GRILLED MUSHROOM KABOBS
Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. -Melissa Hoddinott, Sherwood Park, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel., On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high until butter is melted, 30-45 seconds. Whisk to combine. Reserve half the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture., Grill kabobs, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.
Nutrition Facts : Calories 161 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 393mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
GRILLED MUSHROOM KEBABS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 12 ounces trimmed mixed mushrooms with olive oil, salt and pepper. Thread onto 4 skewers, alternating with Peppadew peppers. Grill over medium heat, turning, until tender, 10 to 12 minutes. Grill 4 scallions, then chop and whisk with 3 tablespoons each olive oil and chopped parsley, 2 tablespoons red wine vinegar and 1 tablespoon chopped Peppadews. Drizzle over the kebabs.
KOREAN KEBABS
This is a juicy dish and really easy to prepare. I have made these for years and they're still a huge favorite with family and friends. I serve them with mushroom rice and garlic bread. This is a sauceless recipe but the meat is so succulent you don't need it.
Provided by Kruct
Categories World Cuisine Recipes Asian Korean
Time 3h5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
- Marinate pork in the refrigerator for 2 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
- Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
- Bake in the preheated oven until pork is tender and browned, about 30 minutes.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 8.8 g, Cholesterol 49 mg, Fat 13.3 g, Fiber 2.2 g, Protein 21.2 g, SaturatedFat 2.6 g, Sodium 684.7 mg, Sugar 4.1 g
KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
KOREAN GRILLED MUSHROOM AND SCALLION KEBABS
Number Of Ingredients 9
Steps:
- 1. Cut each mushroom into 1/2-inch-thick slices. Cut the white part of the scallions into pieces the length of the mushroom strips (about 1 1/2 inches long). Finely chop the scallion greens. Thread the mushroom strips onto skewers so they will lie flat on the grill, alternating with scallion whites and bell pepper strips, threaded on crosswise. Arrange the kebabs in a baking dish.2. Prepare the marinade. Whisk together the soy sauce, sugar, oil, garlic, half the sesame seeds, and the black pepper in a large bowl. Pour the marinade over the kebabs and marinate at room temperature for 1 to 2 hours, turning once.3. Preheat the grill to high.4. When ready to cook, arrange the kebabs on the hot grate and grill, turning with tongs and brushing often with the marinade, until the mushrooms are tender and the scallions and pepper are nicely browned, 3 to 5 minutes per side (6 to 10 minutes in all). Sprinkle with the chopped scallion greens and remaining sesame seeds and serve hot or at room temperature.Serves 4 to 6
Nutrition Facts : Nutritional Facts Serves
KOREAN MUSHROOM KEBABS
Wait til you taste these mushrooms - we love them. The sesame flavor compliments the mushrooms. BBQ or Grill. Serve them with any meal. Great with Asian food a steak BBQ or any where that you would serve mushrooms - This recipe was originally from the column "The Chopping Block" Prep & cooking time does not include the marinating time
Provided by Bergy
Categories Lunch/Snacks
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Alternately thread the mushroom, green onion & green pepper on your skewers. Thread the mushrooms & peppers so they will lay flat on the grill.
- Place skewers in one layer in a snug flat dish.
- Mix together the soy,sugar, oil, garlic, black pepper and 1 tbsp of the sesame seeds.
- Pour the marinade over the skewered mushrooms, flip the skewers so both sides are well coated.cover place in the fridge for 30 minutes up to 2 hours.turn them once.
- Preheat grill or broiler to high.
- Grill or broil the skewers brushing them with the marinade.
- Cook until browned 3-5 minutes per side.
- Just before serving sprinkle with remaining sesame seeds and chopped green onions - serve hot.
Nutrition Facts : Calories 158.2, Fat 6.2, SaturatedFat 0.9, Sodium 1022.2, Carbohydrate 22.6, Fiber 4.2, Sugar 14, Protein 7.2
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