Southwest Kabobs Recipes

SPICY SOUTHWEST CHICKEN KABOBS

Steps:

• Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
• Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
• Mix dressing and chili. Serve with kabobs.

SOUTHWESTERN PORK KABOBS

Steps:

• Preheat grill to medium-hot.
• Toss pork cubes with seasoning in resealable plastic bag until pork is evenly coated.
• Thread pork cubes, alternating with pepper and onion pieces, onto skewers.
• If using any extra ingredient chunks alternate them on the skewers also.
• Grill kabobs, turning occasionally, until pork is nicely browned and done (internal temp 155°F).
• Refrigerate leftovers.
• If using wooden skewers, soak in water for 20 minutes before using.

SOUTHWEST STEAK KABOBS

Steps:

• Heat grill.
• In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce; mix well.
• Alternately thread corn, peppers and steak onto 4 12 to 14 inch metal skewers.
• When ready to grill, place kabobs on grill over medium coals or gas grill on medium.
• Cook 8 to 12 minutes or until corn is tender and beef is od desired doneness, turning once and brushing frequently with margarine mixture.

SOUTHWEST KABOBS

Steps:

• TO MAKE THE PASTE: In a large bowl mix together the paste ingredients.Add the lamb cubes to the paste and stir to evenly coat the meat. Cover with plastic wrap and marinate at room temperature for 30 minutes or in the refrigerator for 1 hour.TO MAKE THE SAUCE: In a medium sauté pan over medium-high heat, warm the vegetable oil. Add the onion and cook, stirring occasionally, for 4 minutes. Add the garlic and cook stirring occasionally, for 1 minute. Stir in the cumin and chili powder. Add the tomatoes and bring the mixture to a boil. Reduce heat to a simmer. Add the remaining sauce ingredients. Cook stirring occasionally, until almost all of the liquid has evaporated, 10 to 15 minutes. Transfer the mixture to a food processor. Process until smooth. Return the sauce to the sauté pan. Set aside.Thread the lamb on he skewers, but don't crowd the pieces. Grill over Direct High heat until the lamb is medium rare, 5 to 6 minutes, turning once halfway through grilling time. Meanwhile, reheat the sauce over low heat. Serve the lamb hot with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SOUTHWEST STEAK KABOBS

Steps:

• 1. GRILL DIRECTIONS: Heat grill. In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce mix well. Alternately thread corn, peppers and beef cubes onto four 12 to 14-inch metal skewers.2. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 7 to 8 minutes or until corn is tender and beef is of desired doneness, turning once and brushing frequently with margarine mixture.TIP: To broil kabobs, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning and brushing with margarine mixture as directed.Nutrition Information Per Serving: Serving Size: 1 Kabob * Calories: 230 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 60 mg 20% * Sodium: 340 mg 14% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 23 g * Vitamin A: 10% * Vitamin C: 15% * Calcium: 0% * Iron: 15% * Dietary Exchanges: 1 Starch, 3 Lean Meat or 1 Carbohydrate, 3 Lean Meat

GRILLED SOUTHWESTERN SHISH KEBABS

Steps:

• Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and pepper in a large bowl. Mix together until marinade is well blended. Add beef carefully. Cover with plastic wrap and refrigerate, 6 hours to overnight.
• Thread the marinated beef, pineapple chunks, red onion chunks, green bell pepper pieces, mushrooms, and cherry tomatoes alternately through skewers. Place shish kebabs on a baking sheet or jelly roll pan.
• Preheat grill for medium heat and lightly oil the grate. Grill shish kebabs until beef is firm and reddish-pink and juicy in the center, about 4 minutes per side.