Chicken And Mushroom Skewers Recipes

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Steps:

• In a large bowl, place the chicken soy sauce, honey, sesame seeds, and spring onion. Stir well, refrigerate and marinade for at least 2 hours.
• On soaked bamboo sticks, skewer on the chicken and mushrooms. Repeat until the skewer is full.
• On a coal BBQ, cook the chicken skewers for 3-4 minutes a side until the chicken is cooked through and the skewers are golden brown.
• Enjoy!

Steps:

• Heat greased grill to medium heat.
• Toss chicken and mushrooms with dressing and lemon zest.
• Thread chicken onto 8 skewers alternately with mushrooms.
• Grill 12 min. or until chicken is done, turning occasionally.

Steps:

• Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
• Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
• Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
• The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.

Steps:

• Combine the marinade ingredients in a medium-size bowl, add the chicken cubes, and refrigerate for 1 hour.
• Preheat the oven to 350°F.
• Remove the chicken cubes from the marinade. Thread the meat, fruit, and vegetables on the skewers, placing one chicken cube between each vegetable or fruit piece. Discard the marinade.
• Place the skewers on a rimmed baking sheet and bake for 12 minutes on each side.
• Preheat the broiler.
• Broil for 3 minutes on each side until cooked through and vegetables are slightly brown.
• Alternatively, you can grill the skewers 5 to 10 minutes on each side, until cooked through.

Steps:

• Make marinade:
• Mince garlic and mash to a paste with salt using a large heavy knife. Transfer to a small bowl and whisk in lemon juice and pepper, then add oil in a stream, whisking until emulsified. Divide marinade among 4 (1- to 2-quart) bowls.
• Prepare skewers:
• Cut steak into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide), then toss with marinade in one of bowls and thread each slice lengthwise onto a skewer.
• Cut chicken breast halves diagonally into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide; if breasts are thin, hold knife at a 45-degree angle to get 1-inch-wide slices). Toss with marinade in another bowl and thread each slice lengthwise onto a skewer.
• Toss shrimp with marinade in another bowl, then thread 2 shrimp onto each of 20 to 25 skewers.
• Toss mushrooms with marinade in remaining bowl and thread 2 small mushrooms or 2 large halves onto each of 20 to 25 skewers.
• Prepare grill for cooking over hot charcoal (high heat for gas); see "Grilling Procedure," below.
• Grill skewers in batches on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes.
• Grilling Procedure
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
• Hot: When you can hold your hand there for 1 to 2 seconds
• Medium-hot: 3 to 4 seconds
• Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

Steps:

• In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
• Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.