BOURBON MINTED FRUIT KABOBS
Steps:
- Skewers
- In a saucepan over high heat, bring the bourbon and water to a boil. Add the sugar and stir until it is dissolved. Add the mint, cover, and let stand for 1 hour. Chill.
- While that is cooling, skewer the fruit onto metal or bamboo skewers, alternating the fruit for color and texture. Place the kabobs on a platter. Drizzle them with the cold mint bourbon sauce. Garnish with fresh mint.
MUSTARD BOURBON KABOBS
You'll love the tangy and subtly sweet blend of mustard and bourbon in these tasty, no-fuss kabobs. Make a little extra marinade and serve them with a side of brown rice. Barbara White - Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the brown sugar, mustard, bourbon and soy sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Thread pork onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until tender, turning and basting occasionally with reserved marinade.
Nutrition Facts : Calories 172 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 355mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BOURBON-MUSTARD STEAK KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
- Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
- Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
- Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.
HONEY-MUSTARD BEEF KABOBS
Here's an easy entree that's sure to get mustard lovers all fired up. Suzanne McKinley of Lyons, Georgia relies on the tangy condiment to season these beefy skewers. A bit of the no-fuss sauce is set aside for dipping.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the mustard, honey, Worcestershire sauce, salt and pepper. Pour half of the sauce into a large resealable plastic bag; add beef cubes and toss to coat. Set remaining sauce aside., Thread beef onto metal or soaked wooden skewers. Discard marinade from beef. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning once. Serve with reserved sauce.
Nutrition Facts :
GRILLED BOURBON-GLAZED BEEF KABOBS
Coated with a sweet and tangy glaze, quick-cooking kabobs go from start to finish in 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, mix 1 tablespoon of the bourbon, the teriyaki glaze, orange juice concentrate, brown sugar and crushed red pepper. Heat to boiling over medium heat; reduce heat to low. Simmer 5 minutes, stirring occasionally; remove from heat. Stir in remaining 1 tablespoon bourbon. Reserve 2 tablespoons glaze.
- In medium bowl, place beef, onion, mushrooms and bell pepper. Drizzle with oil; toss to coat. Sprinkle with salt; toss to coat. On each of two 10- to 12-inch metal skewers, thread beef, onion, mushrooms and bell pepper alternately, leaving 1/4-inch space between each piece.
- Cover and grill kabobs over medium heat 9 to 11 minutes, turning once and brushing with glaze during last 3 minutes, until beef is desired doneness and vegetables are tender.
- Just before serving, generously brush kabobs with reserved 2 tablespoons glaze.
Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 43 g, TransFat 0 g
BEST EVER SAUCY BEEF KABOBS
This is a five-star recipe that combines the great taste of grilled beef kabobs with a delicious tomato sauce baste. I always double the sauce to top the beef and veggies over rice. A mouth-watering meal.
Provided by Debbie Taber
Categories Main Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
- Preheat grill for medium heat.
- Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
- Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 12.3 g, Cholesterol 90.9 mg, Fat 22.4 g, Fiber 1.7 g, Protein 21.3 g, SaturatedFat 11.5 g, Sodium 719.7 mg, Sugar 6.9 g
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