Spicy Thai Vegetable Kabobs Recipes

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

Ingredients

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

SPICY THAI VEGETABLE SOUP

Spicy Thai Vegetable Soup image

A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.

Provided by Krista

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 20

Ingredients

1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
¼ cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
¾ cup plain yogurt
fresh cilantro, for garnish

Steps:

Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.4 g, Cholesterol 0.9 mg, Fat 7.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 748.7 mg, Sugar 5.4 g

THAI-STYLE VEGGIE KABOBS WITH SPICY PEANUT SAUCE

Thai-Style Veggie Kabobs With Spicy Peanut Sauce image

Adapted from a NatureSweet Tomato recipe hand-out I picked up at the store. We use this as a side or fun appetizer, so I am putting down 2 kabobs per person for the serving - adjust accordingly, as needed! It's great for grilling season, and makes for a colorful, simple dish. If you like heat, add more crushed red pepper to the sauce!

Provided by Starrynews

Categories < 30 Mins

Time 23m

Yield 8 kabobs, 4 serving(s)

Number Of Ingredients 12

Ingredients

24 cherry tomatoes or 24 grape tomatoes
4 green onions, sliced diagonally into pieces
16 snow peas
1 yellow bell pepper, cut into 1-inch chunks
16 baby carrots
1/4 cup peanut butter
1 tablespoon light soy sauce
2 tablespoons water
2 tablespoons lime juice
1 tablespoon brown sugar
1/2 teaspoon dry crushed red pepper (to taste)
1/2 teaspoon lime zest

Steps:

Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables.
Grill for about 4 minutes on each side, until veggies are cooked crisp tender.
Meanwhile, combine all ingredients for the dipping sauce and mix well.
Serve 2 kabobs per person with the dipping sauce. Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.

SPICY THAI FISH KEBABS

Spicy Thai fish kebabs image

Perfect for a light supper or lunch

Provided by Good Food team

Categories Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 10

Ingredients

1 tbsp Thai spice mix (we used the widely available Schwartz Thai Lemon Grass and Coconut Stir-Fry Seasoning)
1 tsp vegetable oil
250g skinless plaice or pollock fillets, cut into strips
1 yellow pepper , seeded and cut into chunks
1 onion , cut into chunks
4 cherry tomatoes
Thai jasmine rice , to serve
1 tbsp chopped fresh parsley
150ml low-fat yogurt
lemon juice to taste

Steps:

Preheat the oven to 180C/gas 4/ fan 160C. Line a baking tray with foil and brush lightly with oil.
Mix the spices and oil in a shallow bowl and season well. Roll the fish in the spice mixture, then loosely concertina it on 4 skewers. Follow with 2-3 chunks of pepper and onion per skewer and finish with a cherry tomato.
Roast the skewers on the foil for 8-10 minutes or until the fish is white and opaque. Stir the parsley into the yogurt, then add the lemon juice and salt and pepper to taste. Serve with the kebabs and rice.

Nutrition Facts : Calories 215 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.07 milligram of sodium

VEGETABLE KABOBS

Vegetable Kabobs image

Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 garlic clove, peeled
1 teaspoon salt
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon pepper
8 medium fresh mushrooms
2 small zucchini, cut into 1/2-inch slices
2 small onions, cut into six wedges
8 cherry tomatoes

Steps:

In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

Nutrition Facts : Calories 202 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.