Firecracker Kabobs Recipes

FIRECRACKERS

Firecrackers image

Provided by Alton Brown

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 pound mini carrots
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1 teaspoon onion powder
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1 teaspoon chili flakes
2 dried chilies

Steps:

Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

FIRECRACKER FRUIT KABOBS

Firecracker Fruit Kabobs image

Provided by Fork & Beans

Time 15m

Yield 4 Firecracker Kabobs

Number Of Ingredients 6

Ingredients

1 thick slice watermelon, cut into triangles
4 thick slices cantaloupe, cut into flames on the bottom
1 banana, cut into 4 slices*
2 kiwis, peeled and cut into thick slices
4 strawberries, stems removed
4 skewers

Steps:

Make sure that when you are cutting the fruit, you are cutting thick slices so when you place the skewer through, the fruit does not break in half.
Add the cantaloupe first, then strawberry, kiwi, banana, and watermelon top.
Kaboom and devour.

SIRLOIN-AND-SUMMER-VEGETABLE KABOBS WITH FIRECRACKER SAUCE

Sirloin-and-Summer-Vegetable Kabobs with Firecracker Sauce image

Try our snappy Firecracker Sauce with grilled shrimp or chicken, too.

Categories Sirloin Summer Vegetable Kabobs Squash Zucchini Grill

Yield 12

Number Of Ingredients 21

Ingredients

Firecracker Sauce:
1/4 c. fresh lime juice
1/4 c. maple syrup
2 tbsp. ketchup
2 tbsp. olive oil
2 tbsp. soy sauce
4 clove garlic
1 tsp. crushed red-pepper flakes
1/2 tsp. ground black pepper
1/2 tsp. grated lime rind
1/2 tsp. salt
Small hot peppers (optional)
Kabobs:
1 1/4 lb. boneless beef top loin or sirloin steak
3 medium onions
2 medium yellow squash
2 medium zucchini
1 large red pepper
12 8-inch wooden skewers
Sprig of thyme (optional)
Small hot peppers (optional)

Steps:

Prepare Firecracker Sauce: In medium bowl, whisk together lime juice, maple syrup, ketchup, olive oil, soy sauce, garlic, crushed red-pepper flakes, black pepper, lime rind, and salt. Makes about 1 cup. Set aside.
Prepare Kabobs: On one skewer, randomly arrange 2 pieces of cubed steak and one piece each of onion, yellow squash, zucchini, and red pepper. Repeat to make 11 more kabobs. Place kabobs in large baking dish.
Pour 3/4 cup of Firecracker Sauce over kabobs in baking dish. Reserve 1/4 cup for brushing the kabobs as they cook. Let kabobs stand for 15 minutes.
Heat grill to medium heat. Grill kabobs about 4 inches above heat source for 5 minutes, turning frequently. Brush kabobs with reserved Firecracker Sauce. Cook 5 to 7 minutes longer or until desired doneness is reached.

Nutrition Facts : Calories 147 calories

FIRECRACKER KABOBS

Firecracker Kabobs image

I make this for the 4th of July and have used it on pork, beef, and chicken. I love to marinate my mushrooms too. The marinade is sweet with a mild kick.

Provided by mindifincham

Categories Main Dishes

Time 3h30m

Yield 6

Number Of Ingredients 13

Ingredients

skewers
½ cup maple syrup
½ cup lime juice
6 cloves garlic, minced, or more to taste
4 teaspoons ketchup
4 teaspoons soy sauce
1 teaspoon red pepper flakes
1 pound cubed beef stew meat
1 (8 ounce) package whole mushrooms
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, chopped
1 zucchini, chopped

Steps:

Whisk maple syrup, lime juice, garlic, ketchup, soy sauce, and red pepper flakes together in a bowl until marinade is smooth.
Place beef in a bowl; pour in marinade and stir to coat. Marinate beef in the refrigerator, at least 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak skewers in water for at least 10 minutes.
Thread beef, mushrooms, onion, green bell pepper, squash, and zucchini onto skewers.
Cook kabobs on the preheated grill until vegetables are tender and beef is cooked through, 5 to 7 minutes per side.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 29.4 g, Cholesterol 41.7 mg, Fat 10.7 g, Fiber 2.5 g, Protein 15.2 g, SaturatedFat 4.1 g, Sodium 275.7 mg, Sugar 19.9 g

FIRECRACKER KABOBS

Firecracker Kabobs image

I make this for the 4th of July and have used it on pork, beef, and chicken. I love to marinate my mushrooms too. The marinade is sweet with a mild kick.

Provided by mindifincham

Categories Main Dishes

Time 3h30m

Yield 6

Number Of Ingredients 13

Ingredients

skewers
½ cup maple syrup
½ cup lime juice
6 cloves garlic, minced, or more to taste
4 teaspoons ketchup
4 teaspoons soy sauce
1 teaspoon red pepper flakes
1 pound cubed beef stew meat
1 (8 ounce) package whole mushrooms
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, chopped
1 zucchini, chopped

Steps:

Whisk maple syrup, lime juice, garlic, ketchup, soy sauce, and red pepper flakes together in a bowl until marinade is smooth.
Place beef in a bowl; pour in marinade and stir to coat. Marinate beef in the refrigerator, at least 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak skewers in water for at least 10 minutes.
Thread beef, mushrooms, onion, green bell pepper, squash, and zucchini onto skewers.
Cook kabobs on the preheated grill until vegetables are tender and beef is cooked through, 5 to 7 minutes per side.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 29.4 g, Cholesterol 41.7 mg, Fat 10.7 g, Fiber 2.5 g, Protein 15.2 g, SaturatedFat 4.1 g, Sodium 275.7 mg, Sugar 19.9 g

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