Marinated Fresh Fruit Kabobs Easy Oven Method Recipes

GRILLED FRUIT AND VEGETABLE KABOBS

Steps:

• Heat grill to low, 325 degrees 350 degrees .
• Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
• Combine all ingredients for marinade in medium bowl and mix well.
• Brush marinade onto fruit and veggie kabobs.
• Line grill with Reynolds Wrap® Aluminum Foil.
• Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
• Transfer kabobs to plate to cool before serving.

KABOB MARINADE

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

CITRUS-MARINATED BEEF AND FRUIT KABOBS

Steps:

• 1.Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-¼ inch pieces. Place beef and 2-½ tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
• 2.Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.
• 3.Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
• 4.Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.
• Beef. It's What's For Dinner

BALSAMIC PEACH CHICKEN KABOBS

Steps:

• Cut your chicken breasts into large chunks. (If you cut them too small the chicken can dry out.)
• Toss the chicken in a large ziploc bag with all marinade ingredients. Squeeze out excess air and zip closed. Use your fingers to massage the marinade evenly around the chicken. Let sit for at least 30 minutes, flipping the bag over occasionally.
• Slice peaches into large chunks (I get 8 out of each peach) approximately the same size as your chicken.
• Skewer your peaches and chicken.
• Preheat grill to medium heat.
• Place your kabobs on the grill. Grill for 5 -7 minutes, flip, and grill other side for another 5-7 minutes or until chicken is cooked through. (If your grill runs hot you may want to do less time or lower the heat. We don't want to char the kabobs!)
• While chicken is grilling start your balsamic glaze. To make the glaze add 1 cup balsamic vinegar to a small pot. Heat to boiling. Reduce heat to low. You'll end up with small bubbles around the perimeter as it gently simmers. Let it continue simmering for about 10 minutes. Stir occasionally. It can burn quickly so keep an eye on it. Once it's reduced and thickened remove from heat. Drizzle over finished kabobs as you're plating.

MARINATED GRILLED BBQ PORK SKEWERS

Steps:

• Place cut pork shoulder in a gallon sized resealable bag.
• In a mixing bowl, whisk together minced garlic, soy sauce, lime juice, ketchup, brown sugar, salt, pepper and ginger ale.
• Pour marinade in the bag over pork.
• Seal bag and place in the refrigerator for 4-8 hours, or overnight.
• Remove pork from bag and thread onto bamboo skewers that have soaked in water for 20 minutes (to prevent charring).
• Heat grill to high heat and grill skewers for 8-10 minutes, rotating during cooking, until cooked through.

MARINATED FRUIT KABOBS

Steps:

• Assemble fruit on sticks.
• Place in large glass pan. Pour the marinade over and let sit overnight.

COCONUT PINEAPPLE SHRIMP SKEWERS

Steps:

• In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
• Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
• Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.

CHICKEN KABOBS

Steps:

• Marinate - Combine chicken kabob marinade ingredients in casserole dish. Add chicken and allow to marinate 1+ hour, up to 8 hours refrigerated, covered.
• Assemble Skewers - Add chicken and optional vegetables and fruit to skewers leaving room to handle.
• Grill - Preheat grill to medium-high heat. Brush olive oil onto the grate. Brush vegetables with olive oil. Add skewers to grill. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.
• Rest - Allow the chicken to rest 10 minutes before serving warm. This helps seal in the moisture for the juiciest chicken!
• Marinate - Combine chicken kabob marinade ingredients in casserole dish. Add chicken and allow to marinate 1+ hour, up to 8 hours refrigerated, covered.
• Prep - Preheat cast iron grill pan to medium-high heat. Brush with olive oil.
• Grill - Add skewers. Brush veggies with olive oil. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.
• Rest - Allow the chicken to rest 10 minutes before serving warm. This helps seal in the moisture for the juiciest chicken!
• Marinate - Combine ingredients for chicken marinade in casserole dish. Add chicken and allow to marinate 1+ hour, up to 4 hours refrigerated, covered.
• Prep - Preheat oven to broil at 450 degrees Fahrenheit. Line sheet pan with foil or spray with cooking spray.
• Assemble Skewers - Add chicken, fruits and veggies on skewers. Place on sheet pan.
• Broil - Broil 10 minutes. Rotate and bake an additional 10-15 minutes. Check a piece on the middle of a skewer to ensure it's thoroughly cooked.
• Rest - Allow the chicken to rest 10 minutes. Serve warm.

GRILLED STEAK KABOBS

Steps:

• In a small bowl or glass measuring cup, whisk together all ingredients for the marinade.
• Cut steak into pieces and transfer to a large ziploc bag.
• Pour the marinade over the steak and refrigerate for at least 1 hour and up to 8 hours.
• Remove the steak from the bag and discard the excess marinade.
• Heat grill to medium-high heat.
• Thread steak and vegetables seasoned with salt and pepper onto skewers alternating between different types of veggies and the steak.
• Place steak kabobs onto the hot grill and cook for 3 to 5 minutes per side, turning as needed to make sure all sides are evenly cooked.
• Remove from grill and serve immediately.

STEAK AND POTATOES SHISH KABOBS

Steps:

• In a large gallon-sized resealable bag, combine all marinade ingredients. Add steak pieces to marinade and seal bag closed. Marinate for 4-8 hours (or overnight).
• Microwave fingerling potatoes for 5-6 minutes or until they are soft enough to be pierced with a fork.
• Discard marinade and thread steak, potatoes, peppers, and onion, and bacon onto skewers until all ingredients have been used.
• Grill for 4-5 minutes, then rotate skewers to other side and grill for 4-5 more minutes (or until steak reaches desired doneness).

THE BEST EVER BALSAMIC GRILLED CHICKEN KABOBS

Steps:

• To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.
• To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 30 minutes to marinade.
• Preheat grill to medium high heat (375-400° F).
• Remove the chicken from the refrigerator and start to assemble the kabobs.
• Alternate veggies with chicken on a skewer until everything is used up.
• Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
• Remove from grill.
• Serve!

MEDITERRANEAN SALMON KABOBS

Steps:

• In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
• Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
• Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
• Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)

MARINATED FRESH FRUIT KABOBS (EASY OVEN METHOD)

Steps:

• Combine fruits & marinade in lrg bowl, mix gently to coat well & refrigerate for 30 minutes to 1 hour. Drain & reserve marinade.
• Alternate fruit on 8 skewers, place in a shallow roasting pan & broil 6-8 minutes. Turn skewers & baste w/reserved marinade at mid-point of cooking time.
• Serving Suggestion: Serve w/vanilla yoghurt or vanilla ice cream -- or -- atop shortcake w/whipped cream.