Italian Grilled Kabobs Food

ITALIAN GRILLED KABOBS

Steps:

• Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.
• Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.

ITALIAN CHICKEN KABOBS

Steps:

• Thread chicken onto 6 skewers alternately with vegetables; place in shallow dish. Prepare dressing as directed on package; pour over kabobs.
• Refrigerate 30 min. to marinate, turning occasionally.
• Heat grill to medium-high heat. Remove kabobs from marinade; discard marinade.
• Grill kabobs 10 to 12 min. or until chicken is done, turning occasionally.

ITALIAN BEEF KABOBS

Steps:

• In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into a large bowl; add the beef. Turn to coat; cover and refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread the beef, zucchini and mushrooms. Spoon over uncooked kabobs with reserved marinade; sprinkle with salt. Broil 4 in. from heat for 5 minutes on each side or until meat reaches desired doneness, basting frequently with reserved marinade. Place a tomato on each skewer before serving.

ITALIAN GRILLED SHRIMP SKEWERS

Steps:

• In a food processor or blender; combine fresh basil, 1 clove of garlic (whole), parmesan cheese, salt, and olive oil. Gently pulse until mixed together well. Try not to over blend the mixture.
• In a large mixing bowl; combine the blended mixture with the raw jumbo shrimp. Toss well; so shrimp are evening coated with marinade. Marinade for 20-30 minutes.While the shrimp are marinating; take this opportunity to soak your skewers if you are using wooden skewers.
• Prepare skewers; thread shrimp onto skewers. I usually thread about 3-4 shrimp per skewer.
• Heat gas or electric grill to medium heat. Oil grates well (using a grill brush and vegetable oil; otherwise your shrimp will stick!Melt 1/4 cup butter. Combine with minced garlic clove and parsley. Set aside for after the shrimp are cooked.Place shrimp skewers on grill. Grill approximately 3-4 minutes per side (internal temperature of 145 degrees Fahrenheit).
• Remove from grill and lightly brush with garlic butter mixture. Serve immediately

EASY ITALIAN ANTIPASTO SKEWERS

Steps:

• In a small bowl toss together the cherry tomatoes, mozzarella balls, olive oil, oregano and salt. Then thread a cherry tomato, mozzarella ball, basil leaf, cherry tomato and a mozzarella ball.
• Cut the cantaloupe in half and clean, then make 8 melon balls.
• Slice the prosciutto down the middle and fold in an accordion style. Then thread starting with a melon ball, then prosciutto, mozzarella ball, prosciutto, melon ball and prosciutto.
• Grill Zucchini slices on a pan grill or bbq.
• Then slice each the prosciutto slice down the middle, set aside.
• In a medium bowl mix together the drained ricotta, parmesan cheese, salt and pepper. Spread some of the ricotta mixture on each slice of grilled zucchini, place a slice of prosciutto on top and roll up. Thread 3 zucchini rolls on each skewer.

ITALIAN GRILLED VEGETABLES

Steps:

• Note: leave yourself time to marinade the vegetables. Marinading can be as fast as 1 hour or as slow as overnight.
• Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
• In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
• Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
• Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinade the vegetables overnight.) Try to mix veggies from time to time.
• Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
• Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
• Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
• Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.

ITALIAN CHICKEN SKEWERS

Steps:

• Season chicken with salt and pepper. Make marinade: combine tomato paste, olive oil, garlic cloves, and chopped parsley in large bowl. Add chicken and toss to fully coat. Refrigerate 30 minutes.
• Preheat grill to medium-high. Skewer chicken and bread. Drizzle with olive oil and season with salt and pepper.
• Grill, turning occasionally, until chicken is cooked through and bread slightly charred, about 10 minutes. Garnish with parsley.

GRILLED ITALIAN SHRIMP

Steps:

• If your shrimp does not come deveined, this is pretty easy to do. Remove the shell (which is usually already cut) and use a small knife to cut along the back side of the shrimp. There will be a slimy dark "line" that becomes exposed. Remove that from the shrimp and rinse. Pat the shrimp dry.
• Place all the ingredients except shrimp in a food processor and blend it till almost smooth. Pour sauce over the shrimp, toss, and place in the refrigerator to marinate 30min to an hour. If using a grill, thread your shrimp onto skewers.
• Prepare your grill or grill pan to medium high heat. Place your shrimp on the hot grill or grill pan and cook, not moving for 2 minutes. Flip and cook on the other side another 2-3 minutes, depending on the size of your shrimp. You want them to be opaque with no clear/grayish parts. Serve immediately or cover and chill for up to 2 days.

GRILLED ITALIAN SAUSAGE KABOBS

Steps:

• Preheat grill on high heat.
• Cut the sausage into 1 1/2 inch pieces.
• Peel the onion and carefully slice into wedges. Make sure to keep the core intact to keep them from falling apart.
• Cut the squash into 1/4 inch rounds.
• Thread the sausage, bell pepper, onion, and squash onto the skewers.
• Lightly brush with olive oil. Grill 3 to 4 minutes per size or until the vegetables have great grill marks. Flip the kabobs over and grill an additional 3 to 4 minutes or until the sausage is cooked through.
• Serve with pasta, rice, buns, a fork.

GRILLED ITALIAN SAUSAGE KABOBS

Steps:

• Mix pizza sauce, basil, and oil; reserve.
• Cook sausage pieces in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until partially cooked; drain.
• Thread sausage, zucchini and bell pepper pieces alternately on each of six 15-inch metal skewers, leaving space between each.
• Place olive on tip of each skewer.
• Cover and grill kabobs 5 to 6 inches from medium coals 20 to 25 minutes, turning and brushing 2 to 3 times with pizza sauce mixture, until sausage is done and vegetables are crisp-tender.
• Heat remaining pizza sauce mixture to boiling; serve with kabobs.

GRILLED PORK KABOBS WITH VEGETABLES (ITALY)

Steps:

• Clean and prepare the vegetables. Deseed the bell pepper and remove the white part. Then, cut it into 1-inch squares. Peel the onions and cut them into 8 wedges each.
• Dice the pork loin into 1-inch cubes, trying to keep the size consistent for a better result.
• Assemble the skewers by alternating one piece of meat and one piece of vegetable. In the end, you should have around 8 skewers.
• Lay the skewers on a large tray and toss with coarse salt, extra virgin olive oil and black pepper. Add rosemary and sage. Cover and set aside for at least 20 minutes.
• Preheat the grill on medium-high heat.
• When the grill is nice and hot, add the skewers and cook for 15 minutes, rotating them one quarter at a time.
• While cooking, you can spread the marinade on the skewers using the rosemary sprig as a brush.