Grilled Kebabs 5 Delicious Ways

Grilled Kebabs 5 Delicious Ways


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Spicy Pineapple Chicken Kebabs
http://bit.ly/UO6kvM

For the kebabs:
1⁄2 pineapple, cored and chopped
1 red bell pepper, chopped
1 red onion, chopped
2 chicken breasts, cubed

For the marinade:
1⁄2 cup pineapple juice
1⁄4 cup soy sauce
1 tsp fresh ginger, grated
Chili flakes to taste
Sriracha to taste
salt and pepper

In a medium bowl, combine pineapple juice, soy sauce, ginger, chili flakes and sriracha.
Add chicken and toss to coat.
Cover and refrigerate for at least an hour or overnight.
Soak your skewers for at least 30 minutes before building your kebabs.
Using two skewers per kebab, alternate chicken, pineapple, bell pepper and onions.
Discard marinade.
Grill on medium heat until chicken reaches an internal temperature of 165oF.
Enjoy!

Steak & Mushroom Kebabs
http://bit.ly/1o9ao59
For the kebabs:
1 red onion, chopped
2 cups button mushrooms
1 striploin or rib-eye steak, cubed

For the marinade:
1⁄2 cup red wine
2 tbsp olive oil
2 cloves garlic, minced
1 sprig rosemary
salt and pepper

In a large bowl, combine red wine, olive oil, garlic, rosemary, salt and pepper.
Add steak cubes and mushrooms and toss to coat.
Cover and refrigerate for at least an hour or overnight.
Soak your skewers for at least 30 minutes before building your kebabs.
Using two skewers per kebab, alternate steak, mushrooms and onions.
Discard marinade.
Grill on high heat until steak reaches preferred doneness.
Enjoy!

Grilled Salmon Skewers
http://bit.ly/1k9sFjl
For the kebabs:
2 salmon fillets, cubed
2 lemons, thinly sliced

For the marinade:
2 tbsp olive oil
1 lemon, juiced
lemon zest
fresh dill, finely chopped
salt and pepper

In a medium bowl, combine olive oil, lemon juice, lemon zest, dill, salt and pepper.
Add salmon cubes and toss to coat.
Cover and refrigerate for at least an hour or overnight.
Soak your skewers for at least 30 minutes before building your kebabs.
Using two skewers per kebab, alternate salmon and thin slices of lemon.
Discard marinade.
Grill on medium heat until salmon turns opaque – about 8 minutes.
Enjoy!

Mediterranean Kebabs
http://bit.ly/1koMLqc
For the kebabs:
1 zucchini, chopped
1 orange bell pepper, chopped
1 cup cherry tomatoes
1 package Halloumi cheese, cubed

For the marinade:
2 tbsp olive oil
1 tbsp Greek seasoning
1⁄2 lemon, juiced
salt and pepper

In a large bowl, combine olive oil, Greek seasoning, lemon juice, salt and pepper.
Add Halloumi cheese, zucchini, bell pepper and tomatoes and toss to coat.
Cover and refrigerate for at least an hour or overnight.
Soak your skewers for at least 30 minutes before building your kebabs.
Using two skewers per kebab, alternate Halloumi cheese, zucchini, bell pepper and tomatoes.
Discard marinade.
Grill on medium-high heat until you’ve got grill marks on all sides.
Enjoy!

Strawberry Shortcake Skewers
http://bit.ly/1ADrkGF
1 pint strawberries, hulled
1 angel food cake, cubed
1⁄4 cup butter, melted

Whipped cream, for serving
Soak your skewers for at least 30 minutes before building your kebabs.
Using two skewers per kebab, alternate strawberries and angel food cake cubes.
Brush liberally with melted butter on all sides.
Grill on medium-high heat until you’ve got grill marks on all sides.
Serve with fresh whipped cream.
Enjoy!

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