Lemony Vegetable Kabobs With Butter Sauce Recipes

LEMONY GRILLED VEGETABLE KABOBS

Steps:

• Cut any large vegetables into 1-inch pieces. Thread vegetables onto skewers. Whisk remaining ingredients in small bowl.
• Heat grill. Brush lemon mixture onto kabobs. Grill 10 to 15 minutes until vegetables are desired tenderness, turning as necessary to cook evenly. Drizzle with any leftover lemon mixture. Serve warm.

VEGETABLE KABOBS WITH SEASONED BUTTER SAUCE

Steps:

• Cut the zucchini into 1 inch rounds.
• Arrange the zucchini, cherry tomatoes and mushroom caps on skewers.
• Remember, if you are using wooden skewers, to presoak them in water.
• Combine the butter and remaining ingredients.
• Brush butter mix over kabobs.
• Place on grill and cook for about 10 minutes, or until done, turning and brushing with butter mix every couple of minutes.

VEGETABLE KABOBS WITH LEMON PEPPER

Steps:

• 1. GRILL DIRECTIONS: Heat grill. Remove thin strip of peel from around center of each potato. Place potatoes and onions in medium saucepan add enough water to cover. Bring to a boil. Cook 5 to 8 minutes or just until potatoes can be pierced with fork. Drain. Cut each onion into 4 wedges.2. Melt margarine in small saucepan. Stir in all remaining sauce ingredients.3. When ready to grill, alternately thread vegetables onto eight 8 to 12-inch metal skewers. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 minutes or until vegetables are tender, turning and brushing frequently with sauce.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 280 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 170 mg 7% * Total Carbohydrate: 47 g 16% * Dietary Fiber: 7 g 28% * Sugars: 7 g * Protein: 7 g * Vitamin A: 10% * Vitamin C: 50% * Calcium: 6% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 2 Vegetable, 1 Fat or 2 1/2 Carbohydrate, 2 Vegetable, 1 Fat

LEMON-SESAME VEGGIE KABOBS

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add the mushrooms, tomatoes, pepper and onion; seal bag and turn to coat. Refrigerate for at least 1 hour. Drain and reserve marinade., Thread vegetables onto eight metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until tender, basting frequently with reserved marinade and turning once. Serve with rice if desired.

LEMON BEEF KABOBS

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add beef and mushrooms. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard marinade and bay leaf., On four metal or soaked wooden skewers, alternately thread beef and vegetables. , Grill, covered, over medium heat for 8-10 minutes or until beef reaches desired doneness, turning occasionally.

BOB'S KABOBS

Steps:

• Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
• Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• While meat is chilling, place bamboo skewers in water to soak for 1 hour.
• Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
• Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
• Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
• Preheat an outdoor charcoal grill to medium-high heat.
• Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

VEGETABLE KABOBS WITH PEPPERCORN SAUCE

Steps:

• Thread veggies on to 8 skewers, soak in water if using wooden ones.
• Place the fresh basil leaves immediately next to the tomatoes, and wrap the mint leaves around the zuchini slices.
• Mix the basting ingredients in a bowl and baste them thoroughly.
• Cook the skewers on a medium hot BBQ turning and basting regularly until the veggies are just cooked.
• About 5-7 minutes.
• Heat the butter for the sauce in a frying pan, add brandy and light it.
• When the flames have died down, stir in the cream and peppercorns.
• Cook for 2 minutes, stirring all the time.
• Serve the sauce with the kabobs.