Mustard Bourbon Kabobs Recipes

Steps:

• Preheat a gas grill to high heat.
• For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.
• For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.
• Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.
• Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add the vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain and reserve marinade. On six metal or soaked wooden skewers, alternately thread the vegetables and bratwurst., Spoon some reserved marinade over vegetables and bratwurst. Grill, covered, over medium heat 15-20 minutes or until bratwurst is no longer pink and vegetables are tender, turning and basting frequently with reserved marinade during the last 5 minutes.

Steps:

• Combine all ingredients in a resealable plastic bag and mix well.
• Marinate in refrigerator 6-24 hours.
• Turn on broiler or prepare grill.
• Remove pork from marinade and thread pork cubes onto skewers (If using wooden skewers, soak skewers in water 1 hour before using).
• Broil or grill kabobs about 4 inches from heat source, about 8-10 minutes, turning and basting occasionally, until nicely browned.
• Serve with yellow rice with parsley, a spinach dish and with a nice Burgundy wine.
• Enjoy!