Spicy Thai Vegetable Kabobs Food

THAI-STYLE VEGGIE KABOBS WITH SPICY PEANUT SAUCE

Steps:

• Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables.
• Grill for about 4 minutes on each side, until veggies are cooked crisp tender.
• Meanwhile, combine all ingredients for the dipping sauce and mix well.
• Serve 2 kabobs per person with the dipping sauce. Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.

SPICY THAI VEGETABLE KABOBS

Steps:

• In a medium bowl, whisk together first 7 ingredients, set aside.
• Thread vegetales alternately on metal or soaked wooden skewers, leaving 1/4" between pieces.
• Snow peas can be bent in half and skewered through the tips.
• Brush with sauce and grill kabobs over medium heat with grill lid down. Heat about 4 minute on each side. Baste if necessary.
• Remove from grill, and base with reserved sauce, served immediately.

SWEET-AND-SPICY BEEF KEBABS

Steps:

• Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.

ROSEMARY VEGETABLE KABOBS

Steps:

• Marinade:.
• Mix olive oil, red wine vinegar, brown sugar (to taste), lemon juice (very little) and rosemary. Make as much as you would like and taste it to your preference.
• Cut up vegetables into large pieces.
• If using rosemary sprigs as skewers than take all the leaves off except a few at the top.
• Thread vegetables onto skewers or sprigs.
• Soak in marinade for 20 or more minutes.
• Barbeque or broil in oven until done, brushing on marinade with a pastry brush.
• Serve with rice.
• You could add on chicken also if you want, but I'm not sure how to cook it.

SPICY THAI NOODLES WITH VEGETABLES

Steps:

• Cook noodles in boiling water until tender; drain.
• Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
• Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
• Add lemongrass and Thai chiles and cook until fragrant.
• Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
• Add bean sprouts and cook 1-2 minutes more.
• Add drained noodles to the pan and pour sauce over noodles.
• Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
• Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
• Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.

SPICY THAI FISH KEBABS

Steps:

• Preheat the oven to 180C/gas 4/ fan 160C. Line a baking tray with foil and brush lightly with oil.
• Mix the spices and oil in a shallow bowl and season well. Roll the fish in the spice mixture, then loosely concertina it on 4 skewers. Follow with 2-3 chunks of pepper and onion per skewer and finish with a cherry tomato.
• Roast the skewers on the foil for 8-10 minutes or until the fish is white and opaque. Stir the parsley into the yogurt, then add the lemon juice and salt and pepper to taste. Serve with the kebabs and rice.

VEGETABLE KABOBS

Steps:

• In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

THAI SHRIMP KABOBS

Steps:

• In a small bowl, stir together milk, lime peel, lime juice, sugar, curry, hoisin, and ginger.
• Place shrimp in a medium bowl.
• Pour 1/2 cup of the milk mixture over the shimp.
• Cover shrimp and refrigerate 30 minutes.
• Cover and refrigerate remaining milk mixture.
• Drain shrimp and discard marinade.
• Thread shrimp onto skewers, leaving 1/4 inch between pieces.
• Grill for 5-8 minutes or until shrimp turns opaque, turning skewers while cooking.
• Simmer reserved milk mixture 5 minutes.
• Mix into hot rice.
• Serve Shrimp over rice.

SPICY THAI VEGETABLE SOUP

Steps:

• Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
• Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
• Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.