Grilledsteakchickenkabobs Recipes

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

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:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

Steps:

• Combine sherry, soy sauce, oil, garlic, green onion, and ginger in a 1 gallon zipper bag.
• Squish to combine.
• Add meat, peppers, and onion.
• Refrigerate at least 1 hour, overnight is better.
• Soak bamboo skewers, or use metal ones.
• Preheat grill to medium high heat.
• Alternate skewering meat and veggies until all ingredients are used up.
• Place kabobs on grill, turning every two minutes to desired doneness.
• FYI - the peppers and onions will remain crisp tender. If you leave the kabobs on until the veggies are soft, your meat will be way overdone! If you prefer softer grilled veggies, make separate kabobs for meat and veggies so the veggies can cook longer.
• Also, if you want your beef medium rare, make separate kabobs for the beef and the chicken. Be creative!

Steps:

• Prepare a grill for medium heat; lightly oil the grates.
• Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
• Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

Steps:

• In a large saucepan combine water, salt and honey over medium low heat, stirring until sugar dissolves. Let cool completely.
• Place chicken in a large bowl and pour cooled brine over chicken. Refrigerate covered for a couple of hours (I let mine be in the brine for 4 hours, but the original recipe suggests 2-3). Drain (discarding brine) and rinse chicken under cold water, pat dry. I put the chicken back in the refrigerator while preparing grill.
• Prepare grill -- I used charcoal -- heating the coals until white.
• Place chicken on grill, with the cover open for searing, moving the chicken around depending on the pieces and to avoid flare-ups.
• When the chicken has been seared, cover the grill for indirect cooking, opening the cover, turning and moving the chicken pieces every 15 minutes or until cooked completely. It took about one hour for the chicken to cook completely on my grill.

Steps:

• Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
• Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
• Transfer chicken to paper-towel-lined sheet pan to drain slightly.
• Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

Steps:

• Mix marinade ingredients together.
• Place chicken pieces in a flat dish.
• Pour marinade over chicken and let stand in fridge for at least 1 hour.
• Turn once.
• Remove chicken from dish and lay on a broiler pan.
• Broil skin down for 12 minutes and skin up for 15 minutes.
• Baste in marinade.

Steps:

• Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
• Heat gas grill to medium high.
• While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, smoked paprika and pepper or chipotle powder in small bowl.
• Process bacon in food processor until a smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mixing with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated.
• Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes.
• Place kebabs on grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, about 8 minutes for breasts or 10 minutes for thighs. Brush top surface of kebabs with 1/4 cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining 1/4 cup sauce; flip and continue to cook until brown in spots until cooked through, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes.
• Serve, passing reserved barbecue sauce separately.

Steps:

• (4 hours preparation includes the time to marinate the chicken.).
• -Combine yogurt, soy sauce, lime juice, garlic, ginger and fresh parsley. Add chicken chunks & refrigerate in a sealed container a few hours.
• -Preheat grill. Peel onions & cut into thick slices, also chunk peppers.
• -Alternate chicken, onion and peppers onto bamboo skewers. Remove excess marinade.
• -Brush w/olive oil & season w/salt & pepper. Grill approximately 10 minutes; turn once & cook until brown & cooked through.
• -Serve over a bed of hot, cooked rice or fresh salad greens. You can even have as an appetizer with your favorite dipping sauces (bbq, honey-mustard, teriyaki, etc).

Steps:

• Preheat grill to medium (about 400ºF). Thread the chicken, apple, green and yellow zucchini, and onion alternately onto skewers.
• Stir together basil, rice vinegar, oil, mustard, garlic, salt and pepper into small bowl. Brush the mixture over the chicken-vegetable skewers. Grill, covered, turning occasionally, until the chicken is done, 12 to 14 minutes. Remove from heat and let stand for 5 minutes.
• PER SERVING: CALORIES 252; FAT 11g (sat 1.5g, mono 1.1g, poly 4.8g); PROTEIN 25g; CARB 13g; FIBER 3g; SUGARS 7g; CHOL 90mg; IRON 2 mg; SODIUM 719mg; CALC 37mg.

Steps:

• Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
• Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
• Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
• Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
• Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
• Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.