5 Grill-Worthy Kabob Recipes
Grilled Shrimp Kebab with Chimichurri
Next time you break out the grill (this weekend perhaps?), skewer up a bunch of shrimp and veggies, serve with a make-ahead (great on anything) sauce, and let the good times roll.
…
Emeril’s Grilled Swordfish Kabobs with Herb Pesto
Emeril Lagasse dabs swordfish kabobs with fresh herb pesto and lays the kabobs on a summer salad; to compliment the kabobs he blends a sugar and lime juice green vodka cooler.
…
Grilled Fish Kabobs with Cherry Tomatoes
1 pound skinless swordfish
1 pound skinless salmon
24 cherry tomatoes
1 cup lightly packed fresh basil
½ cup olive oil
1 clove garlic
Salt and pepper
1. Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 ½ inches each); thread against the grain on 8 skewers, alternating with tomatoes.
2. In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
3. Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.
…
Spicy and Tangy Mojo Pork Kebabs
Spicy and tangy, this marinade takes these pork kebabs to a whole new level. Garlic and citrus give Cuban mojo (pronounced MO-ho) its kick. Also try it with scallops or chicken kebabs.
1/3 cup olive oil, plus more for grill
4 cloves garlic, minced
1 teaspoon red-pepper flakes
3 tablespoons lime juice (from 2 limes)
¼ cup orange juice (from 2 oranges), plus 1 orange, cut into 16 pieces
2 pork tenderloins (about 2 pounds total), cut into 1 ½-inch pieces
1 large English cucumber, cut into 1-inch rounds
Salt and pepper
1. In a small pot, combine oil, garlic, and red-pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes.
2. In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.
3. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread pork, orange, and cucumber onto skewers. Season with salt and pepper. Grill kebabs 3 to 5 minutes per side for medium. Brush with reserved marinade and serve.
…
Grilled Chicken and Peach Kabobs
If using wooden skewers, soak them in water for at least thirty minutes before using to prevent them from scorching. Serve the kabobs with brown rice.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
DIY Dried Fruit Granola Bites
Very Green Cucumber and Pear Juice
