Sweet Spicy Mustard Chicken Shrimp Kabobs Recipes

Steps:

• Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
• Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
• Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
• In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
• Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Steps:

• Thread 4 shrimp on each of 6 metal skewers; place on rimmed baking sheet. Loosely thread 2 chicken tenders on each of 6 metal skewers; place on another rimmed baking sheet. Whisk lemon juice, lemon peel, and garlic in medium bowl; slowly whisk in oil. Season marinade with salt and pepper. Pour marinade over skewers, dividing equally.
• Prepare barbecue (medium-high heat). Arrange lettuces on large platter. Grill chicken until cooked through, about 5 minutes per side. Grill shrimp until pink on outside and opaque in center, about 4 minutes per side. Remove kebabs from grill; place atop lettuce. Serve with Tomato-Avocado Salsa and Chipotle Aioli .

Steps:

• Mix Thai chile sauce, soy sauce, garlic, black pepper, and chile-garlic sauce together in a bowl. Add shrimp, cover, and let marinate in the refrigerator at least 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place 5 shrimp and 2 pieces of sausage onto each skewer.
• Cook shrimp until they are bright pink on the outside and slightly charred, 2 to 3 minutes per side.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

Steps:

• In a large bowl, combine the honey, chile pepper, garlic and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.
• Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
• Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

Steps:

• Mix first 5 ingredients until blended. Reserve 1/3 cup mustard mixture; refrigerate for later use. Pour remaining mustard mixture over combined shrimp, chicken and vegetables in shallow dish; stir to evenly coat ingredients with mustard mixture. Refrigerate 2 hours to marinate.
• Heat gill to medium heat. Drain marinated ingredients; discard marinade. Thread chicken, shrimp and vegetables alternately onto skewers.
• Grill 8 to 10 min. or until shrimp and chicken are done, turning occasionally. Meanwhile, cook reserved mustard mixture until heated through. Place skewers on platter; drizzle with mustard mixture.

Steps:

• To prepare the marinade:.
• Mix all of the marinade ingredients together. Pour into a large plastic storage bag. Add the chicken and place into the fridge to marinate for at least 3 hours, overnight is ideal.
• To prepare the kabobs:.
• When you're ready to prepare the kabobs, remove the chicken from the marinade. Alternate the peppers, chicken, pineapple and onion chunks onto the skewers. Season everything lightly with salt and pepper. Oil the grill grates and heat the grill to medium-high heat. Cook the kabobs rotating as needed so they will cook evenly. About 4 minutes on all sides. You want the kabobs to char, but, not burn. A few minutes before removing from the grill, reduce the heat to medium and begin to baste the kabobs with the glaze until they are lightly charred It will take the kabobs around 16-18 minutes {maybe less} in total cooking time depending on the size of the chicken pieces.
• Warm the glaze slightly in the microwave just until the jelly has melted so it will be easier to brush onto the kabobs. Using a pastry brush baste the kabobs with the glaze at the end of grilling.
• Serve hot over rice pilaf.