GRILLED BEEF KABOBS RECIPES

GRILLED CHICKEN KABOBS RECIPE | ALLRECIPES

Grilled Chicken Kabobs Recipe | Allrecipes image

Grill up some excitement with this great recipe. When tender chicken kabobs are flavored with La Choy® Stir-Fry Sauce and served over UNCLE BEN'S® READY RICE® Jasmine, delicious things happen.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

PAM® Grilling Spray
½ cup La Choy® Teriyaki Stir-Fry Sauce and Marinade
2 tablespoons La Choy® Soy Sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium zucchini, halved lengthwise, cut into 1/2-inch-thick slices
1 cup cherry tomatoes
½ medium red onion, cut into 1-inch pieces
8 (6 inch) bamboo skewers
2 (8.5 ounce) packages UNCLE BEN'S® READY RICE® Jasmine

Steps:

Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
Heat rice according to package directions. Serve kabobs with rice.

Nutrition Facts : Calories 394.5 calories, CarbohydrateContent 54.9 g, CholesterolContent 64.6 mg, FatContent 5.1 g, FiberContent 2.1 g, ProteinContent 31.7 g, SaturatedFatContent 0.8 g, SodiumContent 2111.1 mg, SugarContent 7.4 g

MARINATED GRILLED LAMB KABOBS RECIPE | FOOD NETWORK

Marinated Grilled Lamb Kabobs Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 2 hours 48 minutes

Prep Time 40 minutes

Cook Time 8 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms
Wooden skewers, soaked in water for 30 minutes

Steps:

For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

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