Glazed Veggie Skewers Recipes

GRILLED VEGETABLE SKEWERS WITH A HONEY SOY GLAZE

Steps:

• Make the glaze: Cook the honey in a medium saute pan over medium heat until golden brown and bubbly, 2 to 3 minutes. Remove the pan from the heat. Add the soy sauce, vinegar, pearl onions, scallions and lemon zest and juice. Return the pan to the heat, add 1/4 cup water and a pinch of salt and cook until the onions are tender and the sauce is reduced, 5 to 8 minutes. Remove the onions and let them cool. Keep the sauce warm.
• Skewer the vegetables: Start each skewer with a pearl onion followed by alternating 3 pieces pepper with 3 pieces zucchini and finishing with another pearl onion. Arrange the skewers in a single layer on a baking sheet.
• Cook the vegetables: Preheat the grill for cooking at medium-high heat.
• Brush the skewers with the olive oil and sprinkle with salt. Place the skewers in a single layer on the hottest part of the grill. Cook for 2 to 3 minutes, then turn them on the other side and move them to a slightly cooler part of the grill if they are getting overdone. Cook until the vegetables are tender, an additional 3 to 5 minutes.
• Transfer the skewers in a single layer to a large serving platter and spoon the glaze over them. Sprinkle with the sesame seeds and serve.

SPICY GLAZED VEGGIE SKEWERS

Steps:

• Preheat the oven to 200°C
• Mix the marinade ingredients together.
• Put all the chopped veggies into a large bowl and coat well with the marinade.
• Divide the veggies evenly between 6 wooden skewers which have been soaked in water for about 30 mins
• Roast in the preheated oven for 15- 20 mins, turning halfway through cooking.
• Mix the yoghurt dressing ingredients together and place them into a bowl.
• Place the warmed naan onto a wooden board and top with the roasted veggie skewers.
• Serve the yoghurt dressing on the side.

GLAZED VEGGIE SKEWERS

Steps:

• Preheat a grill on medium-high heat.
• Warm the teriyaki sauce and sugar together in a small saucepan over low heat and stir until the sugar dissolves.
• Cut the bell peppers into 1 1/2-inch pieces. Cut the white and light green parts of the spring onion into 1-inch pieces (discard the dark greens or reserve for another use).
• Thread the vegetables on six skewers, 2 pieces of pepper for every 1 piece of onions. Grill the vegetables until charred in spots and lightly cooked, about 6 minutes. Baste both sides of the skewers with the glaze a few times, turning often so that it chars in spots, about 1 minute. Transfer the skewers to a platter and drizzle the remaining glaze on top. Sprinkle with sesame seeds and serve.

TERIYAKI GLAZED PORK & VEGETABLE KABOBS

Steps:

• In a bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a large bowl and add pork; turn to coat. Cover and refrigerate both the pork and the remaining marinade for 2 hours., In a small saucepan, bring reserved marinade to a boil; cook 8-10 minutes or until liquid is reduced by half. Reserve for serving., Drain pork, discarding marinade in bag. On 16 metal or soaked wooden skewers, alternately thread pork, pineapple and vegetables. Brush kabobs with oil., Grill kabobs, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until pork and zucchini are tender, turning occasionally. Remove from grill. Brush kabobs with some of the glaze; serve with remaining glaze.

HONEY-GARLIC CHICKEN & VEGGIE SKEWERS RECIPE BY TASTY

Steps:

• Soak the skewers in water for 5-10 minutes and set aside.
• In a bowl with the chicken, add the ingredients for the marinade.
• Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
• If baking, preheat the oven to 400°F (200°C).
• Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
• Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
• Place the prepared skewers on a baking sheet and brush with remaining marinade.
• Bake or grill for 20-30 minutes or until chicken is no longer pink.
• Sprinkle with parsley.
• Enjoy!

GRIDDLED GLAZED VEGETABLE KEBABS

Steps:

• Soak 4 wooden skewers in water for 30 mins (this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
• To assemble, thread veg onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.