Swedish Grilled Kebabs Recipes

MEDITERRANEAN CHICKEN KEBABS

Steps:

• Mix 1/2 of all ingredients for the marinade in small bowl. Place chicken in a ziplock bag and pour marinade over it. Marinade in the fridge for at least 30 minutes.
• Mix the other HALF of the ingredients in the same bowl pour into a ziplock bag with the vegetables. Marinade for at least 30 minutes.
• If you are using wood skewers, while the chicken and veggies are marinating, soak the skewers in water for about 15 minutes. You need to soak wooden skewers in water for about 20- 30 minutes to keep them from igniting right there on the grill. I have also noticed that it's much easier to slide out the meat and veggies on your plate if the skewers have been soaked before grilling.
• Thread the chicken and peppers and onions on the skewers. I usually place about 5-6 chicken pieces and a combo of peppers and onion in between.
• Heat an outdoor grill or indoor grill pan over medium-high heat. Spray the grates lightly with oil and grill for about 5 minutes on each side, or until the center is no longer pink.
• You can also bake this Mediterranean chicken skewers in the oven if you want to. Preheat the oven to 425 F. Place chicken skewers on roasting racks over two foil-lined baking sheets and bake for about 10-15 minutes, turn over once and bake for another 10 - 15 minutes on the other side, or until they are baked through.

GRILLED SWEDISH MEATBALL KEBABS

Steps:

• Meatballs:.
• In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix).
• Form mixture into 1 1/4-inch balls and arrange on a tray. (Meatballs may be prepared up to this point 1 day ahead and chilled, covered.).
• Sauce:.
• In a bowl whisk together all sauce ingredients until brown sugar is dissolved. (Sauce may be made 1 day ahead and chilled, covered.).
• Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.
• To assemble kebabs:.
• Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. (Kebabs may be assembled 8 hours ahead and chilled, covered.).
• Heat grill.
• Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, for 10 minutes.
• Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.).
• Discard any remaining sauce.

SWEDISH GRILLED KEBABS

Steps:

• Skin the chicken and cut off all visible fat.
• Cut each breast into 6-8 pieces.
• Season w salt& pepper.
• Mix ingredients for marinade, add chicken and marinate several hours or over night.
• Arrange chicken on skewers, alternating with veggies of your choice.
• Cherry tomatoes, quartered red onions, thick slices of lemon, large pieces of green pepper, mushrooms or summer squash may be used.
• Broil on charcoal fire 4 minutes on each side.
• Garnish w bay leaves.
• Marinade can be boiled down and spooned over chicken when done.

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.

GRILLED SWEDISH MEATBALL KEBABS

Steps:

• In a large dish soak bamboo skewers in warm water to cover 30 minutes.
• Make meatballs:
• In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix). Form mixture into 1 1/4-inch balls and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.
• Make sauce:
• In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Sauce may be made 1 day ahead and chilled, covered.
• Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.
• Assemble kebabs:
• Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. Kebabs may be assembled 8 hours ahead and chilled, covered. Prepare grill.
• Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, 10 minutes. Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.) Discard any remaining sauce.
• Serve kebabs with pickled cucumbers.