BUILD-YOUR-OWN SHISH KABOBS RECIPE | BOB BLUMER | FOOD NETWORK
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
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.
TERIYAKI SHISH KABOBS RECIPE: HOW TO MAKE IT
When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- For marinade, mix first 5 ingredients. In a large bowl or shallow dish, add half the marinade and the beef; turn to coat. Cover and reserve remaining marinade. Cover and refrigerate beef and marinade overnight., On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade from beef bowl. Grill kabobs, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally., In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.
Nutrition Facts : Calories 306 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 1203mg sodium, CarbohydrateContent 38g carbohydrate (32g sugars, FiberContent 2g fiber), ProteinContent 27g protein.
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BEST STEAKHOUSE KEBABS - HOW TO MAKE STEAKHOUSE KEBABS
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Total Time 1 hours
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- Stir together the mayonnaise, buttermilk, sour cream, vinegar and Worcestershire sauce in a medium bowl. Stir in the blue cheese and parsley and season with salt and pepper. Cover and refrigerate while you make the kebabs. Soak 8 to 12 wooden skewers in water for 30 minutes. Preheat a grill or grill pan to medium. Put the potatoes in a saucepan with salted water to cover by 1 inch. Bring to a simmer and cook until a knife inserted into a potato slips out with just a little resistance, 8 to 10 minutes. Drain and pat dry. Put the potatoes in a large bowl and add the mushrooms. Toss with 2 tablespoons olive oil, the garlic powder, ½ teaspoon salt and a generous amount of pepper. Toss the steak in another bowl with the remaining 2 tablespoons olive oil, the Worcestershire sauce, ½ teaspoon salt and a generous amount of pepper. Thread the beef, mushrooms and potatoes onto the skewers. Grill the kebabs, turning, until the vegetables are tender and the beef is charred, about 10 minutes. Let rest 5 minutes. Serve the kebabs with romaine and drizzle with some of the dressing. Serve with the remaining dressing.
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Marinate pork in sesame oil, ginger, and gochujang gives it a flavorful and slightly spicy flavor. Then skewer and broil the pork with pieces of sweet bell peppers and pineapple.
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Reviews 5.0
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Make Napa Slaw: Combine shredded cabbage, purple cabbage, shredded carrots, cucumbers, and fresh cilantro leaves; toss with reserved 1/4 cup vinaigrette. Serve warm kabobs over Napa Slaw.
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