Buffalo Chicken Kebabs With Corn On The Cob Recipes

CHICKEN KEBABS

Chicken Kebabs image

Provided by Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup plain Greek yogurt
1 tablespoon vegetable oil
1/2 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon coriander
1/2 teaspoon paprika
2 cloves garlic, smashed and chopped
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken breast, cut into 1-inch cubes

Steps:

Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.

SPICY CORN KABOBS

Spicy Corn Kabobs image

Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. -Leah Lenz, Los Angeles, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 medium ears sweet corn, husked and halved
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Cotija cheese or Parmesan cheese
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
6 lime wedges

Steps:

Insert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, covered, over medium heat until tender, 25-30 minutes, turning often., In a small bowl, combine sour cream and mayonnaise; spread over corn. Sprinkle with cheese, chili powder and, if desired, cayenne. Serve with lime wedges.

Nutrition Facts : Calories 205 calories, Fat 13g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 222mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

BUFFALO CHICKEN KABOBS RECIPE

Buffalo Chicken Kabobs Recipe image

Yield 4

Number Of Ingredients 5

Ingredients

5 boneless skinless chicken breasts
1 red onion (cut into bite sized pieces)
1 red bell pepper (cut into bite sized pieces)
1 cup Franks Buffalo Sauce
15 skewers

Steps:

Preheat grill to medium high heat.
Chop chicken and vegetables into one inch pieces.
Layer chicken, pepper, and onions onto skewers.
Lay skewers in 9 x 13 pan or large baking sheet.
Baste skewers with buffalo sauce, covering all sides.
Place kabobs on grill and cook for 10-12 minutes rotating every 4 minutes.
Remove from grill and baste with buffalo sauce to your liking.

Nutrition Facts : Servingsize 1 serving, Calories 708 kcal, Fat 15 g, SaturatedFat 3 g, Cholesterol 431 mg, Sodium 266 mg, Carbohydrate 0 g, Sugar 0 g, Protein 133 mg

GRILLED BEEF AND CORN KABOBS

Grilled Beef and Corn Kabobs image

An herb marinade is the secret to flavorful grilled beef and veggie kabobs.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h40m

Yield 6

Number Of Ingredients 8

Ingredients

1/3 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
1 1/2 lb boneless beef top round steak, cut into 1-inch cubes
12 frozen half-ears corn-on-the-cob, thawed
2 green or red bell peppers, cut into 1 1/2-inch pieces

Steps:

In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.
Heat gas or charcoals grill. Remove beef from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade.
Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently. Discard any remaining marinade.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 5 g, TransFat 0 g

BUFFALO CORN ON THE COB

Buffalo Corn on the Cob image

This recipe delivers a hot wings moment minus the meat: Melt some blue cheese into warm Buffalo sauce and slather it on corn, then sprinkle with even more blue cheese crumbles. There are people in this world who think Buffalo sauce pairs better with ranch dressing than blue cheese, and even some people who detest blue cheese. For them, leave out the blue cheese altogether and drizzle ranch (or our recipe for yogurt ranch sauce) over the Buffalo'd cobs.

Provided by Emily Fleischaker

Categories vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 ears fresh corn, shucked
2 tablespoons unsalted butter
2 tablespoons Buffalo-style hot sauce
1/2 cup crumbled blue cheese
Kosher salt and black pepper

Steps:

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
Meanwhile, make the sauce: In a small saucepan or skillet, melt the butter with the hot sauce over low heat (you can heat the pan right on the grill), and stir to combine. Remove pan from the heat and stir in 2 tablespoons blue cheese. Season to taste with salt and pepper.
Slather hot corn with buffalo sauce. (This gets messy, so do it on a plate or platter.) Sprinkle with the rest of the blue cheese.

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