Glazed Frank Kabobs Recipes

BALSAMIC-GLAZED BEEF SKEWERS

Steps:

• In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.

HONEY-GLAZED CHICKEN KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.

PLUM-GLAZED PORK KABOBS

Steps:

• For glaze, in a small bowl, mix jam, soy sauce, garlic and ginger. Cut vegetables and pork into 1-in. pieces. On six metal or soaked wooden skewers, alternately thread pork and vegetables., On a lightly greased grill rack, grill kabobs, covered, over medium heat 12-15 minutes or until pork is tender, turning occasionally and brushing with 1/4 cup glaze during the last 5 minutes. Brush with remaining glaze before serving.

KABOB GLAZE

Steps:

• While grilling your kabobs combine these ingredients in a small bowl.
• Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches.
• Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.

GLAZED CHICKEN KABOBS

Steps:

• Cut chicken into 1 inch pieces.
• Combine garlic, preserves& mustard.
• Add chicken& marinate for at least 1 hour.
• Thread onto skewers and grill until chicken is no longer pink in the middle.
• I usually make another double batch of the marinade& use part as a baste on the chicken while grilling.
• Serve the remaining marinade on the side as a dip for the grilled chicken.
• I serve this with Almond pilaf.
• (This was part of a recipe for a Near East rice ad).

COLORFUL FRUIT KABOBS

Steps:

• Alternately thread fruit onto skewers; set aside. In a saucepan, combine sugar, cornstarch and juices until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over fruit. Refrigerate until serving.

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.

GLAZED FRANK KABOBS

Steps:

• Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar, and mustard in small bowl until blended. Set aside.
• Thread franks and vegetables alternately on 4 metal or heavy wooden skewers.
• Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill 5 minutes, or until vegetables are tender and franks are hot.

APRICOT-GLAZED CHICKEN KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade in bag. On four metal or soaked wooden skewers, alternately thread the chicken, onion, zucchini and summer squash. , On a lightly greased grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning and basting occasionally with reserved marinade.