Sweet Spicy Mustard Chicken Shrimp Kabobs Recipes

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GRILLED SHRIMP AND CHICKEN SKEWERS WITH VEGETABLES



Grilled Shrimp and Chicken Skewers with Vegetables image

Delicious skewers of shrimp, chicken, pineapple, zucchini, bell peppers, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame glaze.

Provided by Kim Peterson

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 14

1/3 cup honey
1/3 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons sesame oil
1 medium shallot, chopped
2 garlic cloves, chopped
2 teaspoons ginger, freshly grated
24 extra-large shrimp ((U21-25 count), peeled and deveined, tails left intact)
1 ½ pounds boneless, skinless chicken breasts (, cut into 24 1 ½-inch cubes)
24 1-inch cubes of pineapple
24 zucchini slices, ½-inch thick
2 red bell peppers (, cut into 24 1-inch squares)
24 3-layer sections of red onion wedges
24 cherry tomatoes

Steps:

  • Puree all ingredients in a blender until smooth. Season marinade with salt and black pepper to taste. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)
  • On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
  • Place skewers on a large, rimmed baking sheet. Pour a third of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
  • Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
  • Grill skewers 4 minutes on one side then flip. Baste with another third of the glaze, keeping the remaining glaze separate for when serving.
  • Continue grilling skewers until shrimp are opaque in the center, and chicken is no longer pink, another 3-4 minutes. Let skewers rest a few minutes before serving.
  • Arrange skewers on platter. Garnish with sesame seeds, fresh herbs and lime wedges, if desired. Serve with remaining glaze. Enjoy!

Nutrition Facts : ServingSize 1 kabob, Calories 154 kcal, Carbohydrate 15 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 39 mg, Sodium 489 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 2 g

DAVID'S SWEET SHRIMP KABOB'S



David's Sweet Shrimp Kabob's image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

Wooden skewers, soaked in water for 30 minutes
6 shrimp, deveined
1/4 cup favorite seafood seasoning mix
8 ounces Italian dressing
2 ounces Worcestershire sauce
2 ounces honey

Steps:

  • Preheat a grill.
  • On wooden skewers, place deveined, curled shrimp, and season with your favorite seafood seasoning mix.
  • In bowl, mix Italian dressing, Worcestershire sauce, and honey. Heat lightly in the microwave.
  • Cook kabobs over medium/hot flame. When shrimp start to turn pink baste with Italian dressing mix and turn. Repeat every 3 to 4 minutes until
  • done.
  • Serve hot off the grill. Sit back and watch the smiles!

SWEET-AND-SOUR SHRIMP KEBABS



Sweet-and-Sour Shrimp Kebabs image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

1/2 cup canola oil
1/4 cup lime juice
1/4 cup packed light brown sugar
1/4 cup rice vinegar (unseasoned)
1/4 teaspoon red pepper flakes
Zest of 1 lime, plus 2 limes, cut into wedges
2 cloves garlic, smashed
1 tablespoon grated peeled ginger
1/4 cup chopped fresh basil leaves
Pinch of salt
1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined
Olive oil, for the grill
1 teaspoon sweet chili sauce
1 cup peach preserves
1/4 cup hot Chinese mustard

Steps:

  • Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
  • Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
  • Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.

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

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 KABOBS



Sweet and Spicy Shrimp Kabobs image

Chipotles give a zippy flavor Honey giving it a sweetness making it a perfect finger licking food for entertaining. Tweeked from Weber. Serve as an appetizer or over rice for a main meal. I served this with Lime Cayenne mayonnaise recipe #120459. It went great with it!

Provided by Rita1652

Categories     Peppers

Time 9m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/4 cup honey
1 tablespoon minced canned chipotle chile in adobo
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 lb large shrimp, shelled and deveined
2 tablespoons minced fresh cilantro

Steps:

  • In a large bowl, combine the honey, chile pepper, garlic and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.
  • Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
  • Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

SWEET & SPICY MUSTARD CHICKEN & SHRIMP KABOBS



Sweet & Spicy Mustard Chicken & Shrimp Kabobs image

A sweet and spicy marinade made with apple juice, Dijon mustard and ground red pepper gives these chicken, shrimp and veggie kabobs their terrific flavor.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

3 Tbsp. GREY POUPON Dijon Mustard
1/2 cup apple juice
1 Tbsp. lite soy sauce
2 cloves garlic, minced
1/2 tsp. ground red pepper (cayenne)
24 uncooked deveined peeled large shrimp
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 small red peppers, cut into 1-1/2-inch pieces
1 zucchini, halved lengthwise, then cut into 1-1/2-inch pieces
1 red onion, cut into 3/4-inch chunks

Steps:

  • Mix first 5 ingredients until blended. Reserve 1/3 cup mustard mixture; refrigerate for later use. Pour remaining mustard mixture over combined shrimp, chicken and vegetables in shallow dish; stir to evenly coat ingredients with mustard mixture. Refrigerate 2 hours to marinate.
  • Heat gill to medium heat. Drain marinated ingredients; discard marinade. Thread chicken, shrimp and vegetables alternately onto skewers.
  • Grill 8 to 10 min. or until shrimp and chicken are done, turning occasionally. Meanwhile, cook reserved mustard mixture until heated through. Place skewers on platter; drizzle with mustard mixture.

Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 180 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g

SPICY SHRIMP KABOBS



Spicy Shrimp Kabobs image

"Because these kabobs are so good, guests always think I labored over the preparation. But really, you can make them in no time." -Marcia Pilgeram SANDPOINT, ID.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 kabobs.

Number Of Ingredients 8

1/4 cup butter, cubed
2 tablespoons lemon juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1 pound uncooked large shrimp, peeled and deveined

Steps:

  • In a small saucepan, melt butter; add the lemon juice, spices, lemon zest and salt., Thread shrimp onto eight metal or soaked wooden skewers. Place skewers in a greased 15x10x1-in. baking pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture.

Nutrition Facts : Calories 204 calories, Fat 13g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 364mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein.

TANGY SHRIMP KABOBS



Tangy Shrimp Kabobs image

You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 can (20 ounces) unsweetened pineapple chunks
1 can (8 ounces) tomato sauce
1/2 cup fat-free Italian salad dressing
4-1/2 teaspoons brown sugar
1 teaspoon prepared mustard
1-1/2 pounds uncooked large shrimp, peeled and deveined
12 pearl onions
1 large sweet red pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
Hot cooked rice, optional

Steps:

  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce., In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill., In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm., Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 474mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

SWEET AND SPICY CHICKEN KABOBS



Sweet and Spicy Chicken Kabobs image

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

Provided by Mebriella

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

8 ounces pineapple juice
1/4 cup chopped cilantro
1/4 cup minced red onions or 1/4 cup shallot
1/3 cup teriyaki sauce
2 tablespoons olive oil
2 tablespoons brown sugar
3 garlic cloves, minced
1 teaspoon minced ginger
salt and black pepper
4 boneless skinless chicken breasts, cut into 1 inch chunks (approx. 1 1/2-2 lbs)
1 green pepper, cut into 1 inch pieces
1 red onion, cut into quarters
1 1/2 cups fresh pineapple, cut into 1/2-3/4 inch chunks
6 bamboo skewers that have been soaked in water
1 (10 ounce) jar red pepper jelly
1/2 cup pineapple juice

Steps:

  • To prepare the marinade:.
  • Mix all of the marinade ingredients together. Pour into a large plastic storage bag. Add the chicken and place into the fridge to marinate for at least 3 hours, overnight is ideal.
  • To prepare the kabobs:.
  • When you're ready to prepare the kabobs, remove the chicken from the marinade. Alternate the peppers, chicken, pineapple and onion chunks onto the skewers. Season everything lightly with salt and pepper. Oil the grill grates and heat the grill to medium-high heat. Cook the kabobs rotating as needed so they will cook evenly. About 4 minutes on all sides. You want the kabobs to char, but, not burn. A few minutes before removing from the grill, reduce the heat to medium and begin to baste the kabobs with the glaze until they are lightly charred It will take the kabobs around 16-18 minutes {maybe less} in total cooking time depending on the size of the chicken pieces.
  • Warm the glaze slightly in the microwave just until the jelly has melted so it will be easier to brush onto the kabobs. Using a pastry brush baste the kabobs with the glaze at the end of grilling.
  • Serve hot over rice pilaf.

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