A1 Veggie Kabobs Recipes

BEST MARINATED VEGGIE KABOBS

Steps:

• The night before, cut vegetables into bite-sized chunks.
• Soak skewers overnight in water.
• Marinade veggies overnight in airtight container in fridge.
• Skewer and grill over hardwood or charcoal fire.

STEAK & CHICKEN KABOBS

Steps:

• Using 2 gallon ziploc bags place chicken in one and steak in another.
• Pour dale sauce into ziploc bags ensuring to coat each piece of meat, seal the bag and place in fridge to marinate overnight.
• Two to four hours before you are going to grill make your kabobs. Using a skewer place green pepper, onion, cherry tomato, red bell pepper until there's no room left on the kabob.
• Place veggie kabobs in a baking dish and pour dale sauce over the top, refrigerate.
• Turn your grill on and let it heat up.
• While you are waiting for the grill to heat up place chicken and steaks on kabobs.
• Grill until meat is thoroughly cooked and vegetables are charred a bit.

MARINATED BEEF KABOBS

Steps:

• Cut the beef into 3.25cm / 1.3" wide cubes.
• Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
• Cut capsicum and onion into 3.25cm / 1.3" wide squares.
• Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
• Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
• Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
• Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.

AIR FRYER VEGETABLE KABOBS

Steps:

• soak skewers in water for at least 10 mins before using.
• Preheat air fryer to 390F / 198C.
• Thread vegetables onto the skewers.
• Place skewers in air fryer and make sure they are not touching. If air fryer basket is small, you may need to cut the ends of the skewers to fit.
• Cook for 10 mins, turning half way through the cook time. Since air fryer temperatures can vary, start with less time and then add more as needed.
• Transfer veggie kabobs to a plate and serve.
• Preheat the grill (or barbecue) to medium.
• Oil the grill plate (make sure use an oil approved for your dietary considerations).
• Place kabobs on a griddle on the hot barbecue or grill.
• Cook for 2-3 mins on each side until they are cooked through.
• Transfer to a plate and serve.

A.1. VEGGIE KABOBS

Steps:

• Heat grill to medium-high heat.
• Remove stems from mushrooms; discard. Cut mushroom caps in half; thread onto 8 skewers alternately with remaining vegetables and pineapple. Brush with oil.
• Mix A.1. and preserves until blended.
• Grill kabobs 10 min. or until peppers and onions are crisp-tender, turning frequently and brushing generously with A.1. mixture.

EASY BEEF KABOBS

Steps:

• Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5").
• In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
• Add steak and let marinate for at least one hour, and up to 6 hours.
• If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
• Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
• Preheat the grill to medium-high.
• Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
• Remove and let sit 5 minutes before serving.

STEAK KABOBS

Steps:

• Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
• In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
• Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
• If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
• Preheat the grill to medium-high.
• Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
• Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.

VEGETABLE STEAK KABOBS

Steps:

• In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight., Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables., Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.

VEGETABLE KABOBS

Steps:

• In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

A.1. CLASSIC STEAK KABOBS

Steps:

• Place meat and vegetables in large bowl. Whisk remaining ingredients until blended. Add to meat and vegetables; toss to evenly coat. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat and vegetables from marinade; discard marinade. Thread meat and vegetables alternately onto 8 skewers.
• Grill 10 min. or until meat is done (160ºF), turning kabobs occasionally.

GRILLED VEGETABLE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
• Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
• Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

A.1. VEGGIE KABOBS

Steps:

• HEAT grill to medium-high heat. REMOVE stems from mushrooms; discard. Cut mushroom caps in half; thread onto 8 skewers alternately with remaining vegetables and pineapple. Brush with oil. MIX A.1. and preserves until blended. GRILL kabobs 10 min. or until peppers and onions are crisp-tender, turning frequently and brushing generously with A.1. mixture.