Cowboy Kabobs Recipes

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:

• Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausage link pieces and cook until heated through and browned, 2 to 3 minutes. Remove with a slotted spoon to a baking sheet and cover.
• In the same skillet, throw in the onions and peppers, season with the Montreal steak seasoning and cook, stirring occasionally, until slightly charred on the edges, 5 to 7 minutes. Remove to the baking sheet and cover.
• Meanwhile, heat a 10-inch nonstick skillet over medium heat. Whisk together the half-and-half, salt, pepper and eggs in a medium bowl until light and airy, 20 to 30 seconds.
• Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture and spin the skillet to make sure the egg is evenly spread. Run a spatula around the edge of the skillet to ensure the eggs aren't sticking. Once the omelet begins to set, 45 to 60 seconds, lift and rotate the skillet slightly, letting the runny eggs go under the edges into the skillet. Use your spatula to lift the edges slightly if needed. Return to the burner and sprinkle half of the cheese onto the omelet. Allow the omelet to sit untouched for an additional 15 to 20 seconds, or until completely set. Slide onto a cutting board and repeat with the remaining butter, egg mixture and cheese. Carefully roll the omelets into a log shape. Slice into six 1-inch pieces.
• Divide the omelet pieces, sausage pieces, peppers and onions among six 12-inch skewers. Serve immediately for a great breakfast on the go.

Steps:

• Mix first 3 ingredients until well blended.
• Thread meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.
• Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally.

Steps:

• Blend steak sauce, barbecue sauce and horseradish together.
• Add beef cubes to marinade and refrigerate at least 4 hours or overnight.
• Soak wooden skewers in water for 30 minutes or use metal skewers.
• Grill over medium heat for 5-10 minutes turning occasionally until desired doneness.

Steps:

• For the spice mix: Mix together the salt, paprika, cayenne, garlic powder, onion powder, black pepper, oregano and thyme in a small bowl.
• For the skewers: Pat the cubes of meat dry and sprinkle generously with the spice mix. Place into large plastic resealable bags and allow to sit in the fridge for 2 to 3 hours.
• Prepare a grill for medium-high heat. Thread a chunk of meat on each skewer, followed by a chunk of red pepper, green pepper and onion; repeat this pattern 3 times on each skewer.
• Grill the skewers until medium rare, 4 to 7 minutes.

Steps:

• Soak 16 (10 inch) wooden skewers in water for at least 30 minutes.
• In small bowl, combine steak sauce, barbecue sauce and horseradish; set aside.
• Thread steak strips onto skewers; place 1 onion or pepper strip on end of each skewer.
• Place kabobs in glass dish; coat with steak sauce mixture.
• Cover; chill 1 hour, turning occasionally.
• Grill kabobs over medium heat for 4 to 6 minutes or to desired doneness, turning occasionally.
• Serve immediately.