Make Your Own Kebabs Recipes

BUILD-YOUR-OWN SHISH KABOBS

Build-Your-Own Shish Kabobs image

Assemble this Build-Your-Own Shish Kebabs recipe from Food Network by skewering marinated chicken, steak, shrimp and veggies before grilling.

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 38

Ingredients

1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper

Steps:

If using bamboo skewers, soak them in water for 1 hour to retard charring.
Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Cut vegetables into bite-size pieces.
Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

MAKE-YOUR-OWN KEBABS

Make-Your-Own Kebabs image

Provided by Food Network

Time 3h25m

Yield 4 servings

Number Of Ingredients 18

Ingredients

6 ounces peeled shrimp
2 portobello mushrooms caps, cut into large cubes
4 slices whole-grain bread, cut into large cubes
6 ounces halloumi cheese
1 green bell pepper
1 red bell pepper
1 zucchini
1/2 red onion
5 ounces cherry tomatoes
1 1/2 cup cooked Teff, brown rice or barley, for serving
1/3 cup olive oil
1/3 cup lemon juice
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme
1 teaspoon crushed red pepper
1/4 teaspoon sea salt
2 cloves garlic, crushed
6 ounces skinless chicken breast, cut into large cubes

Steps:

Whisk together the olive oil, lemon juice, rosemary, thyme, crushed red pepper, sea salt and garlic in a bowl. Separate the marinade into 4 medium bowls.
Place the chicken, shrimp, portobello mushrooms and bread into individual bowls with the marinade. Cover and marinate in the refrigerator for 2 hours.
Cut the halloumi, bell peppers, zucchini and red onion into bite-size pieces and set aside.
Heat a grill or a grill pan to medium heat.
To assemble the kebabs, thread the marinated chicken, bread, mushrooms and shrimp together with the cheese, bell peppers, zucchini, onions and tomatoes onto the wooden skewers as desired. Grill the kebabs directly over the heat for 10 to 15 minutes, rotating on each side every 2 minutes.
Serve over teff, brown rice or barley.

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