California Kabobs With Lemon Tarragon Vinaigrette Recipes

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

CITRUS-TARRAGON CHICKEN KABOBS

Citrus-Tarragon Chicken Kabobs image

A wonderfully refreshing way to marinate chicken for kabobs. We have served these several times and they always get rave reviews from our friends. Using fresh ingredients is the key! I use assorted vegetables like bell peppers, red onion, mushrooms, and cherry tomaotes on the kabobs with the chicken.

Provided by Delectable Bites

Categories Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 orange, zested, then juiced and remainder discarded
1 lemon, zested, then juiced and remainder discarded
1 lime, zested, then juiced and remainder discarded
4 garlic cloves, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 lb chicken breast, boneless, skinless, cut into 1-inch cubes

Steps:

Whisk together all the marinade ingredients (except chicken) in a bowl. Toss the chicken in the marinade mixture until it is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, but not more than 8 hours. Drain marinade and reserve.
Place chicken and vegetables in individual bowls and set out buffet style. Have each person build their own kabobs.
Grill kabobs over medium high heat for 10-15 minutes, turning about every 2-3 minutes or until chicken is done, basting with reserved marinade often.

LEMON BEEF KABOBS

Lemon Beef Kabobs image

These kabobs from Jane Turner of Canton, Ohio bring the bright flavor of lemon to the table without having to heat up the kitchen. You'll love the mix of tender meat and mushrooms with vibrant green pepper.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 kabobs.

Number Of Ingredients 14

Ingredients

1/3 cup lemon juice
1/3 cup canola oil
1 small onion, finely chopped
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 bay leaf
3/4 pound boneless beef sirloin steak, cut into 1-inch cubes
1 cup medium fresh mushrooms
1 small green pepper, cut into 1-inch pieces
1/2 cup pearl onions

Steps:

In a large resealable plastic bag, combine the first 10 ingredients; add beef and mushrooms. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard marinade and bay leaf., On four metal or soaked wooden skewers, alternately thread beef and vegetables. , Grill, covered, over medium heat for 8-10 minutes or until beef reaches desired doneness, turning occasionally.

Nutrition Facts : Calories 463 calories, Fat 29g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 393mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.

FISH SKEWERS WITH TARRAGON VINAIGRETTE

Fish Skewers with Tarragon Vinaigrette image

Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread.

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1/3 cup olive oil
1/4 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped fresh tarragon
1 tablespoon Dijon mustard
1 pound tuna, monkfish, or halibut fillets, cut into 1-inch chunks
6 cups mixed baby greens

Steps:

Prepare barbecue (medium-high heat). Whisk oil, vinegar, shallots, tarragon, and mustard in small bowl to blend. Season vinaigrette to taste with salt and pepper. Place fish in pie dish. Pour half of vinaigrette over and turn to coat. Marinate 15 minutes at room temperature. Thread fish onto 4 metal skewers, about 5 chunks per skewer. Grill until fish chunks are just opaque in center, turning occasionally, about 5 minutes.
Meanwhile, toss baby greens with remaining tarragon vinaigrette. Divide salad among 4 plates. Place fish skewers atop greens and serve immediately.

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