Grilled Tropical Kebabs Shish Kebabs Or Shish Kabobs Recipes

BEEF SHISH KABOBS ON THE GRILL

Steps:

• If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them underwater. Let them soak for 30 minutes. We use double skewers as it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers or buy some double prong skewers.
• Make the marinade. In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder, and onion powder. Mix the marinade.
• Cube itCut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature like we did in the filet mignon recipe. Let it sit at room temp for about 30 minutes.
• Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares (or close to square as you can). You can leave the mushrooms whole, but for larger mushrooms, we recommend you cut them in half. Optionally you can marinade the veggies in Italian dressing.
• Skewer ewe Well, skewer beef in this case. Lamb kabobs are a different recipe. We like to alternate between onions and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. It's nice to see the meat and vegetables getting along so well.
• After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.
• Prep the grillIf using gas, heat the grill on high for 10 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 10 to 15 minutes.
• Grill 'emPlace the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.
• Meat on a stick!

GRILLED TROPICAL KEBABS - SHISH KEBABS OR SHISH KABOBS

Steps:

• Mix together marinade ingredients; reserve 2 tbsp of marinade for brushing on while grilling and set aside.
• Cut meat into bite size cubes.
• Place meat in marinade, cover, and refrigerate for at least two hours, stirring occasionally.
• Cut pineapple into bite size chunks.
• Place meat and pineapple chunks/pepper/onion/tomato alternately on water-soaked skewers.
• Grill or broil shish kabobs until done, about 10-15 minutes, turning occasionally and brushing with reserved marinade.
• Good with beef and pork, too!

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

BUILD-YOUR-OWN SHISH KABOBS

Steps:

• If using bamboo skewers, soak them in water for 1 hour to retard charring.
• Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Cut vegetables into bite-size pieces.
• Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
• Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
• Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

GRILLED SOUTHWESTERN SHISH KEBABS

Steps:

• Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and pepper in a large bowl. Mix together until marinade is well blended. Add beef carefully. Cover with plastic wrap and refrigerate, 6 hours to overnight.
• Thread the marinated beef, pineapple chunks, red onion chunks, green bell pepper pieces, mushrooms, and cherry tomatoes alternately through skewers. Place shish kebabs on a baking sheet or jelly roll pan.
• Preheat grill for medium heat and lightly oil the grate. Grill shish kebabs until beef is firm and reddish-pink and juicy in the center, about 4 minutes per side.

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

GRILLED VEGGIE SHISH KABOBS

Steps:

• MARINADE: Blend all ingredients together in blender for 1/2 minute.
• Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
• Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.

TROPICAL CHICKEN KABOBS

Steps:

• In a bowl, combine 1/2 cup sweet-and-sour sauce, pineapple juice, teriyaki sauce and garlic. Pour half of marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate about 15 minutes. Set aside remaining marinade., Meanwhile, cut peppers into 1-in. pieces and onions into wedges. Core pineapple; cut crosswise into 1/2-in. slices. Cut each slice into 4-6 wedges., Drain chicken, discarding marinade. On metal or soaked bamboo skewers, alternate meat with onions, peppers and pineapple. Brush kabobs with reserved marinade. Sprinkle with crushed red pepper flakes., Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with marinade. Continue turning and basting for 10-12 minutes longer or until chicken is no longer pink, adding tomatoes to kabobs during the last 5 minutes of cooking if desired. Serve with rice. Serve remaining sweet-and-sour sauce on the side.