Kabob Glaze Recipes

Steps:

• In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.

Steps:

• While grilling your kabobs combine these ingredients in a small bowl.
• Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches.
• Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.

Steps:

• If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
• Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
• Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
• Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
• Serve hot!

Steps:

• Cut chicken into 1 inch pieces.
• Combine garlic, preserves& mustard.
• Add chicken& marinate for at least 1 hour.
• Thread onto skewers and grill until chicken is no longer pink in the middle.
• I usually make another double batch of the marinade& use part as a baste on the chicken while grilling.
• Serve the remaining marinade on the side as a dip for the grilled chicken.
• I serve this with Almond pilaf.
• (This was part of a recipe for a Near East rice ad).

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix 1 tablespoon of the bourbon, the teriyaki glaze, orange juice concentrate, brown sugar and crushed red pepper. Heat to boiling over medium heat; reduce heat to low. Simmer 5 minutes, stirring occasionally; remove from heat. Stir in remaining 1 tablespoon bourbon. Reserve 2 tablespoons glaze.
• In medium bowl, place beef, onion, mushrooms and bell pepper. Drizzle with oil; toss to coat. Sprinkle with salt; toss to coat. On each of two 10- to 12-inch metal skewers, thread beef, onion, mushrooms and bell pepper alternately, leaving 1/4-inch space between each piece.
• Cover and grill kabobs over medium heat 9 to 11 minutes, turning once and brushing with glaze during last 3 minutes, until beef is desired doneness and vegetables are tender.
• Just before serving, generously brush kabobs with reserved 2 tablespoons glaze.

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Steps:

• Pat fish dry with paper towels.
• Cut into 1-inch cubes.
• In small bowl, combine glaze ingredients.
• Thread fish onto skewers and brush both sides with glaze.
• Broil or grill over high heat for about 7 minutes, basting with glaze and turning once, until fish flakes easily when tested with a fork.
• *Be careful not to overcook.

Steps:

• In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.