Coca Cola Sweet And Sour Glazed Beef Kabobs Recipes

SWEET-AND-SOUR SHISH KABOBS

Steps:

• In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.
• Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
• Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.
• Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.

GRILLED BOURBON-GLAZED BEEF KABOBS

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix 1 tablespoon of the bourbon, the teriyaki glaze, orange juice concentrate, brown sugar and crushed red pepper. Heat to boiling over medium heat; reduce heat to low. Simmer 5 minutes, stirring occasionally; remove from heat. Stir in remaining 1 tablespoon bourbon. Reserve 2 tablespoons glaze.
• In medium bowl, place beef, onion, mushrooms and bell pepper. Drizzle with oil; toss to coat. Sprinkle with salt; toss to coat. On each of two 10- to 12-inch metal skewers, thread beef, onion, mushrooms and bell pepper alternately, leaving 1/4-inch space between each piece.
• Cover and grill kabobs over medium heat 9 to 11 minutes, turning once and brushing with glaze during last 3 minutes, until beef is desired doneness and vegetables are tender.
• Just before serving, generously brush kabobs with reserved 2 tablespoons glaze.

SWEET AND SOUR KIELBASA KABOBS

Steps:

• In small saucepan, combine brown sugar, cornstarch, apple juice, cider vinegar and orange peel; blend well.
• Cook over medium heat until it boils and thickens, stirring constantly.
• Thread skewers with kielbasa, bell peppers, onions, and pineapples.
• When ready to barbeque, place kabobs on preheated grill.
• Cook 4 minutes.
• Brush with glaze, turn and glaze again.
• Cook 3-5 minutes or until hot and browned.
• Serve with any remaining glaze.

COCA COLA STEAK KABOBS

Steps:

• Cut steaks into 1 inch thick long strips. Place steaks in bowl or in baking dish. Sprinkle the creole seasoning and the garlic over meat. Pour coca cola over seasoned meat and lightly toss meat in the coca cola mixture.
• Marinate for 30 minutes to an hour.
• Soak your kabob sticks in warm water for at least 15 minutes before skewering your meat on the sticks.
• Place Kabobs onto the BBQ and cook about 4 minutes on each side. If you must have them well done you'll want to give them a few more minutes.
• As a single dinner dish you'll want to serve these with a simple plain white rice or a seasoned rice. I prefer to skewer and grill my favorite fresh veggies to accompany this.

SWEET-AND-SOUR BEEF

Steps:

• In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.

COCA COLA SWEET AND SOUR GLAZED BEEF KABOBS

Steps:

• 1. Mix 1/2 cup Coca Cola, pineapple juice, soy sauce, vinegar, Worcestershire sauce, tomato paste, 2 Tbsp brown sugar, garlic powder, red pepper flakes and onion in covered container: marinate steak overnight in refrigerator. Remove steak cubes and onion pieces from refrigerator. Reserve marinade.
• 2. Add marinade to small saucepan. Bring to a boil over hight heat. Spoon 2 Tbsp marinade into small bowl and stir conrstarch into hot liquid until mixture is smooth. Return liquid to pan. Stir in remaining 2 Tbsp brown sugar and chili-garlic sauce. Reduce heat to medium and simmer 15 to 18 minutes until thickened and reduced to 1 cup. Season to taste with salt and black pepper.
• 3. Meanwhile, place steak cubes on 6 skewers, alternating evenly with the onion pieces. Broil 3 minutes, turn and broil 2 minutes. Glaze kabobs with sauce using a clean pastry brush. Serve over rice, if desired. *Chili-garlic sauce can be found in the Asian foods section of the grocery store.