Cajunkabobs Recipes
CAJUN KABOBS
Make and share this Cajun Kabobs recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Line baking tray with foil and spray with cooking spray.
- Place rack about 5-inches from heat.
- Mix garlic, paprika, cayenne, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl.
- Cut chicken into 1-inch pieces.
- Spray chicken with cooking spray and toss them in spice mixture.
- Divide in half and thread on 2 kabob skewers.
- Place olive oil in small bowl and season with salt and pepper.
- Cut zucchini and squash into 2-inch pieces and toss in oil to coat.
- Divide in half and place on 2 skewers.
- Remove tray from oven and place skewers on the foil.
- Return to the oven and broil for 5 minutes.
- Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat, 108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat.
Nutrition Facts : Calories 260, Fat 7.7, SaturatedFat 1.5, Cholesterol 109, Sodium 796.8, Carbohydrate 8.7, Fiber 3, Sugar 5.2, Protein 39.1
BOB'S KABOBS
Most people think of chunks of meat on a skewer when they think of kabobs, but here I'm showing the other style of kabob, also known as kofta. Now that grilling season is upon us, this is definitely something you're going to work into the rotation. Serve with grilled pita bread and a blend of diced tomatoes, cucumbers, and red onions sprinkled with salt and olive oil, all topped with freshly chopped parsley and dried sumac.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 2h10m
Yield 4
Number Of Ingredients 15
Steps:
- Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
- Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
- While meat is chilling, place bamboo skewers in water to soak for 1 hour.
- Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
- Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
- Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
- Preheat an outdoor charcoal grill to medium-high heat.
- Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 4.6 g, Cholesterol 87.2 mg, Fat 20.9 g, Fiber 1.1 g, Protein 23 g, SaturatedFat 8.9 g, Sodium 820.3 mg, Sugar 2.3 g
CAJUN KABOBS
I came up with this idea for grilling shrimp a few days ago. I served the kabobs on a bed of Zatarain's Jambalaya Rice along with fresh tomatoes & cucumbers in vinegar & oil.
Provided by islandgirl77551
Categories Cajun
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak wooden skewers in water for a few minutes.
- Peel and devein shrimp, leaving the tail on, if you like.
- Cut chicken and sausage into bite sized pieces and brown in olive oil.
- Thread shrimp,chicken and sausage onto skewers; about 3 pieces of each.
- Melt butter and mix in teriyaki, Tabasco and Cajun seasoning.
- Brush butter mixture onto kabobs.
- Cook kabobs on grill just until shrimp turns pink.
- Remove from grill and brush with butter mixture again before serving.
Nutrition Facts : Calories 794.7, Fat 58.2, SaturatedFat 21.9, Cholesterol 319.8, Sodium 1842.6, Carbohydrate 6.6, Fiber 0.1, Sugar 1.6, Protein 58
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Author John MisachiPublished 2019-09-17Estimated Reading Time 6 mins
- Alligator. Alligator and other game meats are common dishes in Louisiana and the rest of the country. Alligators are sources of both eggs and meat. The meat is especially popular because it is considered healthy due to the low fat and high protein composition.
- Etouffee. Etouffee is a dish served with either shrimp, crawfish, or shrimp over rice. The name Etouffee is a French word meaning “smothered.” The dish employs the smothering technique in its preparation.
- Crawfish pie. Crawfish is a popular delicacy in Louisiana and cooked in various forms; boiled, fried, or mixed with other foods. Crawfish pie is a baked savory pie often served at the end of the meal.
- Gumbo. Gumbo is one of the most favorite foods among the Cajun people. The dish displays an influence of the African, French, and Spanish on the culture of the Cajun cuisine.
- Rice and gravy. Rice is a popular crop in southwest Louisiana and has become a staple. Rice and gravy are made from meat such as beef, chicken, and pork, or any other available meat.
- Boudin. Boudin is a sausage of various kinds common in many parts of the world including Louisiana. The term “boudin” means “blood sausage” and its origin is quite unclear.
- Jambalaya. Jambalaya is a type of food consisting of vegetables and meat mixed with rice. The meat used in the recipe is usually sausage of some sort along with chicken or pork, and seafood such as shrimp or crawfish.
- Dirty rice. Dirty rice is Cajun’s classic and staple food. Although the name may sound strange, the food is far from being dirty. Dirty rice is simply white rice cooked with small pieces beef, pork, or chicken and other ingredients such as celery, green bell pepper, onion, and spices such as black pepper cayenne, causing the rice to appear “dirty” in color.
- Cornbread. Cornbread is a type of bread that contains cornmeal and leavened by baking powder. The bread is especially enjoyed because of its texture and aroma.
- Po'Boy sandwich. Po'Boy sandwich has been a staple food in southern Louisiana and New Orlean since the 1920s. It is supposedly named after the men who were on strike from railroad companies popularly referred to as “poor boys.”
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