Food on a Stick – Page 2 – Kristen's Recipes

Peppercorn Beef Kebabs

February 12, 2005 Kristen

1 pound boneless beef sirloin steak, cut 1 inch thick
1 1/2 tsp. black peppercorns, crushed
1/2 tsp. each salt and paprika
1 clove crushed garlic
1 medium onion cut into 12 wedges
Grape tomato halves for garnish

Cut beef into 1-inch pieces. Combine peppercorns, salt, paprika and garlic in shallow dish. Add beef, toss to coat. Thread an equal number of beef pieces onto each of four 12-inch metal skewers along with 3 onion wedges. Place kebabs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Garnish with tomatoes. Serve immediately.

Yield: 4 servings
Calories: 169
Fat: 5g
Fiber: .5g

Seitan Kebabs with Thai Satay Peanut Sauce

February 8, 2005 Kristen

1 package (16oz.) seitan
1 T. sesame oil
1/2 purple onion
1 red pepper
2 tsp. oil
3 cloves garlic, minced
1 T. red curry paste
4 tsp. cocunut milk
8 ounces chicken broth
1 T. red curry paste
1 T. sugar
1 tsp. salt
1 T. lemon juice
4 T. roasted peanut, crushed or peanut butter
4 T. dried bread crumbs

Slice seitan into 1 1/2″ long pieces, 1/4″ thick. Cut purple onion into wedges and red pepper into 1″ triangular pieces. Using bamboo skewers, first soak in water for 15-20 minutes to prevent burning. Skewer seitan on the length followed by 1 piece each of red pepper and onion until skewer is complete. Using a pastry brush, apply sesame oil to kebabs then broil or grill until nicely browned, about 2 minutes per side. Set aside. For Peanut Sauce: Heat the oil in saute pan. Add the garlic then curry paste and mix until combined. Add coconut milk, stock, sugar, salt, and lemon juice and blend together. Cook for 5 minutes, stirring constantly. Add peanuts and breadcrumbs. Stir to blend and pour in a bowl. Let thicken at room temperature.

Yield: 4 servings
Calories: 177
Fat: 12g
Fiber: 1g

Sirloin-and-Summer-Vegetable Kabobs with Firecracker Sauce

October 24, 2004 Kristen

Firecracker Sauce:
1/4 C. fresh lime juice
1/4 C. maple syrup
2 T. ketchup
2 T. olive oil
2 T. soy sauce
4 cloves garlic, finely chopped
1 tsp. crushed red-pepper flakes
1/2 tsp. ground black pepper
1/2 tsp. grated lime rind
1/2 tsp. salt

Kabobs:
1 1/4 lb. boneless beef top loin or sirloin steak, cut into 1 1/4-inch-thick cubes
3 medium onions, quartered
2 medium yellow squash, cut crosswise into 1-inch slices
2 medium zucchini, cut crosswise into 1-inch slices
1 large red pepper, seeded and cut into 1-inch pieces
Twelve 8-inch wooden skewers, soaked in water 15 minutes
Sprig of thyme (optional)
Small hot peppers (optional)

Prepare Firecracker Sauce: In medium bowl, whisk together lime juice, maple syrup, ketchup, olive oil, soy sauce, garlic, crushed red-pepper flakes, black pepper, lime rind, and salt. Makes about 1 C. Set aside. On one skewer, randomly arrange 2 pieces of cubed steak and one piece each of onion, yellow squash, zucchini, and red pepper. Repeat to make 11 more kabobs. Place kabobs in large baking dish. Pour 3/4 C. of Firecracker Sauce over kabobs in baking dish. Reserve 1/4 C. for brushing the kabobs as they cook. Let kabobs stand for 15 minutes. Heat grill to medium heat. Grill kabobs about 4 inches above heat source for 5 minutes, turning frequently. Brush kabobs with reserved Firecracker Sauce. Cook 5 to 7 minutes longer or until desired doneness is reached.

Yield: 12 Kabobs
Calories: 147
Total Fat: 7g
Fiber: 6g

Teriyaki Sesame Chicken Skewers

May 13, 2004 Kristen

24 (8-inch) bamboo skewers
Marinade:
15 ounces teriyaki sauce (no more than 2 grams sugar per serving)
6 T. sesame oil
1/4 tsp. minced garlic
1 lemon, juiced
1 T. sugar substitute (recommended: Splenda)

2 pounds boneless, skinless chicken thighs
1 T. sesame seeds, toasted

Soak bamboo skewers in water for 1 hour to keep from burning later. Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour. Preheat oven to 375 degrees F. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.

Servings: 24
Calories: 57
Fat: 2g
Fiber: 0g

Oriental Beef Kabobs

February 16, 2004 Kristen

1 lb. boneless beef top sirloin steak, cut 1 inch thick
1/4 C. hoisin sauce
2 T. dry sherry
2 tsp. packed light brown sugar
1 tsp. dark sesame oil
6 green onion, sliced diagonally into 1-1/2 inch pieces

Soak sixteen 6-inch bamboo skewers in enough water to cover for 10 minutes: drain. Meanwhile combine hoisin sauce, sherry, brown sugar and sesame oil; set aside. Trim fat from beef steak. Cut steak crosswise into 1/4 inch thick strips. Alternately thread beef, weaving back and forth, and green onion pieces onto skewers. Place kabobs on rack in broiler pan so surface of kabobs is 3 to 4 inches from heat. Brush with half of hoisin mixture. Broil 5 to 6 minutes, turning once, and brushing with remaining hoisin mixture.

Yield: 8 servings
Serving Size: 2 Kebabs

Calories: 106
Fat: 4g
Fiber: 0g

Hawaiian Chicken Kebabs

January 16, 2004 Kristen

1 lb. boneless, skinless chicken breast(s)
1/2 medium pineapple
1 medium green pepper(s)
1 medium sweet red pepper(s)
1 large onion(s), spanish
1/4 C. pineapple juice, or orange juice
3 medium garlic clove(s), minced
2 T. low-sodium soy sauce
1 T. olive oil
4 serving cooking spray, or enough to coat vegetables
2 C. cooked white rice, kept hot

Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours. Preheat grill. Lightly coat vegetables with cooking spray. Thread 2 pieces of pepper, pineapple, chicken and onion onto each of 8 skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.) Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they’re cooked evenly on all sides.

Yield: 4 servings
Serving Size: 2 kebabs and 1/2 C. rice per serving

Calories: 307
Fat: 12.5g
Fiber: 1.2g

Cuban Chicken Skewers

January 15, 2004 Kristen

1/2 C. orange juice
3 T. fresh lemon juice
1 T. olive oil
2 large garlic clove(s), minced
1 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. table salt
1/2 tsp. dried oregano
2 lb. uncooked chicken breast, boneless and skinless, cut into 32 chunks
12 medium jalapeo pepper(s), halved lengthwise, seeded
2 serving olive oil cooking spray (5 one-second sprays per serving)

Combine orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano in a re-sealable plastic food storage bag. Add chicken and peppers. Seal bag and turn to coat. Place bag on a plate on bottom shelf in refrigerator and marinate for 2 to 8 hours. Preheat grill or grill pan. Thread chicken and pepper halves onto 8 metal or wooden skewers, using 4 pieces of chicken and 3 pieces of pepper per skewer. Coat with cooking spray. (Note: If you’re using wooden skewers, soak them in water 30 minutes before use to prevent charring.) Grill skewers, turning often, until chicken is no longer pink in the center, about 6 to 8 minutes. Serve immediately. Leftovers can be refrigerated for up to 3 days.

Yield: 8 servings
Calories: 292
Fat: 12.2g
FIber: 2.2

Grilled Chicken Skewers with Satay Sauce

January 2, 2004 Kristen

8 pieces Boneless, Skinless Chicken Tenderloins
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
3/4 C. fat-free sour cream
2 T. peanut butter
1 T. low-sodium soy sauce
2 tsp. dark sesame oil

chopped peanuts, garnish

chopped cilantro, garnish

Preheat outdoor grill, stovetop grill pan or broiler. Thread chicken tenders onto 8 individual metal or wooden skewers (if using wooden skewers, soak skewers in water first); season to taste with salt and pepper. Grill or broil skewers until chicken is cooked through, turning skewers frequently, about 5 to 7 minutes. Meanwhile, whisk together remaining ingredients to make satay sauce.

Yield: 4 servings
Serving Size: 2 skewers & 1/4 C. Sauce

Calories: 307
Fat: 26g
Fiber: .3g

Orange-Ginger Skewered Pork Tenderloin

November 27, 2003 Kristen

1 tsp. ground coriander
1 tsp. white pepper
3/4 tsp. salt
2 pork tenderloins (about 1-3/4 lbs. total), trimmed
1 jar (12 oz.) orange marmalade
3 T. white vinegar
4 tsp. soy sauce
2 cloves garlic, finely chopped
1 T. grated fresh ginger

Oil and heat grill. Soak 12 bamboo skewers in water in shallow pan 30 minutes. Meanwhile, for the rub, combine coriander, white pepper and salt in a small bowl. With a sharp knife, split each tenderloin lengthwise in half (do not cut all the way through meat). Press meat open and cover top with apiece of plastic wrap. Gently press down on wrap to flatten the meat to an even thickness. Uncover pork; cut each tenderloin crosswise into 3 equal pieces, then make three 1-1/2-inch-deep slits from one edge of each piece. Thread one skewer through top and bottom of each piece. Coat all pork pieces with spice rub. For the glaze, place marmalade in a small microwave-proof bowl; cover with plastic wrap. Microwave on High 1 minute. Stir in white vinegar, soy sauce, garlic and ginger. Remove one third of the glaze to another bowl; set aside for dipping sauce. Grill pork 4 minutes. Brush top generously with remaining glaze and grill 12 minutes more, turning and brushing meat with glaze every 4 minutes or until an instant read thermometer registers 160 degree F. Transfer one piece of pork to each of six serving plates. Serve with reserved glaze.

Yield: 6 servings
Calories: 305
Fat: 5.5g

Grilled Shrimp & Plum Skewers with Sweet Hoisin Sauce

November 10, 2003 Kristen

12 jumbo shrimp peeled & deveined (about 1 pound)
3 plums quartered,
2 T. minced peeled fresh ginger
1 T. olive oil
1/2 tsp. salt
1/2 tsp. white or black pepper

Sweet Hoisin Sauce
1/3 cup bottled hoisin sauce
1/4 cup rice vinegar
2 T. sherry
2 T. ketchup
1 T. brown sugar
1/2 tsp. five-spice powder

1/4 cup (11/2- inch) julienne – cut green onions (optional)
1 lime quartered (optional)

To prepare hoisin sauce: Combine all the ingredients in a small bowl. Prepare grill. Toss shrimp, plums, ginger, olive oil, salt and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers. Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes, Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges if desired.

Yield: 4 servings
Servings size: 1 kebab and about 2 T. sauce

Calories: 220
Fat: 6.4g
Fiber: 1.5g

Sweet & Sour Chicken Kabobs

October 8, 2003 Kristen

1 lb. boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
3 T. soy sauce
1/3 C. plum sauce
1/4 tsp. red pepper flakes
2 tsp. grated orange rind
1 tsp. grated gingerroot
1 medium sweet Vidalia onion, cubed into 1 1/2 inch chunks
4 fresh pineapple spears, cut into 6 pieces

Marinate cubed chicken in soy sauce for 15 minutes. Cut onion into 1 1/2 inch chunks. Cut pineapple spears into 6 pieces each. Set aside. Lightly oil grill rack and heat grill or preheat oven broiler. In small bowl, combine plum sauce, orange rind, gingerroot and red pepper flakes and mix well and set aside. Alternately skewer chicken, onion and pineapple onto 15 inch metal skewers. Discard leftover soy marinade. Place kabobs 4 to 6 inches over medium high heat or charcoal grill. Brush plum mixture over kabobs. Cover grill and cook 4 to 5 minutes. Turn and brush again. Cover and cook an additional 4 to 5 minutes. If broiling, place on broiler pan 4 to 6 inches from heat using above times.

Yield: 4 servings
Serving Size: 1 Kabob

Calories: 166
Fat: 2g
FIber: 1g

Lemon-Rosemary Chicken Skewers

August 11, 2003 Kristen

1/4 C. fresh lemon juice
2 T. olive oil
1 T. chopped fresh rosemary leaves
2 cloves garlic, minced
salt to taste, if desired
freshly ground black pepper
4 boneless, skinless chicken breasts, cut into 2-inch pieces
8 pearl onions, unpeeled
2 small yellow summer squash, cut into 1-inch pieces
2 small zucchini, cut into 1-inch pieces
8 cherry tomatoes
12 bamboo (soaked in water) or metal skewers

To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, salt and pepper in a small bowl. Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight. (Note: This doesn’t make a ton of marinade. The chicken and veggies won’t be SOAKING, they will just be coated.) Bring a saucepan of water to a boil, add the onions and cook for 5 minutes. Drain the onions, rinse them under cold water and peel. Add the onions, summer squash and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight. (This can be done in advance and refrigerated for up to 2 days.) Preheat the grill to medium-high. Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill the brochettes on each side until the chicken is cooked through and the vegetables are tender, about 4 to 6 minutes per side.

4 Servings, 3 Skewers each
212 Calories per serving
7.8g fat
1.9g fiber

Notes: The orignal recipe called for 1/4 C. oil, or 4 T. instead of 2. There was still plenty of marinade and that cut out 200 unneeded calories in the recipe. I use foster farms chicken breasts, about 4oz. per breast, 112 calories per 4oz. I didn’t pre-cook my pearl onions, and they were still crunchy when the skewers were ready. That was OK with me, and cut down on prep time, but I think next time I will pre-cook them, because if they get fully soft they will be sweeter, which might off-set the sour of the lemon a bit better.

I liked ths recipe, although I did have more vegetables than chicken for skewers. Ended up grilling up just some veggies for another meal, and they were actually even a little tastier the next day after sitting in the marinade all night. The chicken was STRONGLY lemony. I marinaded about 8 hours and I had resuced the oil by half. Although I liked the veggies after a full 30+ hours in the marinade, I don’t think the chicken should sit that long, i think it would be too lemony. Next time I might start the veggies the day before, reserve my chicken marinade, and toss in the chicken only 30-60 minutes before grilling

Island Pork Kabobs

July 22, 2003 Kristen

1-1/2 lbs. lean pork tenderloin, cut into 2-3 inch cubes
2 T. pineapple juice
1 T. ginger, minced
1/3 C. water
2 T. lime juice
2 tsp. dark rum
6 skewers, 8-10 inch

Place the pork cubes in a Ziploc bag. Combine remaining ingredients in a bowl and add to the pork. Let the pork marinate for several hours. Thread skewers with the marinated pork. Grill 6 inches from the heat source for about 10-15 minutes, rotating the skewers. Make sure the pork is completely cooked through (there should be no traces of pink). Serve over rice if desired.

Orange-Ginger Shrimp Skewers

October 27, 2002 Kristen

1/2 cup fresh orange juice (about 2 oranges)
2 T. minced green onion
1 T. minced peeled fresh ginger
1 T. minced fresh cilantro
2 T. rice vinegar
2 T. low-sodium soy sauce
1 T. vegetable oil
2 tsp. grated orange rind
1 minced hot red chile (optional)
1 pound large shrimp, peeled and deveined
2 oranges, peeled, cut in half and quartered
Cooking spray

Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes. Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 (8-inch) skewers. Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.

Yield: 8 servings
Serving size: 1 skewer

Calories: 104
Fat: 2.8g

Honey-Sesame Chicken Kabobs

August 4, 2002 Kristen

Marinade:
1 T. dark sesame oil
1/3 C. rice wine OR: dry sherry
1/3 C. reduced-sodium soy sauce
3 T. apricot preserves
2 tsp. hot-pepper sauce
2 cloves garlic, chopped
1 T. minced fresh ginger
2 scallions, trimmed and minced
1 T. sesame seeds, toasted
1/2 tsp. Chinese five-spice powder (optional)
Chicken:
1 1/2 lb. boneless, skinless chicken breast halves, cut into 1-inch squares
1 sweet red pepper, cut into 1-inch squares
1 sweet yellow or green pepper, cut into 1-inch squares

Marinade: Whisk oil, rice wine, soy, preserves, hot sauce, garlic, ginger, scallions, 1/2 T. of the sesame seeds, and, if using, five-spice powder, in medium-size bowl. Chicken: Add chicken and peppers to marinade. Cover; refrigerate 2 hours or overnight. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler. Thread chicken on 6 metal skewers, alternating with peppers. Grill kabobs, turning once, 8 to 12 minutes total, or until cooked through. Sprinkle top with remaining sesame seeds. Serve with fruited couscous, if desired.

Yield: 6 servings
Calories: 150
Fat: 4g
Fiber: 1g

Celestial Chicken Skewers

June 21, 2002 Kristen

3/4 cup low-fat mayonnaise
1/3 cup low-fat buttermilk
3 T. chopped green onion tops
1 T. chopped fresh or 1 tsp. dried tarragon
1 T. chopped fresh or 1 tsp. dried dill
2 tsp. white wine vinegar
1/2 small cucumber (about 2 oz.)
3 cups water
1/2 pound skinned, boned chicken breast, cut into 24 (3/4-inch) pieces
24 small mint leaves
Cucumber slices (optional)

Place first 6 ingredients in a blender; process until smooth. Cover and chill. Cut the cucumber lengthwise into 4 pieces; cut each piece crosswise into 6 (1/4-inch) slices. Bring water to a boil in a medium saucepan. Add chicken; cook 4 minutes or until done. Drain well, and cool. Thread 1 chicken piece, 1 cucumber piece, and 1 mint leaf onto each of 24 (6-inch) skewers. Cover and chill. Serve with sauce; garnish with cucumber slices, if desired.

Serving size: 3 skewers and 2 T. sauce
Calories: 86

Tom-Mozz Skewers with Bloody Mary Vinaigrette

September 2, 1999 Kristen

When you skewer perfect, flavorful cherry tomatoes and bite-sized mozzarella bocconcini (little balls) and serve them with spicy Bloody Mary Vinaigrette, you get a salad takeoff that is simple, dramatic, delicious –and nearly instant. To make it even more special, serve with Crispy Buttermilk-Soaked Onions.

1/2 cup bottled Bloody Mary mix

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 finely diced celery hearts (about 3 tablespoons)

32 fresh mozzarella bocconcini

32 cherry tomatoes

32 large basil leaves, washed and dried

8 10-inch wooden skewers

Crispy Buttermilk-Soaked Onions (if desired)

In a medium bowl, whisk together all the ingredients for the vinaigrette. Refrigerate until you’re ready to serve. Thread the mozzarella, tomatoes, and basil leaves on the skewers, alternating them and using 4 of each per skewer. Cover and refrigerate until ready to serve. Arrange two skewers on each of four salad plates and drizzle the skewers with the vinaigrette. You can also arrange all the skewers on a big platter and pour the vinaigrette into a small bowl for dipping. If you’re serving with the Crispy Buttermilk-Soaked Onions, mound them next to the skewers and serve immediately.

Cat’s note: Some Bloody Mary mixes are saltier and spicier than others; be sure to taste before adding more salt or pepper.

from: Cat Cora’s Classics with a Twist

Yield:

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Fiber:

Grilled Rosemary Shrimp Skewers

August 23, 1999 Kristen

16-20 extra-large shrimp, shelled and deveined

2 T. olive oil

2 tsp fresh thyme leaves

16-20 4-inch rosemary skewers (see instructions)

Sea Salt

In a medium non-metal bowl, combine shrimp, oil, and thyme. Cover and refrigerate for 2 hours or up to 6 hours. For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer. Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.

Yield: 16-20

Calories: 23

Fat: 0g

Fiber: 0g

Ladybugs on a Stick

February 11, 1999 Kristen

Red grapes

Strawberries

Mini chocolate chips

Honeydew melon

For each one, push half of a red grape onto a trimmed wooden skewer for the head. Next, push on a hulled strawberry body and score the back to create wings. For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit. Arrange the skewers on a honeydew melon half.

Teriyaki Chicken & Beef Skewers for Pot Luck

July 24, 1998 Kristen

2 tablespoons finely minced peeled fresh ginger

1 tablespoon finely minced garlic

3/4 cup low-sodium soy sauce, or ½ cup regular soy sauce and 2 tablespoons water

2 teaspoons canola or vegetable oil, plus oil for the baking sheet (optional)

3 tablespoons mirin (optional, see Notes)

¼ cup firmly packed brown sugar

1 teaspoon cornstarch

2 pounds chicken tenders, or 2 pounds skinless, boneless chicken breasts or thighs, cut into ½ inch wide strips, or 2 pounds sirloin steak, cut into ½-inch slices

Nonstick cooking spray (optional)

Toasted sesame seeds (optional; see Notes)

Eighteen to twenty 8-inch wooden or metal skewers

Place the ginger, garlic, soy sauce, oil, mirin, if using, brown sugar, and cornstarch in a small bowl or in a small container with a lid and stir well or shake to combine. Pour the teriyaki marinade into a 1-quart heavy-duty zipper-top plastic bag or a larger plastic container with a lid. Add the chicken or steak and mix to coat well. Seal the bag or container and let the chicken or steak marinate in the refrigerator for 8 to 24 hours (the longer it marinates, the more pronounced the teriyaki flavor will be). You’ll want to flip the baggie or toss the meat in the container a couple of times during the marinating process so that it marinates evenly. If you are using wooden skewers, at least 30 minutes before cooking soak them in water to cover in order to prevent them from burning. Lightly oil a rimmed baking sheet or spray it with nonstick cooking spray. Preheat the broiler (see Notes). Remove the chicken or steak from the marinade, setting aside the marinade. Skewer 1 or 2 pieces of chicken or steak on each skewer lengthwise, threading them so they are on securely. Place the skewers on the prepared baking sheet and broil until the teriyaki sauce turns a nice burnished color and the chicken is cooked through or the meat is cooked to your liking, 2 to 4 minutes on each side for chicken, another minute or 2 for medium steak. Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce the heat to medium and let the marinade simmer until it becomes slightly reduced and glazelike, about 4 minutes. Serve the skewers on a platter sprinkled with the sesame seeds, if desired. Pass around the boiled marinade in a small pitcher or bowl for drizzling over the meat or whatever starch or veggies you are serving alongside.

Notes: You can also grill these skewers on a charcoal or gas grill over high heat for 2 to 4 minutes per side.

Toasting Sesame Seeds: Heat a small skillet over medium heat (do not use a nonstick skillet for this). Add the sesame seeds and cook, stirring frequently, until they are aromatic and golden in color, 1 to 2 minutes. Watch the sesame seeds carefully and transfer them from the skillet to a heat-proof bowl the minute they start to color; they can burn very quickly.

Cooking Tip: If you want to use the teriyaki marinade as a sauce on the side, all you need to do is boil it for five minutes after you’ve removed the chicken, fish, or meat, and it will be safe to serve over rice or whatever else you like (if you’ve marinated tofu, this step is unnecessary). The boiled marinade will thicken and get a nice syrupy consistency.

from Mom 100 Cookbook

Yield:

Calories:

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Grilled Vegetable Shish Kebabs with Sherry-Peppercorn Marinade

March 1, 1998 Kristen

2 lb. button mushrooms
1 sweet onion or red onion, cut into chunks
1 small zucchini, cut into chunks
1 small eggplant, cut into chunks
1 yellow squash, cut into chunks

1 C. dry sherry
3 cloves garlic, chopped
2 shallots, chopped
1/4 C. sherry vinegar
1 tsp. green peppercorns
1/3 C. extra virgin olive oil
1 T. chopped fresh thyme
Salt
Freshly ground black pepper

Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside. To prepare the marinade, combine the sherry, garlic, and shallots in a small sauté pan over high heat and reduce until about 1 T. of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes. In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.

Bacon-Wrapped Teriyaki Chicken Skewers

February 24, 1992 Kristen

1/2 C. white sugar
1/2 C. soy sauce
1/4 C. cider vinegar
1 clove garlic, minced
1 1/4 tsp. fresh ginger, grated (or 1/2 tsp. ground ginger)
1/4 tsp. black pepper
1 T. cornstarch
1 T. cold water

Combine the first six ingredients in a medium saucepan over medium-high heat. Combine the cornstarch and water, set aside. When the sauce comes to a boil (it will happen pretty quickly) add the cornstarch mixture and stir until the sauce is thick and bubbly. Remove from heat and set aside.

1 package chicken tenders, cut into bite sized pieces
1 package bacon (not thick-sliced), cut into thirds lengthwise
1 fresh pineapple, cut into chunks about the same size as the chicken pieces

If using bamboo skewers soak them in water before using so they don’t burn on the grill. Wrap each piece of chicken with a piece of bacon and slide onto a skewer, follow with a piece of pineapple. Repeat three more times per skewer. place in a 9×13 baking dish. When all of the ingredients have been used up pour the Teriyaki sauce over them , reserving about 1/4 cup. Let them marinate in the refrigerator for at least 4 hours, no longer than 8. Heat grill to medium-high heat. Place the skewers on the grill and baste with some of the reserved sauce. Cook about 7 minutes, flip, baste again and cook another 7 minutes.

Chili Rubbed Pork Kebabs with Pineapple Salsa

February 23, 1992 Kristen

1 pineapple, peeled, cored and cut lengthwise into 16 strips
1 jalapeno, seeded and finely chopped
1/2 C. fresh cilantro leaves, roughly chopped
1 T. fresh lime juice
1/4 tsp. black pepper
2 T. olive oil
1 3/4 tsp. Kosher salt
3 tsp. chili powder
4 boneless pork loin chops, cut into 1″ cubes

Heat grill to medium-high. Skewer the pineapple strips and grill for 2 minutes per side. Cut into a small dice and combine with the jalapeno, cilantro, lime juice, pepper, 1 T. of the oil and 3/4 tsp. of the salt. Set aside. Combine the chili powder and remaining 1 tsp. salt in a large bowl. Add the pork and the remaining 1 T. oil and toss to coat. Thread the pork onto skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 8 minutes total.

Sizzlin’ Chicken Skewers

February 3, 1990 Kristen

1/3 C. hot water
1/4 C. Barbecue Sauce
1/4 C. creamy peanut butter
1/4 C. lite soy sauce
1/4 C. chopped cilantro
2 T. Honey Dijon Mustard
1 lb. boneless skinless chicken breast halves, cut into 12 thin strips

MIX water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate. PREHEAT grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag. GRILL 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

Beef Teriyaki Skewers

February 13, 1988 Kristen

Bamboo skewers
1 lb. lean steak (flank steak is my favorite), thinly sliced across the grain
3 cloves garlic
1/2 C. agave nectar
1-1/2 C. dark soy sauce
1/2 C. + 1 tsp. reduced-sodium soy sauce
2 tsp. shao hsing wine
2 tsp. sesame oil
1 tsp. rice vinegar
2 tsp. grated fresh ginger root
1 tsp. ground (dried) ginger

Soak skewers in water for 30 minutes or more (you can do this right before you’re ready to cook). Place meat in a zip-loc bag. Add remaining ingredients to a blender or food processor and blend until garlic is chopped and ingredients are well combined. Pour into the bag, press out the air, and seal. Massage the bag to coat the meat. Refrigerate for 4-8 hours. Thread strips onto the skewers, and discard the marinade. Cook skewers on the grill, on a stove top griddle, or under the broiler for 3-4 minutes.

Antipasto Skewers with Pesto Dip

September 13, 1987 Kristen

2/3 cup plain yogurt
1/2 cup mayonnaise
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/3 cup prepared pesto sauce
42 cherry or grape tomatoes
1 bunch fresh basil
1 (8 oz.) container mini mozzarella balls, each cut in half
1 (8 oz.) jar marinated mushrooms (1 cup)
8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)

Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes. Make skewers: Thread ingredients one by one onto skewers in this order: cherry tomato, folded basil leaf, half a mozzarella ball, mushroom, pepperoni, basil, olive. Serve skewers with dip.

Thai Chicken Satay

August 23, 1987 Kristen

Boneless Skinless Chicken Breasts OR Shrimp OR Pork
Soy Sauce (3/4 C.)
Coconut Milk ((1 can)
1/4 C. Lime Juice
2 tsp. Coriander
1 tsp. Turmeric
2 tsp. Cumin
1 T. Ginger (In the squeezy tube)
2 tsp. crushed garlic
4 T. minced onion
3 T. yellow curry powder
3 T. brown sugar (optional)

Combine all ingredients except meat. Slice meat into thin strips. If using shrimp, devein, and if desired, pull off tails. Put meat and marinade into a ziplock bag reserving some of the marinade for basting. Marinate for at least 20-30minutes. Overnight is super tasty. Grill/Broil while basting and turning periodically and serve.

Mozzarella, Cherry Tomato & Basil Sticks

August 19, 1987 Kristen

4 Cherry Tomatoes
4 Basil Leaves
4 ½” cubes Mozzarella Cheese

Pesto Dip:
2 T. Plain Yogurt
2 tsp. Pesto

Mix together yogurt and pesto for dip and set aside. Thread a cherry tomato onto a pick, followed by basil leaf, then a cube of cheese. Repeat with a second tomato, leaf and cube. Then assemble a second pick. Serve with dip.

Asian Pork Belly Kabobs

June 4, 1987 Kristen

1kg pork belly, bone and skin removed but with some fat left

150ml C. reduced salt or light soy sauce
100m water
3 cloves of garlic, mashed
3 tsp. honey
2 tsp. sesame oil
1 thumb fresh ginger, peeled and finely grated
1 fresh chili, chopped (optional)
1 lemon grass stem, bruised
chopped spring onions and toasted sesame seeds for garnish
8 – 10 kebab sticks

Slice the pork belly in 1cm thick and 5cm long slices. Make the marinade by whisking all the ingredients except the lemon grass stem. Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight. Remove the pork from the marinade and thread the strips on the kebab sticks. Grill on a griddle pan or on the barbecue turning on each side until cooked through.

Halibut Kebabs with Grilled Bread and Pancetta

February 3, 1987 Kristen

1/4 C. olive oil
1 T. coarsely chopped fresh rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks
4 cups 1 1/2-in. cubes crusty bread, such as ciabatta
3 ounces pancetta, sliced paper-thin

Heat a grill to medium (350° to 450°). Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes. Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on a 10-in. metal skewer*, weaving pancetta between them. Repeat 3 times. Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes. *You will need 4 metal skewers for the kebabs.

Roasted Shrimp Skewers, Tzatziki & a Greek inspired Salad

January 27, 1987 Kristen

1 pound Large Shrimp (10-15 count) – thawed, peeled, deveined, and tails still in tact
Extra Virgin Olive Oil (about 1 – 2 T.)
Sea Salt
Freshly Ground Black Pepper
Tzatziki Sauce:
1 medium Hothouse Cucumber – peeled, and grated, using the side with large holes, on a box grater
1 ¼ tsp Kosher Salt, divided
1 Cups plain Greek Yogurt
3 Cloves of Garlic – minced
2 tsp Lemon Juice (can substitute white wine vinegar)
1 heaping T. fresh Dill – chopped
⅛ tsp Black Pepper, or more to taste
2 tsp Extra Virgin Olive Oil, for drizzling over tzatziki, optional

Prepare the Tzatziki Sauce: Place a fine mesh colander into a large bowl, add the grated cucumber to the colander. Using a clean kitchen towel, press down on the cucumber to remove as much excess moisture as possible. Sprinkle with 1 tsp salt and toss to evenly coat. Allow the cucumber to strain for 20-30 minutes. Using another clean kitchen towel, press down again to remove any remaining liquid from the cucumber and discard liquid. In a medium sized mixing bowl, combine the remaining tzatziki ingredients, except for the olive oil. When cucumbers are thoroughly drained, add them to the mixing bowl and gently stir to combine. Cover with plastic wrap and allow flavors to marry for at least 2 hours, preferably overnight. For the Shrimp: Preheat the oven to 400 degrees F. Place shrimp in a large mixing bowl, drizzle with a couple glugs of extra virgin olive oil (about 1-2 T.). Season generously with salt and pepper (about ½ tsp of each). Toss to coat evenly. Transfer the shrimp to a baking sheet or a large baking dish and arrange in a single layer, being sure to not overlap the shrimp. Roast for 7-8 minutes, or until shrimp are pink-opaque and firm to touch. To serve: Taste the tzatziki sauce and adjust for seasoning. Drizzle the top of the tzatziki sauce with a little bit of olive oil if desired. Serve with the roasted shrimp. Serving options: over lettuce, with pita bread, sliced tomatoes, pitted olives, sliced red onions, roasted red peppers, feta cheese.

Chicken and Haloumi Skewers with Crispy Oregano and Lemon

October 27, 1986 Kristen

Chicken and haloumi skewers with crispy oregano and lemon

1 pound chicken breast fillets, cut into ¾” pieces

1 T. lemon juice

sea salt and cracked black pepper

2 T. extra virgin olive oil

8oz. haloumi, cut into 16 ¾” pieces

6 sprigs oregano

lemon wedges, to serve

natural Greek-style (thick) yogurt, to serve

Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and toss to combine. Thread the chicken and haloumi onto skewers. Heat 1 tsp. of the remaining oil in a large non-stick frying pan over high heat. Add the oregano and cook for 30 seconds or until crisp. Remove from the pan and set aside. Add the remaining oil to the pan, reduce heat to medium and add the skewers, in 2 batches, and cook, turning, for 6–8 minutes or until golden brown and cooked through. Serve with the crispy oregano, lemon wedges and yogurt.

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

October 23, 1986 Kristen

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

8 wooden skewers soaked in water for half an hour

8 oz. (2 standard size) chorizo sausage, cut into 1” slices

1 punnet cherry tomatoes

16oz. halloumi cheese cut into 1” cubes.

a little olive oil for spraying or brushing before cooking

1 lime juice & zest

1 T. honey

1 T. white wine or cider vinegar

2 T. olive oil

salt/pepper to taste

To serve/garnish

1 lime sliced into segments

salad leaves of your choice

Heat up your broiler/grill (on high or to around 390F). Thread the tomatoes, chorizo slices and halloumi chunks onto the skewers alternately Whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate. Lay the skewers on a grill/broiler pan. I usually line it with baking paper for easier clean-up. Spray or brush all over with olive oil. Grill/Broil for about 10 minutes, turning regularly (and carefully!) until the tomatoes and chorizo are golden in parts and the halloumi is crisp and browned. If a few pieces fall off as you turn the kebabs, just thread them back on after cooking. When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Garnish with extra lime segments if you like. Enjoy immediately with toasted bread with olive oil and salt, or another side dish of your choice.

Caramelized Fruit Kebabs

May 10, 1986 Kristen

stiCaramelized Fruit Kebabs

Bamboo skewers, soaked in cold water for 30 minutes

Choose any combination of fruit: peaches, nectarines, bananas, pineapple or strawberries

A liquor of your choice

Confectioner’s sugar

Cut fruit into small chunks and thread onto skewers. Sprinkle a little liquor over kebabs and let macerate for 10 minutes. Sprinkle a little confectioner’s sugar onto a plate. Put the kebabs into the sugar and then onto the grill and cook for 1 to 2 minutes each side or until slightly caramelized. If you are using a heavy skillet, put a little butter in first and then cook the kebabs until caramelized. Allow to 2 to 3 skewers per person. Serve immediately over cake or ice cream.

Chicken, Halloumi and Vegetable Kebabs

April 23, 1986 Kristen

Chicken, Halloumi and Vegetable Kebabs

7 oz (200 g) skinless chicken breast, cubed

1 T. sweet chili sauce

1 tsp soy sauce

1/22 large zucchini, halved lengthways and sliced into 3/4 in crescents (optionally, long lengthwise thin ribbons, then threaded on folding back and forth)

1/2 large red bell pepper, seeded and cut into 3/4 in chunks

1 cup 3/4 in cubed halloumi cheese

2 T. sunflower oil

salt and pepper

Put the cubed chicken, sweet chili sauce and soy sauce in a bowl, mix to coat and leave to marinate for 30 minutes. If you’re using wooden skewers, soak them in water before using. Thread a piece of zucchini, marinated chicken, red bell pepper and halloumi cheese onto a skewer and repeat twice so you have three pieces of everything on the skewer. Repeat with the remaining skewers. Season lightly with salt and pepper. Heat the oil in a large flat skillet or griddle pan over a high heat. Add the skewers, reduce the heat to medium and fry for about 5 minutes on each side until golden and the chicken is cooked through (you may need to hold the skewers down onto the surface of the skillet to help them cook through— I place a separate heavy skillet on top of the skewers to hold them down). Serve straight away.

Steak Kabobs with Caramelized Onion Relish

March 26, 1986 Kristen

Steak Kabobs with Caramelized Onion Relish

1-1/2 pounds beef Top Sirloin Steak Boneless cut 1-inch thick

1 tsp. garlic-pepper seasoning

Fresh basil leaves, optional

2 T. olive oil

1 large red onion, diced

1/2 cup balsamic vinegar

1/4 cup packed brown sugar

1/4 tsp. salt

1/8 tsp. pepper

To prepare Kabobs, preheat broiler. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. To prepare Caramelized Onion Relish, heat olive oil in a large nonstick skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in balsamic vinegar and brown sugar. Cook 5 to 7 minutes or until liquid evaporates and onion mixture browns and thickens, stirring occasionally. Remove from heat and season with salt and pepper; keep warm. Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Season meat with seasoning blend. Thread 3 beef pieces onto each skewer, leaving small spaces between pieces. Place kabobs on rack of broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Cook’s Tip: 1-1/2 pounds beef Ranch Steak cut 1-Inch thick may be substituted for beef Top Sirloin Steak Boneless. To grill, place kabobs on grid over medium, ash-covered coals. Grill, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Serve kabobs with relish. Garnish with basil leaves, as desired.