Italian Grilled Kabobs Recipes
ITALIAN GRILLED KABOBS
Grilled chicken and vegetable kabobs served with vinaigrette - a perfect Italian dinner that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.
- Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.
Nutrition Facts : Calories 470, Carbohydrate 16 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 2 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 900 mg, Sugar 11 g
ITALIAN BEEF KABOBS
Balsamic vinegar and fresh herbs combine in a marinade that gives great flavor to tender cubes of steak on shish kabobs. Along with the beef, I skewer mushrooms, zucchini and cherry tomatoes for an easy, well-balanced meal. -Joyce Triggs, Thibodaux, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into a large bowl; add the beef. Turn to coat; cover and refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread the beef, zucchini and mushrooms. Spoon over uncooked kabobs with reserved marinade; sprinkle with salt. Broil 4 in. from heat for 5 minutes on each side or until meat reaches desired doneness, basting frequently with reserved marinade. Place a tomato on each skewer before serving.
Nutrition Facts : Calories 315 calories, Fat 13g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 379mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 37g protein. Diabetic Exchanges
ITALIAN MEATBALL KABOBS
When the temperatures are high, and so is your craving for Italian fare, turn to these deliciously different kabobs. A green salad and rustic bread are all you'll need to complete this summer meal. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 kabobs.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil., Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally.
Nutrition Facts : Calories 325 calories, Fat 22g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
GRILLED ITALIAN SAUSAGE KABOBS
A fun dinner on a stick. I like to add different veggies depending on what I have on hand. If you use wooden skewers, be sure to soak them in water for about 30 minutes first. From Betty Crocker Quick To Fix.
Provided by lazyme
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix pizza sauce, basil, and oil; reserve.
- Cook sausage pieces in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until partially cooked; drain.
- Thread sausage, zucchini and bell pepper pieces alternately on each of six 15-inch metal skewers, leaving space between each.
- Place olive on tip of each skewer.
- Cover and grill kabobs 5 to 6 inches from medium coals 20 to 25 minutes, turning and brushing 2 to 3 times with pizza sauce mixture, until sausage is done and vegetables are crisp-tender.
- Heat remaining pizza sauce mixture to boiling; serve with kabobs.
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GRILLED ITALIAN CHICKEN KABOBS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
Cuisine American, ItalianEstimated Reading Time 3 minsCategory Main CourseCalories 200 per serving
- Cut the chicken into inch size pieces and place in a gallon size plastic bag. Add half of the Italian dressing, 1 Tbsp of the garlic, kosher salt, pepper, and crushed red pepper flakes. Massage the bag until evenly mixed and marinate in the fridge overnight.
- Cut the red onion, peppers, zucchini, and summer squash into inch size pieces (similar in size to the chicken). Cut the mushrooms in half only if they are larger in size (mine we already about an inch in size so I did not cut them).
- Put the veggies in a large bowl and add the remaining Italian dressing, the remaining garlic, and more kosher salt, pepper, and crushed red pepper flakes. Toss until evenly mixed and marinate for 15 minutes.
- Put the chicken and veggies onto kabob skewers, alternating the veggies and the chicken.Note: If using wooden skewers soak them in water for several hours before making the kabobs.
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- Preheat grill (or indoor grill pan) to medium-high heat. Thread sausage, bell peppers, and onion onto the skewers.
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- Cut the chicken into 1-inch cubes and place into a Ziploc bag with half of the Italian dressing, salt, pepper and some red pepper flakes. Marinate for at least 30 minutes or overnight.
- Cut the onion, bell pepper, squash and zucchini into about inch size pieces and place into large bowl. Marinate with the rest of the Italian dressing, salt, pepper and red pepper flakes.
- Put the chicken and veggies onto kabob skewers alternating chicken and vegetables. For a vegetarian option, omit chicken and make only vegetable skewers.
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