Last Minute Kabobs Food

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SAVORY BREAKFAST KABOBS



Savory Breakfast Kabobs image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
6 breakfast sausage links, cut into 1-inch pieces
1 small onion, cut into chunks
1 small red bell pepper, cut into chunks
1 small green bell pepper, cut into chunks
1 tablespoon Montreal steak seasoning
1/3 cup half-and-half
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 large eggs
2 tablespoons butter
1 cup shredded Cheddar cheese

Steps:

  • Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausage link pieces and cook until heated through and browned, 2 to 3 minutes. Remove with a slotted spoon to a baking sheet and cover.
  • In the same skillet, throw in the onions and peppers, season with the Montreal steak seasoning and cook, stirring occasionally, until slightly charred on the edges, 5 to 7 minutes. Remove to the baking sheet and cover.
  • Meanwhile, heat a 10-inch nonstick skillet over medium heat. Whisk together the half-and-half, salt, pepper and eggs in a medium bowl until light and airy, 20 to 30 seconds.
  • Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture and spin the skillet to make sure the egg is evenly spread. Run a spatula around the edge of the skillet to ensure the eggs aren't sticking. Once the omelet begins to set, 45 to 60 seconds, lift and rotate the skillet slightly, letting the runny eggs go under the edges into the skillet. Use your spatula to lift the edges slightly if needed. Return to the burner and sprinkle half of the cheese onto the omelet. Allow the omelet to sit untouched for an additional 15 to 20 seconds, or until completely set. Slide onto a cutting board and repeat with the remaining butter, egg mixture and cheese. Carefully roll the omelets into a log shape. Slice into six 1-inch pieces.
  • Divide the omelet pieces, sausage pieces, peppers and onions among six 12-inch skewers. Serve immediately for a great breakfast on the go.

LAST MINUTE KABOBS



Last Minute Kabobs image

Kabobs are a favorite around our house, and we are always looking for something quick and easy. This is a recipe that you can alter to your own liking, it's quick, simple, and tasty.

Provided by Candy Lynn

Categories     One Dish Meal

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 9

1 lb steak, cubed
15 shrimp (any size)
1/2 green bell pepper
5 mushrooms (of your choice)
8 ounces pineapple chunks
1/3 melon, cubed
brown sugar
soy sauce
5 -6 kabob sticks

Steps:

  • Turn the oven on to Broil.
  • Heat Shrimp until they are done, most noteably when they turn red/orange, then peel if they aren't already.
  • Cut up Bell pepper into 1 inch squares while shrimp is cooking.
  • Start layering the Kabob sticks with the ingredients - (For example, I had a pineapple, green pepper, shrimp, melon, steak, mushroom rotation.)
  • Place finished Kabobs on a broiling pan, drizzle with soy sauce on each one, and then add a pinch of brown sugar to each.
  • Broil for 20 + minutes or until the meat is done.

Nutrition Facts : Calories 325.7, Fat 18.1, SaturatedFat 7, Cholesterol 190.4, Sodium 197.6, Carbohydrate 8.3, Fiber 0.8, Sugar 7.1, Protein 31.1

GRILLED VEGGIE SHISH KABOBS



Grilled Veggie Shish Kabobs image

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

1/4 cup light soy sauce
3/4 cup olive oil
1/8 cup Worcestershire sauce
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon oregano
1 1/2 teaspoons ground pepper
2 cloves crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon honey
1/4 cup pineapple juice
12 cherry tomatoes
12 slices Japanese eggplants
12 mushrooms
12 small onions
2 yellow peppers, cut in 1 inch squares
12 slices yellow squash
12 slices zucchini
12 pineapple chunks

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 MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)



The Best Marinade for Kabobs! (Beef, Pork and Lamb) image

I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!

Provided by Kittencalrecipezazz

Categories     < 15 Mins

Time 5m

Yield 3 1/2 cups

Number Of Ingredients 11

1 1/2 cups oil
3/4 cup soy sauce (can use low-sodium)
1/4 cup Worcestershire sauce
1/2 teaspoon salt (or to taste I use seasoned salt)
3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes
1 teaspoon fresh ground black pepper (or to taste)
1/2 cup wine vinegar
1 -2 tablespoon fresh minced garlic (or to taste, I use lots!)
1/3 cup store-bought teriyaki sauce
1/2 cup honey (do NOT use any substitutions use only honey)
2 small green onions, chopped (optional)

Steps:

  • Put all ingredients into a blender (except the green onions, if using add them in after blending).
  • Blend for 30-40 seconds.
  • Mix in in green onions.
  • This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
  • *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6

GRILLED FRUIT KABOBS



Grilled Fruit Kabobs image

Instead of making a traditional fruit salad, why not try these quick and easy kabobs.-Mrs. Travis Baker, Litchfield, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1/2 fresh pineapple, trimmed and cut into 1-inch chunks
3 medium nectarines, cut into 1-inch chunks
3 medium pears, cut into 1-inch chunks
3 medium peaches, cut into 1-inch chunks
3 to 4 medium plums, cut into 1-inch chunks
10 apricots, halved
3 tablespoons honey or light corn syrup, warmed

Steps:

  • Thread fruit alternately onto metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often. Brush with honey or corn syrup during the last minute of grilling time.

Nutrition Facts : Calories 196 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 7g fiber), Protein 3g protein.

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