Barbecuepotatokabobs Recipes

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.

BARBECUE PORK BUTT

Steps:

• Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
• Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
• Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
• Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

BARBECUED PORK KEBABS

Steps:

• Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

GRILLED BABY POTATO KABOBS

Steps:

• Place potatoes in salted water to cover in large sauce pot.
• Boil until potatoes are tender, about 10 to 12 minutes.
• Drain and transfer potatoes to large bowl.
• Toss with oil, garlic, thyme and pepper.
• Preheat grill.
• Thread potatoes evenly on 6 metal skewers.
• Grill for about 9 minutes, turning every 3 minutes and brushing with oil mixture until evenly browned.

BBQ TERIYAKI PORK KABOBS

Steps:

• In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
• In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

BOB'S KABOBS

Steps:

• Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
• Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• While meat is chilling, place bamboo skewers in water to soak for 1 hour.
• Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
• Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
• Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
• Preheat an outdoor charcoal grill to medium-high heat.
• Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

BARBECUE BEEF KABOBS

Steps:

• In a small bowl, combine the ketchup, salad dressing, soy sauce and Worcestershire sauce. Transfer 1/3 cup to another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 1 hour. , Place carrots and water in a microwave-safe dish. Cover and microwave on high for 4 minutes; drain. Drain and discard marinade. On 10 metal or soaked wooden skewers, alternately thread beef, and vegetables. , Grill, covered, over medium-hot heat for 18-20 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning once. Serve with rice if desired.

BARBECUE POTATO KABOBS

Steps:

• Prepare wooden skewers by soaking them for an hour or so before using (I lay them flat in a glass casserole dish and cover them with water).
• Skewer the kebabs as follows; piece of green pepper, one canned potato, one chunk onion, one chunk pineapple; repeat until skewer is full, ending with green pepper.
• Repeat skewering until ingredients are used up.
• Skewer odd leftover pieces on a skewer too.
• After skewering, cover any open wooden ends that are showing with foil paper before barbecuing, to prevent the wood from burning.
• Lightly brush each kebab on all sides with vegetable or olive oil.
• Mix seasonings together and sprinkle over kebabs.
• Grill or broil over medium heat until heated through, about 5 or 6 minutes or until done to your taste.

BARBECUE POTATOES (OVEN OR GRILL)

Steps:

• Set oven to 400 degrees F.
• Mix together all spices with the oil in a large bowl.
• Cut the potatoes in quarters, then place in the bowl; toss to coat with oil/spice mixture.
• Place the potatoes on a lightly greased baking sheet, sprinkle with more salt and pepper if desired.
• Bake for about 40-45 minutes,or until potatoes are fork-tender tossing occasionally.
• Delicious!

ROASTED POTATO KABOBS

Steps:

• Soak four 8-inch wooden skewers in water for 30 minutes.
• Scrub potatoes.
• Cut any large potatoes in half.
• In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain.
• Or place potatoes in a microwave-safe bow with 2 tablespoons water, cook covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.
• Preheat oven to 475 degree F.
• Thread potatoes on the 4 soaked wooden skewers.
• Place kabobs on a baking sheet.
• In a small bowl combine melted butter and olive oil.
• Brush potatoes with butter mixture.
• Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown.