Jimmys Habibi Kabobs Recipes

KITTY'S YAM AND PEAR KICK BUTT KABOBS

Steps:

• Mix the wine and teriyaki sauce in a 1 gallon resealable plastic bag. Add the yams, zucchini and pears. Refrigerate for at least 2 hours to marinate, (longer is better).
• Fire up the grill to medium-high.
• Put the yams, zucchini and pears on flat metal skewers. Grill for 30 to 40 minutes, basting with the marinade as they are cooking. Turn the skewers often until they are crispy on the outside and tender on the inside. After they reach this stage I put them in a warm oven to stay hot. (If you have a giant grill, turn a burner down to low and just lay the kabobs there to stay hot, but not to cook any further.) Transfer the skewers to a serving plate and serve.

TOMATO KABOBS

Steps:

• Heat a grill with coals. Spread them out in 1 dense layer and brush the grill with oil.
• Loosely thread 4 or 5 cherry tomatoes onto skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper.
• Place the tomato skewers on the grill and cook for approximately 5 minutes, turning once.

HALIBUT KABOBS WITH ZUCCHINI AND GRAPE TOMATOES

Steps:

• Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.
• Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled.
• Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook" the fish.
• Heat a grill or grill pan over medium-high heat.
• Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

SWISS HAM KABOBS

Steps:

• Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. In a small bowl, mix marmalade, mustard, cloves and reserved pineapple juice. On eight metal or soaked wooden skewers, alternately thread ham, cheese, pineapple and, if desired, green pepper., Place kabobs on greased grill rack. Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until heated through, turning and basting frequently with marmalade sauce. Serve with remaining sauce.