Picnic Kabobs Food

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PICNIC SALAD SKEWERS



Picnic Salad Skewers image

"These make-ahead kabobs are a fun way to serve a chilled salad," says Iola Egle of McCook, Nebraska. A homemade vinaigrette complements the tender potatoes, crisp peppers, cherry tomatoes and sliced zucchini.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

8 unpeeled small red potatoes
8 fresh pearl onions
1 tablespoon water
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
16 cherry tomatoes
1 small zucchini, cut into 1/4-inch slices
VINAIGRETTE:
2/3 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
4 ounces crumbled feta cheese, optional

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 10-13 minutes or until tender; drain. Place onions and water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender; drain., On metal or wooden skewers, alternately thread potatoes, onions, peppers, tomatoes and zucchini. Place in a large shallow plastic container or large resealable plastic bag., In a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper. Pour over vegetable skewers. Marinate for at least 1 hour, turning frequently. Sprinkle with feta cheese if desired.

Nutrition Facts :

PICNIC KABOBS



Picnic Kabobs image

Provided by Kitchen Crew

Categories     Beef

Number Of Ingredients 12

1.5 lb ground beef
3/4 c oats, uncooked
1 egg
1 tsp salt
1 Tbsp worcestershire sauce
1/4 c tomato sauce
18 medium stuffed green olives
4 medium tomatoes, quartered
2 green peppers, cut in eighths
8 small potatoes, cooked
8 button mushrooms
french dressing

Steps:

  • 1. Combine ground beef, oats, egg, salt, worcestershire sauce and tomato sauce thoroughly.
  • 2. Shape meat mixture around olives to form 18 meat balls.
  • 3. Alternate 3 meat balls, 2 tomato wedges, 2 green pepper pieces, 1 potato and 1 mushroom on six 12-inch metal skewers (to be sure meat balls stay on skewers, thread through the olives in the center).
  • 4. Brush kabobs with French dressing.
  • 5. Place in broiler or over hot coals about 6 inches from source of heat.
  • 6. Cook about 8 minutes.
  • 7. Turn; brush again with French dressing.
  • 8. Cook about 4 minutes longer or until done.

MOTU PICNIC KABOBS



Motu Picnic Kabobs image

Motu means "little island". These bacon-wrapped scallop kabobs are so delicious. I love the glaze and all of veggies and fruit. From chef Keith Famie. I like to serve this over rice. Enjoy!

Provided by LifeIsGood

Categories     Pineapple

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup pineapple juice
1/4 cup light soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon dry sherry
1 tablespoon orange zest, chopped
1/2 cup orange marmalade
1/4 cup honey
1 lime, juice of
16 sea scallops
16 bacon, slices
8 wooden skewers, 8 inch each, soaked overnight in water
1 red onion, peeled and cut into 8 chunks
1 ripe mango, peeled, seeded, and cut into 8 pieces
1 red bell pepper, stem, ribs and seeds removed, and cut into 8 pieces
1/4 pineapple, rind removed, cored and cut into 8 pieces
kosher salt & freshly ground black pepper, to taste

Steps:

  • Prep your outdoor grill and heat to about medium-high.
  • Glaze:.
  • In a saucepan over medium-low heat, whisk the ingredients together. Simmer until it reduces by half.
  • To Assemble Kabobs:.
  • Wrap each scallop with 1 piece of bacon. On each skewer, pierce a piece of red onion and push it to 1/2 inch form the bottom of the skewer. Pierce the scallop through the bacon and push it down to the red onion (leaving a little space). Pierce a chunk of mango, a piece of red pepper, one more bacon wrapped scallop and finally a chunk of pineapple. Season with salt and pepper, to taste. Continue until all 8 skewers are completed.
  • Put the kabobs on the outdoor grill and brush with the glaze to coat completely. Cook for about 2 minutes, rotate the skewers and reglaze. Repeat this step two more times. Reglaze and and serve hot!

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