GRILLED VEGGIE SHISH KABOBS
Use metal skewers so no need for soaking. With the left over veggies I made a yummy Grilled Veggie Tortellini Salad #93104.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- MARINADE: Blend all ingredients together in blender for 1/2 minute.
- Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
- Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
EASY GRILLED CHICKEN SHISH KABOBS
Easy Grilled Chicken Shish Kabobs are a great one dish meal off the grill or can be broiled. Leaving a bit of space between the ingredients to ensure thorough cooking.
Provided by Toni Dash
Categories Main Course
Number Of Ingredients 12
Steps:
- Combine the marinade ingredients in a zipper close gallon plastic bag. Seal bag, and shake vigorously to combine.
- Add the chicken, peppers, mushrooms and onion to the bag; squeeze out as much air as possible and seal. Massage the bag contents to coat the meat and vegetables with the marinade. Refrigerate overnight.
- Remove the marinated ingredients and discard the marinade. Tip: the bag can be poured out into a colander allow excess marinade to drain from ingredients into the sink.
- Thread 10-12 skewers with the chicken and vegetables, alternating on the skewers and leaving about 3 inches at the blunt end. Allow a bit of space between ingredients (refer to photos for an example).
- Heat the grill to medium heat (around 350 degrees).
- Place skewers on the grill with a strip of foil underneath the end of the skewer if bamboo. Close the lid and allow kabobs to cook 10-15 minutes, rotating them on each side during the cooking (2-3 minutes a side).
- Check to ensure the chicken has no pink color in the middle before removing all the skewers from these grill. Allow to sit 5 minutes before serving.
Nutrition Facts : Calories 182 kcal, Carbohydrate 5 g, Protein 11 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 28 mg, Sodium 266 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPICED LAMB SHISH KEBABS
Steps:
- For the spiced lamb, in a large bowl, mix together the garlic and cumin until well combined. Add the cubes of lamb leg to the spice mixture and stir until completely coated. Set aside for at least two hours, or chill in the fridge overnight.
- Heat a griddle pan over a high heat until smoking hot. Add the coated lamb cubes to the hot pan, in batches, and season, to taste, with salt. Grill for 3-4 minutes on each side, or until golden-brown griddle marks appear on both sides of the meat cubes and the lamb is cooked to your liking. Remove the lamb from the pan and set aside (keep warm). Repeat the process with the remaining coated lamb cubes.
- Meanwhile, for the yoghurt sauce, in a bowl, mix together all of the yoghurt sauce ingredients until well combined.
- Meanwhile, for the flatbreads, heat a separate griddle pan over a low heat. Cook each flatbread, one at a time, for 1-2 minutes on each side, or until warmed through.
- To serve, spoon a dollop of the yoghurt sauce into the centre of each flatbread. Pile a little of the cabbage on top of each flatbread, then drizzle over the chilli sauce. Place two slices of tomato and onion on top, then sprinkle over the dill pickle slices. Add the cubes of lamb, then sprinkle over the pickled chillies. Squeeze over the lemon juice, then fold the edges of the kebab over the filling.
GRILLED PLUM AND PORK KEBABS
Plums and pork are a perfect pairing for these delicious kebabs, and an Asian plum dipping sauce is the crowning touch.
Provided by Colleen Milne
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Whisk first 8 ingredients together for the marinade, and pour into a zip lock bag.
- Add pork and plums. Seal and refrigerate for at least an hour, or overnight.
- Heat grill to high.
- Divided between 8 soaked wooden skewers, or metal ones, thread pork, plums, and onion.
- Lightly oil grill. Grill, covered, about 6 minutes, turning often, until pork is no longer pink inside.
- Garnish with cilantro or parsley
- Serve with Asian Plum Sauce for dipping.
Nutrition Facts : ServingSize 2 kebabs, Calories 299 kcal, Carbohydrate 22 g, Protein 25 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 74 mg, Sodium 1075 mg, Fiber 1 g, Sugar 17 g
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- Cut your meats, vegetables and fruits into 1 1/2- to 2-inch squares with a sharp knife. Place your meats in a ziplock plastic bag with your marinade.
- Soak wooden shish kebab skewers in water for at least an hour before grilling. This helps keep them from burning. If you're using metal skewers, spray them lightly with nonstick cooking spray.
- Brush your grill grates with olive oil or spray them with a nonstick cooking spray when you are ready to grill. Preheat your gas or charcoal grill for medium direct heat to about 325 to 350 degrees Fahrenheit.
- Slide your meats, vegetables and fruits onto the kebab skewers, alternating between the different ingredients, and leaving a slight space between each item.
- Lay your kebabs onto the grill. Cook them for two to three minutes per side for a total of eight to 10 minutes with the lid closed. Brush the meat with marinade or sauces after the first half of the grilling time to prevent burning.
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