Vegetable Bacon Kabobs Recipes

VEGETABLE KABOBS

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.

BACON-WRAPPED KABOBS WITH BEEF AND VEGGIES

Steps:

• Wrap bacon pieces around beef cubes. Thread beef cubes onto 6 skewers, securing bacon ends with skewer. Thread vegetables onto 6 separate skewers. Place in shallow dish.
• Mix remaining ingredients. Reserve half the A.1. mixture for later use. Pour remaining A.1. mixture over kabobs, turning to coat. Refrigerate 2 hours to marinate.
• Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill meat kabobs 5 min., turning occasionally. Add vegetable kabobs to grill; grill 5 to 6 min. or until meat is done and vegetables are crisp-tender, turning occasionally and brushing with reserved A.1. mixture for the last 5 min.

VEGETABLE-BACON KABOBS

Steps:

• Wash squash and zucchini and cut in 1-inch slices.
• Peel onions and cut into 4 wedges each.
• Seed and core peppers and cut unto 12 squares each.
• Place vegetables in a plastic bag.
• Mix oil, vinegar and herbs.
• Place into bag, close bag tightly and turn to coat vegetables well.
• Marinate at room temperature at least 2 hours.
• Thread vegetables on skewers, alternating types and placing a bacon piece between vegetables at intervals.
• Grill 4-6 inches over hot coals 10-15 minutes, turning to cook evenly and brushing with marinade now and then.

SUMMER VEGGIE KEBABS

Steps:

• Carefully arrange the prepared vegetables onto skewers, and put them on a baking sheet. Combine the olive oil, salt, pepper, cumin, paprika, agave and lemon juice in a small bowl. Brush the marinade on the kebabs and let marinate for 15 minutes.
• Preheat a grill or grill pan to medium heat. Put the skewers on the grill and cook on all sides, about 6 minutes total. Arrange the skewers on a serving platter and serve.

SAUSAGE AND BACON KABOBS

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• Cook bacon pieces in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
• Cut each sausage into 5 pieces.
• Thread an end piece of sausage onto skewer followed by a piece of bacon, onion, bell pepper, and another piece of bacon. Repeat using center sausage pieces and finishing with end piece (center sausage pieces will be "sandwiched" between bacon). Repeat with remaining skewers and sausages.
• Place skewers on hot oiled grill and cook 4 to 5 minutes per side (16 to 20 minutes total).
• Meanwhile, squeeze the orange juice into the BBQ sauce and stir to combine. Brush kabobs with BBQ sauce with each turn. Serve hot with orange slices or wedges.
• INDOOR: Prepare kebabs as directed. Preheat broiler. Place kebabs on wire rack over foil lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 5 minutes per side. Brush with BBQ sauce with each turn.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

VEGETABLE BEEF KABOBS

Steps:

• Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.

GRILLED VEGETABLE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
• Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
• Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.