SWEET AND SOUR GRILLED SWORDFISH KABOBS
If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- If using bamboo skewers, soak in water for 30 minutes.
- Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
- Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
- When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.
Nutrition Facts : Calories 215, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 180 mg, Sugar 12 g
SWEET-AND-SOUR SHISH KABOBS
Provided by Giada De Laurentiis
Categories main-dish
Time 4h40m
Yield 12 skewers
Number Of Ingredients 8
Steps:
- In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.
- Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
- Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.
- Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.
GRILLED VEGETABLE AND SWORDFISH KEBABS
Provided by Geoffrey Zakarian
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
- For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
- When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
- Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
- Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
- To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.
GRILLED SWEET AND SOUR MEATBALL KABOBS
A quick brush of a spirited prepared sauce on veggies and frozen meatballs and you've got a terrific kabob to cook fast on the grill.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 6
Steps:
- Heat grill. In large bowl, combine bell pepper, onion and mushrooms. Sprinkle with seasoned salt; toss to coat.
- Alternately thread meatballs, bell pepper, onion and mushrooms onto four 12 to 14-inch metal skewers.
- When ready to grill, place kabobs on gas grill over medium heat on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing generously with half of the sweet-and-sour sauce and turning frequently. Serve kabobs with remaining half of sauce for dipping.
Nutrition Facts : Calories 405, Carbohydrate 30 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1/4 of Recipe, Sodium 1000 mg, Sugar 14 g
GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
- Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
- Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 15 grams, TransFat 0 grams
SWEET AND SOUR PORK KABOBS
Making these zesty pork kabobs is as much fun as eating them. And as a 4-H leader with a quartet of 4-H'ers of my own at home, I can count on plenty of help preparing them. My husband enjoys grilling our kabobs outdoors. On rainy days, he broils them up juicy and tender in the oven. Either way, I always make sure to make enough for seconds.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring 1 in. of water to a boil; add carrots. Cover and cook for 10-12 minutes or until almost tender; drain well. Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. , In a small bowl, combine the vinegar, oil, soy sauce, sugar, garlic and reserved pineapple juice. Pour over cubed pork; let stand for 30 minutes. , On four metal or soaked wooden skewers, alternate the pork, carrots, peppers and reserved pineapple. Grill over medium-hot heat for 5-6 minutes or until meat is tender, basting with reserved marinade. Serve with rice.
Nutrition Facts : Calories 238 calories, Fat 8g fat (0 saturated fat), Cholesterol 79mg cholesterol, Sodium 278mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.
SWORDFISH SKEWERS
In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , 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 8-12 minutes or until fish flakes easily with a fork, turning occasionally.
Nutrition Facts : Calories 280 calories, Fat 8g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
SWEET AND SOUR COD KABOBS
Make and share this Sweet and Sour Cod Kabobs recipe from Food.com.
Provided by sunshinefromaz
Categories Low Cholesterol
Time 25m
Yield 4 pieces of fish, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine juice,brown sugar,and crushed red pepper in small bowl;set aside.
- Thread cod, red pepper, pineapple, and onion evenly onto six -8 inch skewers (if wooden soak in water first for 1/2 hour)and place in shallow baking dish.
- Drizzle with lime juice mixture.
- Cover and chill for 30 minutes.
- Coat grill rack with non-stick cooking spray. Preheat grill to medium-high direct heat. Grill skewers,covered with grill lid, 5-7 minutes per side,turning occasionally, or until fish flakes with fork.
Nutrition Facts : Calories 166.6, Fat 1, SaturatedFat 0.2, Cholesterol 48.9, Sodium 66, Carbohydrate 19.3, Fiber 2, Sugar 13.4, Protein 21.3
SWEET AND SOUR KIELBASA KABOBS
Make and share this Sweet and Sour Kielbasa Kabobs recipe from Food.com.
Provided by Charmie777
Categories Pork
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan, combine brown sugar, cornstarch, apple juice, cider vinegar and orange peel; blend well.
- Cook over medium heat until it boils and thickens, stirring constantly.
- Thread skewers with kielbasa, bell peppers, onions, and pineapples.
- When ready to barbeque, place kabobs on preheated grill.
- Cook 4 minutes.
- Brush with glaze, turn and glaze again.
- Cook 3-5 minutes or until hot and browned.
- Serve with any remaining glaze.
Nutrition Facts : Calories 486.8, Fat 31.1, SaturatedFat 10.5, Cholesterol 74.8, Sodium 1032.8, Carbohydrate 37.1, Fiber 1.6, Sugar 30.1, Protein 14.7
GRILLED SEAFOOD KABOBS
Steps:
- Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
- Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 7.4 g, Cholesterol 82.4 mg, Fat 6.5 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 1.2 g, Sodium 961.8 mg, Sugar 1.9 g
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