Grilled Vegetable Skewers With A Honey Soy Glaze Recipes

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HONEY-GARLIC CHICKEN & VEGGIE SKEWERS RECIPE BY TASTY



Honey-Garlic Chicken & Veggie Skewers Recipe by Tasty image

Here's what you need: vegetable oil, honey, soy sauce, garlic, pepper, chicken breasts, red onion, red bell peppers, orange bell peppers, yellow bell peppers, fresh parsley, wooden skewer

Provided by Alix Traeger

Categories     Snacks

Yield 3 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
⅓ cup honey
⅓ cup soy sauce
3 cloves garlic, minced
1 teaspoon pepper
3 chicken breasts, cubed
1 red onion
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
fresh parsley, to taste
wooden skewer, soaked in water

Steps:

  • Soak the skewers in water for 5-10 minutes and set aside.
  • In a bowl with the chicken, add the ingredients for the marinade.
  • Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
  • If baking, preheat the oven to 400°F (200°C).
  • Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
  • Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
  • Place the prepared skewers on a baking sheet and brush with remaining marinade.
  • Bake or grill for 20-30 minutes or until chicken is no longer pink.
  • Sprinkle with parsley.
  • Enjoy!

Nutrition Facts : Calories 645 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 5 grams, Protein 52 grams, Sugar 56 grams

HONEY-GLAZED CHICKEN KABOBS



Honey-Glazed Chicken Kabobs image

This is one of my husband's favorite meals. I serve it with rice pilaf, salad and grilled garlic bread. -Tracey Miller, Aiken, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2/3 cup reduced-sodium soy sauce
2/3 cup honey
1/2 cup canola oil
1 tablespoon prepared horseradish
2 teaspoons steak seasoning
2 garlic cloves, minced
2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 large sweet red pepper, cut into 1-1/2-inch chunks
1 large green pepper, cut into 1-1/2-inch chunks
1 large onion, cut into 1-1/2-inch wedges

Steps:

  • In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.

Nutrition Facts : Calories 363 calories, Fat 22g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 395mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 28g protein.

YUMMY HONEY CHICKEN KABOBS



Yummy Honey Chicken Kabobs image

Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)

Provided by Ann Marie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 2h30m

Yield 12

Number Of Ingredients 9

¼ cup vegetable oil
⅓ cup honey
⅓ cup soy sauce
¼ teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

Steps:

  • In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  • Preheat the grill for high heat.
  • Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  • Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 12.4 g, Cholesterol 44.8 mg, Fat 6.6 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 442.3 mg, Sugar 9.9 g

HONEY-GRILLED VEGETABLES



Honey-Grilled Vegetables image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 12

12 small red potatoes, halved
1/4 cup honey
3 tablespoons lime juice
1 clove garlic, minced
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 zucchini, cut into quarters
1 medium eggplant, sliced 1/2-inch thick
1 green bell pepper, cut vertically into eighths
1 red bell pepper, cut vertically into eighths
1 large yellow onion, sliced into 1/2-inch thick pieces

Steps:

  • Scrub potatoes to remove any dirt. Prick all over with a fork. Micro-cook the potatoes on high for 8 to 10 minutes, or until the potatoes are fork tender but firm. Combine the honey, wine, garlic, thyme, salt, and pepper in a small bowl and mix well. Brush the vegetables with the honey marinade. Place the vegetables on skewers, if desired.
  • Lightly oil the grill rack with vegetable oil. Heat the grill until the coals are somewhat gray with ash; the flame should be low. Place the skewered or loose potatoes, zucchini, eggplant, green pepper, red pepper, and onion directly on the greased grill. Grill the vegetables for about 10 minutes, brushing them with the honey marinade every few minutes and turning them after 5 minutes.

GRILLED SHRIMP AND CHICKEN SKEWERS WITH VEGETABLES



Grilled Shrimp and Chicken Skewers with Vegetables image

Delicious skewers of shrimp, chicken, pineapple, zucchini, bell peppers, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame glaze.

Provided by Kim Peterson

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 14

1/3 cup honey
1/3 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons sesame oil
1 medium shallot, chopped
2 garlic cloves, chopped
2 teaspoons ginger, freshly grated
24 extra-large shrimp ((U21-25 count), peeled and deveined, tails left intact)
1 ½ pounds boneless, skinless chicken breasts (, cut into 24 1 ½-inch cubes)
24 1-inch cubes of pineapple
24 zucchini slices, ½-inch thick
2 red bell peppers (, cut into 24 1-inch squares)
24 3-layer sections of red onion wedges
24 cherry tomatoes

Steps:

  • Puree all ingredients in a blender until smooth. Season marinade with salt and black pepper to taste. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)
  • On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
  • Place skewers on a large, rimmed baking sheet. Pour a third of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
  • Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
  • Grill skewers 4 minutes on one side then flip. Baste with another third of the glaze, keeping the remaining glaze separate for when serving.
  • Continue grilling skewers until shrimp are opaque in the center, and chicken is no longer pink, another 3-4 minutes. Let skewers rest a few minutes before serving.
  • Arrange skewers on platter. Garnish with sesame seeds, fresh herbs and lime wedges, if desired. Serve with remaining glaze. Enjoy!

Nutrition Facts : ServingSize 1 kabob, Calories 154 kcal, Carbohydrate 15 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 39 mg, Sodium 489 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 2 g

GRILLED VEGETABLE SKEWERS WITH A HONEY SOY GLAZE



Grilled Vegetable Skewers with a Honey Soy Glaze image

Provided by Alex Guarnaschelli

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup honey
1 tablespoon low-sodium soy sauce
1 tablespoon apple cider vinegar
40 pearl onions, peeled
4 scallions, cut into thin rounds
Zest and juice from 1 large lemon
Kosher salt
3 large red bell peppers, seeded, quartered and cut into bite-size pieces (about 20 pieces per pepper)
3 large zucchini, halved lengthwise and cut into 1/2-inch pieces (about 20 pieces per zucchini)
3 tablespoons extra-virgin olive oil
Sesame seeds, for garnish

Steps:

  • Make the glaze: Cook the honey in a medium saute pan over medium heat until golden brown and bubbly, 2 to 3 minutes. Remove the pan from the heat. Add the soy sauce, vinegar, pearl onions, scallions and lemon zest and juice. Return the pan to the heat, add 1/4 cup water and a pinch of salt and cook until the onions are tender and the sauce is reduced, 5 to 8 minutes. Remove the onions and let them cool. Keep the sauce warm.
  • Skewer the vegetables: Start each skewer with a pearl onion followed by alternating 3 pieces pepper with 3 pieces zucchini and finishing with another pearl onion. Arrange the skewers in a single layer on a baking sheet.
  • Cook the vegetables: Preheat the grill for cooking at medium-high heat.
  • Brush the skewers with the olive oil and sprinkle with salt. Place the skewers in a single layer on the hottest part of the grill. Cook for 2 to 3 minutes, then turn them on the other side and move them to a slightly cooler part of the grill if they are getting overdone. Cook until the vegetables are tender, an additional 3 to 5 minutes.
  • Transfer the skewers in a single layer to a large serving platter and spoon the glaze over them. Sprinkle with the sesame seeds and serve.

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