Southwest Kabobs Food

BBQ CHICKEN KABOBS WITH TEQUILA LIME CILANTRO

Steps:

• Special equipment: 6 wooden skewers
• In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper. Mix together and then add the chicken. Let the chicken marinate for 2 hours. During the last 20 minutes, soak the wooden skewers in water.
• Preheat a grill to medium heat.
• Remove the chicken from the marinade and pat dry (discard the marinade). Alternate threading the chicken, zucchini and bell peppers on each skewer. Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12 to 15 minutes. Sprinkle with the remaining chopped cilantro before serving.

MAKE-IT-MINE PORK KABOBS

Steps:

• In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
• Prepare medium-hot fire with charcoal or preheat gas to medium high.
• Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

SOUTHWEST STEAK KABOBS

Steps:

• Heat grill.
• In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce; mix well.
• Alternately thread corn, peppers and steak onto 4 12 to 14 inch metal skewers.
• When ready to grill, place kabobs on grill over medium coals or gas grill on medium.
• Cook 8 to 12 minutes or until corn is tender and beef is od desired doneness, turning once and brushing frequently with margarine mixture.

SPICY SOUTHWEST CHICKEN KABOBS

Steps:

• Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
• Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
• Mix dressing and chili. Serve with kabobs.

SOUTHWESTERN PORK KABOBS

Steps:

• Preheat grill to medium-hot.
• Toss pork cubes with seasoning in resealable plastic bag until pork is evenly coated.
• Thread pork cubes, alternating with pepper and onion pieces, onto skewers.
• If using any extra ingredient chunks alternate them on the skewers also.
• Grill kabobs, turning occasionally, until pork is nicely browned and done (internal temp 155°F).
• Refrigerate leftovers.
• If using wooden skewers, soak in water for 20 minutes before using.