Assorted Kebabs Recipes

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

Steps:

• In a small bowl, combine the first eight ingredients. Pour half into a large resealable plastic bag; add meat. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add the vegetables. Seal bag and turn to coat. Refrigerate meat and vegetables overnight., Drain and discard marinade. Alternately thread the beef, sausage and vegetables onto metal or soaked wooden skewers. , Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 6-8 minutes longer or until beef reaches desired doneness.

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.

Steps:

• Soak 12-inch bamboo skewers in water for at least 30 minutes.
• Prepare a plastic freezer bag or bags for each type of kebab being prepared. Beef and lamb should marinate about 4 hours. Chicken and shrimp marinates about 2 hours; swordfish 20 minutes. Add marinade and seal while removing as much air as possible.
• Thread each skewer with one kind of vegetable or meat, facing the same way, for even cooking. Can be refrigerated for up to one day at this point. Bring to room temperature before grilling.
• Marinade used for the veggies can be reused or add a little oil to make a salad dressing! Meat marinades must be discarded.
• Prepare a medium hot grill for direct heat cooking. Wipe kebab with paper towel, then spray food with cooking spray to prevent sticking. Cook chicken, beef, and lamb 10 - 12 minutes; vegetables 8 to 10 minutes; swordfish 6 - 8 minutes; shrimp 4 - 5 minutes, turning frequently.
• Remove from skewers and serve. If serving several different kebabs, arrange in rows on platter.