Grilled Kabob Recipes | The Daily Dish

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Grilled Kabob Recipes

Grilled Chicken Kabobs Made Easy

No Comments | Written on June 29, 2015 at 10:19 am , by

The 4th of July is this weekend, so get your grill ready for delicious food, like these delicious chicken kabobs. This recipe is quick and easy to make, which means that you can enjoy them faster! Dry chicken will no longer be an issue because the marinade is packed with the key ingredients that will keep your kabobs flavorful and juicy from the grill to your plate.

Keep reading for the recipe… Read more

Best Lamb Ever – Marinated Lamb and Vegetable Kabobs

1 Comment | Written on March 28, 2013 at 5:00 am , by

The winning recipe in our “Best Lamb Ever” contest is a fresh and healthy dish that is great to have on hand as we head into the spring and summer grilling season!

Congratulations to  “Clsc925” for wowing the judges with her “Marinated Lamb and Vegetable Kabobs!”

 Keep reading for the winning recipe…

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TGIF: Shrimp And Tortellini Appetizer Kabobs

2 Comments | Written on August 27, 2010 at 5:00 am , by

This summer, we have grilled just about everything.  From pizza, to nuts and even dessert!  Get ready, because today are going to toss something new on the grill.  How about grilled pasta!

It sounds crazy, but it’s true!  These kabobs skewer veggies, shrimp and even tortellini.  They are basted in a wonderful lemon-tarragon vinaigrette and the result is a unique and delicious appetizer. This recipe is great for entertaining and I guarantee your guests will be amazed and impressed!

tortellini

Shrimp and Tortellini Appetizer Kabobs

Eight 6-inch wooden skewers

4 ounces pearl white or red onions (about 16), unpeeled

1 can (14 ounces) artichoke hearts, drained and quartered lengthwise

12 ounces medium-large shrimp, peeled and deveined

12 refrigerated spinach-and-cheese tortellini, cooked, drained, and cooled

Lemon-Tarragon Vinaigrette (recipe below)

Radicchio leaves

Freshly shredded Parmesan Cheese

1.  Soak skewers in water for 30 minutes; drain.  Pour boiling water over the onions; let stand for 3 minutes and drain.  Trim off root ends and gently press to slip off skins.  Alternately thread onions, artichoke hearts, shrimp, and tortellini onto prepared skewers.  Set on oiled vegetable grilling rack, if desired.

2.  Prepare Lemon-Tarragon Vinaigrette as directed.  Grill for 6-8 minutes on rack or directly on grill, until shrimp turn opaque, brushing frequently with the vinaigrette, and turning once.

3.  To serve, place grilled skewers over radicchio leaves and pass Parmesan cheese.  Makes 8 servings.

Lemon-Tarragon Vinaigrette:

2 Tablespoons olive oil

2 Tablespoons lemon juice or dry vermouth

1 Tablespoon minced fresh tarragon or 1-1/2 teaspoons dried

2 teaspoons finely shredded lemon peel

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1/8 teaspoon ground pepper

Stir together all ingredients and mix well, or shake in a screw-top bottle.

Have you been following the TGIF series this summer?  Check out past grilling articles:

Ratatouille On-A-Skewer

Around The World Burgers

Grilled Potatoes with Onion Butter

Hot and Smokin’ Grilled Nut Munch

Grilled Banana Splits

Grilled Flatbread Pizza

T-Bone Steak

Portobello Mushroom Fajitas

Martini Steaks with a Twist

Grilled Corn

Beer Can Chicken

TGIF: Ratatouille On-A-Skewer

1 Comment | Written on August 20, 2010 at 5:00 am , by

Oh-La-La… Fire up the grill, because this weekend we will take a classic French dish and turn it on it’s head!  The eggplant, zucchini, peppers, onions, and tomatoes are put on a skewer, basted with French dressing and coated with a bit of Parmesan cheese and bread crumbs.  In just a few minutes you have a healthy and delicious side dish!  Bon Appetit!

ratatouille

Ratatouille On-A-Skewer

1 small eggplant, peeled and cut into 1-inch chunks

2 medium zucchini, cut into 1-inch chunks

2 green and/or yellow bell peppers, seeded and cut into 1-inch pieces

2 small onions, peeled and quartered

Salt and pepper to taste

1/2 cup bottled French salad dressing

1/4 cup grated Parmesan cheese

1/4 cup fine dry bread crumbs

16 cherry tomatoes

1.  Alternately thread eggplant, zucchini, peppers, and onions onto 8 skewers.  Sprinkle lightly with salt and pepper to taste.  Brush with salad dressing.

2.  Combine Parmesan cheese and bread crumbs; place on a piece of waxed paper.  Roll kabobs in crumb mixture to coat evenly.

3.  Grill directly over medium coals for 10-12 minutes or until zucchini is crisp-tender, turning frequently.  Place tomatoes on the end of the skewers during the last 2 minutes of grilling.  Makes 8 side-dish servings.

Nutrition information per serving:  127 cal.; 8 g total fat (2 g saturated); 4 mg chol.; 301 mg sodium; 13 g carbo.; 3 g fiber; 3 g protein

Have you been following the TGIF series this summer?  Check out past grilling articles:

Around The World Burgers

Grilled Potatoes with Onion Butter

Hot and Smokin’ Grilled Nut Munch

Grilled Banana Splits

Grilled Flatbread Pizza

T-Bone Steak

Portobello Mushroom Fajitas

Martini Steaks with a Twist

Grilled Corn

Beer Can Chicken

TGIF: Grilled Banana Split

5 Comments | Written on July 23, 2010 at 5:00 am , by

It’s time to think about grilling in a whole new way this week!  For this installment of TGIF, “Think Grilling It’s Friday,” we are going to take a traditional ice cream shoppe favorite and turn it on its head.  If you like banana splits, you are going to love this Grilled Banana Split!

I started by taking the fruits you would traditionally find in a banana split and skewered them as a fruit kabob.  Then I mixed together some melted butter and rum (ooh, yeah…) and brushed it over the fruit.  Then simply grill the kabobs until the fruit is warm and the bananas slightly brown.

Scoop up some chocolate, vanilla and strawberry ice cream and drizzle with your favorite toppings.  Here I used caramel and a few toasted pecans.  Place your grilled fruit kabob on top and voila!  A Grilled Banana Split!

GRILLED BANANA SPLITS   (click here to print recipe)

8 wooden skewers,  6-8 inch size

2 large bananas, peeled and cut into 1 to 1-1/2 inch pieces

1/4 of a small pineapple, peeled, cored, and cut into 1 to 1-1/2 inch pieces

8 large strawberries

2 Tablespoons butter, melted

1 teaspoon brandy, rum, or pineapple juice

2 pints vanilla, strawberry, or chocolate ice cream (or a combination)

Caramel, butterscotch, and/or chocolate ice cream topping

Chopped pecans, toasted

1.  Soak skewers in warm water for 30 minutes before grilling; drain. Thread bananas, pineapple, and strawberries onto skewers, leaving 1/4″ space between pieces.

2.  In a small bowl, combine melted butter and brandy.  Brush mixture over fruit.

3.  Lightly coat the unheated grill rack with cooking spray.  For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 5-10 minutes, or until fruits are warm and bananas are lightly browned, turning skewers occasionally.  For a gas grill, preheat grill.  Reduce heat to medium-high.  Place skewers on grill rack over heat.  Cover; grill as above.  Remove from grill.

4.  Place scoops of ice cream in serving dishes.  Drizzle with ice cream topping and sprinkle with nuts.  Top with fruit skewers and serve immediately.  Serves 4.

Have you been following the TGIF series this summer?  Check out past grilling articles:

Grilled Flatbread Pizza

T-Bone Steak

Portobello Mushroom Fajitas

Martini Steaks with a Twist

Grilled Corn

Beer Can Chicken