Hawaiian Shish Kebab Recipes

HAWAIIAN KABOBS

Steps:

• Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. , In a small saucepan, combine reserved pineapple juice with the soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. , Remove pineapple and vegetables from marinade and reserve marinade. On eight metal or soaked wooden skewers, alternately thread the pineapple, green pepper, onion if desired, mushrooms and tomatoes. , Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve with rice if desired.

TASTY HAWAIIAN SHISH KABOBS: CHICKEN, HAM AND PINEAPPLE

Steps:

• Drain the canned pineapple and reserve the juice. Set the pineapple chunks aside. In a bowl, combine the reserved pineapple juice ( about 3/4 cup), olive oil, crushed garlic, grated ginger and soy sauce. Cube the chicken breast and ham steaks into 1" pieces. Add the chicken and ham to the bowl of marinade. Toss the meat in the marinade and refrigerate for 30 minutes. While the meat is marinating, soak wooden skewers in a shallow pan filled with water. Cut up the bell peppers and red onion into pieces about the same size as the meat. Once the meat is done marinating, assemble the shish kabobs with pineapple chunks, chicken, ham, onion and bell pepper. Brush the assembled shish kabobs with the remaining marinade. Turn the grill on high. Grill the kabobs over direct heat. Turn over after 2 minutes. Grill 2 more minutes. Move the kabobs to indirect heat for an additional 3-5 minutes until the chicken is cooked through. Remove from the grill and serve.

HAWAIIAN KABOBS

Steps:

• STEP 1: PREPARE MARINADE
• Drain pineapple, reserving 1/2 cup juice.
• Place pineapple chunks & veggies in large bowl (or large zipper-sealed plastic bag and set aside.
• In saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar, and seasonings. Bring to a boil.
• Reduce heat & simmer, uncovered, for 5 minutes.
• Pour over vegetable mixture--cover & refrigerate at least 1 hour (but 6 hours is ideal), stirring occasionally.
• STEP 2: KABOB PREP.
• Remove pineapple & vegetables from marinade & reserve marinade.
• Alternate pineapple, green pepper, onion, mushrooms, and tomatoes on skewers.
• Grill kabobs for 20 minutes or until soft, turning and basting with marinade often.
• Serve over rice, if desired.

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.

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.

HAWAIIAN CHICKEN KABOBS

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

HAWAIIAN CHICKEN KABOBS

Steps:

• Put chicken in large shallow dish.
• Drain pineapple, keep 1/2 cup juice.
• Set pineapple aside.
• Mix juice with the next 7 ingredients in small pan.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Pour over chicken.
• Cover and chill for 1 hour.
• Remove chicken from marinade, reserve marinade.
• Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
• Grill kabobs over hot coals 20 minutes or until chicken is done.
• Turn and baste frequently with marinade.
• Serve over hot rice.

HAWAIIAN TERIYAKI SHISH KABOBS TWO WAYS (WITH FIELD ROAST OR BEEF AND CHICKEN SAUSAGE)

Steps:

• In a medium bowl, whisk together the soy sauce, vegetable oil, 1/4 cup pineapple juice, brown sugar, sherry, garlic, ginger, and dry mustard until blended. Reserve 1 1/2 cups for basting and marinating.
• Place the remaining marinade in a small saucepan. Add 1/2 cup pineapple juice and heat over medium heat, uncovered, stirring frequently to prevent scorching. Stir cornstarch and water together in a small bowl. As soon as it comes to a boil, whisk in cornstarch and water, stirring constantly until sauce thickens. Remove from heat and allow to cool, then refrigerate in a sealed container until ready to serve.
• Place cut-up steak in a quart-size or larger zip bag. Pour 1/2 cup of marinade over the steak and seal well, swishing the meat and marinade to help ensure even coverage. Place in the refrigerator for at least 2 hours (up to 12 hours).
• Soak the skewers. Fill a long baking dish about 1/3 full with water and lay skewers in the water. Allow to soak for about 15 minutes. This helps prevent the skewers from burning once on the grill.
• Carefully thread veggies, pineapple, and Field Roast or meat onto skewers in whatever order you like. I like to use bell peppers on the ends because they help keep everything on.
• Heat your grill to about 350 - 375 degrees (medium direct heat). Place shish kabobs on grill. Baste with the reserved marinade (segregating portions for meat/non-meat kabobs if desired). Cook, turning occasionally to help ensure even cooking and continuing to baste occasionally, for about 15 minutes until vegetables are tender and meat is cooked through.
• Serve with rice (if desired) and teriyaki sauce for dipping/drizzling as desired.