Motu Picnic Kabobs 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:

• Prep your outdoor grill and heat to about medium-high.
• Glaze:.
• In a saucepan over medium-low heat, whisk the ingredients together. Simmer until it reduces by half.
• To Assemble Kabobs:.
• Wrap each scallop with 1 piece of bacon. On each skewer, pierce a piece of red onion and push it to 1/2 inch form the bottom of the skewer. Pierce the scallop through the bacon and push it down to the red onion (leaving a little space). Pierce a chunk of mango, a piece of red pepper, one more bacon wrapped scallop and finally a chunk of pineapple. Season with salt and pepper, to taste. Continue until all 8 skewers are completed.
• Put the kabobs on the outdoor grill and brush with the glaze to coat completely. Cook for about 2 minutes, rotate the skewers and reglaze. Repeat this step two more times. Reglaze and and serve hot!

Steps:

• In bowl, stir together oil, garlic, paprika, pepper, mustard, oregano, chili powder, onion powder, salt and cayenne pepper.
• Cut salmon into 1 1/2 -inch chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.
• Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.

Steps:

• 1. Combine ground beef, oats, egg, salt, worcestershire sauce and tomato sauce thoroughly.
• 2. Shape meat mixture around olives to form 18 meat balls.
• 3. Alternate 3 meat balls, 2 tomato wedges, 2 green pepper pieces, 1 potato and 1 mushroom on six 12-inch metal skewers (to be sure meat balls stay on skewers, thread through the olives in the center).
• 4. Brush kabobs with French dressing.
• 5. Place in broiler or over hot coals about 6 inches from source of heat.
• 6. Cook about 8 minutes.
• 7. Turn; brush again with French dressing.
• 8. Cook about 4 minutes longer or until done.