Meal On A Stick Shrimp Kabobs Recipes

Steps:

• Thaw shrimp, if frozen.
• Peel and devein shrimp.
• Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl.
• In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic.
• Pour half of the mixture over meat and vegetables.
• Seal bag.
• Chill 1 to 2 hours, turning occasionally.
• Cover and chill remaining tomato mixture.
• Drain meat; discard marinade.
• Alternately thread meat and vegetables on 24 (8 inch) wooden skewers (use 2 skewers per kabob).
• Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
• Meanwhile, in a small saucepan heat remaining tomato sauce mixture.
• Combine cooked rice and parsley.
• Spoon onto serving platter.
• Serve alongside kabobs.
• Pass the tomato sauce.

Steps:

• Heat coal or gas grill for direct heat.
• Mix oil, jerk seasoning and salt in large bowl. Add shrimp, pineapple and bell pepper; toss to coat.
• Thread shrimp, pineapple, and bell pepper alternately on each of four 12 to 15 inch meat skewers, leaving 1/4 inch space between each piece.
• Mix the preserves and lime juice; set aside.
• Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 3-5 minutes or until slightly tender. , Meanwhile, in a large bowl, combine the eggs, Worcestershire sauce, bread crumbs and curry powder. Crumble beef over mixture and mix well. Divide into 24 portions; shape each portion around an olive. , On eight metal or soaked wooden skewers, alternately thread meatballs and vegetables. Grill kabobs, covered, over medium-hot heat for 5 minutes on each side, brushing occasionally with barbecue sauce, until meatballs are no longer pink, turning once.