Spicy Corn Kabobs Recipes

Steps:

• Insert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, covered, over medium heat until tender, 25-30 minutes, turning often., In a small bowl, combine sour cream and mayonnaise; spread over corn. Sprinkle with cheese, chili powder and, if desired, cayenne. Serve with lime wedges.

Steps:

• Preheat a grill pan over medium-high heat.
• On a wooden skewer, thread 1 piece corn, 1 onion and 1 tomato. Repeat until skewer is filled, leaving a 1-inch space at the end.
• Lightly spray pan with cooking spray. Spray kabobs with cooking spray and season with salt and pepper. Place kabobs on grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes in all. Serve immediately.

Steps:

• Soak 12 wooden skewers in a shallow pan with something on top to keep them under water.
• Peel and cut the potatoes into 3/4-1 inch cubes. Cut the onion into squares and slice the zucchini.
• In a gallon Ziploc bag or bowl, combine the oil, butter or margarine, lemon juice, water, pepper, salt, garlic powder, parmesan cheese, and cayenne pepper, if using. Toss to mix.
• Add the last four ingredients to the bag and toss to coat.
• Heat the coals if using them, since it takes 15 minutes before the coals are ready.
• Drain the water from the wooden skewers and assemble with imitation crab, onion, tomatoes and zucchini.
• Place the potatoes in the Ziploc bag or bowl with the remaining marinade. Coat the potato pieces.
• Wrap the covered potatoes in tin foil and place on the heated grill 20-30 minutes or until cooked through.
• Grill the shish kabobs until the vegetables are cooked through.
• Serve and enjoy!

Steps:

• Place pork cubes in zip lock bag; add salad dressing, honey, red pepper flakes peppers and onions. Seal bag; refrigerate for at least 1 hour to overnight to marinate.
• Thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.

Steps:

• Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
• Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
• Mix dressing and chili. Serve with kabobs.