Shish Kebabs – Tasting Style

Description

Shish Kebabs – Tasting Style

The above photo is one of our Shish Kebab recipes- Spicy Peanut Chicken Kebabs. This recipe is ready to be served at any Tasting Party. It provides a fun presentation that will work for all of our kebab recipes: the Spicy Peanut Chicken Kebabs, Cajun Spiced Shrimp and Scallop Kebabs, and Beer Barbecued Steak Kebabs.

This dish has endless combination possibilities. Easily pair it with meats, seafood, fruits, and vegetables. It is perfect for a crowd because everything can be prepared in advance and grilled just before it is time to eat.

Here are some general tips on choosing and preparing meat, fish, or seafood for shish kebabs: • wash all meats and seafood and pat dry before skewering • if you have time, marinade the meat • soak the skewers in water for one hour before cooking, to prevent burning • meats should be cut in 1 to 2 inch cubes for quick and even cooking • fatty meats can be cooked at a higher temperature and lean meats will need a longer time at lower heat • choose firm meat, fish or seafood, such as: salmon, tuna, mahi mahi and shell fish

Tasting Party Serving Suggestion: To create a sturdy base, place a piece of foam or water soaked floral oasis in a serving dish. Attractively insert the flat ends of the skewers into the base and allow guests to serve themselves.

Makes enough for approximately 20 Tasting Party kebabs.

Beer Barbecue Steak Kebabs, Tasting Style- Printable Recipe

Spicy Peanut Chicken Kebabs, Tasting Style- Printable Recipe

Cajun Spiced Shrimp and Scallop Kebabs, Tasting Style- Printable Recipe

 

Beer Barbecue Steak Kebabs

Ingredients:

1/2 Cup	Roasted Garlic Olive Oil
4 Tbsp	Balsamic Vinegar
1 tsp	Herbs from Provence
To taste	Salt – preferably fleur de sel
To taste	Pepper – freshly ground
1 1/2 – 2 pounds	Sirloin or Chuck steak – cut in 1″ – 2″ pieces
2 Tbsp	Rub for Barbecue
1 whole	Spanish onion – fresh, cut into 1″ pieces
20 whole	Cherry or grape tomatoes – fresh, washed, stem removed
20 whole	Mushrooms – fresh, cleaned, trimmed
20 whole	Baby or new potatoes – scrubbed and par boiled or microwave steamed (these should be very small, if large then cut in half)
2 cobs	Corn on the cob, husked, and sliced into 1/2″ thick rounds, par boiled or microwave steamed
	Beer Barbecue Sauce

 

Instructions:

1. Whisk the first 5 ingredients together. Toss in the steak, cover and marinate in the refrigerator for 2-48 hours.

2. One hour before cooking time, remove the steak from the fridge. Drain and discard the marinade.

3. Place the Rub for Barbecue on large plate or sheet of wax paper. Dredge the steak through the spice blend. Using skewers, thread the steak and vegetables in an alternate arrangement. Brush the Beer Barbecue Sauce on the kebabs, including the meat and vegetables.

4. Preheat the barbecue or grill to high heat. Place the kebabs on the preheated grill or under a hot broiler, for approximately 8 – 10 minutes, basting with the Beer Barbecue Sauce and turning often.

5. Remove the kebabs from the grill. Serve immediately.

 

Spicy Peanut Chicken Kebabs

Ingredients

1/2 Cup (1/2 jar)	Peanut Sauce
1/2 Cup	Milk – 2% or 4%
1 Tbsp	Lime juice, freshly squeezed
4 whole	Chicken breasts- fresh, boneless, skinless, trimmed and cut in 1-2” pieces
2 Tbsp	South West Blend
To taste	Salt – preferably fleur de sel (optional)
To taste	Pepper – freshly ground (optional)
4 whole	Red Plums- fresh, cut into 4 pieces each
1 cup	Pineapple- fresh, cut in 1”- 2” pieces
1 whole	Red Onion- cut into 1”-2” chunks
20 whole	Cherry or grape tomatoes – fresh, washed, stem removed
20 whole	Mushrooms – fresh, cleaned, trimmed, cut in 1″ pieces
1 whole	Mushrooms – fresh, cleaned, trimmed, cut in 1″ pieces
1/2 Cup (1/2 jar)	Peanut Sauce

 

Instructions

1. Whisk together the Peanut Sauce, milk and lime juice. Toss the chicken pieces in the mixture, cover and marinate in the refrigerator for 2 hours or overnight.

2. One hour before cooking time, remove the meat from the fridge. Drain and discard the marinade.

3. Place the South West Blend on large plate or sheet of wax paper. If desired add some salt and pepper to the mixture. Dredge the chicken pieces through the herbs and spices. Using wooden skewers, thread the meat, vegetables and fruit in an alternate arrangement. Brush the Peanut Sauce on the kebabs, including the meat, fruit and vegetables.

4. Preheat the barbecue or grill to medium high heat. Place the kebabs on the preheated grill or under a hot broiler, for approximately 8-10 minutes. Turn the kebabs often for even cooking, and continue to baste liberally with the remaining Peanut Sauce.

5. Remove the kebabs from the grill. Serve immediately.

 

Cajun Spiced Shrimp and Scallop Kebabs

Ingredients

1/4 Cup	Roasted Garlic Olive Oil
1/4 Cup	Cajun Spice Sauce
1/4 Cup	Orange juice – freshly squeezed
1 tsp	Rub for Barbecue
To taste	Salt – preferably fleur de sel
To taste	Pepper – freshly ground
1 pound	Shrimp – fresh, 16/20 count, shelled and deveined
1 pound	Scallops – fresh, 20/30 count, rinsed
2 Tbsp	Rub for Barbecue
2 whole	Oranges- fresh, unpeeled, each orange cut into 6 wedges
1 whole	Red onion- cut into 1”-2” chunks
1 whole	Yellow pepper – fresh, cut into 1”-2” pieces
1 whole	Red pepper – fresh, cut into 1”-2” pieces
1/4 Cup	Cajun Spice Sauce

 

Instructions

1. Whisk the first 6 ingredients together. Toss in the shrimp and scallops, cover and marinate in the refrigerator for 2-3 hours.

2. One hour before cooking time, remove the seafood from the fridge. Drain and discard the marinade.

3. Place the Rub for Barbecue on large plate or sheet of wax paper. Dredge the seafood and oranges through the spice blend. Using skewers, thread the shrimp, scallops, vegetables and fruit in an alternate arrangement. Brush the Cajun Spice Sauce on the kebabs, including the seafood, fruit and vegetables.

4. Preheat the barbecue or grill to high heat. Place the kebabs on the preheated grill or under a hot broiler, for approximately 5-8 minutes, basting with the Cajun Spice Sauce and turning often.

5. Remove the kebabs from the grill and serve immediately.