SPICY LEMON CHICKEN KABOBS
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.
Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
ASIAN PORK KABOBS
Sweet and tangy, these kabobs have a delicious kick, thanks to the hot pepper sauce. My recipe can be adapted to add your favorite vegetables. It's great with rice and a fresh salad. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and chili sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper., Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.
Nutrition Facts :
CHICKEN AND PORK SEEKH KEBABS
Ingredients borrowed from Indian cuisine give far-flung flavors to these kebabs. Naan and a summer-fruit chutney cool the spicy dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 17
Steps:
- Toast coriander seeds, cloves, and cardamom pod in a skillet over medium-low heat until fragrant, 3 to 5 minutes. Let cool, then grind.
- Preheat grill to medium-high. Using your hands, combine all ingredients (except bread and chutney). For each kebab, shape 1/3 cup mixture into a 5-inch log; slide a skewer through center. Grill until cooked through, about 4 minutes per side. Serve with bread and chutney.
SPICY PORK KABOBS
Make and share this Spicy Pork Kabobs recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 25m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Place pork cubes in zip lock bag; add salad dressing, honey, red pepper flakes peppers and onions. Seal bag; refrigerate for at least 1 hour to overnight to marinate.
- Thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.
SPICY PEANUT CHICKEN KABOBS
A little sweet, a little sour, and a whole lot of flavor! These kabobs make a wonderful accompaniment to any party or get-together. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 appetizers.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce., Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. , Grill chicken, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving.
Nutrition Facts : Calories 94 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
SPICY CHICKEN KABOBS
Make and share this Spicy Chicken Kabobs recipe from Food.com.
Provided by newmummy
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into bite sized pieces.
- Combine Hot sauce, water, brown sugar and 1/2 the barbecue sauce.
- Toss chicken in marinade. The longer the chicken marinades the more flavor will be absorbed.
- Cut green pepper into 1" squares.
- Alternate chicken and peppers on kabob skewers. Barbecue or cook in 400°F over for approximately 10-15 minutes or until chicken is no longer pink. While skewers are cooking brush with remaining barbecue sauce.
Nutrition Facts : Calories 179.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 301.8, Carbohydrate 11.5, Fiber 1.2, Sugar 8.7, Protein 28.1
SPICY CHICKEN KABOBS
A recipe our local grocery store made last week - very different and yummy! I'm told you can make a variation of these using pork as well. Can be dairy-free depending on the ingredients in the chips you get!
Provided by piranhabriana
Categories Chicken
Time 30m
Yield 10-12 kabobs
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- On a clean working surface, insert skewers into chicken tenders.
- Lay chicken kabobs on a non-stick baking sheet.
- Season with salt and pepper.
- Brush both sides of chicken with onion glaze every 5 minutes during baking.
- After 15 minutes of cooking, remove from oven. Roll each kabob in crushed chips. Return to oven and bake for last 5 minutes.
Nutrition Facts :
SPICY PORK OR CHICKEN KABOBS
Make and share this Spicy Pork or Chicken Kabobs recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a mortar, combine the garlic with 1/4 teaspoon salt. Mash together with a pestle to form a paste.
- In a dry small fry pan over high heat, combine the coriander seeds, paprika, cumin seeds, thyme and red pepper flakes. Heat, shaking the pan occasionally, until hot and fragrant, about 30 seconds. Transfer the mixture to a spice grinder and grind to a fine powder.
- In a bowl, stir together the garlic paste, ground spices, the remaining 3/4 teaspoon salt, black pepper, olive oil, lemon juice and parsley.
- Add the pork or chicken cubes and turn to coat well. Cover and let stand at cool room temperature (can refrigerate) for 1-2 hours, stirring occasionally.
- Prepare a medium-hot fire in a grill. At the same time, soak in water 12 bamboo skewers.
- Remove the cubes from the marinade, reserving the marinade and drain the skewers. Thread the pork cubes onto the skewers, dividing the cubes evenly among them. In a small pan, bring the reserved marinade to a boil over high heat and boil for about 3 minutes. Remove from the heat. Place the kabobs on the grill rack 4 - 5 inches from the fire and grill, basting occasionally with the reserved marinade and turning every 2 - 3 minutes, until browned but still juicy, 10 - 15 minutes. Careful not to overcook.
- Garnish with lemon wedges. Serve immediately.
Nutrition Facts : Calories 228.7, Fat 18.2, SaturatedFat 5, Cholesterol 50.6, Sodium 430.7, Carbohydrate 1.1, Fiber 0.4, Sugar 0.1, Protein 14.6
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