables. Halve and deseed the peppers and cut in 2 cm chunks. Cut the red onion into wedges and roughly chop. Top and tail the eggplant, cut it in half and slice in 2 cm chunks.
- Cut the halloumi cheese in 2 cm cubes and place in a large bowl. Add the veggies, drizzle with the olive oil and lemon juice, sprinkle with dried oregano and season. Mix well with your hands, so that all the flavours blend.
- Assemble the vegetable skewers. Thread the vegetables and halloumi cheese, comfortably on the skewers, so that everything cooks evenly. If using wooden skewers, cut them to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.)
- Preheat a grill or griddle pan on a high heat. Grill the vegetable skewers for about 12 minutes, turning once on each side, until nicely coloured and softened. Don’t forget to to bast with any leftover marinade, as they cook.
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