kewers. Set all of the kabobs into a roasting pan in
oom temperature.
For the kabobs, thread the fruit onto wooden
Balsamic Sauce: Process first 7 ingredients in blender or food processor until smooth.
Thread zucchini, mushrooms, red pepper and bread cubes alternately onto skewers. Place in a single layer in large shalow baking dish. Brush kabobs with sauce. Cover. Let stand for 30 minutes. Preheat grill to medium. Cook kabobs on greased grill for 15 minutes, turning occasionally, until bread is crisp and vegetables are tender.
iri-piri spice.
Place kabobs on the lightly oiled rack
Soak skewers in water for 60 mintes or make Recipe #227473.
Glaze:
In small saucepan, make glaze by mixing together the jelly, lemon juice and zest, cinnamon and butter. Simmer until well blended.
Sprinkle lemon juice, zest and salt and pepper evenly over pork and apple cubes. Thread pork onto skewers and spoon glaze over all.
Grill over hot coals 10-12 minutes; turning frequently. Baste frequently.
deal.
To prepare the kabobs:
When you're ready
Heat grill to low, 325 degrees 350 degrees .
Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
Combine all ingredients for marinade in medium bowl and mix well.
Brush marinade onto fruit and veggie kabobs.
Line grill with Reynolds Wrap(R) Aluminum Foil.
Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
Transfer kabobs to plate to cool before serving.
For the kabobs- Wrap each piece of liver
pposite heat.
To assemble kabobs, alternately thread chicken, mushrooms, tomatoes
y half.
To Assemble Kabobs:
Wrap each scallop with
aucepan marinade.
To assemble kabobs, alternately thread sirloin pieces and
discard marinade.
To assemble kabobs, alternately thread chicken, pineapple, tomatoes
In a small saucepan, combine the first 3 ingredients.
Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more.
Preheat broiler.
Place kabobs on unheated rack; broil 4 to 5 inches from heat, 8 minutes for medium rare to 12 minutes for well done.
Turn; brush with mixture often.
Or, grill kabobs on uncovered grill directly over hot coals, turning and basting often.
Honey Garlic Chicken Kabobs: Spray grate of outdoor grill
xtra Jerk Seasoning, to the kabobs.
ucchini onto skewers.
Cook kabobs on the preheated grill until
Mix together marinade ingredients; reserve 2 tbsp of marinade for brushing on while grilling and set aside.
Cut meat into bite size cubes.
Place meat in marinade, cover, and refrigerate for at least two hours, stirring occasionally.
Cut pineapple into bite size chunks.
Place meat and pineapple chunks/pepper/onion/tomato alternately on water-soaked skewers.
Grill or broil shish kabobs until done, about 10-15 minutes, turning occasionally and brushing with reserved marinade.
Good with beef and pork, too!
Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables.
Grill for about 4 minutes on each side, until veggies are cooked crisp tender.
Meanwhile, combine all ingredients for the dipping sauce and mix well.
Serve 2 kabobs per person with the dipping sauce. Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.
Arrange fruit cubes and slices alternately on skewers.
For Poppyseed Dip, stir together remaining ingredients in a small bowl. Serve dip alongside fruit kabobs.
Use a large bowl to mix kabobs.
Mix ground beef, onions, tomatoes, garlic, coriander, ginger, pepper and masala mix by hand until completely mixed.
(May want to wear plastic gloves as the chili can sometimes burn your skin.)
If the mix does not look like it will stay together, add a beaten egg, but I usually do not use any egg.