Grilled Fresh Summer Corn Kabobs Recipes

SPICY CORN KABOBS

Steps:

• Insert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, covered, over medium heat until tender, 25-30 minutes, turning often., In a small bowl, combine sour cream and mayonnaise; spread over corn. Sprinkle with cheese, chili powder and, if desired, cayenne. Serve with lime wedges.

GRILLED BEEF AND CORN KABOBS

Steps:

• In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic.
• Add beef; stir to coat with marinade.
• Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.
• Heat gas or charcoals grill.
• Remove beef from marinade; reserve marinade.
• On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece.
• Brush with marinade.
• Place kabobs on grill rack over medium heat.
• Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently.
• Discard any remaining marinade.

CORN KABOBS

Steps:

• Preheat a grill pan over medium-high heat.
• On a wooden skewer, thread 1 piece corn, 1 onion and 1 tomato. Repeat until skewer is filled, leaving a 1-inch space at the end.
• Lightly spray pan with cooking spray. Spray kabobs with cooking spray and season with salt and pepper. Place kabobs on grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes in all. Serve immediately.

GRILLED FRESH SUMMER CORN KABOBS

Steps:

• Thread veggies alternately onto 8 long *skewers. (*If using wooden ones, soak in water first.).
• Combine remaining ingredients, brush part of mixture over veggies.
• Place skewers onto grill about 6" above heat.
• Grill 20 minutes, turning and brushing veggies with butter mixture.

GRILLED LAMB KABOBS

Steps:

• In a large bowl, mix grated onion, garlic, olive oil, lemon juice, lemon zest, cumin, paprika, cinnamon, salt and pepper. Add lamb and toss to coat. Cover with plastic wrap and refrigerate 4-6 hours, preferably overnight.
• Remove lamb from refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium high heat. Remove lamb from marinade, shaking off excess and wiping away any grated onion bits. Thread pieces onto metal or soaked wooden skewers with the onion chunks in between the lamb.
• Grill until lightly charred, 4 minutes per side for medium rare. Remove from heat and serve with yogurt sauce or tzatziki or over rice.