Grab And Go Skewers Recipes

BEEF AND SCALLOP SKEWERS WITH ROMESCO SAUCE

Beef and Scallop Skewers with Romesco Sauce image

Provided by Cat Cora

Time 1h8m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 (6-ounce) beef tenderloin, large dice
6 scallops. cleaned
2 tablespoons pre-mixed jerk seasoning
1/2 red pepper, large dice
1/2 red onion, large dice
1/2 pablano pepper, diced large
1 packages pre-made polenta, sliced into large batons
1/2 cup all-purpose flour, for dredging
1 red pepper, roasted and peeled
1 tablespoon almonds
1/4 cup olive oil
1/4 cup cherry tomatoes, roasted
2 cloves garlic
1 tablespoon sherry vinegar
Kosher salt
Freshly ground black pepper
2 quarts canola oil, for frying

Steps:

Soak skewers in water for 30 minutes to 1 hour.
Preheat the grill. Preheat frying oil to 375 degrees F.
Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.
In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.
Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.
On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.

SPICED CHICKEN AND GRAPE SKEWERS

Spiced Chicken and Grape Skewers image

Provided by Ellie Krieger

Categories appetizer

Time 40m

Yield 4 servings, serving size 2 skewers

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 pound boneless skinless chicken breast, cut into 3/4-inch cubes
8 (10-inch) skewers
1 1/2 cups seedless green grapes
Cooking spray
2 tablespoons chopped fresh mint leaves
1 lemon, cut into wedges

Steps:

In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.
Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.

Nutrition Facts : Calories 220, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 370 milligrams, Carbohydrate 14 grams, Fiber 1.5 grams, Protein 27 grams

EASY SNACK SKEWERS

Easy Snack Skewers image

Provided by Trisha Yearwood

Categories appetizer

Time 20m

Yield 12 skewers

Number Of Ingredients 12

Ingredients

24 rounds thick-cut salami
8 jarred roasted red peppers, cut into twenty-four 1-inch ribbons
24 cheese tortellini
12 mini mozzarella balls
12 cherry or grape tomatoes
1 cup mayonnaise
1/2 cup buttermilk
1/2 cup grated Parmesan
1/4 cup fresh parsley, torn
1 tablespoon Italian seasoning
1 teaspoon granulated garlic
Kosher salt and freshly cracked black pepper

Steps:

For the skewers: Slide a salami round on the end of a 6-inch wooden skewer. Follow with a roasted red pepper ribbon, folded back on top of itself. Top with a cheese tortellini. Repeat, then finish with a mozzarella ball and tomato at the pointy end of the skewer. (Each skewer gets 2 salami rounds, 2 pepper ribbons, 2 tortellini, 1 mozzarella ball and 1 tomato). Repeat with the remaining skewers.
For the creamy Italian dip: Whisk together the mayo, buttermilk, Parmesan, parsley, Italian seasoning, granulated garlic and some salt and pepper in a bowl and serve with the skewers.

BONFIRE SKEWERS

Bonfire Skewers image

Provided by Sandra Lee

Categories appetizer

Time 25m

Yield 12 skewer appetizers

Number Of Ingredients 5

Ingredients

1/2 pound frozen raw shrimp, thawed
2 zucchini, cut in 1/2-inch pieces
1/2 pound andouille sausage, cut into 1-inch pieces
1 tablespoon vegetable oil
1 tablespoon Creole seasoning

Steps:

Special equipment: bamboo skewers, soaked in water for a minimum of 15 minutes
Preheat grill to medium.
On each skewer, thread a shrimp, zucchini slice, another shrimp and then a piece of sausage. Brush with oil and season with Creole seasoning. Place on grill for about 2 minutes per side, or until shrimp are cooked through.

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