BEST MARINATED VEGGIE KABOBS
Having kabobs? Use this marinade on your favorite vegetables and Teriyaki Marinade. (recipe # 19284) on your beef then grill! What a winning combination!
Provided by Aroostook
Categories Vegetable
Time 30m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- The night before, cut vegetables into bite-sized chunks.
- Soak skewers overnight in water.
- Marinade veggies overnight in airtight container in fridge.
- Skewer and grill over hardwood or charcoal fire.
VEGGIE KABOBS WITH HERB AND GARLIC MARINADE
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill to medium heat.
- Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
- Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.
MARINATED VEGGIE BEEF KABOBS
These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 kabobs.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat., Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours., Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.
Nutrition Facts : Calories 521 calories, Fat 29g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.
KABOB MARINADE
This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
Provided by Jon
Categories Everyday Cooking
Time 15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g
MARINATED VEGGIE KEBABS
Make and share this Marinated Veggie Kebabs recipe from Food.com.
Provided by Carol Bullock
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the vegetable pieces into a large bowl.
- Combine remaining ingredients in another bowl and whisk until blended.
- Pour marinade over veggies and toss to coat.
- Cover bowl and marinate in refrigerator for several hours or overnight.
- Drain vegetables, reserving marinade.
- Thread the vegetables onto metal skewers.
- Put the skewers on a broiler pan and cook under the broiler for 10-15 minutes , turning occasionally.
- Baste with the marinade several times during the cooking process.
- These are also excellent grilled on the barbecue.
- Excellent with couscous or wild rice.
Nutrition Facts : Calories 144.8, Fat 7.4, SaturatedFat 1.1, Sodium 38.6, Carbohydrate 19.1, Fiber 7.8, Sugar 8.8, Protein 3.4
MARINATED VEGGIE KEBABS WITH HALLOUMI CHEESE
Provided by Kelsey Nixon
Time 5h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat a grill to medium-high heat.
- For the marinade: Whisk together the oil, vinegar, mustard, basil, honey, salt, pepper and garlic in a small bowl. The marinade can be made 2 days in advance and kept in the refrigerator.
- For the veggies and cheese: Place the mushrooms, tomatoes, chile pepper, squash and zucchini in a plastic bag and pour the marinade over. Marinate for 3 to 4 hours.
- Remove the vegetables from the marinade, reserving any leftover marinade. Thread each type of vegetable all onto 1 skewer to ensure proper cooking time for each vegetable. Place the zucchini, squash, pepper and mushroom skewers on the grill first. Grill, turning once, until the vegetables have charred and softened, 8 to 10 minutes. Grill the halloumi and cherry tomatoes, 3 to 4 minutes.
- Once the vegetables are cooked, transfer them from the skewer to a bowl. Toss with extra marinade. Serve the vegetables with toothpicks and the Spicy Avocado Dill Dip.
- Mash the avocado with a fork in a medium bowl. Add the sour cream and whisk until well combined. Stir in the dill, scallions, garlic, jalapeno, salt and black pepper. Chill in the refrigerator for about 30 minutes. Serve with chips or vegetable crudites and garnish with a few sprigs of fresh dill.
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SIMPLE VEGETABLE MARINADE FOR KABOBS | LAURA FUENTES
From laurafuentes.com
Servings 1.5Total Time 35 minsCategory SidesCalories 22 per serving
- In a bowl, combine marinade ingredients. Lightly brush skewers with marinade and place them on the grill.
- Or, place loose veggies inside a zip bag and allow the marinade flavors to soak through for 30 minutes up to 4 hours. Then, poke veggies through a skewer and grill to perfection.
MARINATED GRILLED VEGETABLE KEBABS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Grilled Squash RecipesCalories 59 per servingTotal Time 1 hr 20 mins
- Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a large bowl. Add tomatoes, mushrooms, zucchini and onion slices and toss well to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
- Remove the onions from the marinade and cut into quarters. Thread the vegetables onto eight 8-inch skewers. Grill, turning once, until tender, 12 to 15 minutes total. Drizzle with the remaining marinade, if desired.
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From cleangreensimple.com
5/5 (1)Total Time 45 minsEstimated Reading Time 4 mins
- If you are using wooden skewers, soak them in water for at least 30 minutes before grilling. Steam the cauliflower and broccoli for 10 minutes (or boil them for 4-5) until just slightly softened. Mix together all of the marinade ingredients in a large bowl and add chopped vegetables. Stir to coat and let sit for at least 30 minutes, stirring occasionally to evenly coat them.
- Once everything is finished soaking/marinating, preheat the grill (to medium heat) or broiler. While it is heating slide the vegetables onto the skewers, distributing them evenly. If using the grill, make sure to grease the grate well so the vegetables don't stick and grill them for about 2-3 minutes per side (rotate them as if they have four sides). If using the broiler, place them on a well-greased cookie sheet and broil them for 2-3 minutes per side (again, four sides).
- While the kebabs are grilling, pour the leftover marinade into a saucepan (remove any leftover vegetables first) and add 1 Tbsp arrowroot or cornstarch. Heat over medium heat, stirring frequently, until it thickens to a thick gravy consistency. Pour into a serving dish and use as a dipping sauce for the vegetables.
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