BOB'S KABOBS RECIPES

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KABOBS RECIPE | ALLRECIPES



Kabobs Recipe | Allrecipes image

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

Provided by Sue

Categories     Meat and Poultry    Chicken    Breast

Total Time 4 hours 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 10 servings

Number Of Ingredients 10

½ cup teriyaki sauce
½ cup honey
½ teaspoon garlic powder
½ pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1?½ cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1?½ pounds skinless, boneless chicken breast halves - cut into cubes
skewers

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.

Nutrition Facts : Calories 303.8 calories, CarbohydrateContent 21.2 g, CholesterolContent 73.9 mg, FatContent 13.3 g, FiberContent 1.2 g, ProteinContent 24.8 g, SaturatedFatContent 4.6 g, SodiumContent 622.5 mg, SugarContent 18.5 g

UNCLE BOB’S KABOBS | JUST A PINCH RECIPES



Uncle Bob’s Kabobs | Just A Pinch Recipes image

Here the recipe calls for chicken, but any kind of meat can be used. I've used beef, lamb, pork as well as chicken. It all works great. And with spring coming (it will, won't it?) we can venture back out to the grill.

Provided by Renée G. @DuchessofCork

Categories     Chicken

Yield 4

Number Of Ingredients 9

2 1/2 pound(s) boneless, skinless chicken breast
3/4 teaspoon(s) dry mustard
1/2 teaspoon(s) ground ginger
3 tablespoon(s) soy sauce
1 1/2 tablespoon(s) vegetable oil
1 1/2 teaspoon(s) lemon juice
8 - cherry tomatoes
6 - pieces green pepper
8 - whole fresh mushrooms

Steps:

  • Cut chicken into 1-1/2-inch chunks; set aside. Combine dry mustard and next four ingredients; mix well. (A zip-lock plastic bag works great for this.) Add chicken being sure to coat each chunk with marinade. Refrigerate and marinate for at least 4 hours (remixing after 2 hours).
  • Thread marinated chicken, tomatoes, green pepper and mushrooms alternately onto wooden or metal skewers. Brush with marinade and grill or broil 4 inches from heat source. Grill 5 minutes on first side. Turn, brush with marinade and grill or broil until meat is done.
  • TIP: If using wooden skewers, soak in water 20 mins to prevent burning on the grill.

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