GRILLED POLPETTE KABABS
Provided by Giada De Laurentiis Bio & Top Recipes
Time 20m
Yield 15 kebabs
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium heat.
- Mix together the ricotta, breadcrumbs, milk, oregano, salt, chili paste and egg in a medium bowl to combine. Add the beef, Parmesan and parsley and mix just to combine. Form a scant 1/4 cup of meat mixture around the top part of a skewer. Continue with the remaining meat mixture and skewers.
- Grill the kababs until deep brown and cooked through, about 4 minutes per side. Remove to a platter and serve with the warmed marinara.
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
GRILLED ITALIAN SAUSAGE KABOBS
Enjoy these delicious grilled sausage kabobs served with pasta - a hearty dinner ready within an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Cook sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until partially cooked; drain. Thread sausage, zucchini and bell peppers alternately on each of six 12-inch metal skewers, leaving space between each piece. 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 or 3 times with pizza sauce, until sausage is no longer pink in center and vegetables are crisp-tender. Serve over pasta, and if desired, with additional pizza sauce.
Nutrition Facts : Calories 580, Carbohydrate 46 g, Cholesterol 90 mg, Fiber 3 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1250 mg
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 STEAK KABOBS
This steak kabobs recipe is super simple and delicious! Marinating the meat and veggies overnight is what gives these babies a lot of flavor. The meat becomes super tender and the veggies are delicious. Great for a cookout, picnic, or easy weeknight meal!
Provided by Aurora McBee
Categories Steaks and Chops
Time 15m
Number Of Ingredients 10
Steps:
- 1. One day before: Wash vegetables and cut (except the mushrooms) into bite sized pieces. Place all vegetables into a gallon freezer bag, pour in Italian dressing, and place in the refrigerator to marinate.
- 2. One day before: Mix Montreal steak marinade as directed on package. Place bite-sized steak pieces in a second freezer bag. Pour marinade over meat, and place in refrigerator to marinate.
- 3. When the vegetables and meat have marinated (24 hours is best), soak wooden skewers in water for 15 minutes.
- 4. Preheat grill, medium to med-high heat. Alternately place vegetables and meat onto skewers.
- 5. Grill for about 15 minutes, turning every 5 minutes, until meat is cooked to your desired doneness. Enjoy Blue Ribbon award-winning grilled steak 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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