Since most people traditionally make shish kabobs from a combination of grilled meat and vegetables, I like to have fun with them. What’s great about shish kabobs is that the possibilities are only limited by what you can thread on one stick. Using skewers, you can turn a meal into something just as delicious, but more suitable for a casual party, think chunks of steak and bella bella mushrooms with Bourdelaise sauce and blue cheese. Alternatively, you can take something that is casually considered, and add a little more excitement to it, such as skewering the antipasto elements. tray– marinated artichokes, semi-soft cheese, prosciutto, olives and roasted red peppers. This makes a great addition to a cocktail party.
One reason traditional-style shish kabobs are so popular at picnics and backyard barbecues is that they’re cheap. By cutting the meat into smaller pieces and combining it with other things, you cut off a portion for each person. This makes shish kabobs a great option for those who are trying to cut back on their budgets or are looking for a way to feed a lot of people without spending a lot of money.
I’ll cover both traditional and non-traditional recipes in this article to help you get started. After trying a few of these recipes you should be confident enough to create your own shish kabob meal or snacks based on your taste and preferences. Remember, you’re only limited by what you can skewer on a stick!
Caprese Salad Skewers
fresh yeast cheese balls (slightly)
confused little heirloom tomato
fresh basil leaves
extra virgin oil
salt and freshly ground black pepper
wooden skewers
In a medium-sized dish, place the tomatoes, cheese, and basil leaves. Pour a small amount of oil, then toss the cheese, tomatoes and basil to coat. salt and sprinkle with black pepper.
Thread cheese, tomato, and basil leaves on wooden skewers. Sprinkle with more sea salt and freshly ground pepper if you like. Serve on a plate garnished with thyme or other herbs. This recipe is great for a small gathering or serving at a cocktail party.
Home Fries on a stick
fingerling potatoes
pearl onions
garlic
fresh oregano
melted butter
coarse salt and ground pepper
fresh oregano
wooden or metal skewers
Parboil the potatoes for 10 minutes. Remove from the pot and allow to cool. Dip pearl onions in boiling water and cook for one minute. Whole from the urn. By cutting off the root of the onion, the skin ends. While the potatoes are brought to room temperature, finely grate the oregano and garlic. Melt a few tables butter and add oregano and garlic to it. Skewer potatoes and onions alternately. Using a grill brush, completely coat the potatoes and onion with a layer of the butter mixture. Season lightly with salt and pepper. Cook on the grill for 10 minutes until browned and slightly crisp, turning halfway through the cooking time. These are great to serve with a side dish or as an dish for a juicy steak.
Asian Barbecue Chicken Kabobs
2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
white button mushrooms, stems removed
bell peppers red, seeded and cut into chunks
red onion, cut into 1 inch chunks
pineapple chunks either canned or fresh
2 tablespoons of oil
2 tablespoons honey barbecue sauce
1-ounce piece of ginger, peeled and finely grated
3 cloves of garlic, finely minced
1/2 teaspoon red pepper flakes
coarse salt and freshly ground black pepper
metal grill skewers
Mix the herbs and chicken chunks in a bowl. Make a marinade by combining olive oil, soy sauce, honey barbecue sauce, garlic, crushed red pepper and ginger, and pour over the chicken and vegetables. Allow to marinate for 20-30 minutes before grilling, prior to grilling chicken threads and vegetables on skewers. Grill over medium coals for 10-12 minutes, turning occasionally, until the chicken is no longer pink in the center and the internal temperature reaches 165 degrees on meat thermometer. These are great for picnics or family dinners. We like to serve ours by steaming brown rice.
Vegetarian Veggie Fajita Kabobs
Option of vegetables. Some good things to consider: onions, broccoli, summer squash or zucchini, mushrooms, bell peppers, hot peppers , small tomatoes, avocado chunks, lime wedges.
extra virgin olive oil
salt and pepper
to serve: fresh cilantro, lime wedges, sour cream or salsa, flour tortillas
wooden or metal skewers
Toss the vegetables of your choice lightly in olive oil, then thread onto skewers. Season with salt and pepper. Cook on a griddle or barbecue grill for 10-12 minutes over medium heat, turning occasionally, until vegetables are heated through.
To serve, remove the vegetables from the skewers into a warm flour tortilla and garnish with fresh cilantro, cream or salsa, and a squeeze of fresh lime juice.
We really enjoy these outdoors in grilling in summer when we don’t want to heat up inside. house too
Fruit Kabobs with Fruit Dip
For the dip: Mix 1 ounce of 8 cups of softened milk, 1 cup of fresh marshmallows, and 1 tablespoon of almond extract and beat until the mixture thickens and the mixture is light and creamy. You can also consider keeping the second batch in the fridge just in case the first batch doesn’t make it through. This dip will be so delicious that everyone will enjoy it.
To make the skewers: Using a wooden grill skewers, thread in different types of apples. You can use whatever you want, but I’d rather use it in a timely manner. Some good ones to consider are blueberries, blackberries, raspberries, strawberries, cherries, pineapple, kiwi, cantaloupe, honey, peaches, and watermelon. You can alternate the color of the fruit with string or thread one type of fruit through the skewer. In the summer, various fruit kabobs in a large classic white tray and you will not only have a delicious and healthy table but you will also have a decorative plate that It will add to the decoration of your table.
Thanksgiving on the staff
Remove the turkey thighs, cut into 1-inch chunks
sweet potatoes, peeled and cut into 1-inch chunks
Butternut squash, peeled and cut into 1 inch chunks
apple tart, peeled and cut into 1-inch chunks
whole leaves (2-3 per skewer)
apple cider (1- cup)
salt and pepper
vegetable oil, for coating
Skewer turkey, potatoes, pumpkin, sage leaves and apples on metal skewers. Coat lightly with vegetable oil such as canola. Season with salt and pepper. Place on a griddle or grill over medium-high heat and cook for 10-12 minutes, turning occasionally, until the turkey is no longer pink in the center and the internal temperature reaches 170 degrees on a meat thermometer. While the kabobs are grilling, bring the apple cider to a boil in a small pan over high heat. Reduce to medium as soon as it becomes a boil. Allow to fall by half or reduce until desired thickness. Serve over shish kabobs while serving. Who says you can’t have Thanksgiving dinner year round?
