Maple Glazed Kabobs Recipes

MAPLE-GLAZED CHICKEN KABOBS

Steps:

• Remove fat from chicken. Cut chicken into 24 pieces. In large glass or plastic bowl, mix remaining ingredients except bell pepper and squash. Stir in chicken, bell pepper and squash. Cover and refrigerate at least 4 hours but no longer than 24 hours.
• Set oven control to broil. Thread chicken, bell pepper and squash alternately on each of eight 8-inch skewers.* Place on rack in broiler pan. Broil with tops 4 inches from heat 2 to 3 minutes; turn. Broil 2 to 3 minutes longer or until chicken is no longer pink in center.

MAPLE-GLAZED KABOBS

Steps:

• Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until crisp-tender. Drain., Cut pork into 12 equal pieces and pepper into eight chunks. Onto four metal or wood skewers, thread meat and vegetables alternately; set aside., In a small saucepan, combine the butter, syrup and orange zest; cook and stir over low heat until butter is melted. , Grill kabobs, uncovered, over medium heat for 5 minutes; turn and baste with butter mixture. Cook for 12-14 minutes longer or until the meat juices run clear, turning and basting frequently.

MAPLE-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

MAPLE GLAZED CARROTS

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

MAPLE GLAZED CHICKEN KABOBS

Steps:

• Mix together all of the ingredients for the glaze together in a bowl. Divide the glaze in half, putting half in a resealable bag and half in a saucepan.
• Add the cubed chicken to the storage bag and marinate for 4-6 hours.
• After the chicken has marinated, drain excess marinade and discard the marinade.
• Begin the glaze to a boil in the saucepan over medium heat. Once it comes to a boil, add the cornstarch mixture, whisking to combine and bring to a simmer. Once the glaze has thickened, turn the heat down to low or cover and turn the heat off.
• Start putting the chicken and vegetables on the skewers in an alternating pattern. You could also do skewers of all vegetables and all chicken if you don't want to combine them together.
• Place the kabobs on a grill over medium-high heat, cooking for 3-4 minutes a side until the chicken is cooked through and the vegetables have softened.
• Baste the kabobs with the glaze and cook an additional 1-2 minutes per side. Repeat with 1-2 more coatings of the glaze.

GRILLED FRUIT SKEWERS WITH SPICY MAPLE CUMIN GLAZE

Steps:

• Build a charcoal fire for direct grilling. Soak the bamboo skewers in a bowl of water and set aside.
• Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze. Cover and refrigerate.
• Thread the fruit on the soaked skewers, alternating each fruit type. Place the skewers on the grill and cook directly over medium-high heat for 1 1/2 minutes on each side, or until browned and caramelized. Serve warm.

MAPLE-GLAZED CHICKEN KABOBS WITH SWEET JALAPENO SALSA

Steps:

• If using wooden skewers, soak in water for several hours. Slice each chicken breast into six even pieces and thread onto a separate skewer.
• Combine the maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring to a boil, then reduce the heat to medium and let it bubble up and reduce by about one-fourth. Set aside to cool.
• In a small bowl, combine chopped pineapple, jalapeno, cilantro, red onion, vinegar, sugar, salt and pepper. Set aside.
• Grill chicken kababs until nearly done. In last few minutes of grilling, baste them with the maple syrup mixture. Remove from heat and place on a platter. To serve, top the kababs with the pineapple salsa.

MAPLE, HAM, & PINEAPPLE KABOBS

Steps:

• GRILLED KABOBS:
• If using bamboo skewers, soak for 15 - 30 minutes prior to filling with meat and fruit.
• Prepare grill per grill specifications
• Using a Kabob skewer, skewer pineapple and ham, alternating between the two.
• Grill kabobs for 10 - 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches.
• While kabobs cook, base with pure maple syrup, once per side.
• When heated through, serve immediately over rice.