Shish Kabobs

Discussion in 'Recipes' started by Bengal B, May 1, 2004.

  1. Bengal B

    Bengal B Founding Member

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    Beef Shish Kabobs


    • 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, cubed 1 1/2"
    • 1 pound Polish sausage links, low fat, sliced
    • 1 (8oz) can pineapple, chunks, drained
    • 3 green bell pepper, cut in 1 1/2" pieces
    • 2 red onions, cut in 1 1/2" 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.
    Yield: 10 servings
     
  2. Bengal B

    Bengal B Founding Member

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    Mouth Watering Shish Kabob Recipe

    Ingredients:

    1 pound beef sirloin*
    2 bunches green onions
    24 cherry tomatoes
    24 mushrooms
    1 red bell peppers
    1 yellow bell peppers
    1 green bell peppers


    Instructions:

    * or any cut of meat your prefer (2" chunks) Cut the meat into cubes and slice the peppers. Clean and remove tops of the green onions. Place a cube of meat, onion, tomato, mushroom, yellow pepper on the skewer and then place another piece of meat, onion, tomato, mushroom, red pepper on the same skewer, then repeat process again ending with the green pepper this time. If you want you can also add a slice of an apple or potato in place of a tomato. Kids also like to add some pineapple to the skewers in place of the mushrooms. Make sure you use some good sized chunks of pineapple. Cook over BBQ grill till meat is brown and veggies are tender. This will make 4 to 6 kabobs or a couple more if you put less on per skewer. This is a good recipe to do with the kids on a summer day or any time really. You will need some skewers for this meal and some hungry little helpers. (or big helpers)
     
  3. Bengal B

    Bengal B Founding Member

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    Mouth watering shish kabob recipe

    This mouth watering shish kabob recipe is a definite hit with the children, a meal on a stick with fresh veggies and meat.





    This is a good recipe to do with the kids on a summer day or any time really. You will need some skewers for this meal and some hungry little helpers. (or big helpers)



    1 pound beef roast, sirloin or any cut of meat your prefer (2" chunks)

    bodyOffer(17626)2 bunches of green onions (medium sized)

    Cherry tomatoes (about 2 doz)

    Mushrooms (about 2 doz)

    3 bell peppers 1 red, 1 yellow, 1 green



    Cut the meat into cubes and slice the peppers. Clean and remove tops of the green onions.



    Place a cube of meat, onion, tomato, mushroom, yellow pepper on the skewer and then place another piece of meat, onion, tomato, mushroom, red pepper on the same skewer, then repeat process again ending with the green pepper this time. If you want you can also add a slice of an apple or potato in place of a tomato.



    Kids also like to add some pineapple to the skewers in place of the mushrooms. Make sure you use some good sized chunks of pineapple.



    Cook over BBQ grill till meat is brown and veggies are tender.

    This will make 4 to 6 kabobs or a couple more if you put less on per skewer.
     
  4. Bengal B

    Bengal B Founding Member

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    Pork kabob recipe with fruit


    [font=verdana, geneva, helvetica]



    INGREDIENTS

    1-3 lb cooked boneless pork loin, cut into 1 inch cubes

    3 apples, cut into weges

    6 apricots, halved and seeded

    3 green bananas, cut into 1 1/2 inch pieces

    1-10 oz jar grape jam

    2 tbsp honey

    1/4 tsp curry powder

    1/8 tsp ginger



    DIRECTIONS

    Arrange pork, apples, apricots, and bananas on skewers. Combine jam, honey, curry, and ginger in small saucepan; heat, stirring until jam is melted. Grill kabobs 3-5 inches from heat, basting with grape sauce. Turn; grill, basting several times until pork and fruits are thoroughly heated. Serve with curried rice. Yield: about 6 kabobs.


    [/font]
     
  5. Bengal B

    Bengal B Founding Member

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    Shrimp Kabobs

    Shrimp is a hugely popular item at any tailgate. They are easy to grill and hold up without falling apart. Serve up these shrimp kabobs and you'll be sure to have a group of happy tailgaters.

    Time Required: 30-60 minutes prep time, depending on shrimp-peeling skills, plus about an hour of optional marinating

    Skill Required: Minimal skills needed

    Ingredients:

    [​IMG][font=Comic Sans MS, Arial, Helvetica]Enough raw shrimp to feed your guests. Buy large shrimp that are about 16-24 per pound for best results[/font]

    [​IMG][font=Comic Sans MS, Arial, Helvetica]Teriyaki sauce, jerk sauce, or any other sauce, or even just butter[/font]

    [​IMG][font=Comic Sans MS, Arial, Helvetica]Cocktail sauce (mix horseradish and ketchup for a simple version)[/font]

    [​IMG][font=Comic Sans MS, Arial, Helvetica]Bamboo skewers[/font]

    [font=Comic Sans MS, Arial, Helvetica]

    Steps:

    [/font][​IMG][font=Comic Sans MS, Arial, Helvetica]Soak the skewers; this allows them to expand and makes it easier to get the shrimp off when eating[/font]

    [​IMG][font=Comic Sans MS, Arial, Helvetica]Peel your shrimp, leaving the tails on[/font]

    [​IMG][font=Comic Sans MS, Arial, Helvetica]Marinate the shrimp in the sauce of your choice for an hour or so. Teriyaki and jerk sauces are popular favorites. You can also go with plain shrimp and brush butter and barbecue sauce on them while grilling[/font]

    [​IMG][font=Comic Sans MS, Arial, Helvetica]Skewer the shrimp and head for the tailgate or refrigerate overnight[/font]

    [​IMG][font=Comic Sans MS, Arial, Helvetica]JRT TRANSPORTATION TIP: Use a Tupperware container that is long enough to fit your skewers, or cut them if necessary. This is much better than using a plate covered with plastic wrap or foil, which can and will spill the marinade in your car on the way to the tailgate[/font]

    [​IMG][font=Comic Sans MS, Arial, Helvetica]At the tailgate, grill the kabobs until the shrimp is cooked through. Brush with melted butter and barbecue sauce if desired (this is best if no marinate was used)[/font]

    [​IMG][font=Comic Sans MS, Arial, Helvetica]Serve with cocktail sauce[/font]
     
  6. Bengal B

    Bengal B Founding Member

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    Chicken Kabobs
    1 pineapple, peeled and cut into large pieces (large enough so they won't fall off skewers)
    2 medium Walla Walla onions, cut in half, then into 8 wedges like a pie
    1 red bell pepper, cut into 1-inch pieces
    1 yellow bell pepper, cut into 1-inch pieces
    1 green bell pepper, cut into 1-inch pieces
    4 chicken breast halves, cut into 1-inch cubes
    2 tablespoons olive oil
    1/2 teaspoons garlic salt
    1/2 teaspoon poultry seasoning
    Ground Peppercorns

    14-16 long bamboo skewers

    Chutney Glaze
    1/2 cup peach chutney
    2 tablespoons teriyaki sauce and marinade


    1. Place pineapple, onion wedges and pepper pieces on a large plate.
    2. Place the chicken breast cubes in a small bowl, drizzle with oil and sprinkle
    with garlic salt, poultry seasoning and pepper. Stir around to coat
    chicken with seasoning and oil.
    3. Skewer chicken, pineapple and bell pepper pieces.
    4 Mix chutney and teriyaki sauce with a basting brush.
    5. Grill kebabs until chicken is completely cooked and no longer pink.
    Hint: We also make kabobs with steak cut into 1-inch cubes. We alternate onion
    with the meat pieces. I love the Greek seasoning from Penzeys which I
    sprinkle over the meat along with olive oil. It is the easiest dinner ever.
    Serves 4.
     
  7. snorton938

    snorton938 Founding Member

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    what's great about them is that you can alternate anything on those skewers you like....meats, seafoods, vegetables....and it's a ready to eat meal.

    one tip: if you're using wood skewers, soak for 15-30 minutes in water. otherwise, they'll catch on fire.
     
  8. Bengal B

    Bengal B Founding Member

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    That happened to me one time. I had cut up some Omaha Steaks into pieces and alternated the steak pieces with jumbo shrimp, onions, tomatoes and bell peppers and hadn't properly spread out the coals and the damn wooden skewers caught on fire.
     
  9. snorton938

    snorton938 Founding Member

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    what's your opinion of the quality of omaha steaks? i got one of their promotional packages (you know the $19.99 or something like that teaser) of 4 filet's and the ground patties. the filet's didn't seem like filet meat....more like a sirloin cut.
     
  10. red55

    red55 curmudgeon Staff Member

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    Kabobs are best served with rice, if you ask me. Most folks seem to like a middle-eastern pilaf, but I prefer the wild rice/long grain combination with herbs.

    I had a potato kabob once in Mexico and it wasn't bad. I think they boiled them briefly in broth, then skewered them along with some onions and grilled 'em. A few shakes of something like Tony Chacheres and it was a fine, really cheap lunch with a couple of Dos Equis.
     

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