Zucchini And Onion Kabobs Recipes

Steps:

• Soak skewers in water while marinating beef.
• Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour.
• Prepare grill for cooking.
• After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm.
• Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt.
• Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.
• Serve kebabs with onion and zucchini.

Steps:

• Combine all ingredients in a large baking dish, mixing thoroughly.
• Cover and let marinate, refrigerated, for 2 to 3 hours.
• Remove vegetables from marinade (reserving marinade), and alternate zucchini and onion on skewers.
• Grill kabobs 6 inches above medium heat, basting frequently, for about 20 minutes.
• Transfer to a platter, and garnish with lemon wedges.
• Serve with remaining marinade.
• This recipe yields 8 servings. Serving size: 1/2 cup.
• Exchanges Per Serving: 2 Vegetable. Nutrition Facts: Calories 61; Calories from Fat 7; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 324mg; Carbohydrate 13g; Dietary Fiber 2g; Sugars 9g; Protein 2g.

Steps:

• 1. Combine all ingredients in a large baking dish, mixing thoroughly. Cover and let marinate, refrigerated, for 2 to 3 hours. Remove vegetables from marinade (reserving marinade), and alternate zucchini and onion on skewers.2. Grill kabobs 6 inches above medium heat, basting frequently, for about 20 minutes. Transfer to a platter, and garnish with lemon wedges. Serve with remaining marinade.EXCHANGES2 VegetableNUTRITION FACTSCalories 61 Calories from Fat 7Total Fat 1 gram Saturated Fat 0 gramsCholesterol 0 milligramsSodium 324 milligramsTotal Carbohydrate 13 grams Dietary Fiber 2 grams Sugars 9 gramsProtein 2 grams

Steps:

• In a large resealable plastic bag, combine soda, soy sauce and 1/4 cup oil. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush vegetables with remaining oil; sprinkle with salt and pepper., On a greased grill, cook kabobs, covered, over medium heat 8-10 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally.