HOW TO GRILL SHISH KABOBS CHICKEN RECIPES

Name: Build-Your-Own Shish Kabobs
Prep time: 40 min
Cook time: 15 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: 1 tablespoon Dijon mustard; 2 tablespoons fresh rosemary, stemmed; 4 cloves garlic, minced; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons balsamic vinegar; 1/4 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pound sirloin steak, cut into 1-inch cubes; 1 orange, zested, then juiced, remainder discarded; 1 lemon, zested, then juiced, remainder discarded; 1 lime, zested, then juiced, remainder discarded; 4 cloves garlic, minced; 1 tablespoon fresh tarragon leaves; 1/4 cup soy sauce; 1/4 cup canola oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 3 cloves garlic, minced; 2 shallots, minced; 1 bay leaf (fresh or dried); 2 tablespoon fresh thyme leaves; 1/4 cup finely chopped fresh Italian parsley; 1 teaspoon chili pepper flakes; 1/4 cup olive oil; 2 tablespoons freshly squeezed lemon juice; 1 pound (16 to 20 count) shrimp, shelled and deveined; Bell peppers; Onions

BUILD-YOUR-OWN SHISH KABOBS RECIPE | BOB BLUMER - FOOD NE…

Build-Your-Own Shish Kabobs Recipe | Bob Blumer - Food Ne… image

Assemble this Build-Your-Own Shish Kebabs recipe from Food Network by skewering marinated chicken, steak, shrimp and veggies before grilling.

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Total Time 2 hours 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 38

Ingredients

1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper

Steps:

If using bamboo skewers, soak them in water for 1 hour to retard charring.
Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Cut vegetables into bite-size pieces.
Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

CHICKEN KABOBS - WITH THE BEST MARINADE! KRISTINE'S KITCHEN

Chicken Kabobs - With the BEST Marinade! Kristine's Kitchen image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Categories Main Course

Total Time 75 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

Steps:

If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, CarbohydrateContent 18 g, ProteinContent 33 g, FatContent 23 g, SaturatedFatContent 3 g, TransFatContent 1 g, CholesterolContent 91 mg, SodiumContent 747 mg, FiberContent 2 g, SugarContent 11 g, UnsaturatedFatContent 18 g

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