Assorted Kebabs Recipes

ASSORTED KEBABS

Assorted Kebabs image

Instruction for preparing an assortment of kebabs, both meat and vegetable. Lemon Marinade (Recipe #374081) is prepared for chicken, pork, and seafood. Balsamic Marinade (Recipe #374082) is prepared for beef, lamb, and vegetables. Marinating times will vary. All can be prepared (skewered) the day before. Makes 4 servings of EACH.

Provided by threeovens

Categories < 60 Mins

Time 35m

Yield 24 serving(s)

Number Of Ingredients 26

Ingredients

28 ounces boneless skinless chicken breasts, trimmed of fat and cartilage and cut into 2-inch cubes (about 16 to 20 cubes)
3/4 cup lemon marinade (see Lemon Marinade)
1 English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
24 ounces swordfish fillets, 1 1/2-inch thick, cut into 2-inch chunks (16 to 20 pieces)
3/4 cup lemon marinade (see Lemon Marinade)
1 English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
20 ounces shrimp, tail-on, shelled and de-veined (16 to 20 pieces)
3/4 cup lemon marinade (see Lemon Marinade)
1 English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
2 lbs boneless leg of lamb, trimmed of all fat and silver skin, cut into 1 1/2-inch cubes (16 to 20 pieces)
3/4 cup balsamic marinade (see Balsamic Marinade)
1 English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
1 1/2 lbs beef sirloin, fat removed, cut into 1 1/2-inch cubes (16 to 20 pieces)
3/4 cup balsamic marinade (see Balsamic Marinade)
1 English cucumber, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
1 medium red bell pepper, stemmed, seeded and cut into 1-inch-square pieces
1 medium yellow bell pepper, stemmed, seeded and cut into 1-inch-square pieces
1 medium green bell pepper, stemmed, seeded and cut into 1-inch-square pieces
1 medium eggplant, cut lengthwise into 8 slices, then cut crosswise into 1-inch wedges (about 1 lb)
1 medium red onion, cut into 8 slices then separated into rings
1 lb cremini mushroom, stems trimmed
2 medium yellow squash, ends trimmed, cut into 1/2-inch slices (about 3/4 lb)
1 large zucchini, ends trimmed, cut into 1/2-inch slices (about 1/2 lb)
3/4 cup balsamic marinade (see Balsamic Marinade)
1 teaspoon dried oregano
1 teaspoon dried basil

Steps:

Soak 12-inch bamboo skewers in water for at least 30 minutes.
Prepare a plastic freezer bag or bags for each type of kebab being prepared. Beef and lamb should marinate about 4 hours. Chicken and shrimp marinates about 2 hours; swordfish 20 minutes. Add marinade and seal while removing as much air as possible.
Thread each skewer with one kind of vegetable or meat, facing the same way, for even cooking. Can be refrigerated for up to one day at this point. Bring to room temperature before grilling.
Marinade used for the veggies can be reused or add a little oil to make a salad dressing! Meat marinades must be discarded.
Prepare a medium hot grill for direct heat cooking. Wipe kebab with paper towel, then spray food with cooking spray to prevent sticking. Cook chicken, beef, and lamb 10 - 12 minutes; vegetables 8 to 10 minutes; swordfish 6 - 8 minutes; shrimp 4 - 5 minutes, turning frequently.
Remove from skewers and serve. If serving several different kebabs, arrange in rows on platter.

Nutrition Facts : Calories 275.7, Fat 13.1, SaturatedFat 5.2, Cholesterol 121.4, Sodium 142.6, Carbohydrate 6.8, Fiber 1.9, Sugar 3, Protein 32.1

THE BEST SHISH KEBABS

The Best Shish Kebabs image

This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.

Provided by Food Network Kitchen

Categories main-dish

Time 2h30m

Yield 4 skewers

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1/2 cup red wine vinegar
4 scallions, finely chopped
2 tablespoons Dijon
2 large cloves garlic, finely grated
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces)
1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces)
1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces)
2 medium red onions, root left intact, cut into 16 wedges
1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces)

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.

MIXED GRILL KABOBS

Mixed Grill Kabobs image

These hearty kabobs combine beef and sausage, two of my favorite foods. Both the meat and vegetables are marinated before they're grilled, which makes this skewered meal extra flavorful. Be sure to fire up your grill and try these soon! -Glenda Adams, Vanndale, Arkansas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 10-12 servings.

Number Of Ingredients 14

Ingredients

3 cups pineapple juice
1 cup cider vinegar
1 cup canola oil
1/4 cup sugar
1/4 cup reduced-sodium soy sauce
1 tablespoon browning sauce, optional
1/2 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 pounds beef tenderloin, cut into 1-inch cubes
1 pound smoked kielbasa or Polish sausage, cut into 1-inch chunks
3 to 4 medium tomatoes, quartered
3 to 4 medium green peppers, quartered
1 jar (4-1/2 ounces) whole mushrooms, drained
5 medium onions, quartered

Steps:

In a small bowl, combine the first eight ingredients. Pour half into a large resealable plastic bag; add meat. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add the vegetables. Seal bag and turn to coat. Refrigerate meat and vegetables overnight., Drain and discard marinade. Alternately thread the beef, sausage and vegetables onto metal or soaked wooden skewers. , Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 6-8 minutes longer or until beef reaches desired doneness.

Nutrition Facts :

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