ROSEMARY KABOBS RECIPES

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ROSEMARY CHICKEN KABOBS RECIPE | MYRECIPES



Rosemary Chicken Kabobs Recipe | MyRecipes image

Easy side: Toss 1 (5-oz.) head Bibb lettuce with 1/2 cup drained mandarin oranges. Serve with bottled ginger dressing.

Provided by MyRecipes

Total Time 40 minutes

Yield Makes 4 servings

Number Of Ingredients 11

? cup red wine vinegar
? cup olive oil
4 garlic cloves, pressed
1 tablespoon fresh rosemary leaves
1 teaspoon salt
1 teaspoon Dijon mustard
1 pound skinned and boned chicken breasts, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
1 pt. cherry tomatoes
1 (8-oz.) package fresh mushrooms
16 (6-inch) metal skewers

Steps:

  • Preheat grill to 350º to 400º (medium-high) heat. Whisk together first 6 ingredients in a small bowl. Pour half of olive oil mixture into a shallow bowl or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and let stand 10 minutes. Pour remaining olive oil mixture into another bowl or freezer bag; add bell pepper, tomatoes, and mushrooms, and toss to coat; cover or seal, and let stand 10 minutes.
  • Remove chicken and vegetables from marinade, discarding marinade. Thread chicken onto 8 skewers. Thread vegetables alternately onto remaining 8 skewers.
  • Grill kabobs, covered with grill lid, 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally. Remove kabobs from grill. Let stand 5 minutes before serving.

TERIYAKI ROSEMARY BEEF KABOBS RECIPE | ALLRECIPES



Teriyaki Rosemary Beef Kabobs Recipe | Allrecipes image

Chunks of top sirloin, marinated in teriyaki sauce and fresh herbs, are grilled with fresh veggies for kabobs that are loaded with flavor.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips    Kikkoman

Yield 6 servings

Number Of Ingredients 8

2 pounds boneless beef top sirloin steak, about 1-inch thick
½ cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons Dijon-style mustard
2 tablespoons chopped fresh rosemary leaves
1 zucchini, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 1-inch squares
½ red onion, chunked
6 each Metal or bamboo skewers*

Steps:

  • Cut beef into 1-inch cubes.
  • Combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.
  • Skewer beef and vegetables alternately onto bamboo skewers.
  • Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

Nutrition Facts : Calories 230.7 calories, CarbohydrateContent 7 g, CholesterolContent 65.3 mg, FatContent 8.8 g, FiberContent 1 g, ProteinContent 28.3 g, SaturatedFatContent 3.4 g, SodiumContent 997.5 mg, SugarContent 4.4 g

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