BEEF KABOB
Make and share this Beef Kabob recipe from Food.com.
Provided by Bill From New Mexico
Categories Steak
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix soy sauce, Worcestershire sauce, ginger, lemon juice, garlic and oil in bowl.
- Place steak in bowl, marinate 3-4 hours or overnight. Turn every hour.
- Place meat and vegetables on skewers, pour melted butter over mushrooms (or spray with butter flavored cooking spray), grill.
Nutrition Facts : Calories 971, Fat 77, SaturatedFat 24.4, Cholesterol 169.5, Sodium 1225.5, Carbohydrate 23.8, Fiber 5.2, Sugar 11.1, Protein 48
TERIYAKI FISH KABOBS
The sesame oil adds a subtle flavor to this easy 30 minute dish! Chicken can be used instead of fish. This recipe is popular in California, Asia, Australia and parts of Europe!
Provided by Sharon123
Categories Halibut
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut fish, red or green pepper, and onions into 1 inch pieces.
- Alternately thread fish, red or green pepper,onions, and pineapple chunks, if using, onto 4 large skewers; set aside.
- Prepare Rice a Roni mix as package directs.
- While rice is simmering, combine soy sauce, sherry, oil and garlic.
- Brush kabobs with soy sauce mixture.
- Grill over medium coals 14 minutes or broil 5 to 6 inches from heat 10 minutes, or until seafood is opaque, turning once and brushing with remaining soy sauce mixture.
- Serve rice topped with kabobs.
- Enjoy!
TERIYAKI KABOBS
This a recipe that I cut out of a magazine, I think TOH, but not sure. It has ingredients that I have on hand all the time and I love teriyaki flavored meats. This would be great served with rice or a potato dish and salad. Time to make doesn't include marinade time.
Provided by diner524
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large resealable plastic bag; add beef and turn to coat. Seal; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
- Drain meat, discarding marinade. On metal or soaked wooden skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
- Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness.
Nutrition Facts : Calories 238.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 68, Sodium 962.5, Carbohydrate 9.6, Fiber 1.8, Sugar 5.8, Protein 28.7
CHICKEN KABOBS
Make and share this Chicken Kabobs recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.
- De seed the chili, (be careful and use gloves) only using the outside flesh.
- Add garlic and rest ingredients to food processor bowl.
- Blend until all bits are mixed.
- Save 1/4 of marinade to dot on meat after grilling.
- Place meat into a dish or plastic bag, making sure the meat is completely covered.
- Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).
- If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.
- Prepare grill, and remove meat from marinade, (throw excess away).
- Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.
- Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.
- Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).
- Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.
Nutrition Facts : Calories 908.2, Fat 35.1, SaturatedFat 11.5, Cholesterol 92.8, Sodium 433.9, Carbohydrate 115.9, Fiber 13.9, Sugar 53.3, Protein 40.5
CHICKEN KABOBS
Make and share this Chicken Kabobs recipe from Food.com.
Provided by anme7039
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut all veggies and chicken into equal sized pieces.
- Combine all the sauce ingredients in a sauce pan and boil for a few minutes, let cool.
- Pour most of the sauce into a zip lock bag and place cut up chicken in the bag and squeeze it all around until it is mixed up nice and good.
- Place in refrigerator for at least an hour (the longer, the better I feel).
- Put veggies in the reserved sauce.
- When ready to cook, heat the grill up (I use my George Foreman with good results and broiler).
- Thread skewers with chicken and veggies.
- Grill until chicken is done (about 10-15 minutes), basting constantly with the reserved marinating sauce from the veggies.
- (You can double the sauce ingredients if you feel you do not have enough; also feel free to add more veggies. I add peppers and mushrooms sometimes).
Nutrition Facts : Calories 470.8, Fat 28.4, SaturatedFat 3.8, Cholesterol 34.2, Sodium 2422.2, Carbohydrate 38.5, Fiber 3.5, Sugar 24.7, Protein 19.4
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