Mustard Bourbon Kabobs Food

BOURBON BRAT SKEWERS

Bourbon Brat Skewers image

When the executive decision was made to marinate veggies in a tasty bourbon sauce and serve with grilled bratwurst, this recipe made our VIP party list. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 skewers.

Number Of Ingredients 10

Ingredients

1/2 cup reduced-sodium soy sauce
1/2 cup bourbon
3 tablespoons brown sugar
1 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
2 cups whole mushrooms
2 medium sweet red peppers, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium onion, cut into wedges
1 package (16 ounces) uncooked bratwurst links, cut into 1-inch slices

Steps:

In a large resealable plastic bag, combine the first five ingredients. Add the vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain and reserve marinade. On six metal or soaked wooden skewers, alternately thread the vegetables and bratwurst., Spoon some reserved marinade over vegetables and bratwurst. Grill, covered, over medium heat 15-20 minutes or until bratwurst is no longer pink and vegetables are tender, turning and basting frequently with reserved marinade during the last 5 minutes.

Nutrition Facts : Calories 346 calories, Fat 22g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 1998mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.

SURF AND TURF SKEWERS WITH BOURBON TERIYAKI SAUCE

Surf and Turf Skewers with Bourbon Teriyaki Sauce image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 8 skewers

Number Of Ingredients 18

Ingredients

1/2 cup soy sauce
1/4 cup bourbon
1/4 cup mirin
1/4 cup packed brown sugar
2 tablespoons honey
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
2 teaspoons Dijon mustard
2 teaspoons sriracha
2 cloves garlic, minced
Juice of 1 lime
32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tail on
2 strip steaks (about 1 1/2 pounds), cut into 1-inch cubes to make 32 pieces
Kosher salt and freshly ground black pepper
Canola oil, for brushing the grill grates
1 navel orange, cut into wedges
3 scallions, sliced
1 tablespoon toasted sesame seeds

Steps:

Preheat a gas grill to high heat.
For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.
For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.
Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.
Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.

BOURBON MARINADE

Bourbon Marinade image

This is a GREAT marinade for grilling or making kabobs. Use this marinade on all types of meat, chicken, fish, vegetables,. etc.

Provided by Jim Bob Cooker

Categories Chicken

Time 10m

Yield 2 pounds of meat

Number Of Ingredients 7

Ingredients

1/4 cup Bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup brown sugar
1 small yellow onion, chopped fine
1/4 teaspoon garlic powder
1 dash Worcestershire sauce

Steps:

Combine all ingredients in a small bowl.
Mix well and refrigerate.

BOURBON-MUSTARD STEAK KEBABS

Bourbon-Mustard Steak Kebabs image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil, plus more for the grill
3 to 4 sprigs thyme
3 cloves garlic, smashed
Freshly ground pepper
2/3 cup bourbon or rye whiskey
1 tablespoon packed brown sugar
1/4 cup whole-grain mustard
Kosher salt
1 3/4 pounds tri-tip steak, cut into 1- to 1 1/2-inch chunks
1 small red onion, cut into 3/4-inch chunks

Steps:

Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.

PANEER TIKKA KEBABS

Paneer Tikka Kebabs image

Paneer is a fresh unsalted Indian cheese that is made by curdling milk with vinegar or lime; the resulting milk solids are drained and then pressed into blocks. It's mostly used in North India and Pakistan, although you do see a lot of desserts in Bengal made with unpressed paneer. These kebabs consist of marinated chunks of paneer skewered with vegetables and gently charred on a grill. The result is luscious, piquant and smoky and can be served as an appetizer with chutney or as a main course with naan and dal makhani.

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

2 tablespoons food-grade mustard seed oil or vegetable oil (see Cook's Note)
1 tablespoon besan (fine chickpea flour)
1 cup plain full-fat Greek yogurt
3 tablespoons lime juice (from 2 limes)
2 tablespoons store-bought tandoori masala
1 tablespoon paprika
1 teaspoon Kashmiri chili powder (see Cook's Note)
1 teaspoon yellow mustard powder
1/2 teaspoon ground turmeric
5 cloves garlic, grated (about 2 tablespoons)
2 to 4 Thai green chiles or 1 to 2 serrano chiles (depending on your spice level), finely chopped
One 2-inch piece fresh ginger, grated (about 1 tablespoon)
1 teaspoon dried fenugreek leaves, optional
Kosher salt
12 ounces paneer, cut into 1-inch cubes (see Cook's Note)
One 10-ounce container grape tomatoes
1 large orange or yellow bell pepper, cut into 1 1/2-inch chunks
1 large red onion, cut into 1 1/2-inch pieces
Vegetable, grapeseed or other neutral oil, for the grill grates
2 tablespoons unsalted butter or ghee, melted
Cilantro-Yogurt Chutney, recipe follows
2 cups fresh cilantro, leaves and tender stems
1/2 cup plain full-fat Greek yogurt
2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped
1 clove garlic, smashed
Zest and juice of 1 lime (about 2 tablespoons juice)
Kosher salt

Steps:

For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside.
Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it's too thick, add 1 or 2 tablespoons water and mix well.
For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
When ready to grill, preheat a grill to medium-high.
Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet.
When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It's important not to overcook the paneer as it can become hard and rubbery.)
Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping.
Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed.