Antipasto Kabobs
1 9 ounce package refrigerated cheese filled tortellini
114 ounce can quartered artichoke hearts, drained
1 6 ounce can pitted ripe olives, drained
8 ounces thinly sliced pepperoni
1 8 ounce bottle reduced fat Parmesan Italian dressing
Cook tortellini according to package directions, omitting salt. Drain and cool. Thread tortellini and next 3 ingredients on 25 wooden skewers. Place in a 13 x 9 x 2 inch dish; drizzle with dressing, turning to coat. Cover and chill at least 4 hours. Drain before serving.
Arabic Shish Kabobs
2 pounds tender lamb
1/2 cup olive oil
6 cloves garlic, crushed
1 teaspoon of mixed spices
1/4 teaspoon black pepper
1 teaspoon of salt
6 small onions, peeled and cut into quarters
2 green peppers, cut into 1 inch pieces
Cut the lamb into 1 inch cubes. In a medium bowl combine the meat, olive oil, garlic, spices, salt and pepper. Refrigerate 3 to 4 hours. Remove from refrigerator one hour prior to cooking. On skewers thread alternately meat, green pepper and onion. Cook on hot grill or under the hot broiler. Baste occasionally with the remaining garlic mixture. Serve wrapped in fresh pita bread and tahini sauce. Serves 4 to 6.
Beef Shish Kabob
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ginger
3/4 cup oil
1 green onion, chopped
2 1/2 pounds boneless beef top sirloin, cut into 1 1/2 inch cubes
1 pound Polish sausage links, sliced
1 8 ounce can pineapple chunks, drained
3 green bell peppers, cut into 1 1/2 inch pieces
2 red onions, cut into 1 1/2 inch wedges
10 metal skewers
Mix soy sauce, honey, vinegar, ginger, garlic powder, oil and green onion. Add sirloin and marinate several hours or overnight. Drain meat. Skewer beef, sausage, pineapple and vegetables in desired pattern. Grill over hot coals for 18 to 20 minutes. 10 servings.
Chicken and Mushroom Kabobs
1/2 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1 tablespoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
24 large mushrooms
9 skinless boneless chicken thighs, trimmed, cut crosswise in half
9 pieces kosher breakfast beef slices, cut crosswise in half
6 10 to 12 inch metal skewers
6 pita breads, wrapped in foil
In a bowl combine the oil, lemon juice, vinegar, rosemary, salt and pepper. Whisk until combined. Pour half of marinade into another bowl. Add the mushrooms to first bowl; add chicken to second bowl. Toss to coat; let stand 30 minutes. Meanwhile, prepare grill to medium high heat. Wrap 1 breakfast beef piece around each chicken piece. Alternate 4 mushrooms and 3 chicken pieces on each skewer, piercing the breakfast beef to secure. Discard the chicken marinade. Reserve mushroom marinade. Grill kabobs until chicken is cooked through, turning skewers and basting with reserved mushroom marinade, about 25 minutes. Grill pita breads in foil at edge of grill until warm. Unwrap pita breads. Place 1 kabob in center of each bread. Fold bread sides up around each kabob and pull out skewer. Serves 6.
Coconut Cumin Chicken Shish Kabobs
4 large chicken breasts
1 can coconut milk
nonstick cooking spray
1 bag shredded coconut
1 teaspoon cumin
6 to 8 beaten egg whites
shish kabob sticks
Cut chicken breasts into large bite size pieces and place in shallow baking dish. Pour coconut milk over the chicken and marinate overnight. Spray large baking sheet with nonstick spray. In a large mixing bowl, pour in shredded coconut, sprinkle on cumin and mix thoroughly. Spread on baking sheet and toast in preheated oven at 350F for 12 minutes. Toast lightly. Dredge chicken bites in egg whites; roll in toasted coconut and skewer onto sticks. Place on sprayed baking sheet. Bake at 350F till toasty, about 12 minutes, but don't overbake. Serves 4 to 6.
Fruit Kabobs
17 ounce can peeled whole apricots, cut in half
3/4 cup reserved apricot syrup
8 ounce can chunk pineapple
1/4 cup reserved pineapple juice
2 apples, cut into chunks
2 medium bananas, thickly sliced
1/4 cup corn oil margarine
1 tablespoon honey
1/4 teaspoon ground cinnamon
Drain apricots, reserving 3/4 cup liquid; drain pineapple, reserving 1/4 cup liquid. Spear apple chunks, bananas, apricot halves and pineapple chunks on skewers. Combine reserved apricot and pineapple liquid, margarine, honey and cinnamon in a saucepan; heat, stirring occasionally, until margarine is melted. Marinate kabobs in margarine mixture for 30 minutes. Place under broiler for 5 to 7 minutes, basting often with marinade. If grilling, place kabobs over hot coals and cook until lightly browned and hot, basting often with marinade. Serves 4 to 6.
Israeli Kabob
2 pounds ground lamb
1 teaspoon ground cumin
chopped parsley
1/2 cup water
salt and pepper
1 large onion
Mix meat with cumin, salt, pepper and water. Knead well for 5 minutes. Add chopped onion and chopped parsley. Form a big ball and keep in refrigerator for 12 hours. Before cooking, wet your fingers and form 3 x 1 inch stick like hamburgers. Grill for 5 to 8 minutes. Turn from side to side until brown. Serve with fresh vegetable salad. Makes 8.
Lamb Shish Kabobs
1 large bell pepper cut into 2 inch squares
4 large mushroom caps
1/2 large white onion, cut into 4 wedges
4 lamb chop eyes
1 teaspoon crushed black peppercorns
3 bay leaves
1/2 teaspoon allspice
3 to 6 cloves
1 cup brandy
1 cup burgundy
1 cup vegetable oil
On a 10 inch skewer thread alternately the bell pepper, mushroom, onion and lamb. Combine remaining ingredients to make marinade. Marinate lamb kabob for 24 hours or more in refrigerator. When ready to cook, drain lamb kabob and grill 20 minutes on top of stove or broil under flame until meat reaches desired degree of doneness. Makes 1 serving. There is enough marinade to cover 6 lamb kabobs.
Maple Fruit Kabobs
1 tablespoon brown sugar
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
2 kiwi fruit, peeled and quartered
8 1 inch slices banana
8 1 inch cubes seeded watermelon
8 1 inch chunks fresh pineapple
bamboo skewers
vegetable cooking spray
Combine the brown sugar, maple syrup and cinnamon in a small bowl; stir well and set aside. Thread 2 kiwi quarters, 2 banana slices, 2 watermelon cubes and 2 pineapple chunks alternately onto each of 4 8 inch skewers. Brush kabobs with syrup mixture, reserving any remaining mixture. Coat grill with vegetable cooking spray; place on grill over medium hot coals. Place kabobs on rack and cook 3 minutes on each side. Remove from grill; drizzle remaining syrup mixture over kabobs. Serves 4.
Oriental Pork Kabobs
2 pounds lean, boneless pork
1 teaspoon powdered ginger
1/2 teaspoon coarsely ground black pepper
3 garlic cloves, minced
1/2 cup soy sauce
1 16 ounce can pineapple chunks
8 preserved kumquats, halved
Cut pork into 1 inch cubes; sprinkle with ginger, pepper and garlic. Pour soy sauce over pork, toss with pork to coat. Refrigerate for 2 hours, turning pork once or twice. Drain, saving marinade. Thread pork, pineapple chunks and halved kumquats alternately onto skewers. Grill 4 inches above coals until pork is well done, about 30 minutes. Turn several times and baste with marinade. Makes 4 servings. Serve with: rice, glazed carrots and a green salad if desired.
Persian Chicken Kabob
16 ounces boneless and skinless chicken breasts, cut into 1 inch chunks
1 onion, coarsely chopped
1/2 cup sunflower oil
1/2 cup lemon juice
1 cup cilantro, chopped
1 cup parsley, chopped
1/2 cup saffron, crushed and mixed in water until dissolved
Combine onion, oil, lemon juice, cilantro, parsley and saffron. Add chicken pieces and coat thoroughly. Cover and chill for 5 hours. Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side or until juices run clean. Serve hot with a spinach salad and soft crusty rolls. Serves 4.
Portobello Mushroom and Clam Kabob
8 ounces large clams, shelled and muscle removed
8 ounces portobello mushrooms, cut into 1 inch cubes
1 onion, coarsely chopped
1/2 cup sunflower oil
1 cup white wine
1 cup lemon juice
1/2 cup fresh dill, chopped
Combine onion, oil, white wine, lemon juice and dill. Add clams and mushrooms. Coat thoroughly. Cover and marinate in the fridge for 5 hours. Preheat grill to hot. Skewer pieces evenly on metal skewers. Balance skewers on a grill pan and cook for 5 minutes each side or until juices run clean. Serves 4.
Seaboard Kabobs
2 pounds sea scallops
melted butter or margarine
salt
paprika
1/2 cup wheat germ
1 pound shrimp, cooked, peeled and deveined
1 16 ounce can pineapple chunks
4 slices bacon, cut into 1 1/2 inch pieces
Dip scallops into melted butter; sprinkle with salt and paprika; roll in wheat germ. Alternate scallops, shrimp, pineapple chunks and bacon on 6 skewers in strip of heavy duty aluminum foil. Grill 4 inches above coals for 10 to 12 minutes, turning once. Makes 6 servings.
Sirloin Shish Kabob
3 tablespoons olive oil
1 pound sirloin, cut into 1 1/2 inch cubes
1 medium onion, cut into 2 inch squares
2 cups cherry tomatoes
salt and pepper to taste
Preheat the oven to 325F. Measure the olive oil into a shallow baking dish. Add the sirloin, onions and cherry tomatoes. Toss all together to coat with the olive oil. Sprinkle with salt and pepper. Place on skewers and grill until the steak is to desired doneness. Serves 4.
Spicy Salmon Kabob
16 ounces fresh salmon, cut into 1 inch chunks
1 onion, coarsely chopped
1/2 cup sunflower oil
1 cup pineapple juice
1/2 cup soft brown sugar
2 teaspoons crushed hot red chilis
Combine onion, oil, pineapple juice, soft brown sugar and chilis. Add salmon pieces and coat thoroughly. Cover and chill for 4 hours. Preheat grill to hot. Using metal skewers, thread ingredients evenly. Place skewers on a grill pan and cook for 5 minutes each side. Do not overcook. Serves 4.
Teriyaki Shish Kabobs
1/2 cup dark corn syrup
1/3 cup soy sauce
1/4 cup dry sherry
1 teaspoon fresh ginger, minced or 1 teaspoon ground ginger
2 cloves garlic, minced
1/4 teaspoon pepper
1 1/2 to 2 pounds boneless sirloin or chuck steak
small mushrooms, zucchini wedges, water chestnuts, cherry tomatoes, pineapple chunks, onion chunks or other vegetables of choice
Cut steak into 1 or 2 inch cubes or thin strips, as desired. In large bowl, combine corn syrup, soy sauce, sherry, ginger, garlic and pepper. Stir to mix thoroughly. Add steak strips and toss to coat well. Cover and refrigerate, turning occasionally, several hours or overnight. Remove steak from marinade, reserving marinade. Thread steak onto shish kabob skewers alternating with vegetables. Grill about six inches from hot coals, turning and basting with reserved marinade about 6 or 7 minutes or until desired doneness. Do not overcook. You may parboil the mushrooms, onion and zucchini for 5 minutes before grilling, if desired. Serves 6 to 8.
Turkey Shish Kabob
1 1/4 pounds turkey breast tenderloins
1/3 cup chili sauce
2 tablespoons lemon juice
1 tablespoon sugar
2 bay leaves
8 mushrooms
1 medium zucchini medium, cut into 1/2 inch slices
1/2 green pepper, cut into 2 inch squares
2 onions, quartered
2 tablespoons cooking oil
Cut turkey tenderloins into 1 1/2 inch cubes. Mix next 4 ingredients; pour over turkey cubes. Refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6 inches from heat or coals for 10 minutes. Brush occasionally with marinade. Serves 4.
Tuscan Shish Kabob
2 pounds top sirloin, cut into 1 inch cubes
12 metal or wooden skewers
1 eggplant, cut into 1 inch cubes
1 onion, cut into 1 inch cubes
1 green pepper, cut into 1 inch cubes
1 zucchini, cut into 1 inch cubes
1 yellow squash, cut into 1 inch cubes
1 cup olive oil
2 each lemons, juiced
4 cloves garlic, chopped fine
2 sprigs thyme, leaves only
1 tablespoon salt
1 teaspoon black peppercorns, crushed
Fire up the grill. Prepare marinade by combining olive oil, lemon juice, garlic, thyme, salt and pepper. Place the meat and vegetables in any combination you like leaving about one inch on each end of the skewer. Cook kabobs over high heat basting with marinade constantly, until desired doneness. Place crosswise on dinner plate. Makes 12.
Vegetable Kabobs
1 pint mushrooms
1 pint cherry tomatoes
3 to 4 zucchinis
2 onions
1 eggplant
1 green bell pepper
1 red bell pepper
Marinade:
1/2 cup olive oil
1/2 cup lemon juice
salt and pepper to taste
1 tablespoon dried thyme
2 large garlic cloves, minced
Clean and prepare vegetables: remove mushroom stems, seed peppers and peel onions. Cut all veggies into bite sized chunks, except for cherry tomatoes. Blend marinade ingredients until mixed thoroughly, preferably in a food processor. Alternating vegetables, thread them onto skewers. Brush with the marinade. Coat grill rack with vegetable spray and place rack on grill over medium hot coals. Place kabobs on rack and cook 15 to 20 minutes or till done Grill 4 inches from the coals. Turn and baste frequently with the marinade. Cook for 10 to 15 minutes, until vegetables are tender
Veggie Lamb Shish Kabobs
2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup red wine
juice of 1 lemon
1 teaspoon chopped garlic
1/4 teaspoon salt
1/2 teaspoon rosemary
1/8 teaspoon black pepper
2 pounds lean lamb, cut into one inch cubes
24 cherry tomatoes
24 mushrooms
24 small onions
Combine oil, broth, wine, lemon juice, garlic, salt, rosemary and pepper. Pour over lamb, tomatoes, mushrooms and onions. Marinate in refrigerator several hours or overnight. Assemble separate skewers of lamb, onions, mushrooms and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember that lamb and onions take longer to cook than mushrooms and tomatoes. Makes 8 servings
Venison Shish Kabobs
2 pounds venison, cut in 2 inch chunks
Marinade:
1 cup olive oil
1/4 cup wine vinegar
1/4 cup lemon juice
1 teaspoon each salt and pepper
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 teaspoon Accent
1 sliced onion
4 to 6 cloves garlic, smashed
Hot Sauce:
1/2 cup catsup
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon dry mustard
2 teaspoon Kitchen Bouquet
dash of hot pepper sauce
1/4 teaspoon cayenne pepper
Soak venison chunks in marinade overnight in refrigerator. Spear skewers with mushrooms, onions, green and red sweet peppers or whatever vegetables you like. Baste with hot sauce while grilling for 12 to 15 minutes over medium coals. Serve with rice. Serves 8.
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