Spicy Corn Kabobs Recipes

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SPICY CORN KABOBS



Spicy Corn Kabobs image

Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. -Leah Lenz, Los Angeles, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

6 medium ears sweet corn, husked and halved
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Cotija cheese or Parmesan cheese
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
6 lime wedges

Steps:

  • Insert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, covered, over medium heat until tender, 25-30 minutes, turning often., In a small bowl, combine sour cream and mayonnaise; spread over corn. Sprinkle with cheese, chili powder and, if desired, cayenne. Serve with lime wedges.

Nutrition Facts : Calories 205 calories, Fat 13g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 222mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

CORN KABOBS



Corn Kabobs image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 (12 piece) bag frozen sweet corn on the cob little ears, thawed and cut into rounds
1 (16-ounce) bag frozen small white onions, thawed
1 pint cherry tomatoes
Olive oil cooking spray
Kosher salt and freshly ground black pepper
8-inch wooden skewers, soaked in water for 15 minutes

Steps:

  • Preheat a grill pan over medium-high heat.
  • On a wooden skewer, thread 1 piece corn, 1 onion and 1 tomato. Repeat until skewer is filled, leaving a 1-inch space at the end.
  • Lightly spray pan with cooking spray. Spray kabobs with cooking spray and season with salt and pepper. Place kabobs on grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes in all. Serve immediately.

CORN ON THE COB WITH SPICY CILANTRO BUTTER



Corn on the Cob with Spicy Cilantro Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime zest, plus wedges for serving
1 red jalapeno pepper, seeded and finely chopped
Kosher salt and freshly ground pepper
4 ears of corn, husked

Steps:

  • Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside.
  • Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top.
  • We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.

SLAYER'S SWEET, TANGY, AND SPICY KABOBS



Slayer's Sweet, Tangy, and Spicy Kabobs image

I acquired both my nickname and the idea for this recipe while working at an awful franchised restaurant in my college years. These are great for Summertime cookouts at tailgate partys or just for get-togethers. The sauce is fairly versatile and can be used for an array of different meats and applications (I originally used the sauce for chicken wings). For people such as myself who have acid reflux I have indicated some ingredients that can be left out in order to help curb the heartburn.

Provided by Snacks

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h50m

Yield 8

Number Of Ingredients 21

2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon lemon juice
3 tablespoons maraschino cherry juice
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ cup pineapple juice
¼ cup dry white wine
¼ cup hot pepper sauce (such as Crystal®)
¾ cup reduced-sodium soy sauce
1 (8 ounce) package fresh mushrooms, stems removed
1 small red onion, cut into chunks
1 red bell pepper, cut into 1 inch pieces
½ pint cherry tomatoes
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
16 wooden skewers, soaked in water
16 fresh pineapple chunks
16 maraschino cherries, stemmed

Steps:

  • Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 28.8 g, Cholesterol 33.6 mg, Fat 1.8 g, Fiber 2.2 g, Protein 15.3 g, SaturatedFat 0.5 g, Sodium 1017.6 mg, Sugar 16.1 g

SWEET AND SPICY SHRIMP AND CHOURICO KABOBS



Sweet and Spicy Shrimp and Chourico Kabobs image

This is an awesome BBQ treat in the summer that requires little prep, but delivers huge on flavor. The shrimp even stands alone if you can't find this Portuguese sausage.

Provided by Raquel Teixeira

Categories     Seafood     Shellfish     Shrimp

Time 4h20m

Yield 4

Number Of Ingredients 8

½ cup Thai sweet chili sauce
¼ cup soy sauce
5 cloves garlic, finely chopped
½ tablespoon ground black pepper
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
40 uncooked medium shrimp, peeled and deveined
1 link cured Portuguese chourico sausage, cut into 1/2-inch slices
8 skewers

Steps:

  • Mix Thai chile sauce, soy sauce, garlic, black pepper, and chile-garlic sauce together in a bowl. Add shrimp, cover, and let marinate in the refrigerator at least 4 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place 5 shrimp and 2 pieces of sausage onto each skewer.
  • Cook shrimp until they are bright pink on the outside and slightly charred, 2 to 3 minutes per side.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 16.2 g, Cholesterol 162.6 mg, Fat 5.4 g, Fiber 1.4 g, Protein 19.8 g, SaturatedFat 1.8 g, Sodium 1602.9 mg, Sugar 10.2 g

SPICY PORK KABOBS



Spicy Pork Kabobs image

Make and share this Spicy Pork Kabobs recipe from Food.com.

Provided by Rita1652

Categories     Pork

Time 25m

Yield 24 appetizers

Number Of Ingredients 8

2 lbs boneless pork chops, cut into 1-inch cubes
1 cup fat-free Italian salad dressing
1 tablespoon honey
2 tablespoons dried red pepper flakes
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
24 (6 inch) wooden skewers (soak in water for 30 minutes before using or in Garlic Herb: Infused Skewers (#4))

Steps:

  • Place pork cubes in zip lock bag; add salad dressing, honey, red pepper flakes peppers and onions. Seal bag; refrigerate for at least 1 hour to overnight to marinate.
  • Thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.

SPICY CHICKEN KABOBS



Spicy Chicken Kabobs image

Make and share this Spicy Chicken Kabobs recipe from Food.com.

Provided by newmummy

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1/4 cup barbecue sauce
1 -2 tablespoon hot sauce
2 tablespoons water
2 green peppers
2 tablespoons brown sugar

Steps:

  • Cut chicken into bite sized pieces.
  • Combine Hot sauce, water, brown sugar and 1/2 the barbecue sauce.
  • Toss chicken in marinade. The longer the chicken marinades the more flavor will be absorbed.
  • Cut green pepper into 1" squares.
  • Alternate chicken and peppers on kabob skewers. Barbecue or cook in 400°F over for approximately 10-15 minutes or until chicken is no longer pink. While skewers are cooking brush with remaining barbecue sauce.

Nutrition Facts : Calories 179.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 301.8, Carbohydrate 11.5, Fiber 1.2, Sugar 8.7, Protein 28.1

SPICY SOUTHWEST CHICKEN KABOBS



Spicy Southwest Chicken Kabobs image

Enjoy a grilled dinner with this chicken and vegetable kabobs made ready in 30 minutes. Perfect if you love Southwest cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

1 tablespoon garlic pepper
2 tablespoons olive or vegetable oil
4 small ears fresh corn, husks removed
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 medium yellow or red bell peppers, cut into 1 1/2-inch pieces
3/4 cup ranch dressing
1 canned chipotle chili in adobo sauce, chopped

Steps:

  • Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
  • Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
  • Mix dressing and chili. Serve with kabobs.

Nutrition Facts : Calories 390, Carbohydrate 20 g, Cholesterol 80 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg

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