Skewers 4 Ways
Servings: 8-10
INGREDIENTS
2 pounds sirloin steak, cut into 1-inch cubes
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 green bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
1 large white onion, cut into 1-inch pieces
8-10 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium-high heat.
2. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated.
3. Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer.
4. Repeat with the remaining skewers.
5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
6. Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway.
7. Serve!
Roasted Veggie Skewers
Servings: 8-10
INGREDIENTS
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 zucchinis, sliced into rounds
3 cups cremini mushrooms
2 medium red onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
3. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer.
4. Repeat with the remaining skewers and vegetables.
5. Brush each skewer liberally with the oil mixture.
6. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
7. Serve!
Teriyaki Chicken Skewers
Servings: 4-5
INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup soy sauce
¾ cup brown sugar
1 tablespoon sesame seeds
¼ cup green onions, chopped
1 pineapple, diced into 1-inch cubes
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
3. Chill and marinate for at least 2 hours.
4. Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 1-inch gap on the top of the skewer.
5. Repeat with the remaining chicken, pineapple, and skewers.
6. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
8. Serve!
BBQ Chicken Bacon Skewers
Servings: 4-5
INGREDIENTS
1 pound boneless, skinless, chicken thighs, cut into 1-inch cubes
1 cup bbq sauce
1 teaspoon salt
1 teaspoon pepper
4-5 bacon strips
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed.
3. Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through.
4. Repeat with the remaining chicken, bacon, and skewers.
5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
6. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway.
7. Serve!
Music provided by Warner Chappell Inc. Used with permission
Juicy Grilled Kebabs | Cowboy Cooking
What is something to throw on the grill this summer? Grilled kebabs are always a crowd pleaser and these will grill up juicy.
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Sausage and Peppers Kabobs with Garlic Aioli | Let's Celebrate TV
Sausage and peppers, that classic Italian-American dish. Sometimes it's a sandwich, sometimes it's in red sauce with pasta. Delicious but, it's been done to death. My Sausage & Peppers Kabobs are grilled for a new fresh flavor. Skip the marinara, and try an easy garlic aioli. Served with a fresh salad and maybe some warm, crusty bread, and you have the 2020 version of an old classic comfort dish.
=== ???????????? Recipe ===
1 1/2 pounds Sweet Italian Sausage, cut into bite size pieces
1 1/2 pounds Hot Italian Sausage, cut into bite sized pieces
4 Bell peppers (various colors) cut into 1 inch size pieces
12 bamboo skewers
Olive oil
Brush
Salt & Pepper
Soak the skewers in water for at least 30 minutes.
Pre-heat grill or grill pan. If making in the oven, pre-heat the oven to 350 degrees.
Skewer each ingredient starting with a piece of pepper, and alternating between pepper and sausage. Pepper, hot sausage, pepper, sweet sausage, pepper. Repeat until you have 2 pieces of each kind of sausage with pepper in between on each skewer.
Brush lightly with olive oil on all sides, season with salt and pepper.
Grill for 15-20 minutes, turning regularly. (If being done in the oven, roast at 350 degrees.) Grill until an internal temperature of 160 degrees.
Serve with a garlic aioli (recipe follows)
Garlic Aioli:
3/4 cup mayonnaise
3 cloves of garlic finely minced or grated on a micro plane
2 1/2 teaspoons lemon juice
Salt & pepper
Combine all ingredients in a bowl, mix well to combine. Chill for at least 30 minutes before serving.
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=== ???? CHAPTERS ===
00:00 - Introduction to Sausage and Peppers Kabobs
00:37 - Welcome to Let's Celebrate TV
01:15 - Ingredients and building the Kabobs
06:45 - Grilling the Kabobs
07:09 - Garlic Aioli, Tasting and Recipe Recap
09:31 - Credits and Video Recommendations
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Pineapple Pork Kabobs | Grilled Pork Kebab Recipe on Kong Ceramic Grill
Pineapple Pork Kebabs | Pork Shish Kabob Recipe
For more barbecue and grilling recipes visit:
Pineapple is one fruit that goes great with pork, and I have an easy recipe that makes for another great football party food.
I call this grilled recipe my Pineapple Pork Kebabs with Sweet & Sour BBQ Sauce. All you need is a 4-5lb pork loin and a couple fresh pineapples. You’ll need to rinse and dry the pork loin; then give it a quick trim. Remove any silver skin or fat cap, also take off the chain meat on the side. Split the loin in half, length wise, and cut each half into 1” pieces.
Cut the fresh pineapple into quarters and slice into cubes about the same size as the pork loin chunks. To make your kabobs, start with the pineapple, alternate placing a chunk of each onto the skewer. There should be enough for about 8 Kebabs in this recipe. Season both sides of the Kebabs with Killer Hogs The BBQ Rub or your favorite dry rub.
To cook the Kebabs you’ll need a medium hot fire running about 300⁰ with a chunk or two of hickory wood for a little smoke.
Once the grill is up to temp, place the Kebabs on the grate and cook each side for about 30 minutes. Keep an eye on them and turn if necessary if you’re using a different type grill.
While the Kebabs are cooking make the Sweet and Sour BBQ Sauce.
Sweet and Sour BBQ Sauce:
- 1 cup sugar
- ½ cup rice vinegar
- ½ cup pineapple juice
- 2 Tablespoons Killer Hogs The BBQ Sauce.
- 2 Tablespoons ketchup
- 1 Tablespoon cornstarch
- 2 Tablespoon cold water
In a small saucepan over medium high heat, mix the sugar, vinegar, pineapple juice, BBQ sauce, & ketchup. In a separate bowl whisk the cornstarch and cold water together. Add to the saucepan and bring to a boil. Reduce the heat to simmer and cook for 2 minutes. Remove from heat and allow it to cool. The sauce will thicken as it cools.
During the last few minutes of cooking baste the Kebabs on each side with the Sweet & Sour sauce. It needs to cook for just a few minutes on each side to set the glaze.
Once the internal temperature of the pork loin hits 145 these Kebabs are done. Remove them from the grill and serve on a large platter with the remaining Sweet & Sour BBQ Sauce.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
17 Best Side Dishes for Your Backyard Barbecue | Cookout Sides Recipe Super Compilation
Call it a barbecue, a cookout, grilling out... - whatever your preference. No backyard party is complete without some incredible sides to go with your main attraction. Enjoy this compilation of some of our favorite side dish recipes. See below for full recipe links:
0:01 Grilled Watermelon
0:34 Chow Chow
1:15 Grilled Corn
1:44 Marinated Tomato and Cucumber Salad
2:20 Classic Potato Salad
2:50 Ginger-Lime Fruit Salad
3:38 Traditional Macaroni Pasta Salad
4:01 Hot Chicken Deviled Eggs
5:06 Grilled Potato Salad
6:13 Pickle Coleslaw
6:40 Caesar Pasta Salad
7:23 Pesto Pasta Salad
8:11 Southern Fattoush
9:06 Charred Shishito Peppers
9:46 Grilled Cabbage Salad
10:25 Cauliflower Potato Salad
11:09 Street Corn Salad
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17 Best Side Dishes for Your Backyard Barbecue | Cookout Sides Recipe Super Compilation
Pina Colada Chicken and Sausage Kabobs Gluten Free
Can you hear the waves crashing on the beach? This was a favorite with my kids in the summer. The flavors are great together with the coconut and pineapple chunks (not to mention a little rum) along with the chicken, smoked sausage, and vegetables. It is a fun recipe that can be made smaller or larger depending on how many will be eating. Mix and match veggies and meat however you want too. Adding shrimp makes it especially an island treat.
Ingredients:
1 Fresh pineapple cut into 1 pieces or 1 large can of pineapple chunks in their own juice (not syrup)
3 Boneless skinless chicken breasts cut into bite size pieces about 1-1-1/2 pieces
1/2 to 1 Beef smoked sausage link cut into half inch pieces
1/2 sweet onion cut into bite size pieces
1 Bell pepper any color cut into bite size pieces
3/4 C. coconut milk or coconut cream from a can that has been thoroughly shaken and whisked in a bowl to remove the big piece of coconut cream on the top. You can use light coconut milk if you prefer.
1 C. Pineapple juice
OR 2 C. Coconut Pineapple juice in your juice isle
1 t. smoked or sweet paprika
1 t. salt
1 t. pepper
1 t. garlic powder
1 t. onion powder
1/4 t. dried ginger or freshly grated
1-1/2 oz. Rum of your choice (optional)
Coconut rice (recipe follows)
Let marinate for 1/2 hour
Directions:
Place grill on medium temp
You will need wooden skewers either wood (soaked in water) or metal ones.
Alternate meat and veggies on the skewers.
Grill for about 20 minutes turning 2-3 times
Coconut rice:
2 C. long grain rice (i used jasmine)
1 C. coconut milk (you can use coconut water instead)
2 C. chicken broth or water
1 t. sugar
1/2 t. salt
Rinse rice and place into pan and stir in liquids and salt and bring up to a low boil. Lower heat to low and simmer for 18 minutes with the lid on. Take off heat and let sit for about 10 minutes.
Remove lid and fluff with a fork. The coconut milk will make really fluffy rice.
Editing By Sonja Reiff
Camera work by Cameraman Paul