Foodie Friday: Savory Kebabs

Hawaiian Chicken Kebabs
Via Cooking Classy

Your summer grilling recipes aren't complete without kebabs!  They are both beautiful and delicious.  We've found some tasty kebab recipes for you to try out.  So, fire up the grill and enjoy!  

Hawaiian Chicken Kebabs
Yield: About 9 - 10 kebabs

1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
4 Tbsp olive oil, divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
4 garlic cloves, minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
Salt and freshly ground black pepper
1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
1 1/2 large green peppers, diced into 1 1/4-inch pieces
1 large red onion, diced into 1 1/4-inch pieces

In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 - 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).

Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. 
Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.

Grilled Steak Kebabs
Via Life in the Lofthouse

Grilled Steak Kebabs
Prep Time: 1 hr Cook Time: 15 min
Serves 4 - 8

1/2 cup olive oil
1/2 cup soy sauce
3 cloves garlic, minced
1 teaspoon black pepper
2 pounds sirloin steak, cut in 1-inch cubes
1 red bell pepper, seeded and cut in 1-inch pieces
1 orange bell pepper, seeded and cut in 1-inch pieces
1 green bell pepper, seeded and cut in 1-inch pieces
1 red onion, cut in 1-inch pieces
8 (12-inch) metal skewers

In a medium bowl, whisk together olive oil, soy sauce, garlic and pepper. Add the cubed sirloin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes or up to 1 hour.
Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion.
Grill kebabs over medium heat, turning often, until all sides of the meat is well brown and vegetables are tender. (About 12 to 15 minutes)

Serve and enjoy! 

Vegetable Kabobs
Via Damn Delicious

Vegetable Kabobs
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 6 servings

2 cups cremini mushrooms
1 cup cherry tomatoes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
1 zucchini, sliced into thick rounds
1 yellow zucchini, sliced into thick rounds
For the marinade
1/4 cup olive oil
3 cloves garlic, pressed
Juice of 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
Place into oven and roast until tender, about 10-12 minutes or grill over medium-high heat, about 5-6 minutes per side.
Serve immediately.

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