its kabob time if

you have a grill i do not but thought you that do might like to try these sound good...



The one big frustration with cooking kabobs is trying to turn them and watching the skewer spin instead of turning the meat. To solve that problem, simply use two skewers for each kabob, insterting them 1/16 to 1/8 inch apart. Presto! No more spinning!


Chili-Lime Chicken Kabobs

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Serves 4


Steak & Shrimp Kabobs

1/2 c. catsup
1/4 c. water
1/4 c. finely chopped onion
1 tbsp. brown sugar
3 tbsp. lemon juice
2 tbsp. cooking oil
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1 lb. beef sirloin steak, cut in 1" pieces
1/2 lb. fresh or frozen shrimp, shelled
2 zucchini, cut diagonally in 1" pieces
2 ears corn, cut in 1" pieces
2 sm. onions, cut in wedges
1 green pepper or red sweet pepper, cut in squares
6 cherry tomatoes

In small saucepan combine catsup, water, chopped onion and brown sugar. Stir in lemon juice, cooking oil, prepared mustard, Worcestershire sauce and chili powder. Simmer, uncovered, 10 minutes, stirring once or twice.

On 6 short skewers thread steak pieces alternately with shrimp, zucchini, corn, onion wedges and pepper squares. Grill kabobs over medium-hot coals until meat is desired doneness, allow 15-17 minutes for medium-rare. Turn kabobs often, brushing with sauce. Garnish end of each skewer with a cherry tomato.

Makes 3-4 servings.


Pork Kabobs with Yogurt-Cucumber Sauce

Sauce:
1 large cucumber
1 cup plain yogurt
1/2 teaspoon seasoned salt
1/2 teaspoon crushed cumin seeds
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro

Peel, seed and dice the cucumber. Let cubes drain on paper towles for 10 minutes.

Mix cucumber cubes with the yogurt, salt, cumin seeds, black pepper and cilantro.

If making ahead, refrigerate until serving time.

Kabobs:
1 pound boneless pork loin, cut into 3/4-inch cubes
1/2 cup lemon juice
1/2 cup olive oil
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
1 teaspoon dried thyme
1 clove garlic, crushed
1 teaspoon black pepper, ground
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 pita bread loaves, halved

The night before, stir together the lemon juice, olive oil, Worcestershire sauce, oregano, thyme, garlic, black pepper, salt, and red pepper.

Place pork cubes in a self-sealing bag; pour lemon marinade over pork cubes, seal bag, and refrigerate overnight.

Remove pork cubes from marinade and discard remaining marinade. Thread pork onto skewers (if using wood or bamboo skewers, soak in water for an hour to prevent burning).

Broil or grill for a total of 10 to 12 minutes, turning to brown evenly.

Serve kabobs topped with sauce alongside pita bread. Or remove meat from skewers, top with sauce and serve inside pita bread as a sandwich.

Serves 4.


Spicy Salmon Kabobs


1-1/2 pounds salmon fillets
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground cumin

Cut salmon into 1-1/2-inch cubes.

Place the salmon cubes in a large resealable plastic bag. Combine the remaining ingredients; sprinkle over salmon. Seal bag and toss to coat; refrigerate for 30 minutes.

Thread the salmon onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork.

Serves six.


Armenian Shish Kabob

1/2 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary leaves
1 bay leaf
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 large onions, peeled, cut into 8 wedges each
2 large green bell peppers, cut into 8 wedges each
12 mushrooms, stems removed
2 large tomatoes, cut into 8 wedges

Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.

Position oven rack to its top setting and set oven to broil.

Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.

Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.

Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.

Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.


Pound Cake & Fruit Kabobs With Spiced Rum Sauce


1 pound cake
1 pineapple, fresh cubed
1 cantaloupe, fresh cubed
1 pint strawberries
1/2 cup rum
2 tablespoons brown sugar
6 teaspoons vanilla extract (1 per kabob)
1/2 cup coconut flakes (toasted, optional)
6 metal or soaked wooden skewers
1 cup vanilla yogurt (optional)

Slice pound cake, pineapple and cantaloupe into approximately 1 inch chunks and place on skewers, alternating cake and fruit.

To create the sauce, add rum, brown sugar and vanilla to sauce pan and bring to a slow boil, mixing to dissolve sugar. Reduce heat to simmer until alcohol is reduced.

Brush each kabob with rum sauce and sprinkle with coconut.

Place skewers on clean, hot grill and heat on each side just until golden, 2-3 minutes. If using wooden skewers, soak skewers in a bowl of water for 30 minutes before placing on hot grill.

Place a bowl of vanilla yogurt on the side for dipping.

Makes 6 Kabobs