Marinated Fruit Kabobs Recipes

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CITRUS-MARINATED BEEF AND FRUIT KABOBS



Citrus-Marinated Beef and Fruit Kabobs image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
1 medium orange
¼ cup chopped fresh cilantro
1 tablespoon smoked paprika
¼ teaspoon ground red pepper (optional)
4 cups cubed mango, watermelon, peaches and/or plums
Salt

Steps:

  • 1.Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-¼ inch pieces. Place beef and 2-½ tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
  • 2.Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.
  • 3.Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
  • 4.Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.
  • Beef. It's What's For Dinner

MARINATED FRUIT KABOBS



Marinated Fruit Kabobs image

These are juicy and sweet--very elegant. They bring a touch of class to a party. These have even been served at family weddings.

Provided by southern chef in lo

Categories     Fruit

Time P1D

Yield 14 serving(s)

Number Of Ingredients 10

1/2 cup sugar
1/4 cup water
1/4 cup lemon juice
1/4 cup orange juice
2 apples, with peeling (cut into chunks or wedges)
2 pears, with peeling (cut into chunks or wedges)
green grapes or red grapes
1 (8 ounce) can pineapple chunks
1 (11 ounce) can of quality brand mandarin oranges
skewer

Steps:

  • Assemble fruit on sticks.
  • Place in large glass pan. Pour the marinade over and let sit overnight.

CITRUS-MARINATED BEEF AND FRUIT KABOBS



Citrus-Marinated Beef and Fruit Kabobs image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 Servings

Number Of Ingredients 7

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
1 medium orange
1/4 cup chopped fresh cilantro
1 tablespoon smoked paprika
1/4 teaspoon ground red pepper (optional)
4 cups cubed mango, watermelon, peaches and/or plums
Salt

Steps:

  • 1)Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours. 2)Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers. 3)Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once. 4)Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.

COLORFUL MARINATED OLIVE KABOBS



Colorful Marinated Olive Kabobs image

Simple yet sophisticated, these mini-kabob appetizers feature assorted olives and fresh veggies flavored with a sprightly citrus-dill marinade.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h20m

Yield 36

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup chopped fresh dill weed
2 thin slices orange, quartered
2 thin slices lemon, quartered
2 cloves garlic, quartered
1 cup pitted assorted olives (kalamata, niçoise, green)
2 yellow or orange bell peppers, cut into 1-inch squares
18 cherry tomatoes, halved
Cocktail picks, fresh rosemary twigs or toothpicks

Steps:

  • In food-storage plastic container or resealable food-storage plastic bag, mix marinade ingredients. Add olives and bell pepper squares; cover container or seal bag. Turn to coat well with marinade. Refrigerate 2 hours or overnight, occasionally turning container or bag to coat with marinade.
  • To serve, remove olives and pepper squares from marinade; discard marinade. Arrange tomatoes, cut side down, on serving plate. Thread 1 olive and 1 pepper square onto each cocktail pick. Insert each into tomato half for base.

Nutrition Facts : Calories 10, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Kabob, Sodium 35 mg, Sugar 0 g, TransFat 0 g

GRILLED FRUIT AND VEGETABLE KABOBS



Grilled Fruit and Vegetable Kabobs image

These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 15

2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
½ medium red onion, diced in 1/2-inch pieces
½ medium red bell pepper, diced in 1/2-inch pieces
1 cup sliced fresh pineapple, diced in 1/2-inch pieces
1 cup cherry tomatoes
8 wooden skewers
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flat-leaf parsley
½ teaspoon salt
½ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

Steps:

  • Heat grill to low, 325 degrees 350 degrees .
  • Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
  • Combine all ingredients for marinade in medium bowl and mix well.
  • Brush marinade onto fruit and veggie kabobs.
  • Line grill with Reynolds Wrap® Aluminum Foil.
  • Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
  • Transfer kabobs to plate to cool before serving.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 8.4 g, Fat 7 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 152.8 mg, Sugar 3.3 g

KABOB MARINADE



Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories     Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

  • In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g

FRUIT KABOBS



Fruit Kabobs image

Everyone likes fresh fruit, and it's great served with this dip. -Cheryl Ollis, Matthews, North Carolina

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 15m

Yield 12 kabobs.

Number Of Ingredients 10

1 medium tart apple, cut into 1-inch chunks
1 medium pear, cut into 1-inch chunks
1 tablespoon lemon juice
1 can (8 ounces) unsweetened pineapple chunks, drained
24 grapes (about 1/4 pound)
24 fresh strawberries
COCONUT DIP:
1-1/2 cups fat-free vanilla yogurt
4-1/2 teaspoons sweetened shredded coconut
4-1/2 teaspoons reduced-sugar orange marmalade

Steps:

  • Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs.

Nutrition Facts : Calories 52 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 12g carbohydrate, Fiber 1g protein. Diabetic Exchanges

MARINATED FRESH FRUIT KABOBS (EASY OVEN METHOD)



Marinated Fresh Fruit Kabobs (Easy Oven Method) image

This recipe from *River Road Recipes* published by the Junior League of Baton Rouge celebrates the fresh fruits of summer using an easy oven method that frees the grill for the burgers, steaks, etc. The recipe can be halved easily, allows subbing canned peaches & pineapple when they are out of season & the oven method allows you to serve this low-cal, low-fat & tasty dessert yr-round. (Time does not include time for fruit to marinate under refrigeration) *Enjoy*

Provided by twissis

Categories     Dessert

Time 21m

Yield 8 Fruit Kabobs, 8 serving(s)

Number Of Ingredients 9

4 fresh peaches (peeled, pitted & quartered)
1 fresh pineapple (peeled & cut in lrg chunks)
4 bananas (peeled & cut in quartered chunks)
2 grapefruits (peeled & sectioned)
4 apples (peeled, cored & quartered)
1 cup grapefruit juice
2 tablespoons Cointreau liqueur or 2 tablespoons Grand Marnier
1/2 cup honey
1 teaspoon of fresh mint, chopped or 1/2 teaspoon dried mint

Steps:

  • Combine fruits & marinade in lrg bowl, mix gently to coat well & refrigerate for 30 minutes to 1 hour. Drain & reserve marinade.
  • Alternate fruit on 8 skewers, place in a shallow roasting pan & broil 6-8 minutes. Turn skewers & baste w/reserved marinade at mid-point of cooking time.
  • Serving Suggestion: Serve w/vanilla yoghurt or vanilla ice cream -- or -- atop shortcake w/whipped cream.

Nutrition Facts : Calories 231.3, Fat 0.6, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 60.3, Fiber 4.8, Sugar 44.2, Protein 2.2

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