Cooking Shish Kabobs Just Got Easier! Just Squeeze It, Flip It and

Cooking Shish Kabobs Just Got Easier!
Just Squeeze It, Flip It and That’s It!
TABLE OF CONTENTS
Beef/Red Meats
Beef Kabobs ………………………………………………………………….
Carbonated Sirloin Kabobs …………………………………………………..
Ginger/Honey Sirloin Kabobs ……………………………………………….
Steak & Potato Kabobs with Creamy Cilantro Sauce ……………………….
Flank Steak with Vegetable Kabobs …………………………………………
Asian Beef Kabobs …………………………………………………………..
Mexican Beef Kabobs ……………………………………………………….
Momma’s Beef Kabobs ……………………………………………………...
Beef & Veggie Kabobs ………………………………………………………
Beef & Bacon-Wrapped Water Chestnut Kabobs ……………………………
Hawaiian Teriyaki Kabobs – Vegan or Meat Lovers …….…………………..
Spicy Beef Kabobs ……………………………………………………………
Saucy Beef Kabobs ……………………………………………………………
Hoisin-Ginger Beef Skewers (appetizer servings) ……………………………
3
4
5
6
7
8
9
10
11
12
13
14
15
16
Chicken/Turkey
Honey Chicken Kabobs ………………………………………………………
Chili-Lime Chicken Kabobs ………………………………………………….
Marinated Chicken Kabobs …………………………………………………...
Chicken & Bacon Kabobs …………………………………………………….
Pineapple Chicken Tenders (appetizer servings) ...……………………………
17
18
19
20
21
Hawaiian Chicken Kabobs …………………………………………………….
Marinated Greek Chicken Kabobs …………………………………………….
Chicken Kabobs Mexicana …………………………………………………….
Curried Chicken Kabobs ………………………………………………………
22
23
24
25
Pork & Other
Ham & Corn Kabobs ………………………………………………………….
Ham & Pineapple Kabobs …………………………………………………….
Lebanese Lamb Kabobs with Cucumber-Yogurt Sauce …...………………….
Garlic Pork Kabobs ……………………………………………………………
Fiery Pork Skewers ……………………………………………………………
26
27
28
29
30
Fish/Seafood
Spicy Garlic Shrimp with Pineapple & Pepper Kabobs ………..…….……….
Grilled Shrimp and Apple Skewers ……………………………………………
Grilled Tequila-Lime Shrimp ………………………………………………….
Spicy Coconut & Lime Shrimp Kabobs ……………………………………….
Gingery Fish Kabobs …………………………………………………………..
Basil Shrimp Skewers ………………………………………………………….
Grilled Salmon Skewers ……………………………………………………….
Grilled Scallop Skewers ……………………………………………………….
31
32
33
34
35
36
37
38
Vegetable & Vegetarian
Skewered Grilled Potatoes …………………………………………………….
Grilled Veggie Shish Kabobs ………………………………………………….
Teriyaki Tofu and Pineapple Kabobs ………………………………………….
Grilled Vegetable Kabobs with Pesto Vinaigrette ……………………………..
Grilled Mushroom Skewers with Pine Nut, Apple & Burghul Salad ………….
Tofu and Sweet Pepper Kabobs ………………………………………………..
Grilled Cherry Tomatoes with Basil Vinaigrette ………………………………
39
40
41
42
43
44
45
Fruits/Desserts
Gingered Melon Kabobs ………………………………………………………
Grilled Mix Fruit Kabobs ……………………………………………………..
Grilled Pound Cake Kabobs with Spiced Rum Sauce ………………………..
Grilled Strawberry Shortcake Kabobs ………………………………………..
Fruit Kabobs with Cream Cheese Icing and Chocolate Syrup .……………….
Strawberry Basil Kabobs ………………………………………………………
Coconut Kissed Angel Food Kabobs ………………………………………….
Honey-Mint Cantaloupe Kabobs ………………………………………………
46
47
48
49
50
51
52
53
Notes:
If you are using bamboo skewers instead of stainless steel, soak them in water for 20-30 minutes
prior to grilling. This will prevent them from burning up on the grill.
You can easily use rosemary sprigs, lemon grass stalks or any other stiff stalked herb as your
skewers to add more flavor to your kabobs! Just be sure to soak them in water for 20-30 minutes
prior to grilling to prevent them from burning up on the grill.
2
BEEF KABOBS
Ingredients – Makes 6-8 servings
2 pounds beef, cubed
2 bell peppers, cubed
2 onions, cubed
1 can large mushrooms or fresh mushrooms
3 roma tomatoes, sliced
Sauce:
1 – 2 cloves garlic, crushed
⅛ cup Worcestershire sauce
1 teaspoon salt
¼ cup soy sauce
1 teaspoon dry mustard
⅛ cup wine vinegar
1 slice lemon
1 teaspoon sugar
½ cup sesame seed oil or liquid shortening
Skewers
FlipKabob®
Directions:
Marinade beef cubes in sauce for at least 30 minutes.
On each pre-soaked skewer or metal skewer, alternate beef, bell peppers, onions and mushrooms.
Preheat grill for medium heat. Grill for 10 to 15 minutes. Turning every 2 to 3 minutes.
3
CARBONATED SIRLOIN KABOBS
Ingredients - Serves 8
Marinade:
¼ cup soy sauce
3 tablespoons Light brown sugar
3 tablespoons Distilled white vinegar
½ teaspoon garlic powder
½ teaspoon seasoned salt
½ teaspoon garlic pepper seasoning
4 fluid ounces lemon-lime carbonated beverage
Kabobs:
2 pounds beef sirloin steak, cut into 1-1/2 inch cubes
2 green bell peppers, cut into 2” pieces
½ pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 fresh pineapple, peeled, cored & cubed (or canned pineapple, cubed)
Skewers
FlipKabob®
Directions
In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt,
garlic pepper seasoning, and lemon-lime carbonated beverage. Reserve about ½ cup of this marinade for
basting. Place steak in a large re-sealable plastic bag. Cover with remaining marinade and seal.
Refrigerate for 8 hours or overnight.
Bring a saucepan of water to a boil. Add green peppers and cook for 1 minute, just to blanch. Drain and
set aside.
Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes and pineapple onto
skewers in an alternating fashion. Discard marinade and the bag.
Lightly oil the grill grate. Cook kabobs for 10 minutes or to desired doneness. Baste frequently with
reserved marinade during cooking.
4
GINGER/HONEY SIRLOIN KABOBS
Ingredients - Serves 4-6
Marinade:
1/3 cup olive oil
1/3 cup soy sauce
3 tablespoons red wine vinegar
¼ cup honey
2 garlic cloves, minced
1 tablespoon minced fresh ginger
Fresh ground pepper to taste
Kabobs:
1-1/2 pounds top sirloin steak, cut into 1-1/2” cubes
1 large bell pepper
1-2 medium red onions
½ - 1 pound button mushrooms
Skewers
FlipKabob®
Directions:
Mix the marinade ingredients together in a bowl and add the meat. (You can also use a re-sealable plastic
bag for this.) Cover and chill in the refrigerator for at least 30 minutes, preferably several hours or
overnight.
Cut the vegetables into 2” pieces. Thread the skewers with meat and vegetables in an alternating fashion.
Preheat grill for high heat. Grill for 8-10 minutes or to desired doneness. Turn and baste frequently with
reserved marinade during cooking.
5
STEAK & POTATO KABOBS with CREAMY CILANTRO SAUCE
Ingredients – makes 4 servings
1 package fresh cilantro leaves – minced
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon sour cream
½ small garlic clove – minced
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon salt – divided
4 new or baby red potatoes – partially cook in microwave so they
finish at the same time as steak
10 ounces strip steak – trimmed and cut into 1-1/2” pieces
1 poblano pepper or ½ large green bell pepper – cut into 1” pieces
½ teaspoon extra virgin olive oil
½ large sweet onion – cut into 1” chunks
Skewers
FlipKabob®
Directions:
Combine cilantro, vinegar, sour cream, garlic, chili powder, cumin and 1/8 teaspoon salt in a small bowl.
Set aside.
Preheat grill to high heat. Place potatoes in microwave-safe container. Cover and microwave on high
until just tender when pierced with a fork, 3 to 3-1/2 minutes.
Toss the potatoes, steak and pepper pieces with oil and the remaining 1/8 teaspoon salt in a large bowl.
Thread the potatoes, steak, peppers and onion chunks onto 4 skewers.
Grill, turning occasionally until steak reaches desired doneness – about 6 minutes for medium.
Serve the kabobs with the reserved sauce.
6
FLANK STEAK with VEGETABLE KABOBS
Ingredients – makes 6 servings
Spice rub – see recipe below
2 lbs. beef flank steak – cut into 1-1/2” pieces
12 button mushrooms
12 cherry tomatoes
1 medium zucchini – cut into ¾” pieces
1 medium onion – cut into wedges
1 sweet red pepper – cut into 1” pieces
Olive oil
Salt & ground black pepper
BBQ sauce (use your favorite sauce)
Skewers
FlipKabob®
Spice Rub Recipe – combine all ingredients in a small bowl
4 teaspoons garlic powder
1 teaspoon dried oregano – crushed
½ teaspoon sea salt
½ teaspoon sugar
½ teaspoon dried thyme – crushed
½ teaspoon paprika
½ teaspoon coarsely ground black pepper
Directions:
In a large bowl combine Spice Rub and steak pieces. Stir to coat. Thread skewers, alternating steak,
mushrooms, tomatoes, zucchini, onion and sweet pepper.
Preheat grill to medium heat. Brush mushrooms and vegetables with olive oil. Sprinkle salt & pepper to
taste. Cook 8-12 minutes, turning occasionally. Serve with BBQ sauce.
7
ASIAN BEEF KABOBS
Ingredients – makes 4 servings
1 lb. beef tenderloin – cut into 1-1/4 to 1-1/2” cubes
3 cobs of sweet corn – cut into 1-1/2” pieces
8 baby bok choy – optional
2 red, orange or yellow sweet peppers – cut into 1-1/2” pieces
2 tablespoons soy sauce
2 tablespoons peanut oil
2 tablespoons orange juice
¼ teaspoon cayenne pepper or crushed red pepper flakes
Skewers
FlipKabob®
Directions:
Place beef cubes, corn, bok choy and sweet peppers in a large resealable plastic bag.
In a small bowl combine soy sauce, oil, orange juice and cayenne pepper. Add to bag. Seal bag and turn
to coat. Place in refrigerator and marinate for 4-24 hours, turning bag occasionally.
Drain beef mixture, discarding marinade. If using bok choy, carefully thread onto a 12” skewer. On
separate skewers thread beef, corn and sweet pepper, alternately.
Preheat grill to medium heat. Place beef skewers directly on grill rack and cook for 15-18 minutes or
until beef is cooked to desired doneness, turning occasionally.
Add bok choy skewers the last 10 minutes of grilling, turning occasionally.
8
MEXICAN BEEF KABOBS
Ingredients – makes 4 servings
2 lbs. top round London steak, cut into 2” cubes
1 green bell pepper, cut into 2” pieces
1 red bell pepper, cut into 2” pieces
½ cup extra virgin olive oil
½ cup balsamic vinegar
Juice of 6 limes
4 cloves of garlic, minced
1 Serrano or Jalapeno pepper, cut into rings
2 tsp dried oregano (use Mexican oregano if available)
1 tsp cumin
½ cup cilantro, chopped
Skewers
FlipKabob®
Directions:
Combine all ingredients in a large bowl, cover and refrigerate for 6-8 hours or overnight. Do not rush this
one since the end result will be far better if the ingredients are allowed plenty of time to take in the flavors
of the marinade.
Put together your skewers, alternating meat and vegetables.
Preheat grill to medium heat. Grill until beef reaches your desired level of doneness. Serve at once with
lime wedges, avocado, sliced jalapenos, tortillas or any other garnishes you like.
9
MOMMA’S BEEF KABOBS
Ingredients – makes 4 servings
Marinade:
1/3 cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1 teaspoon coarsely cracked black pepper
1 teaspoon salt
Kabobs:
1-1/2 lbs lean beef, cut into 2” cubes
16 mushroom caps
2 green bell peppers, cut into 2” pieces
1 red bell pepper, cut into 2” pieces
1 large onion, cut into 2” pieces
Skewers
FlipKabob®
Directions:
Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and
salt together in a bowl. Pour into a resealable plastic bag. Add the beef, coat with marinade, squeeze out
excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Add the mushrooms to the bag, coat with marinade and reseal the bag. Marinate in refrigerator another 34 hours.
Preheat grill to medium-high heat and lightly oil grate.
Remove the beef and mushrooms from marinate, shaking off excess liquid. Pour the marinade into a
small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10
minutes. Set aside for basting.
Thread pieces of green bell pepper, beef, red bell pepper, mushroom and onion onto skewers, repeating
until all ingredients are skewered.
Cook the skewers on preheated grill, turning frequently and brushing generously with the reserved
marinade until nicely browned on all sides. Cook meat to desired doneness, about 15 minutes.
10
BEEF & VEGGIE KABOBS
Ingredients – Makes 4 servings
1 tablespoon kosher salt
2 teaspoons packed light brown sugar
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground coriander
1/3 cup olive oil
2 tablespoons tomato paste
5 medium garlic cloves, finely chopped
1 (1-1/2- to 2-pound) sirloin steak, about 1 inch thick
8 ounces cremini mushrooms
1 pound summer squash (zucchini, yellow, or a mixture of both)
1 medium red onion
Skewers
FlipKabob®
Directions:
Place the salt, sugar, zest, cumin, paprika, pepper, and coriander in a large bowl and whisk to combine.
Add the olive oil, tomato paste, and garlic and whisk to combine. Transfer 1/4 cup of the marinade to a
large zip-top bag, and set the bowl with the remaining marinade aside.
Trim the beef of excess fat and sinew and cut it into 1-inch cubes. Place the cubes in the bag with the
marinade, seal it, and, using your hands, massage the meat to coat it with the marinade. Set it aside at
room temperature to marinate for at least 30 minutes, flipping the bag halfway through.
Clean the mushrooms, trim the stems, and add the mushrooms to the bowl with the remaining marinade.
Cut the squash into 1-inch chunks and add them to the bowl.
Peel and cut the onion into 1-inch chunks, separate the layers, and add them to the bowl. Stir to coat the
vegetables with the marinade, then thread them onto 6 skewers, leaving about 1/8 inch of space between
each piece; set aside.
When the beef is ready, remove it from the bag and thread it onto the remaining 4 skewers, leaving about
1/4 inch of space between each piece.
Place the skewers on the preheated grill. Cover the grill and cook, turning the skewers every 2 to 3
minutes. Remove the beef skewers when all sides of the meat are lightly charred on the edges and an
instant-read thermometer inserted into a piece registers 125°F to 130°F for medium rare, about 6 to 8
minutes total. Transfer the skewers to a serving platter and cover loosely with foil.
Continue to turn the vegetable skewers until all sides are lightly charred on the edges and the vegetables
are crisp-tender, about 6 to 8 minutes more. Transfer the vegetable skewers to the serving platter and
serve immediately.
11
BEEF & BACON-WRAPPED WATER CHESTNUT KABOBS
Ingredients – Makes 4 servings
1 cup soy sauce
½ cup red wine vinegar
½ cup water
½ cup canola oil
1 teaspoon dried oregano
½ teaspoon onion powder
1-2 garlic cloves, minced
1 lb. beef stew meat, cut into 1-1/2” pieces
1 pound sliced bacon, halved widthwise
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) pineapple chunks, drained
Picture Not Available
Skewers
FlipKabob®
Directions:
In a large resealable plastic bag, combine soy sauce, red wine vinegar, water, canola oil, oregano, onion
powder and garlic. Reserve 1/3 cup for basting; cover and refrigerate.
Add beef to bag; seal and turn to coat. Refrigerate overnight.
In a large skillet over medium heat, partially cook bacon. Wrap each piece around a water chestnut slice.
Drain and discard marinade from beef. Alternately thread bacon-wrapped water chestnuts, pineapple and
beef onto skewers.
Preheat grill to medium heat. Place kabobs on grate and grill, covered, for 10-15 minutes or until meat
reaches desired doneness, basting frequently with reserved marinade.
12
HAWAIIAN TERIYAKI KABOBS – VEGAN OR MEAT LOVERS
Ingredients – Makes 6 servings
Hawaiian teriyaki marinade and sauce:
1 cup soy sauce
½ cup vegetable oil
¼ cup pineapple juice + ½ cup pineapple juice, divided
3 tablespoons brown sugar
2 tablespoons dry sherry
4 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons minced fresh ginger root
½ teaspoon dry mustard
1 tablespoon cornstarch
2 tablespoons water
Kabobs:
½ pound white button mushrooms
1 green bell pepper
1 red bell pepper
1 cup fresh pineapple chunks (about half a small pineapple) or canned chunks, drained
1 medium sweet onion, cut into large wedges
Optional addition for vegetarian shish kabobs:
1 smoked apple sage sausage, cut into 1” slices
Add for meat-eaters:
½ pound sirloin, cut into 1” square chunks
1 sausage of your choice, cut into 1” chunks
Directions:
Make the marinade and sauce. Note: Beef should marinate for at least two hours.
In a medium bowl, whisk together the soy sauce, vegetable oil, ¼ cup pineapple juice, brown sugar,
sherry, garlic, ginger, and dry mustard until blended.
Place cut-up steak in resealable bag. Pour ½ cup of marinade over the steak and seal and mix well. Place
in the refrigerator for at least 2 hours (up to 12 hours). Reserve 1 cup of marinade for basting later on.
Refrigerate in a sealed container.
Place remaining marinade in a small saucepan. Add ½ cup pineapple juice and heat over medium heat,
uncovered, stirring frequently to prevent scorching. Stir cornstarch and water together in a small bowl. As
soon as the marinade comes to a boil, whisk in cornstarch and water, stirring constantly until sauce
thickens. Remove from heat and allow it to cool. Refrigerate in a sealed container until ready to serve.
Assemble the shish kabobs. Carefully thread veggies, pineapple, and sausage or meat onto skewers,
alternating.
Preheat grill to medium heat. Place shish kabobs on grill. Baste with the one cup reserved teriyaki
marinade (segregating portions for meat/non-meat kabobs if desired). Cook, turning occasionally to help
ensure even cooking and continue to baste occasionally, for about 15 minutes until vegetables are tender
and meat is cooked through.
13
SPICY BEEF KABOBS
Ingredients – Makes 4 servings
2 tablespoons beef bouillon granules
2 tablespoons water
3 cloves garlic, minced
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper
1 1/2 pounds beef sirloin, cut into 1/2-inch cubes
2 tablespoons vegetable oil
Skewers
FlipKabob®
Directions:
Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper.
Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
Preheat a grill for high heat.
Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it
to coat them on all sides.
Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.
14
SAUCY BEEF KABOBS
Ingredients – Makes 8 servings
2 cups tomato juice
1/2 cup butter
1/4 cup finely chopped onion
1/3 cup ketchup
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 dash hot sauce
2 pounds beef sirloin, cut into 1” cubes
1/2 pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 large onion, quartered
1 large green bell pepper, cut into 1 inch pieces
Skewers
FlipKabob®
Directions:
In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper,
garlic, Worcestershire sauce, and hot sauce.
Simmer for 30 minutes, remove from heat, and allow to cool.
Preheat grill for medium heat.
Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto
skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through,
occasionally turning kabobs.
Baste with sauce during the last 5 minutes.
15
HOISIN-GINGER BEEF SKEWERS
Ingredients – Makes 20 skewers
2 pounds flank steak
1/2 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon honey
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon peeled and grated fresh ginger root
1 teaspoon sesame oil (optional)
1 teaspoon chile-garlic sauce (such as Sriracha®)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1 tablespoon toasted sesame seeds
2 chopped green onions
Skewers
FlipKabob®
Directions:
Thinly slice the flank steak across the grain and at an angle, creating slices 1” wide by ¼” thick.
Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red
pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag.
Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in
the refrigerator for 2 to 12 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the
marinade, and discard the remaining marinade. Thread the meat onto the skewers.
Cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes
per side for well done.
Garnish with toasted sesame seeds and chopped green onions to serve.
16
HONEY CHICKEN KABOBS
Ingredients - Makes 12 serving
¼ cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
¼ teaspoon ground black pepper
8 skinless, boneless chicken breast halves – cut into 1” cubes
2 cloves garlic
5 small onions, cut into 2” pieces
2 red bell peppers, cut into 2” pieces
Skewers
FlipKabob®
Directions:
In a large bowl, whisk together oil, honey, soy sauce and pepper. Before adding chicken, reserve a small
amount of marinade to brush onto kabobs while cooking.
Place chicken, garlic, onions and bell peppers in the bowl and marinate in the refrigerator at least 2 hours
(the longer the better).
Preheat grill for high heat. Drain marinade from chicken and vegetables and discard marinade. Thread
chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill and cook for 12 – 15 minutes, until chicken
juices run clear. Turn and brush with reserved marinade frequently.
17
CHILI-LIME CHICKEN KABOBS
Ingredients – makes 4 servings
3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
Cayenne pepper to taste
Salt & black pepper to taste
1 lb. skinless, boneless chicken breast halves – cut into 1 ½” pieces
Skewers
FlipKabob®
In a small bowl whisk together olive oil, vinegar and lime juice. Season with chili powder, paprika, onion
powder, garlic powder, cayenne pepper, salt and black pepper. Place chicken in a shallow baking dish
with sauce and stir to coat. You can use a zip-lock baggie. Cover and marinate in the refrigerator at least
1 hour.
Preheat grill for medium-high heat. Thread chicken onto skewers. Discard marinade.
Lightly oil grill grate. Grill skewers for 10-15 minutes or until chicken juices run clear.
18
MARINATED CHICKEN KABOBS
Ingredients – makes 4 servings
1 cup vegetable oil
½ cup soy sauce
½ cup light corn syrup
¼ cup lemon juice
2 tablespoons sesame seeds
½ teaspoon garlic powder
Garlic salt to taste
4 skinless, boneless chicken breast halves – cut into 1 ½” pieces
1 (8 oz) package fresh chopped mushrooms
2 onions, quartered
1 green bell pepper, cut into large chunks
Skewers
FlipKabob®
Directions:
In a medium bowl blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic
powder and garlic salt. Place chicken in mixture, cover and marinate in refrigerator at least 2 hours.
Preheat grill for medium heat. Lightly oil grill grate. Thread chicken onto skewers alternating
mushrooms, onions and green bell pepper. Pour marinade into a saucepan and bring to boil. Cook 5-10
minutes.
Place skewers on grill. Cook 15-20 minutes, turning frequently, until chick is no longer pink and juices
run clear. Baste with the boiled marinade frequently during the last 10 minutes.
19
CHICKEN & BACON KABOBS
Ingredients – makes 6 servings
¼ cup soy sauce
¼ cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves – cut into chunks
½ lb. sliced (thin or thick-cut) bacon – cut in half
1 (8 oz) can pineapple chunks - drained
Skewers
FlipKabob®
Directions:
In a large bowl mix soy sauce, vinegar, honey, canola oil and green onions. Place the mushrooms and
chicken into the mixture and stir to coat. Cover and marinate in the refrigerator at least 1 hour.
Preheat grill for high heat.
Remove the mushrooms and chicken from marinade and shake off excess. Pour the marinade into a small
saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes. Set
aside.
Wrap the chicken chunks with bacon and thread onto skewers so that the bacon is secured. Alternate with
mushroom halves and pineapple chunks.
Lightly oil the grill grate. Arrange skewers on grill and cook 15-20 minutes, brushing occasionally with
the remaining soy sauce mixture until bacon is crisp and chicken juices run clear.
20
PINEAPPLE CHICKEN TENDERS
Ingredients – Makes 10 appetizer servings
1 cup pineapple juice
1 20 oz. can pineapple chunks, drained
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins or strips
Skewers
FlipKabob®
Directions:
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce.
Remove from heat just before the mixture comes to a boil.
Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least
30 minutes.
Preheat grill for medium heat. Thread chicken and pineapple chunks lengthwise onto skewers.
Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear.
They cook quickly, so watch them closely.
21
HAWAIIAN CHICKEN KABOBS
Ingedients – Makes 8 servings
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves - cut into 2” pieces
1 (20 ounce) can pineapple chunks, drained
Skewers
FlipKabob®
Directions:
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder.
Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the
refrigerator at least 2 hours.
Preheat grill to medium-high heat.
Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers.
Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
22
MARINATED GREEK CHICKEN KABOBS
Ingredients – Makes 4 servings
1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1”
pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces
Skewers
FlipKabob®
Directions:
In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper,
and rosemary.
Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
Preheat an outdoor grill for high heat.
Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard
remaining yogurt mixture.
Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
23
CHICKEN KABOBS MEXICANA
Ingredients – Makes 4 servings
2 tablespoons olive oil
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 lime, juiced
salt and ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into 1” cubes
1 small zucchini, cut into 1/2-inch slices
1 onion, cut into wedges and separated
1 red bell pepper, cut into 1 inch pieces
10 cherry tomatoes
Skewers
FlipKabob®
Directions:
In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and
black pepper.
Add chicken, and mix well. Cover, and refrigerate for at least one hour.
Preheat grill for high heat.
Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until
chicken is cooked through, turning to cook evenly.
24
CURRIED CHICKEN KABOBS
Ingredients – Makes 4 servings
1/2 cup light mayonnaise
1 teaspoon minced garlic
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 cup uncooked white rice
2 cups water
8 ounces fresh mushrooms, sliced
1 tomato, diced
3 green onions, chopped
Skewers
FlipKabob®
Directions:
In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. Place the
chicken in the mixture, and stir to coat. Cover, and refrigerate for 2 to 4 hours.
Preheat the grill for medium-high heat.
Discard marinade, and thread chicken pieces and mushrooms onto skewers.
In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes, or
until rice is tender.
Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run
clear.
In a small bowl, toss together the tomato and onions. Serve the grilled chicken and mushrooms over rice.
Top with the onions and tomatoes.
25
GRILLED SHRIMP & APPLE SKEWERS
Ingredients – Makes 8 skewers
3 tablespoons honey
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon strawberry jam
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons white sugar
2 Gala apples, cored and cut into eighths
16 jumbo shrimp, peeled and deveined
Skewers
FlipKabob®
Directions:
Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar,
lemon juice and white sugar in a small bowl.
Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and
apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
Preheat an outdoor grill for medium-high heat.
Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining
marinade.
Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.
26
SPICY GARLIC SHRIMP with PINEAPPLE & PEPPER KABOBS
Ingredients – makes 4 servings
Pineapple-Lime Marinade:
2 tablespoons olive or vegetable oil
1 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons reserved pineapple juice from can of pineapple
¼ teaspoon salt
¼ teaspoon red pepper sauce
2 garlic cloves – finely chopped
Kabobs:
¾ lbs. uncooked, deveined and peeled large shrimp – thawed if
frozen
1 - 8oz. can pineapple chunks – drained (2 tablespoons juice reserved for marinade)
1 orange bell pepper – cut into 12 pieces
4 medium green onions – cut into 1-1/2” pieces
Skewers
FlipKabob®
Directions:
In shallow glass or dish (or resealable food storage bag) mix marinade ingredients. Add shrimp,
pineapple, bell pepper and onions. Stir to coat. Cover dish or seal bag and refrigerate 15-30 minutes,
turning a few times.
Preheat grill to medium heat. Carefully brush vegetable oil on grill rack.
Thread shrimp, pineapple, bell pepper and onions onto skewers, alternating pieces. Reserve marinade.
Place kabobs on grill. Cover and cook 5-7 minutes, turning and brushing with marinade at least once
until shrimp are pink and vegetables are tender. Discard any remaining marinade.
27
GRILLED TEQUILA-LIME SHRIMP KABOBS
Ingredients – Make 4 servings
2 tablespoons lime juice
2 tablespoons tequila
1/4 cup olive oil
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste
1 pound large shrimp, peeled and deveined
1 large lime, quartered
Skewers
FlipKabob®
Directions:
Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well
blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly.
Refrigerate 1 to 4 hours before grilling.
Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat
source.
Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with
lime wedges for garnish.
28
SPICY COCONUT-LIME SHRIMP KABOBS
Ingredients – Makes 1 pound of shrimp
2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves
1/3 cup chopped fresh cilantro
1/3 cup shredded coconut
1/4 cup olive oil
1/4 cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
Skewers
FlipKabob®
Directions:
Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food
processor; blend until smooth.
Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to
marinate at least 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat
is no longer pink in the center, 2 to 3 minutes per side.
29
GINGERY FISH KABOBS
Ingredients – Makes
2 cups pineapple juice
1 tablespoon cornstarch
2 tablespoons soy sauce
1-1/2 tablespoons white vinegar
2 garlic cloves, crushed
3 tablespoons minced fresh ginger
1-1/4 lbs. raw firm fish (salmon, tuna, halibut) cut in chunks
4 cups fresh pineapple, cut in chunks (or canned)
1 large red onion, cut into wedges
Skewers
FlipKabob®
Directions:
In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger.
Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate
in the refrigerator for 30 minutes.
Thread fish, pineapple and onion on skewers. Place on a hot grill until fish is done to your liking.
Serve with rice. Heat marinade and use as a sauce over fish and rice.
30
BASIL SHRIMP SKEWERS
Ingredients – Makes 9 servings
2-1/2 tablespoons olive oil
¼ cup butter, melted
1-1/2 lemons, juiced
3 tablespoons Dijon mustard
½ cup minced fresh basil leaves
3 garlic cloves, minced
Salt and pepper to taste
3 lbs. fresh shrimp, peeled and deveined
Skewers
FlipKabob®
Directions:
In a shallow bowl, mix together olive oil and melted butter.
Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and
toss to coat. Cover, and refrigerate for 1 hour.
Preheat grill to high heat.
Remove shrimp from marinade, and thread onto skewers. Discard marinade.
Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until
opaque.
31
GRILLED SALMON SKEWERS
Ingredients – Makes 12 skewers
1 lb. salmon filet without skin
¼ cup soy sauce
¼ cup honey
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger root
1 garlic clove, minced
Black pepper to taste
12 fresh lemon wedges
Skewers
FlipKabob®
Directions:
Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a
shallow dish.
In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper.
Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished
marinating, transfer marinade to a small saucepan, and simmer for several minutes.
Preheat an outdoor grill for medium-high heat.
Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer.
Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish
flakes easily with a fork.
32
GRILLED SCALLOP SKEWERS
Ingredients – Makes 6 servings
¾ cups butter
2/3 cups chopped onions
3 garlic cloves, chopped
¼ cup fresh lemon juice
Pinch of salt
1-1/3 lbs. sea scallops
1/3 cup chopped fresh parsley
Skewers
FlipKabob®
Directions:
Preheat an outdoor grill for medium heat and lightly oil grate.
Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5
minutes. Remove from heat, and stir in lemon juice and salt.
Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per
side.
Return butter mixture to saucepan, and bring to a boil.
Reduce heat to low, and keep warm while scallops cook.
Toss with grilled scallops and serve.
33
HAM & CORN KABOBS:
Ingredients – makes 6 servings
2 ears of fresh corn – white or yellow
1 – 5-1/2 oz can apricot nectar (2/3 cup)
2 tablespoons honey
1 tablespoon lemon juice
2 teaspoons prepared mustard
1-1/2 lbs. fully cooked ham – cut into 1” pieces
2 medium green peppers – cut into 1-1/2” pieces
1 lb. fresh apricots – halved or quartered and pitted
Skewers
FlipKabob®
Directions:
Cut ears of corn into 1-1/2” long pieces. Blanch the corn in boiling water for 9 minutes. (Begin timing
immediately after adding the corn to the boiling water.) Drain.
In a small saucepan combine the apricot nectar, honey, lemon juice and mustard. Bring to a boil. Reduce
heat and boil gently for 10 to 15 minutes or until slightly thickened.
On long skewers, thread ham, green pepper pieces, apricot halves (or quarters) and corn, alternately.
Preheat grill to medium hot. Grill for 8-12 minutes or until vegetables are tender, turning often. Brush
occasionally with honey mixture during grilling.
34
HAM & PINEAPPLE KABOBS
Ingredients – Makes 4 servings
3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard
3/4 pound cooked ham, cut into 1 inch cubes
1 (15 ounce) can pineapple chunks, drained
Skewers
FlipKabob®
Directions:
Preheat grill for high heat.
In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and
pineapple chunks alternately onto skewers.
Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar
mixture.
Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly
glazed.
35
LEBANESE LAMB KABOBS with CUCUMBER-YOGURT SAUCE
(This savory ground lamb mixture is portioned, shaped into logs, and skewered)
Ingredients – makes 4 servings
2 eggs
1 small onion, finely chopped
½ cup soft bread crumbs
4 cloves garlic – minced
2 tablespoons fresh parsley
1 tablespoon fresh cilantro
2 teaspoons fresh oregano
2 teaspoons fresh mint
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon crushed red pepper (optional)
1-1/2 lbs. ground lamb
Cucumber-Yogurt Sauce (see recipe below) – Optional
Thinly sliced cucumber – optional
Lemon wedges – optional
Skewers
FlipKabob®
Cucumber-Yogurt Sauce:
½ of a small cucumber – peeled and seeded
¾ cups plain yogurt
Salt & pepper to taste
Mince peeled and seeded cucumber. In a small bowl stir together minced cucumber and yogurt. Season
to taste with salt & ground black pepper.
Directions:
In a large bowl beat eggs with a fork. Stir in onion, bread crumbs, garlic, parsley, cilantro, oregano, mint,
salt, cumin, cinnamon and, if desired, crushed red pepper. Add lamb and mix well. Divide mixture into 8
portions. Shape each portion around a metal skewer, forming a log that is 6” long and about 1” wide.
Place skewers on the grill rack of an uncovered grill, directly over medium coals. Grill for 10-12 minutes
or until done (160º F), turning once halfway through the grilling.
If desired, serve with Cucumber-Yogurt Sauce, sliced cucumber and lemon wedges.
 The internal color of a meat log is not a reliable doneness indicator. A lamb log cooked to 160º F
is safe, regardless of color. To measure the doneness of a meat log, insert an instant-read
thermometer from an end into the center of the log being careful not to let the tip of the
thermometer touch the metal skewer.
36
GARLIC PORK KABOBS
Ingredients – Makes 4 servings
1-3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons cornstarch
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon ketchup
2 teaspoons vinegar
1 boneless pork loin (about 1 pound), cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)
Skewers
FlipKabob®
Directions:
Stir the broth, cornstarch, garlic, brown sugar, ketchup and vinegar in a 2-quart saucepan. Cook and stir
over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
Thread alternately the pork, mushrooms and onion onto 4 skewers. Place 1 tomato onto the end
of each skewer.
Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is
cooked through, turning and brushing often with the broth mixture.
Heat the remaining broth mixture over medium heat to a boil. Serve with the kabobs and rice.
37
FIERY PORK SKEWERS
Ingredients – Makes 4 skewers
2 tablespoons teriyaki sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
3/4 pound pork tenderloin, cut into 1 inch cubes
Skewers
FlipKabob®
Directions:
In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes.
Place pork tenderloin cubes in the mixture. Toss to coat.
Preheat an outdoor grill for high heat and lightly oil grate.
Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture
frequently.
Cook 10 to 12 minutes, or to desired doneness.
38
SKEWERED GRILLED POTATOES
Ingredients – Makes 8 servings
2 pounds red potatoes, quartered
1/2 cup water
1/2 cup light mayonnaise
1/4 cup dry white wine
2 teaspoons crushed dried rosemary
1 teaspoon garlic powder
Skewers
FlipKabob®
Directions:
Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender,
about 15 minutes, stirring half-way through.
Drain potatoes and allow to steam for a few minutes to dry.
In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and
toss to coat. Marinate, covered, in the refrigerator for 1 hour.
Preheat an outdoor grill for high heat and lightly oil grate.
Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing and turning
occasionally with marinade.
Remove potatoes from skewers and serve hot.
39
GRILLED VEGGIE SHISH KABOBS
Ingredients – Makes 6 servings
Marinade:
1/4 cup light soy sauce
3/4 cup olive oil
1/8 cup Worcestershire sauce
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon oregano
1 1/2 teaspoons ground pepper
2 cloves crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon honey
1/4 cup pineapple juice
Veggies:
12 cherry tomatoes
12 slices Japanese eggplants
12 mushrooms
12 small onions
2 yellow peppers, cut in 1 inch squares
12 slices yellow squash
12 slices zucchini
12 pineapple chunks
Skewers
FlipKabob®
Directions:
MARINADE: Blend all ingredients together in blender for 1/2 minute.
Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10
minutes or until cooked.
40
TERIYAKI TOFU & PINEAPPLE KABOBS
Ingredients – Makes 7 servings
1 (14-oz) package extra-firm tofu, drained and cut into cubes
1 large pineapple, peeled, cored, and cut into cubes (1 tbsp set aside for sauce)
1 large red or orange bell pepper, cut into chunks
1 large onion , sliced into wedges
1/2 cup low-sodium soy sauce
2 Tbsp toasted sesame oil
2 Tbsp chili garlic sauce
2 cloves garlic, minced
2 tsp honey
1 pinch red pepper flakes
Skewers
FlipKabob®
Directions:
Preheat grill to medium heat.
Spray a baking sheet with olive oil. Arrange tofu cubes on the baking sheet and mist with olive oil. Grill
for about 12 minutes, while you chop the veggies for the kebabs.
Thread each skewer with tofu, cubed pineapple, bell pepper, and onion and place back on baking sheet.
Simmer soy sauce, sesame oil, chili garlic sauce, honey, and red pepper flakes 3 minutes in skillet over
medium heat.
Add thinly sliced tablespoon of pineapple and garlic to skillet, and simmer 2 minutes, or until sauce
begins to thicken.
Pour sauce over kebabs, and grill 20-30 minutes, turning occasionally to keep kebabs coated in sauce.
41
GRILLED VEGETABLE KABOBS with PESTO VINAIGRETTE
Ingredients – Makes 12 skewers
Vinaigrette:
½ cup olive oil
¼ cup pesto (recipe below)
Juice of 1 lemon
Vegetables: (use whatever vegetable mix you like):
½ lb. okra, stem ends removed
8 oz. mushrooms
2 bell peppers (any color), cored, seeded and cut into 2” wedges
1 red onion, cut into 2” wedges
6 small summer square (yellow or zucchini), cut into 2” chunks
1 cup cherry or grape tomatoes
Salt & pepper to taste
Skewers
FlipKabob®
Directions:
For the Vinaigrette: Whisk together the olive oil, pesto and lemon juice. Set aside.
Preheat grill to medium heat.
Skewer the vegetables, alternating them for varied flavor and color.
Brush the skewers with the vinaigrette, and season with salt and pepper.
Place the skewers on the grill, and cook for 3 to 4 minutes on each side, until the vegetables are slightly
charred but still crisp-tender. Serve warm with the remaining vinaigrette on the side.
Pesto – makes 1 cup:
2 cups packed fresh basil leaves
2 cloves garlic
¼ cup pine nuts
2/3 cups extra virgin olive oil, divided
Salt & pepper to taste
½ cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped.
Add 1/2 cup of the oil, and process until smooth. Season with salt and pepper.
Add all the remaining oil, and pulse until smooth. Mix in the cheese.
42
GRILLED MUSHROOM SKEWERS with PINE NUT, APPLE & BURGHUL SALAD
Ingredients – Makes 4 servings
¾ cup burghul
1 lb mixed mushrooms (button, shiitake, swiss brown, field, etc.)
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp paprika
½ tsp salt flakes
2 tbs olive oil
2 oz pine nuts, lightly toasted
1 small red apple, finely diced
¼ small red onion, finely diced
1 garlic clove, minced
Handful of fresh parsley, roughly chopped
Handful fresh mint leaves, roughly chopped
1 large lemon, zest & juice
1-2 tbs olive oil, extra
Skewers
FlipKabob®
Directions:
Place the burghul in a bowl and cover with water, set aside while you prepare the remainder of the dish
(approx. 10 mins). Once soaked transfer to a fine sieve and press to drain off any excess liquid.
Grind the spices with the salt flakes.
Leave any small mushrooms whole and chop larger ones to about the same size, place in a large bowl and
toss with the olive oil and ground spices to coat well.
Thread the mushrooms onto skewers.
Preheat grill to medium-high heat and cook the mushrooms, turning until golden on all sides.
To make the burghul salad combine the drained burghul with the apple, onion, garlic, herbs and lemon
zest; adding lemon juice, olive oil and salt and pepper to taste.
43
TOFU and SWEET PEPPER KABOBS
Ingredients – Makes 8-10 servings
BBQ Sauce:
1 cup organic ketchup
1 teaspoon balsamic vinegar
1 teaspoon tamari
1/3 cup molasses
2 teaspoons brown sugar
1 teaspoon chili powder
¼ teaspoon garlic powder
1/16 to 1/8 teaspoon cayenne
Kabobs:
1 ½ blocks firm or extra firm tofu, pressed and drained
3 sweet peppers (any color), seeded and cut in 1 ½ inch pieces
2 medium sweet onions, cut into chunks
2 medium zucchini, cut into ½ inch thick slices
16 ounces crimini mushrooms, cleaned and stems removed
10 cherry tomatoes
Skewers
FlipKabob®
Directions:
Place the barbecue sauce ingredients into a medium bowl and whisk until the sauce is smooth.
Place the drained tofu onto a cutting board and carefully slice it into 36 uniform size cubes. Spoon the
tofu into a large bowl and top it with ¼ cup of the barbecue sauce. Carefully toss the tofu to coat each
cube with some of the sauce. Toss carefully, as to not break the tofu cubes. Cover and chill at least 1 hour,
or up to 2 hours, to marry the flavors.
Place the peppers, sweet onions, zucchini, mushrooms and tomatoes into a large bowl. Top with ¾ cup of
the sauce (leaving about ½ cup in reserve) and toss to coat each veggie piece with the sauce. Cover and
chill at least 1 hour, or up to 2 hours, to marry the flavors.
Carefully thread the veggies and tofu onto your skewers in the following order.
Preheat grill to medium heat. Grill for about 20 minutes, or until the veggies are crisp-tender and the tofu
is slightly crisp and golden in color.
Serve over quinoa or brown rice.
44
GRILLED CHERRY TOMATOES with BASIL VINAIGRETTE
Ingredients – Makes
3 yellow tomatoes
3 red tomatoes
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs
Skewers
FlipKabob®
Directions:
Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with
salt and pepper.
Preheat grill to medium heat.
Grill, covered with grill lid, approximately 10 minutes, turning skewers often.
Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs.
Garnish, if desired.
45
GINGERED MELON KABOBS
Ingredients – makes 4 servings
½ teaspoon finely shredded lime peel
1/3 cup lime juice
1-1/2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
2 cups cantaloupe – cut into 1-1/2 to 2” cubes, balls and/or triangles
2 cups honeydew melon – cut into 1-1/2” to 2” cubes, balls and/or triangles
2 tablespoons honey
Skewers
FlipKabob®
Directions:
In a large resealable plastic bag combine lime peel, lime juice and ginger. Add melon. Seal bag and turn
to coat melon. Let stand at room temperature for 30-60 minutes.
Drain melon, reserving any juices.
Preheat grill to medium heat. On skewers, alternately thread cantaloupe and honeydew melons.
In a small bowl, whisk together reserved juices and honey until well mixed. Set aside.
Place kabobs directly over heat. Grill for 6-8 minutes or until grill marks are visible, turning occasionally
to brown evenly.
Remove kabobs from grill. Drizzle juice/honey mixture over warm kabobs and serve.
46
GRILLED MIXED FRUIT KABOBS
Ingredients – Makes 12 skewers
½ cup margarine or butter
¼ cup honey
3 fresh peaches, pitted and quartered
3 fresh plums, pitted and quartered
3 bananas cut into 4 pieces each
12 strawberries, hulled
Additional fruit choices:
Apples, grapes, pears, nectarines, pineapple
Sauce it up:
Add 2 tablespoons of brown sugar with a touch of
vanilla and cinnamon to the honey/butter mixture giv
it more of a caramel flavor
Skewers
FlipKabob®
Directions:
Preheat an outdoor grill for medium heat.
Melt the margarine or butter and honey together in a small saucepan over medium heat. Reduce heat to
low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce
boil.
Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer.
Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.
47
GRILLED POUND CAKE KABOBS w/ SPICED RUM SAUCE
Ingredients – Makes 6 skewers
1 package Sara Lee® Frozen Pound Cake, thawed
1 fresh pineapple cubed
1 fresh cantaloupe cubed
1 pint strawberries
1/2 cup rum
2 tablespoons brown sugar
6 teaspoons vanilla extract (1 per kabob)
1/2 cup shredded coconut (toasted, optional)
1 cup yogurt (optional)
Skewers
FlipKabob®
Directions:
Slice pound cake, pineapple and cantaloupe into approximately 1 inch chunks and place on skewers,
alternating cake and fruit.
Bring rum, brown sugar and vanilla to a slow boil and reduce heat to simmer until alcohol is reduced.
Brush each kabob with rum sauce and sprinkle with coconut.
Place skewers on clean, hot grill and heat on each side just until golden, 2-3 minutes.
If using wooden skewers, soak skewers in a bowl of water for 30 minutes before placing on hot grill.
Place a bowl of vanilla yogurt on the side for dipping.
48
GRILLED STRAWBERRY SHORTCAKE KABOBS
Ingredients – Makes 15 skewers
1/2 cup whipping cream
1/2 cup sour cream
2 tablespoons packed dark brown sugar
Zest of 1 lemon
1 angel food cake (1 lb.)
32 strawberries (2 lbs.), hulled to create a V-shaped hollow
6 tablespoons strawberry jam
Skewers
FlipKabob®
Directions:
Using a mixer, beat whipping cream, sour cream, sugar, and lemon zest until thick enough to hold a
shape. Chill in the refrigerator while you prepare kababs.
Cut cake into approximately 32 1-1/2” chunks.
Put strawberries in a large bowl. Warm jam in microwave until bubbling, about 30 seconds. Cover
strawberries and toss to coat evenly.
Hold a pair of bamboo skewers so they’re slightly separated and thread a chunk of cake onto them, then a
berry crosswise, then another chunk of cake and another berry.
Repeat to make 15 more kebabs.
Grill, covered, until grill marks appear, 2 to 3 minutes. Serve with cream mixture.
49
FRUIT KABOBS with CREAM CHEESE ICING and CHOCOLATE SYRUP
Ingredients – Makes 6 skewers
Your choice of fresh fruit (enough for 6 skewers)
Cream Cheese Icing:
2 oz. Soft Cream Cheese
1 Tbs. Unsalted Butter
1/3 cup Confectioners’ Sugar
1/2 tsp Vanilla Extract
2 1/2 tsp Milk
Hard shell chocolate syrup to drizzle
Skewers
FlipKabob®
Directions:
Alternate your choice of fruit onto skewers. Set in refrigerator while you prepare the icing.
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and butter on mediumlow speed until just combined, about 2 minutes.
Add the confectioners’ sugar and beat until incorporated, about 1 minute, stopping the mixer occasionally
to scrape down the sides of the bowl.
Add the vanilla and the milk and beat until smooth; the icing should be thick but pourable.
Preheat grill to medium heat. Grill, turning often, until grill marks appear.
Remove from grill and place on platter. Drizzle cream cheese icing over fruit and then drizzle hard shell
chocolate syrup and serve.
50
STRAWBERRY BASIL KABOBS
Ingredients – Makes 4 skewers
About 16 medium to large strawberries (firm but ripe)
1 small bunch fresh basil
2 tablespoons honey
1 teaspoon balsamic vinegar
1/2 teaspoon vanilla extract
Sea salt
Grapeseed oil
Skewers
FlipKabob®
Directions:
To clean the strawberries, use a damp paper to wipe each one off. Remove the stems and cut each one in
half, lengthwise.
Gently slide each strawberry half onto a skewer. Between each strawberry half, slide on one or two basil
leaves. Set aside.
In a small mixing bowl, whisk together the honey, vinegar, vanilla and a pinch of sea salt. Set aside.
Preheat a stove-top grill or your barbeque and drizzle or brush a bit of grape seed oil onto the flat surface
of each strawberry.
Once the grill is hot, place the strawberry skewers on it, flat side down. You should hear a sizzling sound
-- if you don't the grill is not hot enough. Wait until it is!
Grill until each side is marked from the grill, about 30 seconds per side.
Place the skewers on a plate and while they're still hot, use a pastry brush to add the glaze to the kebabs.
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COCONUT KISSED ANGEL FOOD KABOBS
Ingredients
1 (10 inch) angel food cake, cut into large cubes
1 (5 ounce) can sweetened condensed milk
1 cup coconut flakes
Directions:
Skewer the angel food cake cubes.
Toast the skewers on a medium heat grill until browned.
Brush the toasted cake with condensed milk, and roll in coconut flakes and serve.
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HONEY-MINT CANTALOUPE KABOBS
Ingredients – Makes 4 skewers
1 medium cantaloupe
1/4 cup butter
1/2 cup honey
1/3 cup chopped fresh mint leaves (or to taste)
Skewers
FlipKabob®
Directions:
Preheat grill to medium heat.
Thread the cantaloupe chunks onto 4 skewers.
In a small saucepan, heat butter and honey until melted. Stir in mint.
Brush cantaloupe with honey mixture.
Lightly oil grate. Place skewers on heated grill. Baste occasionally.
Cook for about 5 minutes, turning to cook all sides. Serve with remaining sauce on the side.
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