SAVORY BREAKFAST KABOBS
Provided by Ree Drummond : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausage link pieces and cook until heated through and browned, 2 to 3 minutes. Remove with a slotted spoon to a baking sheet and cover.
- In the same skillet, throw in the onions and peppers, season with the Montreal steak seasoning and cook, stirring occasionally, until slightly charred on the edges, 5 to 7 minutes. Remove to the baking sheet and cover.
- Meanwhile, heat a 10-inch nonstick skillet over medium heat. Whisk together the half-and-half, salt, pepper and eggs in a medium bowl until light and airy, 20 to 30 seconds.
- Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture and spin the skillet to make sure the egg is evenly spread. Run a spatula around the edge of the skillet to ensure the eggs aren't sticking. Once the omelet begins to set, 45 to 60 seconds, lift and rotate the skillet slightly, letting the runny eggs go under the edges into the skillet. Use your spatula to lift the edges slightly if needed. Return to the burner and sprinkle half of the cheese onto the omelet. Allow the omelet to sit untouched for an additional 15 to 20 seconds, or until completely set. Slide onto a cutting board and repeat with the remaining butter, egg mixture and cheese. Carefully roll the omelets into a log shape. Slice into six 1-inch pieces.
- Divide the omelet pieces, sausage pieces, peppers and onions among six 12-inch skewers. Serve immediately for a great breakfast on the go.
MEAT AND PEPPER BREAKFAST KABOBS
Tired of plain sausage links or patties? Serve it on skewers instead! The recipe can easily be doubled and would be terrific on a buffet. Make it your way with one of the delicious variations below.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray cooling rack with cooking spray; place in pan.
- On 6 (8-inch) skewers, thread sausage, ham and bell pepper pieces. Place on rack in pan.
- In small microwavable bowl, microwave remaining ingredients on High 30 seconds or until jam is melted and sauce is warm. Brush over kabobs, turning to coat all sides.
- Bake 30 to 35 minutes, turning and brushing with sauce every 10 minutes, until sausage is thoroughly cooked and bell pepper is tender. Serve immediately.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 30 mg, Fiber 0 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving (1 Kabob), Sodium 920 mg, Sugar 17 g, TransFat 0 g
BEEF AND PEPPER KABOBS
I've traveled to many different countries and am always on the lookout for cookbooks. I adapted this recipe from a Turkish cookbook and it brings rave reviews whenever I serve it. I usually serve the kabobs with rice pilaf and a tossed salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and pepper. Add meat; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat. , Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.
Nutrition Facts : Calories 200 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 196mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
THAI-SPICED BEEF AND RED BELL PEPPER KABOBS
My mother got this recipe from her butcher about three years ago and makes them all year long (she just loves the idea of an indoor grill in the winter!) This recipe is super as is, but once my father urged mom to add a splash of lime juice to the marinade and put chunks of onions and mushrooms on the kabobs, she never looked back! Try them both ways--I promise you'll make them again:) *Prep time inclues marinating time.*
Provided by JamesDeansGirl
Categories Weeknight
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- MARINADE: Put the sherry, rice wine, soy sauce, hoisin sauce, garlic, chile pepper, ginger, and scallions in a large bowl; mix until well combined.
- Season to taste with salt and pepper.
- Thread the meat onto 8 skewers, alternating it with chunks of red bell pepper.
- When the skewers are full (leave a small space at each end open), transfer them to the marinade bowl and turn them over until each is well coated with marinade.
- Cover with plastic wrap and refrigerate for 2 1/2 hours, or overnight.
- When the skewers are thoroughly marinated, lift them out and grill them over hot coals, turning them frequently, for 10-15 minutes, or until the meat is cooked through.
- Serve immediately over rice, pasta, or lettuce.
Nutrition Facts : Calories 1670.4, Fat 162, SaturatedFat 67, Cholesterol 225.4, Sodium 1751.3, Carbohydrate 20, Fiber 3.1, Sugar 10.9, Protein 23.3
PEPPER GARLIC BEEF KABOBS
Make and share this Pepper Garlic Beef Kabobs recipe from Food.com.
Provided by diner524
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Combine all marinade ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a full boil. Remove from heat; let cool 5 minutes. Reserve 2 tablespoons marinade; set aside. Stir sirloin pieces into marinade in saucepan; marinate 15 minutes. Remove sirloin pieces from marinade; discard saucepan marinade.
- To assemble kabobs, alternately thread sirloin pieces and vegetables onto skewers. Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until sirloin reaches at least 145°F or desired doneness (10 to 15 minutes).
Nutrition Facts : Calories 385.6, Fat 26.3, SaturatedFat 13.2, Cholesterol 115.5, Sodium 634, Carbohydrate 12.8, Fiber 2.3, Sugar 8, Protein 25.7
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