Cajun Kabobs Recipes
CAJUN KEBABS WITH CHICKEN AND ANDOUILLE
In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Soak eight 6-inch-long wooden skewers in water for 15 minutes. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add chopped onion, celery, and bell pepper; season with salt and pepper. Cook until soft, 5 to 6 minutes. Remove from heat; stir in black-eyed peas, vinegar, and remaining oil.
- Heat grill to medium; lightly oil grates. Season chicken with oregano, salt, and pepper. Alternately thread chicken, onion, and sausage onto skewers.
- Grill, turning occasionally, until chicken is cooked through, 15 to 20 minutes. Serve skewers with black-eyed pea salad.
CAJUN KABOBS
Make and share this Cajun Kabobs recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Line baking tray with foil and spray with cooking spray.
- Place rack about 5-inches from heat.
- Mix garlic, paprika, cayenne, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl.
- Cut chicken into 1-inch pieces.
- Spray chicken with cooking spray and toss them in spice mixture.
- Divide in half and thread on 2 kabob skewers.
- Place olive oil in small bowl and season with salt and pepper.
- Cut zucchini and squash into 2-inch pieces and toss in oil to coat.
- Divide in half and place on 2 skewers.
- Remove tray from oven and place skewers on the foil.
- Return to the oven and broil for 5 minutes.
- Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat, 108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat.
Nutrition Facts : Calories 260, Fat 7.7, SaturatedFat 1.5, Cholesterol 109, Sodium 796.8, Carbohydrate 8.7, Fiber 3, Sugar 5.2, Protein 39.1
CAJUN SHRIMP SKEWERS
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 17
Steps:
- Preheat a grill for cooking over medium-high heat.
- Add the shrimp, garlic, butter, Cajun Select Seasoning, juice of 1/2 lemon and some salt and pepper to a bowl and toss all together. Skewer the shrimp on metal skewers. Grill the shrimp, drizzling with hot sauce if desired, until plump and pink, about 2 minutes per side.
- Grill the remaining 1/2 lemon until charred, 3 to 4 minutes. Serve with the shrimp.
- Blend together the salt, granulated garlic, paprika, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
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- Thread a piece of onion onto a skewer. Thread the tail of a shrimp then a piece of sausage placing the skewer off center to allow the shrimp to wrap around the sausage and finally playing the skewer through the head end of the shrimp. Thread more vegetables, another shrimp sausage combination, more vegetables, another shrimp sausage combination, and end with either a piece of onion or bell pepper.
- Continue threading the ingredients into the skewers until all the ingredients have been used. Sprinkle liberally with the Cajun seasoning. Grill 3 to 5 minutes on each side or until the vegetables begin to soften and the shrimp are pink and no longer opaque in the center.
- While the shrimp are cooking, combine the remaining ingredients in a mixing bowl. Season with salt and pepper to taste.
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- In a large bowl, combine the shrimp, sausage, minced garlic, olive oil, and cajun seasoning. Stir to combine.
GRILLED CAJUN SHRIMP KABOBS WITH SAUSAGE | SOUTHERN LIVING
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- Preheat grill to high (450°F to 500°F), or heat a grill pan over high. Combine shrimp, sausage, onion, bell pepper, tomatoes, olive oil, Cajun seasoning, thyme, and oregano in a large bowl, and toss to coat. Thread mixture onto 8 (10-inch) skewers, alternating ingredients.
- Place skewers on oiled grates, and grill, uncovered, until vegetables and sausage are lightly charred and shrimp is cooked through, about 2 minutes per side. Transfer skewers to a serving plate, and sprinkle with parsley.
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- Pour oil and cajun seasoning over sausage and veggies and toss to combine. Thread onto skewers. If desired, place in refrigerator until ready to cook.
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- Combine oil with Cajun seasoning mix and toss with prawns. Refrigerate while you cut the pineapple.
- Using a sharp knife and a cutting board, remove the crown and bottom of the pineapple. Trim off the outer skin, then remove the eyes with a small paring knife. Stand the pineapple up on its bottom. Slice it from top to bottom into quarters, then remove most of the center core. Slice into triangles or cubes. Refrigerate leftover pineapple and save for another use.*
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- Meanwhile, preheat grill for direct grilling over medium-high heat. Sprinkle shrimp and chicken with cajun seasoning.
- Thread bell peppers, onion, tomatoes, sausage, shrimp and chicken onto double sets of skewers.
- Transfer skewers to grill. Cook, turning frequently, 6 to 8 minutes, or until internal temperature of chicken reaches 165 degrees F. Brush with BBQ sauce, if desired, during the last minute of cooking.
CAJUN SHRIMP KABOBS - SLENDER KITCHEN
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Servings 4Total Time 20 minsCategory DinnerCalories 179 per serving
- Thread the shrimp onto skewers. Brush with oil. Sprinkle the spice mixture onto the skewers on both sides. It’s fine if there is a little extra spice rub leftover. (Note: If using wood skewers, make sure to soak them in water for 30 minutes beforehand so they don’t catch on fire.)
- Place the kabobs directly on the grill and cook for 2-3 minutes per side until pink. For the broiler, place 6 inches from broiler and cook for 2-3 minutes per side until pink and cooked through.
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