Spicy Imitation Crab Shish Kabobs With Roasted Potatoes Recipes

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

MEAT 'N' POTATO KABOBS

Steps:

• Sprinkle beef with 1 teaspoon steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside., Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high just until tender, 4-5 minutes; drain. Return to bowl. Add tomatoes, pepper, oil and remaining steak seasoning; gently toss to coat., Drain beef, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread beef, vegetables and pineapple. Grill, covered, over medium heat or broil 4 in. from heat until beef reaches desired doneness and pepper is crisp-tender, 6-8 minutes, turning occasionally.

SLAYER'S SWEET, TANGY, AND SPICY KABOBS

Steps:

• Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

SPICY IMITATION CRAB SHISH KABOBS WITH ROASTED POTATOES

Steps:

• Soak 12 wooden skewers in a shallow pan with something on top to keep them under water.
• Peel and cut the potatoes into 3/4-1 inch cubes. Cut the onion into squares and slice the zucchini.
• In a gallon Ziploc bag or bowl, combine the oil, butter or margarine, lemon juice, water, pepper, salt, garlic powder, parmesan cheese, and cayenne pepper, if using. Toss to mix.
• Add the last four ingredients to the bag and toss to coat.
• Heat the coals if using them, since it takes 15 minutes before the coals are ready.
• Drain the water from the wooden skewers and assemble with imitation crab, onion, tomatoes and zucchini.
• Place the potatoes in the Ziploc bag or bowl with the remaining marinade. Coat the potato pieces.
• Wrap the covered potatoes in tin foil and place on the heated grill 20-30 minutes or until cooked through.
• Grill the shish kabobs until the vegetables are cooked through.
• Serve and enjoy!

ROASTED POTATO KABOBS

Steps:

• Soak four 8-inch wooden skewers in water for 30 minutes.
• Scrub potatoes.
• Cut any large potatoes in half.
• In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain.
• Or place potatoes in a microwave-safe bow with 2 tablespoons water, cook covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.
• Preheat oven to 475 degree F.
• Thread potatoes on the 4 soaked wooden skewers.
• Place kabobs on a baking sheet.
• In a small bowl combine melted butter and olive oil.
• Brush potatoes with butter mixture.
• Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown.