Saki Shrimp Kabobs Food

GRILLED SHRIMP KABOBS AND DIPPING SAUCE

Steps:

• Place shrimp into a bowl. Drizzle with olive oil and set aside.
• Blend tomato, jalapeno pepper, 1/2 the cilantro, garlic, lime juice, and hot sauce together in a blender until smooth with pieces of cilantro still visible. Season with salt and pepper. Add 1/2 the remaining cilantro to mixture and stir to combine.
• Pour 1/2 the sauce over the oil-drizzled shrimp. Let stand and marinate in the refrigerator, 20 to 30 minutes.
• Remove shrimp from the marinade on thread onto mini skewers.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pour remaining sauce into a small saucepan over medium heat. Bring to a boil, about 5 minutes. Remove from heat and pour into small serving dishes. Garnish with remaining cilantro.
• Grill shrimp kabobs on the preheated grill until they are bright pink on the outside and the meat is opaque, making sure not to overcook, 3 to 4 minutes per side.
• Place cooked shrimp into a bowl on on a serving platter. Align mini skewers so guests can dip shrimp into prepared sauce.

SHISH KABOB RECIPE

Steps:

• Place all the marinade ingredients in a bowl or in a resealable gallon sized freezer bag. Mix to combine.
• Add steak pieces to the marinade. Marinate for at least 1 hour, or up to 24 hours.
• Season the onions and peppers with salt and pepper to taste.
• Thread the beef, peppers and onions onto skewers.
• Heat a grill or indoor grill pan to medium high heat.
• Place the kabobs onto the grill and cook for 4-5 minutes per side. Sprinkle with parsley, then serve.
• Broiler directions: Prepare the skewers as directed and place on a sheet pan coated with cooking spray. Broil for 4-5 minutes per side. Continue with the recipe as directed.

MEAL ON A STICK - SHRIMP KABOBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until nearly tender, about 10 minutes. Drain and cut in quarters.
• Thread 4 shrimp onto skewers, piercing each shrimp near the head and tail, alternating with potato, onion, and tomato chunks; repeat with remaining skewers. Arrange skewers on a platter and coat with olive oil. Season with salt and black pepper.
• Cook skewers on preheated grill until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

DAVID'S SWEET SHRIMP KABOB'S

Steps:

• Preheat a grill.
• On wooden skewers, place deveined, curled shrimp, and season with your favorite seafood seasoning mix.
• In bowl, mix Italian dressing, Worcestershire sauce, and honey. Heat lightly in the microwave.
• Cook kabobs over medium/hot flame. When shrimp start to turn pink baste with Italian dressing mix and turn. Repeat every 3 to 4 minutes until
• done.
• Serve hot off the grill. Sit back and watch the smiles!

STEAK AND SHRIMP KABOBS

Steps:

• In a large mixing bowl, combine oil, soy sauce, lemon juice, Worcestershire sauce, mustard, pepper, and garlic
• Cut steak and vegetables into 1 inch pieces
• Place meat and vegetables in the mixing bowl
• Cover the bowl and refrigerate for 4-24 hours to marinade
• Heat grill on medium
• Alternately thread steak and shrimp with vegetables onto 8 skewers
• Brush with any extra marinade
• When ready to grill, place kabobs on grill over medium heat
• Cover grill
• Cook 6-8 minutes, turning once, or until steak is of desired doneness and shrimp turn pink

STEAK AND SHRIMP KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

EASY SHRIMP SHISH KABOB'S

Steps:

• Submerge Bamboo skewers in water and soak for at least one hour. (don't skip this step if your using wood skewers otherwise they will burn up on the grill and it will be a huge mess).
• Cut Lemons in half, lengthwise, and then cut into 1/4" slices. (they'll look like half circles).
• Place Shrimp on skewer alternating the sliced Lemons and Grape tomatoes between them until all skewers are full. I generally get 4-5 shrimp per skewer and try to leave 1" of skewer showing on both ends. With 1 lb of Large Shrimp I get about 6-8 skewers.
• Brush the shrimp, lemon and Tomato's with Olive oil and then sprinkle Oregano, Salt & Pepper on them. Flip over and do the same on other side, repeat until all skewers are done.
• Grill Instructions:.Brush Grill with Olive Oil and then place skewers on grill, cook 3-5 minutes per side and flip over. Cook for another 3-5 minutes. Shrimp will turn a nice pink color and be firm to the touch. Try not to overcook, or they will be rubbery.
• Broiler Instructions: Brush Broiler pan with Olive Oil and place skewers on pan. Put under broiler for 3-5 minutes. Once the shrimp turn pink evenly, flip over and cook other side until that turns pink as well. As with the grill instructions your looking for an evenly pink shrimp that is firm to the touch.
• Serve and Enjoy!

ZESTY SHRIMP AND VEGETABLE KABOBS

Steps:

• Thread shrimp and vegetables onto 24 wooden skewers; place in shallow dish. Mix dressing, cilantro, 2 tsp. lime zest and 1/2 tsp. ground red pepper until blended. Pour over kabobs; turn to evenly coat kabobs. Refrigerate 1 hour to marinate.
• Heat greased grill to medium-high heat. Remove kabobs from marinade; discard marinade. Grill kabobs 6 to 8 min. or until shrimp turn pink, turning after 4 min. Meanwhile, mix mayo, garlic, lime juice, remaining zest and remaining ground red pepper.
• Serve kabobs with mayo mixture.

BARBECUE STEAK & SHRIMP KABOBS

Steps:

• Mix ketchup, Worcestershire sauce, honey, onions, lime juice and cilantro.
• Thread meat and vegetables alternately onto metal skewers (soak wooden skewers 1/2 hour in cold water). Sprinkle with seasoned salt.
• Place the skewers in a shallow glass dish and pour the sauce over them. Let them marinate 15 minutes, turning once.
• Cook on the grill until browned and vegetables are tender. Baste with remaining sauce turning every few minutes until done.

GARLIC SHRIMP KABOBS

Steps:

• In a medium bowl, combine White Wine, olive oil, garlic, Kosher salt and freshly ground black pepper. Whisk well.
• Add shrimp, tossing to combine. Cover and marinate for 30 minutes up to 8 hours. Do not over marinate, as this can lead to over salted food or the shrimp having a tough texture.
• If using wooden skewers, allow to sit in water for 30 minutes prior to threading.
• Alternate threading shrimp, yellow squash, red onion and grape tomatoes onto each skewer, leaving ample room at both the top and bottom for easy handling.
• Heat grill to medium-high heat. Clean and oil grates.
• Place shrimp skewers over indirect heat on grill. Allow to cook for approximately 10-12 minutes, turning occasionally.
• When cooked, remove and top with fresh lemon juice. You can top with minced parsley or Maldon sea salt for garish, if desired.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

SHRIMP AND SAUSAGE KABOBS

Steps:

• Combine first four ingredients (brown sugar through curry powder) in a bowl.
• Add shrimp and sausage and toss to coat.
• Thread 8 metal skewers alternately with shrimp, sausage, onion and pepper.
• Grill or broil 3 inches from heat source 3 minutes; turn and grill or broil 2 1/2- 3 minutes more (until shrimp are opaque and starting to curl).
• Two skewers = 1 serving; you can serve kabobs on the skewers or slide contents off onto plates.

MARINATED SHRIMP KABOBS

Steps:

• Peel and devein the shrimp.
• Drain the pineapple reserving 1/4 cup of juice. Combine the pineapple juice, the salad dressing, tomato sauce, sugar and mustard in a shallow dish. Mix well. Add the shrimp, tossing gently to coat. Cover and marinate in the refrigerator for 2 hours, stirring occasionally.
• Remove the shrimp from the marinade, reserving the marinade. Alternate shrimp, pineapple and green pepper on 4 skewers. Grill over medium hot coals 3-4 minutes on each side or until done, basting with the marinade.
• Heat the reserved marinade and place it in a bowl for serving.
• Serve over rice with hot marinade.

16 TASTY HIBACHI RECIPES (+HIBACHI ZUCCHINI)

Steps:

• Cut up zucchini into long pieces.
• Cook onion and zucchini in oil for 2 minutes.
• Add the rest of the ingredients and cook for 5 more minutes.

QUICK-MARINATED SHRIMP KEBABS

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

GRILLED SHRIMP KABOBS WITH PINEAPPLE

Steps:

• For marinade, combine honey, soy sauce, vinegar, ginger, garlic, and red pepper flakes in a large bowl, whisking to combine.
• Add shrimp to marinade, cover, and place in fridge for at least 1 hour, up to 3 hours.
• Soak 10 wooden skewers in water for at least 15 minutes.
• Remove shrimp from marinade, reserving marinade. Cook marinade in small saucepan over high heat, until it comes to a boil, reducing slightly.
• Thread 2 shrimp and 2 pineapple chunks on each skewer. Push skewers through the heads and tails of the shrimp; alternate with chunks of pineapple.
• Heat grill (or grill pan) to medium-high heat, approximately 400°F. Lightly oil hot grill to prevent shrimp from sticking.
• Place skewers on grill and grill for 2-3 minutes, brushing with marinade.
• Flip skewers, and brush with marinade one more time. Cook for 2-3 minutes or until shrimp is cooked through. It should appear pink and firm.
• Garnish with cilantro or toasted sesame seeds and serve immediately.

SWEET AND SPICY SHRIMP KABOBS

Steps:

• In a large bowl, combine the honey, chile pepper, garlic and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.
• Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
• Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

SAKE SHRIMP

Steps:

• In a large saucepan, combine the sake with 1 cup of water and bring to a boil. Reduce the heat and simmer. Add the shrimp and poach until light pink and the tails are curled, about 3 to 5 minutes.
• Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste.