123 Delicious Shish Kebab Recipes

By Laura Jones

Table of Contents: Introduction LAMB 1.Delicious Lamb Shish Kebabs 2.Lean Lamb Shish Kebabs 3.Lamb Shish Kebabs with Mushroom Caps 4.Tasty Lamb Shish Kebabs 5.Lamb Shish Kebabs 6.Lamb Shish Kebab 7.Simple Lamb Shish Kebabs 8.Marinated Shish Kebabs of Lamb 9.Spicy Shish Kebab 10.Shish Kebabs with lamb, Peppers & Cherry Tomatoes 11.Turkish Shish Kebabs 12.Shish Kebabs with Rice Pilaf 13.Shish Kebabs with Lamb & Green Peppers 14.Lamb Leg Shish Kebabs 15.Lamb Leg Shish Kebabs Marinated with Red Wine & Juice of Lemon 16.Shish Kebabs with Cherry Tomatoes & Mushrooms 17.Lamb Shish Kebabs Marinated with Italian Dressing 18.Lamb (or Beef) Shish Kebabs 19.Lamb (or Beef) Shish Kebabs 20.Lamb (Beef) Shish Kebabs 21.Lamb Shish Kebabs Marinated with White Wine 22.Lamb (Beef) Shish Kebab 23.Mogul Kebabs with Raisin- Pistachio Stuffing BEEF 24.Lean Beef Shish Kebabs marinated with Brown Sugar 25.Lean Beef Shish Kebabs 26.Shish Kebab with Beef & Mushrooms 27.Beef Shish Kebabs 28.Beef Shish Kebabs Marinated with Honey 29.Steak Shish Kebabs 30.Grilled Shish Kebabs 31.Grilled Shish Kebabs with Bacon 32.Steak Shish Kebab 33.Beef Shish Kebab 34.Beef Shish Kebabs with Mushrooms & Tomatoes 35.Beef Shish Kebabs with Mushrooms & Pineapple 36.Shish Kebabs Marinated with Crisco Oil & Butter 37.Beef Shish Kebabs with French Dressing 38.Shish Kebab Istanbul with Wild Rice 39.Stew Beef Shish Kebabs 40.Tasty Beef Shish Kebabs 41.Jamaican Style Beef Kebabs 42.Red Wine Beef Shish Kebabs 43.Shish Kebabs 44.Miniature Shish Kebabs 45.Oriental Steak & Shrimp Shish Kebabs 46.Hamburger Shish Kebabs with Potatoes 47.Hamburger Shish Kebab PORK 48.Lake Shish Kebabs 49.Pork Shish Kebabs with Apples 50.Shish Kebab Marinated with Lemon 51.Pork Roast Shish Kebabs 52.Shish Kebab Dinner 53.Souvlakia 54.Pork Skewers 55.Grilled Pork on a Skewer with Pomegranate Syrup 56.Shish Kebab Marinated with Buttermilk 57.Pork on a Skewer 58.Simple Pork Shish Kebabs 59.Pork Skewer 60.Pork and Pineapples Shish Kebabs 61.Pork & Pineapple Shish Kebab 62.Marinated Pork and Red Onions Kebabs 63.Caribbean Pork Kebabs 64.Pork and Vegetable-Fruit Kebabs 65.Honey- Mustard Pork Kebabs 66.Family Shish Kebabs 67.An Easy Pork Shish Kebab Recipe for the Grill 68.Chinese Shish Kebabs 69.Assorted Shish Kebab 70.Shish Kebabs POULTRY 71.Chicken Shish Kebabs 72.Shish Tavouk Kebab 73.Indonesian Chicken Kebabs 74.Greek Island Chicken Shish Kebabs 75.Chicken Shish Kebabs Marinated with Italian Dressing & Mushrooms 76.Marinated Chicken Shish Kebab 77.Chicken Shish Kebabs Marinated with Pineapple Juice 78.Chicken Shish Kebab 79.Chicken Shish Kebab with Tomatoes & Peppers 80.Chicken & Bacon Shish Kebabs 81.Chicken Shish Kebab with Pineapple Sauce 82.Almond Chicken Shish Kebabs 83.Honey Chicken Kebabs 84.Chicken, Mini Tomato and Onion Kebabs 85.Chicken & Shrimp Shish Kebabs 86.Cape Malay Sosaties ( Kebabs) 87.Turkey Low Cal Shish Kebabs 88.Grilled Turkey Shish Kebabs 89.Indian Turkey Okra Tikka Kebabs WILD GAME 90.Deer Shish Kebab 91.Venison Shish Kebabs 92.Hunters Shish Kebab 93.Elk Shish Kebab SAUSAGE 94.Shish Kebab with Sausage 95.Simple Shish Kebabs 96.Bread, Sausage and Cherry Tomato Shish Kebabs FISH & SEAFOOD 97.Swordfish Shish Kebabs 98.Grilled Swordfish Kebabs with Vegetables 99.Ling Cod Shish Kebab 100.Thai Tuna and Pearl Onion Shish Kebabs 101.Fish Kebabs 102.Grilled Chipotle Chorizo Chicken sausage & Shrimp Kebabs 103.Grilled Marinated Shrimp 104.Maui Wowie Shrimp 105.Shish Kebabs (Shrimp) 106.Grilled Shrimp Shish Kebabs 107.Spicy Imitation Crab Shish Kebabs with Roasted Potatoes 108.Creole Garlic Shrimp and Scallop Kebabs VEGETABLES & FRUITS 109.Vegetables on Skewers 110.Hot Antipasto Shish Kebab Salad 111.Grilled Veggie Shish Kebabs 112.Marinated Veggie Shish Kebabs 113.Potato Kebabs 114.Healthy Vegetable Tofu Kebabs 115.Meatless Shish Kebab 116.Vegetable Shish Kebabs with Peppercorn Sauce 117.Greek Vegetable Kebabs 118.Grilled Vegetable Kebabs with Rice 119.Vegetable-Bacon Kebabs 120.Halloumi and Vegetable Kebabs 121.Greek Garden Kebabs 122.Hawaiian Fruit Shish Kebabs 123.Fruit Kebabs with Curry Glaze

Introduction If you spend a lot of your time outdoors, or if you'd like to spend more time enjoying nature during the year, you may want to consider learning more about outdoor cooking. Preparing your meals outside is a wonderful way to make a great dinner and get some fresh air as well. Of course, these cooking ideas are great in the backyard as well—a combination of onions, peppers, tomatoes and your favorite seasoned meat can be thrown on the grill for a shish kebab that's really tasty. Shish kebab has always been the most favorite and essential food among people living in mountainous countries, and nowadays it gets more and more popular in other countries as well. Shish kebab is very tasty and nutritious, easy to make, and one can use different types of meat. Various nations perceive differently this meal: some countries and recipe books consider shish kebab as a waterless meal. But what exactly is shish kebab (synonyms: Shish Kabob, Shish Kebob, Skewered Food, Shashlik)? The definition of the words "shish kebab" is - Wikipedia: “Shish kebab (in which is the Armenian word for "skewer,") is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include eggplant, tomato, bell pepper, onions, and mushrooms”. In North American English, the word "kebab" usually refers to shish kebab. So "Shish kebab" literally means "skewered grilled meat". The "shish" part refers to the skewer; the kebab part refers to the grilled or broiled meat. However, the traditionalists state that shish kebab is a meal made of any type of meat (lamb, beef, pork, goat, wild game meat, poultry, fish fillet) skewered and cooked until tender on an outdoor grill. Let’s look at the essential techniques and tools of cooking shish kebab. First of all, you must choose the meat of the good quality. The best choice would be young animal’s meat, because this meat can be prepared for shish kebabs even without marinating. Poultry and fish are not usually marinated. However, to give a special flavor and aroma it is recommended to marinate your preferred meat. The marinade is made by a given recipe. The meat is marinated from 15 minutes to overnight or even longer. If the meat is cooked without marinating, then usually little pieces of meat should be previously steeped in a vegetable oil; large ones soaked in cold water. The meat is cut into pieces and depending on their size you should select a longer or shorter period of marinating and cooking. If the meat has some fat, you should always turn the skewer so that the fat seeps into the meat itself and not leaks down on the coals of the grill. You should have special appliances to grill shish kebab. First of all, the skewers, that can be metal or wooden, and come in different sizes. If using bamboo skewers, soak in water for 30 minutes before using to keep them from scorching. Spray or brush metal skewers with vegetable oil. Then there is a grill. The new grill grate must be greased with vegetable oil and heated over the fire, then wiped with the wet cloth. Also use the oil cooking spray before cooking. If you want to grill shish kebabs at home, you can use indoor electric grill or broil in oven. Shish kebab is grilled not on an open fire, but over the hot charcoal or other heat source, about 5-6 inches above; and you should turn the skewers occasionally as cooking. Shish kebabs are grilled not for a very long time. However, much depends on the type and quality of the product you’re cooking, the marinating time and the heat source. Just follow recipe directions. The best shish kebab garnish is fresh and marinated vegetables, various sauces. Shish kebab is usually served hot, also cold, with a dry red and white wine. There are several recipes in this book that you can try with the whole family for cooking that's hours of fun. So, grab some of your favorite foods, fire up the grill and see what you can cook up! LAMB

1.Delicious Lamb Shish Kebabs Ingredients: 2 ½ pounds lamb shoulder 3 tablespoons extra virgin olive oil 2 tablespoons Lipton onion soup mix 1 tablespoon soy sauce 1 cup dry sherry ½ teaspoon oregano flakes ¼ teaspoon garlic powder or 1 teaspoon fresh garlic, minced 1 teaspoon freshly ground black pepper 1 teaspoon salt 1 small onion, minced 3 cloves garlic, minced 1/8 teaspoon Portuguese allspice

2 green bell peppers 4 medium or 16 cherry tomatoes 20 boiling onions (or 4 medium red onions) 6 mushrooms

Directions:

1. Cut lamb into 1 ½ inch cubes. Combine remaining ingredients to make a marinade. Place cubes in a Ziploc bag with marinade and refrigerate for several hours or overnight, turning occasionally.

2. When ready to barbecue, soak wooden skewers in water for 30 minutes to keep them from scorching or use metal ones which have been brushed with oil.

3. Prepare vegetables: quartered small or whole white boiling onions, cherry tomatoes or quartered tomato wedges and thick wedges of green pepper, whole mushrooms. Dip vegetables in oil before threading onto skewers alternating between meat cubes.

4. Broil over hot coals or in a 400 0 F gas grill or in the broiler of your oven for about 10 minutes. Turn and broil for about 10 minutes on the other side or until done.

5. Serve over hot fluffy rice, on a bed of fresh lettuce leaves, or with buttered, grilled buns or pita pockets and fresh lettuce leaves for sandwiches. A leafy green salad is a wonderful accompaniment to shish kebab. Makes: 4-5 servings.

2.Lean Lamb Shish Kebabs

Ingredients:

Marinade: ½ cup olive oil 2 tablespoons lemon juice 1 bay leaf, broken in 3 to 4 pieces ½ teaspoon oregano, crumbled ½ teaspoon salt ¼ teaspoon pepper 2 tablespoons soy sauce 3 cloves garlic, sliced Meat and Vegetables: 1 ½ pounds lean lamb, cut in 1 inch cubes 2 medium onions, cut in ½ inch slices 1 basket cherry tomatoes 1 ½ green bell pepper, cut in 1 inch chunks 12 fresh whole mushrooms (medium to large) 3 cups white rice, cooked

Directions:

1. Combine marinade ingredients in small bowl.

2. Arrange meat and vegetables in 9x13x2 inch glass dish.

3. Pour marinade over meat and vegetables. Cover with plastic and refrigerate several hours or overnight. Turn meat and vegetables once or twice.

4. On skewers thread meat and vegetables, taking turns for each. 5. Place in broiler about 4 or 5 inches under flame. Broil about 5 minutes on each side or until done. Be sure to baste meat when turning.

6. Serve over white rice. Serves: 3.

3.Lamb Shish Kebabs with Mushroom Caps Ingredients:

2 pounds cubed lamb Mushrooms caps Tomatoes, cut into fourths Green pepper Onion pieces Eggplant cubes

Marinade: 1 cup red wine ¼ cup olive or peanut oil 2 garlic cloves, crushed 1 teaspoon salt Pepper to taste 1 teaspoon oregano

Directions:

1. Trim lamb and cube. Marinate overnight in marinade. 2. Skewer meat and other items. 3. Grill or broil 5 minutes on each side or until soft.

4.Tasty Lamb Shish Kebabs Ingredients: 5 pounds leg of lamb, cut into 1 inch cubes Marinade: 1 cup salad or olive oil 2 tablespoons salt 2 tablespoons black pepper 3 teaspoons curry powder 6 cups sliced onion 1 teaspoon crushed red pepper 2 cloves garlic, crushed 2 teaspoons dry mustard 2 cups dry red wine 4 tablespoons chopped parsley 2 cups chopped green pepper 4 green peppers 32 small white onions 16 medium size fresh mushrooms, washed

Directions:

1. Day before serving: trim any fat and gristle from lamb. Place in a large roasting pan. 2. Make marinade: combine all marinade ingredients; mix well. Pour over lamb, tossing to coat evenly. 3. Cut each green pepper in 8 pieces. Peel onions. Parboil green pepper and onion in a large saucepan with water to cover, for 15 minutes. Drain. Place mushrooms, green pepper and onion in the roasting pan together with the lamb, tossing to coat evenly. Refrigerate, tightly covered, overnight. 4. Next day: on each of 16 wooden hibachi sticks, thread 3 lamb cubes alternately with 2 green pepper pieces and 2 onions. Place 1 mushroom on the end of each kebab. Arrange on rack in broiler pan. Brush with leftover marinade. 5. Broil 4 inches from heat, 20 to 25 minutes, turning several times and brushing with the marinade, until lamb is cooked to your taste. Makes: 16 servings.

5.Lamb Shish Kebabs Ingredients: 1 leg of lamb. Yield approximately ½ pound boned meat per person Oil 1 cup red wine 3 or 4 garlic buds cut up Pepper 2-3 teaspoons oregano, crushed 1 large onion, quartered or sliced

Directions:

1. Bone and cube lamb for shish kebab. 2. Pour just enough oil over meat to make it glisten; add wine and remaining ingredients. Toss together; let sit, refrigerated, overnight and stir occasionally. 3. Skewer and grill over hot coals. Serve with Armenian Pilaf. 6.Lamb Shish Kebab

Ingredients:

5-7 pounds leg lamb (cut into cubes) ¼ pound butter ½ cup olive oil 1 cup fresh lemon juice 2 tablespoons oregano ½ teaspoon pepper 10-12 medium tomatoes, quartered 5-6 medium onions, quartered and separated 5-6 green peppers, cut into 2 inch pieces

Directions:

1. Place lamb cubes in a deep bowl. Melt butter with oil, lemon, oregano and pepper. Pour over lamb cubes. 2. Marinate 4-5 hours or overnight. 3. Skewer lamb, onions, tomatoes and peppers. 4. Broil or cook on grill. Baste constantly with marinade. Turn skewers frequently. 5. Serve with rice and salad. Makes: 8 servings.

7.Simple Lamb Shish Kebabs

Ingredients:

2 ½ pound boned lamb, thoroughly cleaned and cut into 1 inch cubes 3 large onions, quartered 1 large green pepper cut into squares 5 cherry tomatoes 5 cups rice cooked just before serving time 1 cup lime juice 1 cup olive oil ¾ teaspoon dried rosemary leaves Salt and pepper to taste

Directions:

1. Mix together for marinade in a large bowl: lime juice, olive oil, rosemary leaves, salt and pepper. 2. Place the meat cubes in the marinade and let stand for several hours or overnight. Stir occasionally. 3. When ready to cook, alternate the meat cubes with the onion and pepper on long skewers. 4. Broil over prepared charcoal barbecue grill or under oven broiler until browned on all sides. Add 1 of the cherry tomatoes to the end of each skewer and broil about 5 more minutes. Brush the kebabs with the remaining marinade while cooking. Discard the rest of the marinade when basting is completed. 5. Serve hot over hot cooked rice. Makes 4 or 5 skewers.

8.Marinated Shish Kebabs of Lamb

Ingredients:

2 pounds boneless lamb from leg, trimmed of fat, cut in 2 inch cubes ¼ cup fresh lemon juice ½ cup olive oil 1 teaspoon salt ½ teaspoon oregano 1 large onion, sliced thin 3 large cloves garlic (smashed) 2 pound finely chopped parsley 15-20 large bay leaves Desired vegetables and potatoes

Directions: 1. Beat together lemon juice, olive oil, salt and oregano. Add onions, garlic, parsley and lamb; toss with your hands until the lamb is moistened. 2. Marinate in the refrigerator for 8-10 hours. 3. String lamb on skewers; may vary with vegetables and potatoes. Grill on or broil in oven. 4. Serve with saffron rice. 9.Spicy Shish Kebab

Ingredients:

2 pounds boned lamb, cut into 1 ½ inch cubes ¼ cup cider vinegar ½ cup dry white wine 2 tablespoons salad oil 1 clove garlic, minced 2 tablespoons mixed pickling spice 1 green pepper, cut into 1 ½ inch pieces 2 firm tomatoes, quartered 8 large fresh mushrooms

Directions: 1. Combine: vinegar, wine, oil, garlic, and sprinkling spice. 2. Arrange lamb cubes in shallow glass dish or casserole. Pour marinade over lamb; and refrigerate several hours or overnight. 3. Alternate lamb, green pepper, tomato and mushrooms on 4 long skewers; then brush with marinade. Grill or broil 3 to 4 inches from source of heat 5 to 7 minutes per side, or until desired degree of doneness. Serves 4.

10.Shish Kebabs with lamb, Peppers & Cherry Tomatoes

Ingredients:

Kebabs: 1 pound boneless lamb, cubed 1 green pepper, cut into 2 inch squares 12 cherry tomatoes 12 medium size mushrooms 12 pearl onions Marinade: 1 cup lemon juice 1 clove garlic, minced 1 tablespoon chopped onion 1 tablespoon oregano

Directions:

1. Combine marinade ingredients in a pan, stirring well. 2. Marinate lamb for 1 to 2 hours or overnight. 3. Place all ingredients on skewers, alternating meat, onion, mushrooms, tomatoes and pepper squares. 4. Broil or barbecue 10 to 12 minutes for medium rare, basting the entire skewer with marinade. Serves 4.

11.Turkish Shish Kebabs Ingredients: 1-2 pounds boneless lamb ½ pound thick cut bacon, cut in half 1 medium onion (sliced, chopped) ½ cup tomatoes, sliced 2 cups white rice 3 cloves garlic, minced 2 tablespoons parsley, chopped 2 tablespoons butter 2 tablespoons tomato paste Vinegar Oil Salt, pepper

Directions:

1. Cut meat into 2 inch cubes. Add salt, garlic, pepper; sprinkle vinegar.

2. Place meat into another bowl, layer with onion (set aside a few tablespoons of chopped onion), cover and marinate 2 to 3 hours.

3. Cook rice. Fry a little bit chopped onion in oil in fry pan on top of kitchen stove and add to almost cooked hot rice. Also stir in tomato paste, butter and salt. 4. In skewers alternate meat, tomatoes and onions. Grill about 25 minutes.

5. Serve hot over hot rice. Sprinkle with parsley. A leafy green salad is a wonderful accompaniment to shish kebab. 12.Shish Kebabs with Rice Pilaf Ingredients: 1 leg of lamb, boned and cubed 2-3 onions, quartered 1 (8 oz.) can tomato sauce ¼ cup wine vinegar ¼ cup olive oil 1/8 cup red wine ¼ to ½ teaspoon garlic powder, to taste 6 green peppers 6 tomatoes Salt to taste

Directions:

1. Mix onions and salt. Add meat and remaining ingredients except peppers and tomatoes. Mix well, cover and refrigerate overnight to marinate.

2. Skewer meat. Reserve marinade and onion mixture.

3. Cut peppers and tomatoes in half and broil until skin is blackened. Place in covered pan to steam and remove skins.

4. Add peppers and tomatoes to marinade; bring to a boil, reduce heat and simmer until onions are cooked.

5. Broil or grill the meat. Serve on skewers or add to the vegetable mixture.

6. Serve with rice pilaf and Armenian cracker bread. Rice pilaf: 2 tablespoons butter ¼ cup orzo noodles or spaghetti broken into small pieces 1 cup water 1 cup long grain rice 1 (14 oz.) can chicken broth

1. Melt butter; add orzo and cook on low heat until evenly browned.

2. Stir in rice and continue cooking until the grains look clear. Add chicken broth and water, cover and bring to a boil. Reduce heat to low and continue cooking, covered, for 30 minutes until all the liquid is absorbed.

3. Remove from heat, place two paper towels beneath the lid and let stand another 15 minutes.

13.Shish Kebabs with Lamb & Green Peppers Ingredients: Leg of lamb ¾ lb. per person 4 to 6 green peppers 4 to 6 tomatoes 8 onions Salt and pepper Oregano ½ cup vegetable oil

Directions:

1. Cut the meat from the bone, removing excess bone and gristle, cutting the meat into 1 ½ inch squares. Marinate meat with cut up onions, salt, pepper and oregano. Add ½ cup oil. Allow to marinate overnight mixing ingredients occasionally.

2. To cook: put meat, peppers and tomatoes each on separate skewers. Barbecue on hot coals, cooking meat and peppers first. Tomatoes need less cooking time.

3. Cook cut up pieces of onion in fry pan on top of kitchen stove. Add to meat when onions are brown.

14.Lamb Leg Shish Kebabs Ingredients: 3 pounds boneless leg of lamb, cut into 1 ½ inch cubes 1 cup minced onions ¼ cup chopped parsley ½ cup vegetable oil 2 teaspoons salt 2 teaspoons paprika

Directions:

1. Combine all ingredients in large sturdy plastic bags. Close securely and place bags in large container. Refrigerate 24 hours, turning bags occasionally; drain.

2. Thread meat cubes ½ inch apart on metal skewers. 3. Turning skewers occasionally, grill over hot coals or broil 5 inches from heat source 12 to 15 minutes for medium doneness or until lamb is done as desired. Makes: 6 servings.

15.Lamb Leg Shish Kebabs Marinated with Red Wine & Juice of Lemon Ingredients: 2 pounds leg of lamb 1 tablespoon oregano 2 cups red wine 3 lemons 8 small onions 8 small potatoes 1 small can ripe olives

Directions:

1. Cut lamb into cubes and soak for 6 hours in red wine, juice of 1 lemon and oregano.

2. In skewers, alternate thin lemon slices, cubes of meat, onions, tomatoes and olives.

3. Place skewers in meat pan and pour in the juice in which you soaked meat.

4. Broil until meat and onions are brown. 16.Shish Kebabs with Cherry Tomatoes & Mushrooms Ingredients: 5 to 7 pounds of lamb, boned or steak 6 green peppers 48 cherry tomatoes 48 medium fresh mushrooms 6 large onions 6 to 12 long skewers Marinade: ¾ cup hot water 1/3 cup soy sauce ¼ cup honey 2 tablespoons oil 2 tablespoons lemon juice 2 cloves garlic, crushed

Directions: 1. Cut meat into 1 ½ inch cubes. 2. Prepare marinade. Marinate meat for at least 2 hours or overnight, turning a few times. 3. Cut vegetables into cubes. Alternate vegetables and meat on skewers. 4. Grill until meat has reached desired doneness. Serve over rice.

17.Lamb Shish Kebabs Marinated with Italian Dressing

Ingredients:

¾ pound boneless lamb shoulder, cut into cubes ¼ cup Heinz natural creamy Italian dressing 1 (8 oz.) can whole onions, drained 1 small can pineapple chunks 1 small can button mushrooms ½ green pepper, cut up 4-6 cherry tomatoes 2 cups cooked rice

Directions: 1. Put lamb in glass container and pour dressing over it. Cover and refrigerate at least 8 hours. 2. Remove meat from marinade, but save marinade. 3. Alternate meat and remaining ingredients on 4 skewers. Put skewers on rack in broil pan. Brush with marinade. Broil with tops 4-5 inches from heat until brown, approximately 6 minutes. Turnover and brush again with marinade. Broil until done, approximately 5 minutes. 4. Serve over rice. Serves 2.

18.Lamb (or Beef) Shish Kebabs

Ingredients: 2 pound spring leg of lamb or beef sirloin 1 ½ cup chopped yellow onion 1 ½ cup chopped green bell pepper 1 cup chopped parsley 1 tablespoon chopped basil 1 tablespoon finely diced garlic ½ cup olive oil 1 teaspoon salt 1 teaspoon black pepper 1 cup red wine Metal or wooden skewers

Directions: 1. Cube the meat into 1 ½ inch cubes, being careful to remove all tendons and gristle especially in the lamb. 2. Place all of the ingredients together in a bowl or pan and refrigerate overnight. 3. After marinating, arrange meat cubes on skewers pushed together tightly. You may want to alternate between the cubes of meat such things as cherry tomatoes, onion wedges, mushroom caps, or pieces of bell pepper. 4. Place the skewered meat on a hot barbecue. Turn until browned on all sides. Be careful not to overcook. 19 Lamb (or Beef) Shish Kebabs

Ingredients:

Marinade: 2 cloves garlic, crushed 1 teaspoon olive oil with salt 3 tablespoons lemon juice ¼ teaspoon pepper ¼ cup parsley, chopped

1 pound lamb or beef cubes Skewers

Directions: 1. Combine all marinade ingredients in a deep bowl. Add meat cubes and turn to coat thoroughly with marinade. Cover and refrigerate at least 30 minutes. 2. Remove meat from marinade and thread cubes on skewers. 3. Broil over charcoal, turning and brushing with marinade for about 10 minutes or until meat is browned on the outside. 4. Heat Arabic bread. 5. Remove meat from skewers and place onto flat loaves of the bread.

20.Lamb (Beef) Shish Kebabs

Ingredients:

2 pound boned leg of lamb or beef cut into 1 inch cubes 2 tablespoons olive oil 3 tablespoons lemon juice 1 large onion, grated ½ tablespoon thyme leaves 3 medium tomatoes, halved 2 green peppers, seeded and quartered 8 medium mushrooms, peeled 6 pearl onions, peeled Salt and pepper to taste 6 long skewers

Directions: 1. Preheat broiler or have charcoal fire ready after the meat has been marinated. 2. Place meat in a bowl, add olive oil, lemon juice, grated onion, salt, pepper and thyme leaves. Mix well, cover and refrigerate for 4 to 5 hours for lamb, overnight for beef. 3. Arrange meat on skewers alternately with tomatoes, peppers, mushrooms and pearl onions. 4. Broil preferably over charcoal, taking care to place skewers 3 inch above the coals, which should be red hot but not flaming. Broil about 5 minutes on each side, turning the skewers so that meat browns evenly. 5. Place skewers on a serving platter and serve.

21.Lamb Shish Kebabs Marinated with White Wine

Ingredients:

1 boned leg of lamb (beef) 1 medium onion, grated 2 cups white wine ½ teaspoon salt ¼ teaspoon pepper 2 onions 3 tomatoes 1 green pepper 16 mushrooms caps 1/8 pound butter ¼ teaspoon thyme ¼ teaspoon ground cloves ½ teaspoon parsley flakes ½ teaspoon salt

Directions: 1. Cut and trim leg of lamb into 2 inch squares. 2. Place in bowl with grated onion, wine, salt and pepper. Marinate 6-8 hours. 3. Drain and thread on skewers alternately with pieces of tomato, onion, mushroom and green pepper. Grill or broil, basting frequently with mixture of melted butter, thyme, cloves, parsley and salt. Grill until meat is fairly pink in center. Do not permit it to dry out. 4. Serve with rice. Serves 6. 22.Lamb (Beef) Shish Kebab

Ingredients:

3 pounds lamb or beef, cubed ½ cup oil ¼ cup wine vinegar 1 teaspoon salt ½ teaspoon oregano ¼ teaspoon pepper 2 tablespoons Worcestershire sauce ½ cup chopped onion 2 cloves mashed garlic Green pepper squares Small onions Tomato wedges Mushrooms

Directions: 1. Combine all but meat and vegetables in a large bowl; then add meat and vegetables. Stir to coat. Cover; marinate overnight. 2. Alternate meat and vegetables on skewers. 3. Broil 5 inches from heat for 5 minutes on each side or grill until meat is cooked.

23.Mogul Kebabs with Raisin- Pistachio Stuffing

Ingredients:

1 pound lean ground lamb 4 tablespoons vegetable oil, divided 2 teaspoons garlic, chopped 1 ½ teaspoons gingerroot, chopped ¼ cup panko 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon curry powder 1 teaspoon paprika 1 large egg, beaten 2 tablespoons raisins (California) 2 tablespoons pistachios

Directions: 1. Heat 1 tablespoon oil in small fry pan and sauté garlic and gingerroot until tender. Turn into mixing bowl and mix until thoroughly combined with lamb, bread crumbs, seasonings and egg. Season with salt and pepper. Chill thoroughly. 2. Chop raisins and pistachios; mix together and set aside. 3. With lightly oiled hands, take a walnut-sized piece of lamb mixture and roll into a small ball. Repeat until lamb is all rolled into balls. With little finger, press slight depression into center of each ball. Fill depression with about ½ teaspoon of raisin-nut mixture and then, gently work lamb mixture over raisin-nut mixture to cover completely. 4. Repeat to make 12 balls. Skewer 2 balls on each skewer. Press to elongate and flatten slightly and shape to length of skewer. Chill until ready to put on medium-hot grill. 5. To cook, heat small amount of oil in sauté pan or grill over a wood or gas grill. Cook until kebabs are well-browned all over. Serve hot with your favorite chutney or Tzatziki sauce. Serves 4. BEEF

24.Lean Beef Shish Kebabs marinated with Brown Sugar

Ingredients:

Lean cut beef (sirloin tip is very good) Assorted vegetables: pearl onions, cherry tomatoes, green pepper, cut into bite size pieces, mushrooms. Marinade: 2 tablespoons brown sugar 1 teaspoon dry mustard 1 teaspoon ginger ½ teaspoon garlic powder ¾ cup water 6 tablespoons soy sauce 2 tablespoons cooking oil 1 tablespoon vinegar

Directions: 1. Cut beef into cubes approximately 1 inch square. Place in prepared marinade overnight or at least for 8 hours. 2. When stringing meat and vegetables onto skewers, push close together if you want meat more rare and juice; leave space between if you want crispy and well done. Reserve marinade to baste over kebabs while cooking. This gives veggies extra flavor and keeps meat from becoming dry. 3. Serve over bed of hot rice, or whatever. Recipe is best for outdoor grill. 25.Lean Beef Shish Kebabs

Ingredients:

1 ½ pound lean tender beef 3 tomatoes wedges or 24 cherry tomatoes 2 green peppers, cut in 1 inch squares 24 small parboiled potatoes ½ teaspoon Worcestershire ¼ teaspoon sugar 2 tablespoons vinegar 1/3 cup oil ½ teaspoon salt

Directions: 1. Roll meat and soak into Worcestershire for 30 minutes. 2. Cut meat into chunks and brown meat in skillet. 3. Skewer meat alternately with vegetables. Grill about 10 minutes. Serves 6.

26.Shish Kebab with Beef & Mushrooms

Ingredients:

1/2 cup vegetable oil 1 clove garlic, crushed ¼ cup wine vinegar 1 tablespoon lemon juice ½ teaspoon soy sauce ½ teaspoon basil 2-3 quartered onions 2-3 quartered green peppers 1 pound whole mushrooms 2 pounds cubed beef

Directions: 1. Combine first 6 ingredients. 2. Add meat and marinate for 3-4 hours. Place meat on skewers, alternating with mushrooms, onions and peppers. Broil or barbecue basting with marinade. 27.Beef Shish Kebabs

Ingredients:

1 ½ pound sirloin, cut into 1 ½ inch cubes 2 cups tomato juice ½ cup vinegar ¼ cup prepared mustard ½ pound mushrooms 2 teaspoons salt ½ teaspoon pepper 2 teaspoons sugar 1 large green pepper 5-7 cherry tomatoes 1 can of potato spuds 1 large onion, cut in large pieces

Directions: 1. Mix juice, vinegar and seasoning. Pour over meat in glass dish. 2. Marinate in refrigerator for 2 hours (marinating vegetables is optional). 3. Spear on skewers alternating vegetables and meat. Brush with leftover marinade and baste on grill as cooking. Cook until done.

28.Beef Shish Kebabs Marinated with Honey

Ingredients:

1 ½ pound round steak (or lamb), cut in 1 ½ inch cubes ¾ cup vegetable oil 2 tablespoons lemon juice 1 tablespoon honey ½ teaspoon curry 1 teaspoon salt 3 cloves garlic, minced ½ teaspoon oregano ½ teaspoon basil 2 onions, quartered 1 green pepper, quartered 2 tomatoes, diced 1 can chunk pineapple, drained Shish kebab skewers (metal or bamboo)

Directions: 1. Wash and core vegetables and cut into quarters or large 2 inch chunks. 2. In a blender or food processor, blend honey, curry, salt, garlic and herbs. Add meat and stir well. Place in zipper plastic bag with beef and marinate for 2 to 4 hours. 3. Remove meat from marinade. Bring marinade to a boil for 10 minutes to use for brushing on meat while grilling; refrigerate until ready to use. 4. Skewer meat, onions, green peppers, tomatoes and pineapple onto 8 skewers. 5. Broil 6 inches from white hot charcoals or over indirect heat for 7-8 minutes, then turn and broil other side for7-8 minutes. 6. Serve with steamed or boiled rice. Serves 4.

29.Steak Shish Kebabs

Ingredients:

½ cup vinegar ½ cup lemon juice 1 cup vegetable oil 1 cup tomato paste ¼ cup soy sauce ½ teaspoon pepper 1 teaspoon parsley 2 teaspoons salt 1 teaspoon oregano ½ teaspoon thyme

2 pounds round steak, cut into 1 inch cubes Cherry tomatoes Fresh mushroom caps Green pepper slices (1 ½ inch squares) Onion, cut into 1 ½ inch squares or pearl onions

Directions: 1. Combine first 10 ingredients. 2. Pour over round steak cubes, marinate for 3 hours or overnight (or longer). 3. Alternate meat with remaining ingredients on skewer. Vegetables may be put on separate skewers due to varied cooking times. 4. Cook on an outdoor grill. Turn skewers while cooking and baste with leftover marinade. 5. 1 ½ inch par boiled potato chunks may also be skewered with the meat. 30. Grilled Shish Kebabs

Ingredients:

3 pounds round steak 3 large onions 3 large green, red or yellow peppers 1-2 pounds fresh mushrooms, washed and stems removed 1 (8 oz.) bottle red Russian salad dressing 1 (8 oz.) bottle Italian salad dressing ½ cup ketchup ¼ cup prepared mustard or honey mustard Salt and pepper to taste 3 tablespoons Worcestershire sauce 1 cup red wine (optional) Metal or bamboo skewers

Directions: 1. Combine salad dressing, ketchup, mustard, wine, salt and pepper and Worcestershire sauce in large bowl. Mix well. 2. Trim meat and cut into 2 inch pieces. Peel onions and cut into 2 inch pieces. Trim peppers and cut into 2 inch pieces. 3. Add meat, onions, peppers and mushrooms to salad dressing mixture. Toss to coat. Mixture may be refrigerated in a bowl or poured into large Ziploc type bag. Marinate mixture for 24 hours, turning occasionally. 4. Remove meat and vegetables from marinade, reserving marinade. Thread meat and vegetables on skewers, alternating meat, peppers and mushrooms. Allow a little space between each piece so they will cook thoroughly. 5. Place remaining marinade in small saucepan over medium heat and boil for several minutes. 6. Place on hot grill or in broiler. It will take about 15-20 minutes depending on desired doneness. Baste with marinade and serve a bowl at the table. Serves 6.

31.Grilled Shish Kebabs with Bacon

Ingredients:

2 ½ pounds beef, cut in 2 inch squares 12 cherry tomatoes 12 mushrooms 12 small onions 2 green peppers, cut in 1 inch squares 12 bacon squares 2 zucchini, cut in slices Marinade: 1/3 cup soy sauce ¾ cup salad oil 1/8 cup Worcestershire 1 tablespoon dry mustard 2 teaspoons salt 1 teaspoon parsley 1 ½ teaspoon ground pepper 1 crushed garlic clove ¼ cup lemon juice

Directions: 1. Blend all marinade ingredients together in blender for ½ minute. Pour in jar with tight lid. Refrigerate. 2. Marinate beef squares in marinade for several hours or all day. 3. To prepare kebabs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.

32.Steak Shish Kebab

Ingredients:

5 pounds beef (sirloin steak) Marinade: 1 cup salad oil ½ cup lemon juice 2 teaspoons thyme 2 teaspoons marjoram 2 cloves garlic, minced 1 teaspoon pepper 2 teaspoons salt 1 cup onion, chopped ½ cup parsley flakes

Directions: 1. Mix all marinade ingredients together. 2. Place meat in marinade and refrigerate for at least 24 hours. Stir occasionally. 3. Put meat on skewers and grill. 33.Beef Shish Kebab

Ingredients:

½ cup salad oil ¼ cup vinegar ¼ chopped onion 1 teaspoon salt Dash of pepper 2 teaspoons Worcestershire sauce 2-3 pounds beef round or sirloin, cut into 1 inch cubes Onions, cut into large pieces Green peppers, cut into large pieces

Directions: 1. Combine first 6 ingredients. Add meat. Marinate for several hours. 2. Put meat, onions, and green peppers on skewers. Cook over charcoal fire until done, basting with marinade while cooking.

34.Beef Shish Kebabs with Mushrooms & Tomatoes

Ingredients:

Sirloin steak, 1/3 to ½ lb. per person, 1 ½ inch thick Mushrooms, 2 -3 per person Onions, medium size, 1-2 per person Cherry tomatoes, 1 per person Butter Oil Salt and pepper

Directions: 1. Cut steak into large cubes; parboil onions for about 15 minutes and cut into quarters. 2. Rub skewers with oil. Spear cubes of steak, mushrooms and onions alternately on skewers. Brush with melted butter and sprinkle with salt and pepper. 3. Cook over barbecue grill or fire to desired tenderness, placing tomatoes on end of skewers for last 5 to 10 minutes of cooking time. 35.Beef Shish Kebabs with Mushrooms & Pineapple

Ingredients: 3 pounds tender beef, cut into 1 ½ - 2 inch cubes 18 fresh mushroom caps 1 (20 oz.) can pineapple chunks Fresh onions 2 large green peppers 18 cherry tomatoes Marinade: 1/3 cup cider vinegar 1/3 cup tomato catsup 1 teaspoon seasoned salt 2 tablespoons soy sauce ½ cup brown sugar 1 teaspoon ground ginger Heavy-duty Reynolds Wrap

Directions: 1. Drain pineapple; add water to syrup to make 1 cup. 2. Combine with remaining marinade ingredients and pour over meat. Cover and marinate 2 to 4 hours in refrigerator. 3. Cut peppers into 2 inch squares. 4. Thread beef cubes on skewers, alternating with vegetables and pineapple. 5. Place each kebab on sheet of heavy-duty Reynolds Wrap. Spoon remaining marinade over kebabs. Bring up foil; seal top and ends with double fold. Place foil “bundles” on grill about 3 inches above very hot coals. 6. Grill 30 minutes, turning several times. Serves 6.

36.Shish Kebabs Marinated with Crisco Oil & Butter

Ingredients: Sirloin steak, lean and cut up Green peppers, cut in slices Tomatoes, cut in chunks Onions, cut in chunks Crisco oil, ½ cup Butter, ½ stick

Directions: 1. Alternate steak, peppers, tomatoes and onions on shish kebab skewers. 2. Melt butter and mix with Crisco oil. Marinate the shish kebabs with Crisco oil and butter, for several hours. 3. Cook on the grill.

37.Beef Shish Kebabs with French Dressing

Ingredients: Chuck roast French dressing (or yogurt) Onion wedges Small tomatoes Bell peppers, quartered

Directions: 1. Cut meat into cubes. Marinate in large bowl with onions and French dressing for 24 hours. 2. Then put on skewers alternating with tomatoes, onions and bell peppers. 3. Cook over hot charcoals to desired doneness.

38.Shish Kebab Istanbul with Wild Rice

Ingredients:

4 pounds tenderloin of beef, cut into 1 ½ inch squares Marinade: Burgundy wine, enough to cover meat 1 teaspoon crushed pepper ½ cup onion, chopped 2 cloves garlic, crushed 1 bay leaf 2 tablespoons Lea & Perrin sauce

Wild rice, 1 cup (6 oz.) Oh Canada wild rice 4 tablespoons butter 4 cups cold water 1 teaspoon shallots 1 teaspoon salt

Directions: 1. Marinate meat for 48 hours in the marinade. 2. Prepare the wild rice using basic cooking method; when cooked, cool immediately under cold water and let drain dry. 3. Melt butter in saucepan. Add shallot and cook for 3 minutes on slow heat. Add rice, salt, pepper and sauté until hot, stirring so rice does not stick. If you wish ½ cup of coarsely chopped sautéed mushrooms may be added to the above. 4. Remove meat from marinade. Dip meat in white bread crumbs. Place it on skewer. Sprinkle with oil. Season with salt and broil for 20 minutes. 5. Serve either flaming of plain.

39.Stew Beef Shish Kebabs

Ingredients:

3 ½ pounds stew beef ½ cup sugar 2 cups zesty sauce 2 cups water 1 cup vinegar 4 tablespoons French mustard 1 medium onion, sliced 1 teaspoon salt 5 dashes hot sauce 1 box dried onion soup

Directions: 1. Combine all ingredients above. Bring to a boil; simmer 20 minutes. Cool. Put in stew beef. Marinate overnight in refrigerator.

Also you’ll need: Bacon Cherry tomatoes Green pepper, cut in pieces Mushrooms Small whole onion Canned whole potato Pineapple chunks

2. On shish kebab sticks alternate meat, bacon, cherry tomato (or chunks of tomato), green pepper pieces, mushrooms, small whole onion, canned whole potato and pineapple chunks. 3. Barbecue fairly slowly. Mushrooms and potatoes (or any other ingredients of your choice) are also good if left in marinade for a while. 40.Tasty Beef Shish Kebabs Ingredients: 2 pounds beef tip or family steak, cut into cubes (you may want to pound the meat to tenderize it.) 1 (10 ½ oz.) can condensed beef consommé 1/3 cup cooking sherry or any dry red wine 2 tablespoons soy sauce 2 cloves garlic, crushed 4 teaspoons cornstarch

Directions: 1. Heat consommé, sherry, soy sauce and garlic to boiling in a 3- quart saucepan. Simmer for 5 minutes. Cool. 2. Add meat so it is covered with sauce. Cover tightly and marinate for at least 3 hours or overnight. 3. Use mushrooms, peppers, tomatoes, onions, etc., on the skewers with the marinated meat. Whole potatoes partially cooked in the microwave are good, too. 4. Add the cornstarch to the marinade and heat until thickened, using a whisk to keep the sauce smooth.

41.Jamaican Style Beef Kebabs

Ingredients:

1 ½ pounds thick sirloin steaks, cut into 16 cubes ¼ cup soy sauce 2 tablespoons vegetable oil 2 teaspoons Chinese five spice powder 1 teaspoon allspice 2 tablespoons hot sauce 2 sweet potatoes, peeled and cut into 16 pieces

Directions: 1. Mix soy sauce, oil, five spice powder and allspice in a bowl. Add hot sauce. Toss steak in this mixture and put into refrigerator. 2. Bring water to boil in a pot. Lightly salt water. Add sweet potatoes and lower to simmer- cook for 8 minutes until potatoes are fork tender. 3. Thread 2 pieces of steak and potatoes onto each skewer. Arrange on broiler pan. 4. Brush sweet potatoes with oil and place under broiler. Turn once, cook 6 minutes for medium rare. Serves 4.

42.Red Wine Beef Shish Kebabs

Ingredients:

½ cup dry red wine ½ cup vegetable oil ½ cup ketchup 1 teaspoon Worcestershire sauce 1 tablespoon apple cider vinegar 2 garlic cloves, minced 1 teaspoon salt 1/8 teaspoon black pepper ¾ teaspoon dried herbs (marjoram, oregano, rosemary, basil, or combination) 2 – 2 ½ pounds London broil beef, cut into 1 ½ inch cubes 1 ½ pounds whole button mushrooms ½ fresh pineapple, cut into large chunks

Directions: 1. Place meat, mushrooms and pineapple in a large container with lid. Whisk together remaining ingredients and pour over top. Stir gently to coat. Marinate for 2 hours at room temperature or overnight. 2. Skewer meat, mushrooms and pineapple. Grill over medium high heat, turning on each side, until done. Skewer stuff separately. Meat seems to take longer than the mushrooms which take longer than the pineapple. Not quite as pretty but easier to cook. Serves 4. 43.Shish Kebabs

Ingredients:

3 to 3 ½ pounds beef (or lamb) cubes ½ cup salad or peanut oil ¼ cup lemon juice ½ teaspoon crushed oregano ½ teaspoon pepper 1 teaspoon salt 1 clove garlic, minced

Directions: 1. Mix all ingredients together and pour over meat. Leave meat in marinade overnight, turn once. 2. Alternate on skewers with green pepper and onion. Grill or broil 25-30 minutes, turning and basting as necessary under broiler. 3. Topping for shish kebabs if served on pita bread: grated cucumber, chopped tomato, chopped onion; mix with sour cream.

44.Miniature Shish Kebabs

Ingredients:

1 pound boneless beef chuck, cut into ½ inch cubes ¼ cup dry sherry ¼ cup soy sauce ½ teaspoon garlic powder 1 tablespoon vegetable oil 2 large green peppers 1 (8 oz.) can pineapple chunks 1 (16 oz.) jar stemless maraschino cherries 30 cocktail onions 2 (8 oz.) cans whole button mushrooms, drained 30 (4 inch) wooden skewers

Directions: 1. In a bowl combine sherry, soy sauce and garlic powder. Add beef cubes and marinate in refrigerator at least 1 hour (or overnight). Drain cubes thoroughly. 2. Heat oil in skillet over moderately high heat (about 350 0 F). Cook beef cubes about 3 minutes or until brown on all sides. Set aside. 3. Cut peppers into pieces about 1 inch square. On each skewer arrange a pepper square, pineapple chunk, beef cube, cherry, onion and mushroom. 4. When ready to serve, place kebabs on a cookie sheet and bake 15 minutes in a 400 0 F oven. 5. Serve hot. Great for children to do. Serves 30.

45.Oriental Steak & Shrimp Shish Kebabs

Ingredients:

1 (1 ¼ ounce) envelope herb with garlic soup mix or 1 (1 ¼ ounce) envelope Lipton onion soup mix ¼ cup lemon juice ¼ cup soy sauce ¼ cup olive oil or ¼ cup vegetable oil ¼ cup honey ½ pound uncooked medium shrimp, peeled and deveined ½ pound boneless sirloin steak, cut into 1 inch cubes 16 cherry tomatoes 2 cups mushroom caps 1 medium green bell pepper or 2 medium zucchini, cut into chunks

Directions: 1. In a 13x9 inch glass baking dish, blend soup mix, lemon juice, soy sauce, oil and honey; set aside. 2. On skewers, alternately thread shrimp, steak, tomatoes, mushrooms and green pepper or zucchini. 3. Add prepared skewers to baking dish and turn to coat. Cover and marinate in refrigerator for 2-3 hours, turning skewers occasionally. 4. Remove prepared skewers, reserving marinade. Grill or broil, turning and basting frequently with reserved marinade until shrimp turn pink and steak is done, approximately 6-8 minutes, checking meat often as it can overcook quickly. Do not brush with marinade during the last 5 minutes of cooking. 8 servings. Note: You can sauté the mushroom caps in a little butter very slightly, no more than 2 minutes, at medium-low heat so they are a little softer and have a richer flavor when they come off the grill, but also tastes good without this step.

46.Hamburger Shish Kebabs with Potatoes

Ingredients:

1 pound ground round steak ½ cup mild cheddar cheese, grated 1 teaspoon garlic powder 1 teaspoon salt ¼ teaspoon pepper ½ teaspoon cinnamon 1 (No.2) can small potatoes 8 cherry tomatoes 1 (No.2) can boiled onions 2 green peppers, sliced in 4 pieces the long way

Directions: 1. Mix the ground meat, cheese, garlic powder and salt, pepper and cinnamon very well. 2. Form into 16 meatballs about 1 ½ inch in diameter. 3. On shish kebab skewers put a potato first, then meatball, then a cherry or wedge of tomato, then an onion, another meatball, and last a green pepper, folded in half. Repeat until all ingredients are used up. Place on broiling rack under broiler and cook until meat is browned on all sides. 4. Serve immediately. Also great on the barbecue grill.

47. Hamburger Shish Kebab

Ingredients:

1 pound ground beef 1/3 cup evaporated milk ½ cup fine bread crumbs 1 egg 1 teaspoon salt ¼ teaspoon pepper ¼ cup finely chopped onions 2 tablespoons chopped green peppers

Directions: 1. Mix ingredients and shape into 16 balls. 2. Alternate on long skewers with onions and sliced tomatoes. 3. Broil over coals. Put between long pieces on split French bread. PORK

48.Lake Shish Kebabs

Ingredients:

4-4 ½ pounds pork tenderloin 2 pounds onion, sliced 1 can mayonnaise (with dill) 1 tablespoon vinegar (or lemon) Chili powder to taste Black pepper Salt to taste

Directions: 1. Cut meat into pieces, about 1 inch cubes. 2. Mix ingredients: mayonnaise, vinegar, chili powder and pepper. Add meat cubes. Then add onion slices and mix again. 3. Marinate in refrigerator for 2 hours. Add salt just before cooking about 15-20 minutes. 4. Skewer meat. Grill over medium high heat, turning on each side, until done.

49.Pork Shish Kebabs with Apples

Ingredients:

¾ pound pork fillet 2 ounces apple juice 2 tablespoons apple vinegar 4 tablespoons mustard 2 bay leaves A few black whole peppers Salt to taste 2 apples (sour)

Directions: 1. Mix ingredients in a bowl: apple juice, vinegar, mustard, bay leaves, pepper and salt. 2. Cut meat into cubes, put into marinade, cover and place in refrigerator for 1 hour. 3. Remove the apple cores and cut apples into slices. Alternate meat and apples onto shish kebab sticks. 4. Grill (or broil in oven) for 10 minutes, brushing occasionally with marinade.

50.Shish Kebab Marinated with Lemon

Ingredients:

4-4 ½ pounds pork tenderloin 2 pounds onion 3 medium size lemons Salt and pepper If desired add spices (basil, marjoram)

Directions: 1. Cut meat into 2 inch cubes and place in a large bowl. 2. Add sliced onions (squeeze slices to get some juice), spices; and squeeze the juice of the lemon. Slice remaining lemon and put into bowl. Mix all well. 3. Place bowl in refrigerator for at least 3 hours. 4. Remove onions and lemon and thread meat onto skewers. Grill (or broil in oven) for 10 minutes or until done, turning skewers occasionally. 51.Pork Roast Shish Kebabs

Ingredients:

3 to 4 pounds pork roast 3 tablespoons ReaLemon 2/3 cup Teriyaki marinade & sauce Shake of garlic powder 1 teaspoon sugar Black pepper

Directions: 1. Cut roast into 1 inch pieces. 2. Mix other ingredients together. 3. Add cut up roast and marinate 3 to 4 hours. Do not refrigerate. 4. Grill or broil until soft.

52.Shish Kebab Dinner

Ingredients:

½ cup salad oil 1/3 cup lemon juice 1 clove garlic, crushed 2 teaspoons salt 1 teaspoon dill weed ¼ teaspoon coarsely ground pepper 1 ½ pounds pork and beef cubes Mushrooms (optional) Cherry tomatoes (optional) Small cooked potatoes

Directions: 1. Stir together: oil, lemon juice, garlic, salt, dill weed and pepper. 2. Place meat in shallow glass dish; pour lemon juice mixture over meat. Cover tightly; refrigerate at least 4 hours, turning meat occasionally. 3. Remove meat from marinade; reserve marinade. 4. Place meat and vegetables on skewers, grill meat on hot coals for approximately 45-60 minutes, turning and brushing frequently with reserved marinade.

53.Souvlakia

Ingredients:

2 ½ pounds pork tenderloin, cut into 1 ½ inch cubes (beef tenderloin or boneless lamb can be used in place of pork tenderloin) Juice of 2 lemons 1 cup red wine 2 tablespoons dried oregano leaves, crushed 1 teaspoon dried thyme leaves, crushed 1 teaspoon salt 1 teaspoon pepper 1 teaspoon monosodium glutamate 1 Bermuda onion 1 large green pepper 12 tomato wedges 1 lemon

Directions: 1. Place meat cubes in baking dish, 13 ½ x 9 x 2 -inches. Mix juice of 2 lemons, wine, oregano leaves, thyme leaves, salt, pepper and monosodium glutamate; pour over meat in baking dish. Cover and refrigerate at least 12 hours. 2. About 2 hours before cooking, cut green pepper and remaining onion into 1 ½ inch pieces. Alternate green pepper pieces, onion pieces, tomatoes and meat cubes on skewers. Place shish kebabs in marinade and refrigerate until cooking time (no longer than 6 hours), turning occasionally. 3. Broil shish kebabs 6 inch from heat about 20 minutes, turning several times. Squeeze the juice of the lemon over shish kebabs just before removing from broiler. Note: Shish kebabs can be grilled 5-6 inch from medium coals about 45 minutes, turning often.

54.Pork Skewers

Ingredients:

¾ pound pork tenderloin, cut into 1 inch cubes 2 tablespoons Teriyaki sauce 1 tablespoon red wine vinegar 1 tablespoon vegetable oil 1 teaspoon brown sugar ½ teaspoon red pepper flakes

Directions: 1. In a medium bowl mix Teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork cubes in the mixture. Toss to coat. 2. Preheat an outdoor grill for high heat and lightly oil grate. 3. Place pork onto skewers. (4 skewers) 4. Cook on the grill, turning and brushing with the Teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness.

55.Grilled Pork on a Skewer with Pomegranate Syrup

Ingredients:

2 pounds boneless lean loin of pork, cut into 1 ½ inch cubes Salt and pepper to taste 8 green onions, chopped Spiced pears, peaches, grapes or apricots Pomegranate syrup

Directions: 1. Rub pork cubes with salt and pepper and thread on long skewers. 2. Grill 3-4 inch from the heat, turning frequently until cooked through and evenly browned, about 15-20 minutes. 3. Slide meat off the skewers onto warmed plates. 4. Garnish with green onion and fruits. Serve Pomegranate syrup on the side. Serves 4. 56.Shish Kebab Marinated with Buttermilk

Ingredients:

6-7 pounds pork tenderloin 2 quarts buttermilk 4 pounds onion Salt and pepper Favorite spices

Directions: 1. Cut meat into 1 inch cubes, add pepper and other spices (except salt). 2. Cut onions in slices and mix with meat. Pour over buttermilk, cover your bowl and refrigerate overnight. 3. Add salt just before cooking, about 30 minutes. Thread meat onto skewers and grill.

57.Pork on a Skewer

Ingredients:

1 ½ pound of pork 7 oz. mayonnaise 3 cloves garlic, minced Spices of your choice

Directions: 1. Cut meat into cubes. 2. Rub pork cubes with spices, add garlic and mayonnaise. Refrigerate overnight. 3. Thread meat on skewers and broil or cook on grill.

58.Simple Pork Shish Kebabs

Ingredients:

1-2 pounds sirloin pork 2 green bell peppers, cut into chunks 1 tablespoon mayonnaise Spices of your choice

Directions: 1. Cut pork into cubes. Place meat in a bowl. Add spices and mayonnaise and let stand for several hours. 2. Thread meat onto skewers alternating with green pepper. 3. Broil or cook on grill.

59.Pork Skewer

Ingredients:

2 pounds pork tenderloin 2 cups mineral water (gas) Juice of 1 lemon Shish kebab spices (or your favorite) Meat tenderizer 3 onions, chopped Pepper Pinch of basil

Directions: 1. Cut meat into cubes, place into a bowl and sprinkle with meat tenderizer. Add onions. 2. Pour mineral water over meat, add lemon juice, spices, and mix well. Let stand for 2 hours (or longer). 3. Thread meat on skewers and grill. 60.Pork and Pineapples Shish Kebabs

Ingredients:

2 tablespoons red wine vinegar 1 garlic clove, minced and mashed to a paste 1 tablespoon hot red pepper flakes ¼ cup vegetable oil 1 ½ pounds boneless pork shoulder, trimmed or 1 ½ pounds pork loin, cut into 40 (1 inch) pieces ¼ cup ketchup 2 tablespoons distilled vinegar 2 tablespoons sugar 2 teaspoons soy sauce ½ teaspoon salt ¼ teaspoon oriental sesame oil 4 pounds pineapple, peeled, cored and cut into 30 (¾ inch thick) wedges 10 wooden skewers (10 inch), soaked in water for 30 minutes

Directions: 1. In a large bowl mix together: the red wine vinegar, garlic paste, red pepper flakes, add vegetable oil in a stream, whisking, and whisk marinade until it is emulsified. 2. Add pork, stirring to coat it with the marinade, and let it marinate, covered and chilled, for at least 6 hours or overnight. 3. In a bowl mix together: ketchup, distilled vinegar, sugar, soy sauce, salt and sesame oil until sugar is dissolved and reserve the sauce. 4. Drain pork, reserving marinade, and thread it and pineapple, alternating them, onto skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer. 5. Brush kebabs with some of the reserved marinade and grill, basting them for the first 10 minutes with reserved marinade and turning them, for 20-25 minutes, or until the pork is just cooked through but still juicy.

61.Pork & Pineapple Shish Kebab

Ingredients:

¾ pound pork tenderloin 1 ½ tablespoons brown sugar 1 ½ tablespoons low sodium soy sauce 1 tablespoon grated fresh onion 1 tablespoon orange juice 2 teaspoons lemon juice 1/8 teaspoon salt 1 dash pepper 1 bay leaf

10 (1 inch) cubes fresh pineapple 1 red bell pepper, cut into 1 inch pieces Vegetable oil cooking spray

Directions: 1. Trim the fat from pork and cut pork into 10 (1 inch) cubes. 2. Combine brown sugar and the next 7 ingredients (brown sugar through bay leaf) in a large zip- top heavy-duty plastic bag; add pork cubes. Seal the bag, and marinate in refrigerator for 1 hour, turning bag occasionally. To keep the texture of the pork from becoming mushy, marinate it for no more than 1 hour. 3. Remove pork from bag, reserving marinade. Discard bay leaf. Thread 5 pork cubes, 5 pineapple cubes, and 5 bell pepper pieces alternately onto each of 2 (12 inch) skewers. 4. Prepare grill. Place shish kebabs on grill rack coated with cooking spray, and cook about 15 minutes or until done, turning and basting frequently with reserved marinade. Serves 2.

62.Marinated Pork and Red Onions Kebabs

Ingredients:

1 ½ pound pork tenderloin, cut into 16 pieces 1 red onion, 16 pieces 1/3 cup vegetable oil ¼ cup dry red wine 3 tablespoons soy sauce 3 tablespoons red wine vinegar 1 tablespoon garlic, chopped 1 tablespoon gingerroot, chopped 1 ½ teaspoon sugar Salt and pepper to taste 8 soaked bamboo skewers

Directions: 1. Thread 2 pieces of pork and 2 pieces of onion alternately on each skewer. Season with salt and pepper. 2. Arrange shish kebabs in 13 x 9x 2-inch glass baking dish. 3. Mix all remaining ingredients in medium bowl. Pour marinade over shish kebabs. Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally. 4. Preheat broiler. 5. Drain marinade into small saucepan. Boil marinade 2 minutes. 6. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes. Serves 4.

63.Caribbean Pork Kebabs

Ingredients:

1 ½ pound pork tenderloin, trimmed and cut into 1 ½ inch cubes 3 assorted bell peppers, cut into 1 inch pieces 3 small red onions, quartered 2 tablespoons Caribbean jerk seasoning Vegetable oil cooking spray 1 large lime 6 (12 inch) skewers Garnish: fresh thyme sprig

Directions: 1. Thread pork, peppers and onions alternately onto skewers. Sprinkle shish kebabs evenly with jerk seasoning; lightly coat with cooking spray. 2. Grill shish kebabs, covered with grill lid, over medium heat (300 to 350 0 F) 6-8 minutes on each side or until done. 3. Squeeze juice from lime over kebabs just before serving. Garnish, if desired. Makes: 6 servings.

64.Pork and Vegetable-Fruit Kebabs

Ingredients:

1 pound lean boneless pork Mushrooms 1-2 onion, sliced in chunks 1 (8-16 oz.) can pineapple chunks Marinade: 1/3 cup frozen orange juice concentrate (thawed) 2 tablespoons white wine vinegar or 2 tablespoons balsamic vinegar 2 tablespoons olive oil 2 tablespoons soy sauce ½ teaspoon dried savory, crushed ¼ teaspoon fresh ground pepper

Directions: 1. Combine all marinade ingredients. 2. Trim fat from meat. Cut pork into 1 inch cubes. Place meat on a plastic bag and pour marinade over the meat to coat well. Seal bag and turn pork to cat well. Marinate in refrigerator for 2 to 4 hours, turning bag occasionally. 3. Remove meat from bag, reserving marinade. 4. On long metal skewers alternate pork, mushrooms, onion and pineapple leaving about 1/8 inch between pieces. 5. Grill kebabs on the grill rack of an uncovered grill directly over medium coals for 12-14 minutes or until pork is tender and juices run clear, turning once and brushing with reserved marinade halfway through cooking time. Serves 4.

65.Honey- Mustard Pork Kebabs

Ingredients:

1 2/3 pound honey mustard pork loin, trimmed and cut into 1 ½ inch pieces 3 assorted bell peppers, cut into 1 inch pieces 3 small red onions, quartered 2 teaspoons seasoned pepper Vegetable oil cooking spray 6 (12 inch) skewers

Directions: 1. Thread pork, peppers and onions alternately onto skewers. Sprinkle kebabs evenly with seasoned pepper; lightly coat with cooking spray. 2. Grill shish kebabs, covered with grill lid, over medium heat 6-8 minutes on each side or until done. Garnish, if desired. Servings: 4.

66.Family Shish Kebabs

Ingredients:

6 small red potatoes, halved 1 ½ cup vegetable oil 1/3 cup Worcestershire sauce 1/3 cup lemon juice ¼ cup white wine vinegar ¼ cup soy sauce 3 tablespoons prepared mustard 2 tablespoons minced fresh parsley 3 teaspoons pepper 2 garlic cloves, minced 2 pounds pork tenderloin, cut into 1 inch cubes 3 ears sweet corn, cut into 1 inch wheels 1 large onion, cut into wedges 1 large green pepper, cut into 1 inch pieces 1 (11 ounce) package cherry tomatoes ½ pound medium fresh mushrooms 1 ½ cup cubed fresh pineapple

Directions: 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until tender. Drain and cool slightly; set aside. 2. In a small bowl combine: oil, Worcestershire sauce, lemon juice, vinegar, soy sauce, mustard, parsley, pepper and garlic. Pour half into a large reseal able plastic bag; add pork. 3. Pour remaining marinade into another large reseal able plastic bag, add vegetables and pineapple. Seal both bags and turn to coat; refrigerate for 2 hours. Drain and discard both marinades. 4. On 12 metal or wooden skewers, alternately thread pork with vegetables and pineapple. 5. Grill, covered, over medium heat for 8-10 minutes on each side or until meat juices run clear. Servings: 6.

67.An Easy Pork Shish Kebab Recipe for the Grill

Ingredients: 1 small sirloin end pork roast (substitute chicken, beef or lamb, if you prefer) Teriyaki sauce Fresh pineapple, cut into chunks Zucchini, washed, ends trimmed, cut into chunks Red bell pepper, cut into chunks Green onions, cut into 3-4 inch pieces 4 metal skewers

Directions: 1. Cut the pork roast into chunks about 2x2 inches in size. Put chunks in a non-metal bowl and pour teriyaki sauce over top. Cover meat and marinate in the refrigerator for 1-2 hours, turn meat pieces over about halfway through the marinating time. 2. Carefully thread meat, pineapple and vegetables onto skewers while you’re preheating the grill. 3. When grill is ready, place shish kebabs on the rack. Cover and grill for about 5 minutes, then turn shish kebabs over and grill for another 5 minutes or until meat is done. 4. Remove shish kebabs to a platter. Serve over a bed of your favorite rice. 68.Chinese Shish Kebabs

Ingredients:

2-3 pounds meat (pork, lamb or beef), cut into cubes 1 cup onion, sliced 2 cups paprika, sliced the long way ½ apple, cut into cubes 1 medium tomato, cut into cubes 2 tablespoons soy sauce 2 tablespoons brandy 1 tablespoon cornstarch 1 tablespoon chicken broth 1 egg Salt and pepper

Directions: 1. Place meat in a bowl; add onion, paprika, apple, tomato, soy sauce, brandy, chicken broth, salt and pepper. Mix well. 2. Mix egg with cornstarch in a separate bowl. Then stir in this mixture with meat and all ingredients. Marinate about 30- 40 minutes. 3. Place meat onto skewers. Grill, turning a few times, about 15 minutes or until meat has reached desired doneness. Serve over rice.

69.Assorted Shish Kebab

Ingredients:

1 pound sirloin, in 1 inch cubes 1 pound breast of chicken, in strips 1 pound pork, in cubes ½ cup soy sauce ½ cup water ¼ cup brown sugar 1/8 teaspoon ginger ¼ teaspoon black pepper 2 onions, cut into 1/8 1 package whole mushrooms 1 package cherry tomatoes Substitute vegetables with green or hot peppers, pineapple.

Directions: 1. Mix soy sauce, water, sugar, and spices, then blend with meats and soak for 4 hours. 2. Alternate meat and vegetables to your preference. Grill on the grill until cooked to your taste. Note: If pineapple is used, put on skewers just prior to cooking.

70.Shish Kebabs

Ingredients:

1 pound pork, cut into cubes 1 pound lamb, cubes 2 pounds chicken, cubes 2 pounds beef, cubes Cherry tomatoes Onion wedges Green peppers Mushrooms Marinade: ½ cup olive oil 2 tablespoons vinegar ¼ cup lemon juice 2 cloves fresh garlic 1 medium onion 1 teaspoon parsley 1 teaspoon rosemary 1 teaspoon sage 1 teaspoon thyme 1 teaspoon marjoram 1 teaspoon each salt and pepper

Directions: 1. Combine all ingredients for marinade, mix well. 2. Add cubed meat and stir to cover. Refrigerate for several hours or overnight. 3. Fill skewers alternating meat and vegetables. 4. Grill over hot coals 10-12 minutes, turning and brushing often with marinade. POULTRY

71.Chicken Shish Kebabs

Ingredients: 4 whole chicken breasts 1 (20 oz.) can pineapple chunks ½ pound fresh mushrooms 2 green peppers, cut into 1 inch chunks Marinade: ½ cup soy sauce ½ cup pineapple juice ¼ cup oil 1 teaspoon dry mustard 1 tablespoon brown sugar 2 teaspoons ginger 1 teaspoon garlic salt ¼ teaspoon pepper

Directions: 1. Mix all marinade ingredients together. 2. Simmer 5 minutes; cool. 3. Remove skin from chicken and cut meat into 1 ½ inch chunks. Marinate chicken in sauce mixture for 1 hour. 4. Alternate chicken, pineapples, mushrooms and green peppers onto skewers. 5. Grill for 20 minutes. Serve with hot rice. 72.Shish Tavouk Kebab

Ingredients:

4 chicken breasts 2 tablespoons olive oil 1 teaspoon salt ¼ teaspoon black pepper ¼ teaspoon allspice ¼ teaspoon hot red pepper 3 garlic cloves, pressed

Directions: 1. Skin the chicken and cut into 1 inch cubes. 2. Mix together all the ingredients. 3. Add chicken and mix until all the pieces are well coated. Cover and refrigerate about 10 hours or overnight. 4. Then thread cubes on skewers and grill over hot charcoal.

73.Indonesian Chicken Kebabs

Ingredients:

6 boneless chicken breasts, cut into chunks 1 red pepper, cut into chunks 1 green pepper, cut into chunks 6 metal or bamboo shish kebab skewers Marinade: 1 cup peanut butter ½ cup chili sauce ½ teaspoon cayenne ¼ cup lemon juice ½ cup soy sauce ¼ cup brown sugar 3 tablespoons garlic, minced 8 green onions, finely chopped

Directions: 1. Marinate chicken 12-24 hours. 2. Place on shish kebab skewers, alternating chicken and peppers. 3. Broil or grill slowly over a low fire, turning frequently and basting with extra sauce.

74.Greek Island Chicken Shish Kebabs

Ingredients:

¼ cup olive oil ¼ cup lemon juice ¼ cup white vinegar 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon dried thyme ¼ teaspoon salt ¼ teaspoon ground black pepper 2 pounds skinless, boneless chicken breast, cut into 1 ½ inch pieces 2 large green or red bell peppers, cut into 1 inch pieces 1 large onion, quartered and separated into pieces 12 cherry tomatoes 12 fresh mushrooms 6 wooden skewers (soaked)

Directions: 1. Mix olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours. 2. Preheat an outdoor grill for medium-high heat; lightly oil the grate. 3. Remove chicken from marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes and mushrooms onto skewers. 4. Cook skewers on preheated grill, turning frequently until nicely browned on all sides, and chicken is no longer pink in the center, about 10 minutes. 75.Chicken Shish Kebabs Marinated with Italian Dressing & Mushrooms

Ingredients:

3 chicken breasts 9 mushrooms Green peppers Red peppers Onion Cherry tomatoes Wishbone Italian dressing

Directions: 1. Cut chicken into 1 inch cubes; also pepper and onion. 2. Marinate with mushrooms and cherry tomatoes in dressing several hours in refrigerator. 3. Alternate onto skewers. Grill or broil. Serve with rice.

76.Marinated Chicken Shish Kebab

Ingredients:

4 chicken breasts, split, skinned, boned and cubed ½ cup low sodium soy sauce 4 tablespoons lemon juice 1 cup cooking oil 3 teaspoons dry white wine (optional) 1 teaspoon parsley flakes 1 teaspoon sweet basil, crushed ¼ teaspoon onion powder ¼ teaspoon pepper Dash of garlic powder Vegetable chunks of choice

Directions: 1. Chicken cubes thread onto wooden or metal skewers alternating meat with: green peppers, red peppers, onion chunks, yellow peppers. 2. Place skewers into 9 x 13 inch glass dish and set aside. 3. Combine the soy sauce, lemon juice, oil, wine, parsley flakes, onion powder, garlic powder, etc., and pour over chicken. 4. Cover and chill 3 hours, rotating skewers occasionally. 5. Drain and grill over hot coals 3-4 minutes per side. Note: Chicken can also be marinated on or off the skewers (breast halves may be used in place of cubed skewered meat); great stuck on toothpicks as an appetizers. Serve with rice, crisp salad, crunchy crusted bread and chilled with wine.

77.Chicken Shish Kebabs Marinated with Pineapple Juice

Ingredients:

½ cup pineapple juice ¼ cup oil ½ cup soy sauce 1 teaspoon dry mustard 1 tablespoon brown sugar 1 teaspoon garlic salt ¼ teaspoon pepper

Boneless chicken breasts, cut up Whole mushrooms Green pepper sections Cherry tomatoes

Directions: 1. Combine first 7 ingredients and boil in saucepan for 5 minutes. 2. Marinate chicken in this mixture in the refrigerator for 2 hours. 3. Place chicken and vegetables onto skewers and cook on grill. Baste with remaining marinade. 78.Chicken Shish Kebab

Ingredients:

White meat chicken pieces Onions Green peppers Zucchini Black olives Mushrooms Pineapple Tomato Or favorite vegetables Marinade: ½ bottle Italian dressing 2 tablespoons minced garlic 2 tablespoons honey

Directions: 1. Marinate chicken overnight in refrigerator or 3-4 hours at room temperature. Also marinate vegetables. 2. Alternate meat and vegetables on a skewer. Cook over grill or under broiler until meat is done.

79.Chicken Shish Kebab with Tomatoes & Peppers

Ingredients:

3 whole chicken breasts, split, skinned and boned 2 medium green peppers, cut into 1 inch squares 12 cherry tomatoes ¼ cup melted butter 1 tablespoon Teriyaki sauce Near East Rice Pilaf

Directions: 1. Cut chicken into 1 inch cubes. 2. Alternating chicken, peppers and tomatoes thread onto skewers. 3. Combine butter and Teriyaki sauce; brush on chicken and vegetables. 4. Broil 5 -6 inches from heat, about 12 to 15 minutes or until chicken is cooked, turning and brushing with butter mixture. 5. Serve kebabs with cooked rice pilaf. Makes: 6 servings.

80.Chicken & Bacon Shish Kebabs

Ingredients:

¼ cup soy sauce ¼ cup cider vinegar 2 tablespoons honey 2 tablespoons vegetable oil 2 green onions, minced 10 large mushrooms, halved 3 chicken breast fillets, cut into chunks ½ pound thick cut bacon, cut in half 1 (8oz.) can pineapple chunks, drained

Directions: 1. In a large bowl mix: soy sauce, cider vinegar, honey, oil and green onions. Place mushrooms and chicken into mixture and stir to coat. Cover and marinate at least 1 hour. 2. Preheat grill to high heat. Lightly oil grill grate. 3. Wrap chicken chunks with bacon and thread onto skewers so that the bacon is secured. Alternate with mushrooms and pineapple chunks. 4. Arrange skewers on the prepared grill. Cook 15-20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear. Serves: 6.

81.Chicken Shish Kebab with Pineapple Sauce

Ingredients:

4 chicken breasts, cut into cubes 2 bell peppers, cut into big pieces 1 large onion, cut into big pieces Mushrooms Marinade: ½ cup canola oil 1/3 cup light soy sauce 1 teaspoon dry mustard ¼ teaspoon minced garlic cloves or ¼ teaspoon garlic powder ¼ cup pineapple juice Sauce: ½ cup pineapple juice ½ cup sugar ¼ cup vinegar 1 teaspoon light soy sauce 2 teaspoons cornstarch

Directions: 1. Mix together all the ingredients for the marinade. Marinate meat for at least 2 hours in the refrigerator. 2. Put the cubes of meat onto skewers, alternating with peppers, mushrooms and onions. 3. Grill on the barbeque or in the oven at 3500 F for about 20 minutes. 4. Mix all the ingredients for the sauce and bring to boil for a few minutes until it starts to thicken a little. Serve with rice.

82.Almond Chicken Shish Kebabs

Ingredients:

1/3 cup A-1 Steak Sauce, Bold variety 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon vegetable oil 1 tablespoon lemon juice 1 garlic clove, crushed 4 boneless chicken breast halves ¼ cup slivered almond, toasted and finely chopped

Directions: 1. In a small bowl combine steak sauce, mustard, honey, oil, lemon juice and garlic; set aside. 2. Cut each chicken breast half into 8 cubes. In medium non- metal bowl combine chicken cubes and ½ cup steak sauce mixture. Cover; chill 1 hour, turning occasionally. 3. Thread 2 chicken cubes onto each skewer. Grill kebabs over medium heat for 6-8 minutes or until done, turning and brushing with remaining sauce. 4. Remove from grill; quickly roll kebabs in almonds. 5. Serve immediately. Servings: 16.

83.Honey Chicken Kebabs

Ingredients: ½ cup vegetable oil 2/3 cup honey 2/3 cup low sodium soy sauce ½ teaspoon ground black pepper 4 garlic cloves, minced 2 teaspoons grated gingerroot 8 boneless skinless chicken breast halves, cut into 1 inch cubes 5 small onions, cut into 2 inch pieces 2 red bell peppers, cut into 2 inch pieces 14 ounces canned pineapple chunks in juice, drained

Directions: 1. In a large bowl mix together: oil, honey, soy sauce, pepper, garlic and ginger. Divide marinade equally between 2 large zip top bags. 2. Add chicken to one bag. Add onions, peppers and pineapple in the other bag. Press out as much air as possible before sealing. Place both bags in the refrigerator and marinate at least 2 hours, up to overnight (the longer the better), turning bags over 2-3 times. 3. Meanwhile, if using wooden or bamboo skewers, soak them in water. 4. Preheat the grill for medium- high heat. 5. Drain marinade from chicken and vegetables. Reserve about ½ cup of marinade from vegetables (NOT from chicken). 6. Thread chicken and vegetables alternately onto skewers. 7. Lightly oil grill grate. Place skewers on the grill. Cook for 12- 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade during the last 5 minutes. Serves: 12.

84.Chicken, Mini Tomato and Onion Kebabs

Ingredients: 6 quartered cherry tomatoes 4 boneless skinless chicken breasts 3 teaspoons garlic, minced 3 tablespoons apricot preserves 2 tablespoons Dijon mustard ¼ cup vegetable oil ¼ onion

Directions: 1. Slice onion so that pieces are about 2 inch crescents. 2. Chop chicken into small roughly 1 inch pieces. 3. Quarter the tomatoes. 4. Combine preserves, garlic, mustard and oil. 5. Add chicken and tomatoes to marinade; and marinate overnight. 6. Drain marinade; skewer chicken, onion and tomatoes and cook over the grill until chicken is no longer pink in the middle. Serves: 4.

85.Chicken & Shrimp Shish Kebabs

Ingredients: ½ cup chicken breast 1/8 red bell pepper 4 boiled and de-shelled shrimp 5 pineapple chunks

Directions: 1. Cut all ingredients into about the size of a half dollar. 2. String a mix of the ingredients onto skewers and grill until fully cooked. Serves: 1. 86.Cape Malay Sosaties ( Kebabs)

Ingredients:

1 tablespoon garlic, chopped 1 tablespoon chopped gingerroot Vegetable oil 1 teaspoon ground coriander 1 teaspoon cumin 2 bay leaves 1 cinnamon stick 3 tablespoons curry powder 1 teaspoon ground allspice 2 teaspoons turmeric 2 tablespoons sugar 1 cup white wine ½ cup apple cider vinegar ½ cup chicken stock 2 tablespoons apricot jam 1 cup tamarind juice (or substitute ½ cup strained fresh lemon juice combined with ½ cup water) 1 ½ pounds boneless skinless chicken breasts (lamb or beef can be substituted) 1 cup dried apricot or 1 cup dried prune, softened in boiling water 1 onion, cut into quarters softened in water

Directions: 1. Sauté the garlic and ginger in oil until soft, about 1 minute. Add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from heat and let cool. 2. Skewer meat alternating with apricots and onions (red peppers can be used for more color and flavor). 3. Cover skewers with cooled marinade and marinate overnight or up to 3 days in the refrigerator. 4. Grill shish kebabs over high heat basting with leftover marinade. Serves: 4. Note: The marinade can be used as a sauce; simply boil for 3 minutes. 87.Turkey Low Cal Shish Kebabs

Ingredients:

¼ cup olive oil 1 tablespoon lemon juice 2 cloves garlic, minced 1 tablespoon red wine vinegar 1 tablespoon oregano ½ teaspoon salt ½ teaspoon pepper

1/1/4 pounds turkey breast tenderloins (extra lean) 1 green pepper 1 red pepper 20 cherry tomatoes 1 purple onion

Directions: 1. Marinade: combine first 7 ingredients in a mixing bowl. 2. Cut turkey and vegetables, except tomatoes, into 2 inch pieces (2 inch square turkey pieces). Add turkey and vegetables to mixing bowl and gently stir until covered in marinade. Refrigerate for 30 minutes to several hours. 3. Skewer turkey and all vegetables, except tomatoes, 3 pieces of each per kebab. Skewer tomatoes separately. 4. Grill shish kebabs over medium heat until cooked adding the tomato kebabs for the last 5 minutes. 5. Or broil in oven: preheat oven to 3500 F. Place kebabs, except tomatoes, on broiler pan sprayed with a non-stick spray. Cook for 30 minutes turning at 15 minutes. Add tomato kebabs to pan and broil the kebabs for 10 minutes, 5 minutes on each side. 6. Serve with rice. Serves: 6. 88.Grilled Turkey Shish Kebabs

Ingredients:

1 ¼ pound turkey breast tenderloins 2 tablespoons lemon juice 1/3 cup chili sauce 1 tablespoon sugar 2 bay leaves 8 mushrooms 8 cherry tomatoes 1 sliced zucchini, ½ inch slices ½ green pepper, 2 inch squares 2 onions, cut into quarters 2 tablespoons cooking oil

Directions: 1. Cut turkey breast into 1 ½ inch cubes. 2. Mix next 4 ingredients: lemon juice, chili sauce, sugar and bay leaves; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally. 3. Thread turkey cubes and vegetables alternately onto skewers. Brush lightly with oil. 4. Broil or grill 6 inches from heat or coals for 10 minutes. Turn and brush occasionally with marinade. Makes: 4 servings.

89.Indian Turkey Okra Tikka Kebabs

Ingredients:

Kebabs: 2/3 cup plain thick Greek yogurt (fat free) 2 tablespoons vegetable oil 2 tablespoons fresh flat leaf parsley, minced 3 garlic cloves, crushed through a press 2 teaspoons garam masala ½ teaspoon paprika ½ teaspoon ground coriander ½ teaspoon cumin ½ teaspoon red pepper ½ teaspoon turmeric 1 ¼ pound boneless turkey breast, cut into 16 chunks 20 okra, fresh (about 6 oz.) 2 orange bell peppers, cut into 20 squares Vegetable oil, for brushing Cilantro Chutney ¾ cup fresh cilantro leaves, packed 2 small green chilies, chopped 2 tablespoons water ½ plain Greek yogurt (fat free) ½ teaspoon cumin ½ teaspoon salt 1 tablespoon lemon juice Garnish 1 small Vidalia onion, cut into thin slices

Directions: Kebabs: 1. Combine all ingredients, except turkey, in a large reseal able food storage bag. 2. Add turkey cubes. Seal bag and turn bag to coat pieces well. Marinate at least 12 hours or overnight. When marinated, thread turkey alternately with okra and bell pepper pieces onto 12 inch skewers. 3. Grill over medium high heat turning frequently and brushing with vegetable oil for 12 minutes or until turkey is cooked through. Let shish kebabs rest 3 minutes before serving. Cilantro Chutney: 4. Pulse cilantro, chilies and water in blender until pureed. 5. In a small bowl mix yogurt, cumin, salt and lemon juice. Stir in cilantro puree. Cover and refrigerate. To serve: 6. Place Vidalia onion slices on plates: slide turkey and okra from skewers on top of onions. 7. Serve with naan bread and cilantro chutney. Serves: 4. WILD GAME

90.Deer Shish Kebab

Ingredients:

1 ½ - 2 pounds deer loin, sirloin or top round 1 pint Italian salad dressing 1 large onion ½ pound cherry tomatoes (not overly ripe) ½ pound fresh mushrooms ¼ cup vegetable oil ½ teaspoon Adolph tenderizer ½ teaspoon black pepper

Directions: 1. Cut deer into 1 ½ inch cubes, place in glass or plastic bowl. Pierce meat with fork tines. 2. Pour salad dressing over meat. Cover and let marinate at least 3 hours, stir occasionally. 3. While meat is marinating, peel onion, cut in quarters, separate. Cook in boiling water until translucent (about 2 minutes). Drain, cover with cold water. 4. Split tomatoes and mushrooms. Alternate pieces of the meat, onion, tomatoes and mushrooms onto skewers. 5. Add vegetable oil, tenderizer and pepper to remaining marinade. 6. Cook over charcoal fire, brushing occasionally with marinade. Turn carefully. 91.Venison Shish Kebabs

Ingredients:

2 pounds venison Mushrooms ¼ cup soy sauce ¼ cup Worcestershire sauce ¼ cup vermouth (very dry) ¼ cup vegetable oil 1 garlic clove, minced 2 teaspoons spicy mustard Bell pepper Onion Cherry tomatoes Salt and pepper

Directions: 1. Cut venison into 2 inch cubes and place in heavy-duty plastic bag. 2. Add whole mushrooms to the bag. 3. Mix ingredients: soy sauce, Worcestershire sauce, vermouth, oil, garlic, mustard and pour over venison and mushrooms. Refrigerate for several hours. 4. Place meat onto skewers, alternate with mushrooms and quarters of bell peppers, onions and cherry tomatoes. Cook over a grill at low heat until done, but be careful not to overcook. 5. Serve on a bed of wild rice. Makes: 6-8 servings.

92.Hunters Shish Kebab

Ingredients: 2-3 pounds meat 1 pound fresh mushrooms 3 large red or green bell peppers, cut into squares 3 tablespoons oil Fresh ground pepper Salt to taste

Directions: 1. Cut meat into cubes, rub with salt and pepper. Let stand for several hours in the refrigerator. 2. Wash mushrooms, if large, cut in halves. 3. Alternately thread pieces of the marinated meat with bell pepper pieces and mushrooms onto skewers. 4. Brush meat cubes with oil. Cook shish kebabs on the preheated grill, turning frequently until meat nicely browned on all sides.

93.Elk Shish Kebab

Ingredients:

1 pound elk meat fillet 2 cups white table wine 4 onions ½ pound bacon 2 tablespoons chopped parsley Green onions, cut in pieces Salt and pepper If desired: marjoram, rosemary or ginger

Directions: 1. Cut meat into cubes, pour on wine; refrigerate overnight. 2. Slice onions. Cut bacon in half. 3. Alternate pieces of meat, onion and bacon onto skewers. Grill over hot coals about 12-15 minutes. 4. Add salt, pepper, green onions and parsley just before serving. SAUSAGE

94.Shish Kebab with Sausage

Ingredients:

¼ cup vegetable oil 1/3 cup honey ¼ cup spicy brown mustard 1 tablespoon soy sauce 2 cloves garlic, minced 1 teaspoon ginger, ground

Directions: 1. Combine all ingredients for marinade. 2. Marinate smoked sausage, polska kielbasa or cheddar wurst links for 1 hour or more. 3. Thread onto skewers. Alternate with vegetables if desired (tomatoes, bell peppers, zucchini, mushrooms, etc.) 4. Grill for 4 minutes each side basting with marinade. 95.Simple Shish Kebabs

Ingredients:

½ cup soy sauce (Kikkoman is the best) 1-2 garlic cloves, chopped ¼ cup sugar 1 pound steak, cubed 1 onion 3 hot sausages 2 green peppers 1 (20 oz.) can pineapple , bite-sized Mushroom Cherry tomatoes

Directions: 1. In a bowl mix soy sauce, garlic and sugar together. The marinade will be thick and syrupy. Throw in the steak and marinate for at least 2 hours (or overnight for the fullest flavor). 2. When it’s time to assemble skewers, throw all vegetables together and pour marinade over it and make sure all is coated (no need to pour marinade on the hot sausage or pineapple). 3. Assemble skewers however you would like, alternating all the ingredients to give variety. 4. Heat up the grill on medium and cook until meat is done. Makes: 6-8 servings.

96.Bread, Sausage and Cherry Tomato Shish Kebabs

Ingredients: 1 teaspoon canola oil 18 cherry tomatoes 3 sweet Italian sausage, cut into 12 (2 inch) pieces 1 loaf Italian bread, cut into 24 (2 inch) cubes 2 tablespoons olive oil Salt and pepper 6 skewers

Directions: 1. Coat a baking sheet with canola oil and place in the oven in broil position. 2. Pre-heat the oven to broil. 3. Assemble each of 6 skewers in the following order, making sure each piece on skewer is gently pressed against each other: tomato, bread, sausage, bread, tomato, bread, sausage, bread, tomato (it is critical to the success of this dish that skewers are assembled in this order). 4. Place skewers on hot baking sheet and broil for 12 minutes, turning 3 times. You want the sausage browned and just cooked through (you want them nice and juicy) and the bread crusty. Since all ovens run differently, check one skewer for doneness. 5. When done, remove baking sheet from oven and immediately drizzle skewers with olive oil and season with salt and pepper to taste. 6. Serve hot or at room temperature. Serves: 4-6. FISH & SEAFOOD

97.Swordfish Shish Kebabs

Ingredients:

6-8 bay leaves 1 ½ pounds fresh or frozen swordfish steaks ½ cup olive oil ¼ cup each finely chopped onion and snipped parsley 2 tablespoons lemon juice 2 tablespoons water 1 teaspoon dried thyme, crushed 3 cloves garlic, minced Few dashes bottled hot pepper sauce Few dashes black pepper 9 green onions, cut into 3 inch pieces 1 large red sweet pepper, cut into 1 inch pieces

Directions: 1. Soak bay leaves in water for 1 hour. 2. Thaw fish if frozen, cut into 1 inch pieces. Place in plastic bag; set in bowl. 3. In a small bowl combine olive oil, parsley, onion, lemon juice, water, thyme, garlic, hot pepper sauce and black pepper. Pour over fish and close bag. Marinate in the refrigerator for 2-4 hours, turning bag occasionally. 4. Drain fish, reserving marinade. Using 6 (15 inch) skewers, alternately thread green onions, red pepper, fish and bay leaves, leaving about ¼ inch of space between pieces, except placing bay leaves directly against fish. 5. Lightly grease cold grill rack. Place kebabs on rack over medium coals. Grill uncovered, turning and brushing often with marinade, 8 to 12 minutes or until fish flakes with a fork. Serves 6.

98.Grilled Swordfish Kebabs with Vegetables

Ingredients:

For marinade: ½ cup olive oil 1/3 cup fresh lemon juice 2 tablespoons garlic, minced 1 dried bay leaf, crushed 1 teaspoon sea salt ¼ teaspoon fresh ground pepper For skewers: 1 ½ pounds swordfish, cut into 1 ½ inch cubes 12 cherry tomatoes (equal to number of swordfish pieces, about 12) 12 fresh bay leaves (large break in half, small use whole, equal in number to swordfish pieces) 1 yellow bell pepper, seeded, cut into 12 square pieces 1 onion, cut into 12 square pieces

Directions: 1. Mix together olive oil and lemon juice until thick and creamy. Mix in remaining marinade ingredients. Place swordfish cubes in a plastic bag and pour in marinade. Mix it around to make sure all the pieces are covered. Marinate for 2-3 hours, turning bag occasionally. 2. To make skewers, thread on a piece of swordfish, a bay leaf, a cherry tomato, a piece of pepper and piece of onion. Repeat order. 3. Grill over hot coals for 8-9 minutes, turning to cook evenly. Swordfish is done when juices bubble up. Makes: 4 servings. 99.Ling Cod Shish Kebab

Ingredients: 2 tablespoons oil 1 lemon, grated lemon rind and juice of the lemon ½ teaspoon dried thyme 1 clove garlic, minced Salt and pepper 1 zucchini 8 pieces ling cod fillet Toast Fresh lettuce

Directions: 1. Mix together: oil, grated lemon rind and squeezed juice of the lemon, thyme, garlic, salt and pepper. 2. Cut zucchini into long narrow strips lengthwise. 3. Nicely twist strips of the zucchini and place them on both sides of each piece of the fish; thread onto skewer. Brush fish kebab with prepared mixture and grill or broil about 5 to 8 minutes. 4. Serve with toast and fresh lettuce or vegetables of your choice.

100.Thai Tuna and Pearl Onion Shish Kebabs

Ingredients: 1 ½ pounds Bluefin tuna steaks, cut into 20 cubes 20 frozen pearl onions, defrosted Marinade: ½ cup coconut milk, lite unsweetened 1 tablespoon brown sugar 1-2 Thai peppers, crushed 1 lime, juice and zest of 1 teaspoon minced fresh ginger 1 teaspoon minced lemongrass 2 teaspoons fish sauce or 2 teaspoons soy sauce 1 tablespoon minced basil or 1 tablespoon minced cilantro 1/8 cup olive oil

Directions: 1. Mix all marinade ingredients, except for the oil, in a large Ziploc bag. Add tuna cubes and pearl onions. Marinate for 60 minutes turning a couple times. 2. Thread 5 tuna cubes and 5 onions alternating on each soaked skewer. 3. Pour remaining marinade into a small pot and bring to a boil, then simmer for 5 minutes. 4. Brush olive oil over skewered tuna and onions. Preheat grill to medium and lightly wipe with an oiled rag. Grill for 5-7 minutes until golden, turning frequently. 5. Serve over bed of rice topped with heated marinade. Serves: 4.

101.Fish Kebabs

Ingredients: 2 tablespoons yogurt 8 tablespoons tandoori paste 1 cup cubed fish 2 cups cubed vegetables 2 pita bread or 2 flat bread Mango chutney

Directions: 1. Combine yogurt and tandoori paste. Coat fish and vegetables with yogurt mixture. 2. Thread fish and vegetables onto bamboo skewers. 3. Roast under broiler until well cooked (a little blackened). 4. Heat up flat bread in oven. Serve with mango chutney. Makes: 2 servings.

102.Grilled Chipotle Chorizo Chicken sausage & Shrimp Kebabs

Ingredients: For Skewers: 1 (12 oz.) package al fresco Chipotle Chorizo Chicken Sausage, sliced on the bias ½ inch thick 1 pound shrimp, deveined 1 cup pineapple, fresh, 1 inch chunks ½ large green pepper, cut into 1 inch chunks ½ large red pepper, cut into 1 inch pieces ½ large orange pepper, cut into 1 inch pieces 1 small zucchini, cut ½ diameter slices 2 tablespoons olive oil 1 lime rind grated and reserved for final garnish Lime Marinade: 2 limes, fresh, juice both, grate one 2 tablespoons olive oil 1 jalapeno pepper, fresh, seeded and cut into chunks 5 cloves garlic, fresh ¼ teaspoon smoked paprika ¼ teaspoon ground cumin 2 teaspoons Turbinado sugar ¼ teaspoon salt ½ teaspoon black pepper Saffron Couscous: 2 tablespoons extra virgin olive oil 12 ounces Israeli couscous ½ cup white onion, diced ¼ inch 1 teaspoon saffron ½ cup white wine 3 ¼ cups boiling water

Directions: 1. Lime Marinade: Combine all ingredients in food processor. Puree until fine. Set aside. 2. Saffron Couscous: Coat a medium sauce pan with olive oil and sauté the Israeli couscous and white onion over medium heat for 3 minutes. Add saffron, sauté for an additional 2 minutes. Lower the heat and add white wine. Slowly add boiling water. Cover and cook for 12 minutes or until couscous is light and fluffy. 3. Combine olive oil, green, red and orange peppers. Coat vegetables well and pre-grill for 5-7 minutes. 4. Assemble skewers; slide 1 piece al fresco Chipotle Chorizo Chicken Sausage onto skewer, followed by pineapple, green pepper, shrimp, orange pepper, zucchini and red pepper. Repeat pattern until skewer is full. Marinate in lime marinade, refrigerated for 1 hour. 5. Grill over medium high flame; use a pastry brush to baste skewers with remaining lime marinade. Grill for 5-7 minutes per side or until shrimp turn opaque in color. 6. Serve skewers over couscous, garnish with freshly grated lime rind. Makes: 6 servings. 103.Grilled Marinated Shrimp

Ingredients: 1 cup olive oil 1 lemon, juiced ¼ cup chopped fresh parsley 2 tablespoons hot pepper sauce 3 cloves garlic, minced 1 tablespoon tomato paste 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds large shrimp, peeled and deveined with tails attached Skewers

Directions: 1. In a mixing bowl mix together olive oil, lemon juice, parsley, hot sauce, garlic, tomato paste, oregano, salt and black pepper. Reserve a small amount for basting later. 2. Pour remaining marinade into a large reseal able plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. 3. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. 4. Lightly oil grill grate. Cook shrimp for 5 minutes per side or until opaque, basting frequently with reserved marinade. Serves: 6.

104.Maui Wowie Shrimp

Ingredients: 2 pounds uncooked medium shrimp, peeled and deveined 1 pinch garlic salt, or to taste Ground black pepper to taste 1 cup mayonnaise 1 lemon, cut into wedges

Directions: 1. Preheat outdoor grill for medium heat, and lightly oil the grate. 2. Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper. Generously coat both sides of shrimp with mayonnaise. 3. Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside; and mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges. Note: Cayenne pepper can be added with garlic salt and black pepper or mix ¼ teaspoon into mayonnaise before coating shrimp for a spicier flavor. Makes: 6 servings.

105.Shish Kebabs (Shrimp)

Ingredients: ½ cup vegetable oil ¼ cup lemon juice ¼ cup soy sauce 1 clove garlic, crushed 1 teaspoon salt ¼ teaspoon pepper

1 ½ pound shrimp, peeled, deveined and uncooked 1 can pineapple chunks Mushrooms Green pepper

Directions: 1. Combine first 6 ingredients for marinade. Pour marinade over shrimp and refrigerate overnight. 2. Alternate shrimp and remaining ingredients onto skewers. 3. Grill over medium high heat, turning on each side, until done.

106.Grilled Shrimp Shish Kebabs

Ingredients: 3 pounds jumbo shrimp Bar-b-que sauce 2 green peppers 1 onion 6 potatoes 1 package whole mushrooms 1 package cherry tomatoes

Directions: 1. Cut green peppers and onion in large pieces. 2. Peel and slice potatoes. 3. On skewers place all ingredients and lay in flat dish. Cover kebabs in bar-b-que sauce and leave in refrigerator for at least 2 hours. 4. Remove from bar-b-que sauce and place on grill, cook until done.

107.Spicy Imitation Crab Shish Kebabs with Roasted Potatoes

Ingredients: 4 medium potatoes ¼ cup oil ¼ cup melted butter or ¼ cup margarine ¼ cup lemon juice ¼ cup water 1 teaspoon fresh ground pepper 2 teaspoons salt 1 ½ tablespoons garlic powder ¼ cup parmesan cheese Cayenne pepper, for heat (optional) 16 ounces imitation crabmeat, separated 1 (8 oz.) package baby tomatoes ½ medium onion 2 medium zucchini

1 gallon Ziploc bag or bowl 12 soaked wooden skewers

Directions: 1. Peel and cut potatoes into ¾-1 inch cubes. Cut onion into squares and slice zucchini. 2. In a Ziploc bag or bowl combine oil, butter or margarine, lemon juice, water, pepper, salt, garlic powder, parmesan cheese and cayenne pepper, if using. Toss to mix. Add the last 4 ingredients to the bag and toss to coat. 3. Heat the coals if using them, since it takes 15 minutes before coals are ready. 4. Assemble skewers with imitation crab, onion, tomatoes and zucchini. 5. Place potatoes in the Ziploc bag 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. 6. Grill the shish kebabs until vegetables are cooked through. Serves: 4.

108.Creole Garlic Shrimp and Scallop Kebabs

Ingredients: Vegetable oil cooking spray ½ pound medium shrimp, peeled and deveined ½ pound fresh sea scallop, crescent- shaped muscle removed 1 cup dry white wine 4 tablespoons fresh lemon juice 1 ½ teaspoons olive oil 2 tablespoons creole mustard 4 garlic cloves, minced 2 tablespoons fresh parsley, minced 1/8 teaspoon salt ½ teaspoon cayenne pepper ½ teaspoon dried whole dill weed ¼ teaspoon hot sauce or to taste

Frozen artichoke heart, thawed and halved 12 fresh mushrooms 12 cherry tomatoes 12 pitted ripe black olives 4-6 long metal skewers 2 cups cooked long-grain rice 1 lemon, cut into wedges

Directions: 1. Prepare your barbecue grill: before firing up coat the rack with cooking spray and set 4 inches above heat source. 2. Wash the seafood and gently pat dry with paper towels. Set aside. 3. Combine next 10 ingredients in a shallow glass dish. Add the scallops and shrimp, gently tossing to coat. Next, add artichoke hearts and continue to gently toss. Cover and marinate in the refrigerator for 15 minutes. 4. Remove the seafood and artichokes from marinade, reserving the marinade. Pour reserved marinade into a saucepan and bring to a boil over a medium-high flame; boil for 2 minutes. Remove from heat and set aside. 5. Thread skewers: shrimp, scallops, artichokes, mushrooms, tomatoes and olives alternately, until all pieces are used. 6. Place kebabs on the pre- heated barbeque grill over low heat; cook 3-4 minutes on each side until done (scallops should be opaque and shrimp pink). Baste frequently with reserved marinade. 7. Serve over cooked rice with lemon wedge garnish. A simple tossed green salad will make this delicious meal complete. Serves: 4-6. VEGETABLES & FRUITS

109.Vegetables on Skewers

Ingredients: 2 medium zucchini, cut into 1 inch slices 2 yellow summer squash, cut into 1 inch slices ½ pound whole fresh mushrooms 1/3 cup olive or vegetable oil 2 tablespoons lemon juice 1 ½ teaspoons dried basil 1 ½ teaspoons dried parsley flakes ¾ teaspoon garlic powder ¾ teaspoon dried oregano ½ teaspoon salt 1/8 teaspoon pepper

Directions: 1. On metal or bamboo skewers alternately thread zucchini, yellow squash and mushrooms. 2. In a bowl combine remaining ingredients. Brush some of the mixture over vegetables. 3. Grill uncovered, over medium heat for 10-15 minutes or until vegetables are tender, turning and basting occasionally with herb mixture. 110.Hot Antipasto Shish Kebab Salad

Ingredients: 1 cup olive oil ½ cup wine vinegar 1 teaspoon oregano 1 teaspoon basil 2 cups cherry tomatoes 12 slices salami, folded into quarters ½ cup cubed Swiss cheese ¼ cup bread crumbs 1 medium zucchini, sliced 1 pepperoni stick, sliced 1 cup green pepper, chopped 1 jar marinated artichoke hearts ½ cup black olives

Directions: 1. In a bowl combine olive oil, vinegar, oregano and basil. Set aside. 2. Roll cheese cubes in the bread crumbs to coat. 3. Thread a cherry tomato, salami slice, cheese cube, zucchini slice, pepperoni slice, green pepper piece, artichoke heart and black olive onto each 12 inch wooden skewer. 4. Preheat broiler. Place kebabs on a broiler-pan rack. Brush each with oil mixture. Broil 3-4 minutes, brushing with oil mixture. Serve warm. Makes: 12 kebabs.

111.Grilled Veggie Shish Kebabs

Ingredients: Marinade: ¼ cup light soy sauce ¾ cup olive oil 1/8 cup Worcestershire sauce 1 tablespoon dry mustard 2 teaspoons salt 1 teaspoon parsley 1 teaspoon thyme 1 teaspoon oregano 1 ½ teaspoons ground pepper 2 cloves garlic, crushed 1 teaspoon grated fresh ginger 1 tablespoon honey ¼ cup pineapple juice Vegetables: 12 cherry tomatoes 12 slices Japanese eggplants 12 mushrooms 12 small onions 2 yellow peppers, cut into 1 inch squares 12 slices yellow squash 12 slices zucchini 12 pineapple chunks

Directions: 1. Marinade: blend all ingredients together in blender for ½ minute. 2. Pour in a Ziploc bag with all ingredients and refrigerate for 1 hour. 3. Arrange vegetables onto skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked. Serves: 6.

112.Marinated Veggie Shish Kebabs

Ingredients: Vegetables of your choice: peppers of a variety of colors, broccoli flowerets, onions, zucchini, mushrooms Wooden skewers Marinade: ½ cup oil ½ cup lemon juice ½ cup soy sauce 1 tablespoon fresh sliced ginger

Directions: 1. The night before, cut vegetables into bite-sized chunks. Soak skewers overnight in water. Marinate vegetables overnight in airtight container in the refrigerator. 2. Skewer vegetables and grill over charcoal fire.

113.Potato Kebabs

Ingredients: 1 green pepper, cut into 1 ½ inch squares 1 (19 oz.) can whole white potatoes, drained ½ sweet onion, cut into chunks 1 (14 oz.) can pineapple chunks (no sugar added) Vegetable oil or olive oil Wooden skewers Seasoning: ¼ teaspoon dried thyme ¼ teaspoon dried basil 1/8 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon pepper

Directions: 1. Skewer kebabs as follows: piece of green pepper, 1 canned potato, 1 chunk onion, 1 chunk pineapple. Repeat until skewer is full, ending with green pepper. Skewer odd leftover pieces on a skewer too. 2. After skewering, cover any open wooden ends that are showing with foil paper before barbecuing, to prevent the wood from burning. 3. Lightly brush each kebab on all sides with oil. 4. Mix seasoning together and sprinkle over kebabs. 5. Grill or broil over medium heat until heated through, about 5-6 minutes or until done to your taste. Makes: 2-3 servings.

114.Healthy Vegetable Tofu Kebabs

Ingredients: 1 cup firm tofu ½ green pepper, cut into 1 inch squares 8 button mushrooms 8 cherry tomatoes 1 small zucchini Garlic salt to taste 4 skewers Sweet-Sour Marinade: 1 tablespoon Bragg liquid aminos or soy sauce 1 tablespoon honey 1 teaspoon lemon juice ½ teaspoon salt

Directions: 1. Drain tofu and press with paper towel to get rid of extra moisture. 2. Mix ingredients for marinade together and set aside. 3. Place pieced of tofu and vegetables onto skewers. Brush lightly with marinade. 4. Sprinkle with garlic salt. 5. Cook on the pre-heated char- grill or barbecue until vegetables are tender. Or place on a nonstick or lightly oiled cookie sheet and bake in the oven at 4500F for about 8-10 minutes, then on top rack under broiler for 5 minutes. Serves: 4.

115.Meatless Shish Kebab

Ingredients: Firm tofu marinated in beef broth overnight Pineapple chunks Black and green olives Cherry tomatoes Lemon wedges Shish kebab sticks (or round toothpicks)

Directions: 1. Cube tofu (marinated in beef broth overnight) into bite-size cubes. Drain pineapple chunks and olives. 2. Thread on the shish kebab sticks: pineapple, tofu cubes, olives, cherry tomatoes and lemon wedges. 3. Grill until done to your taste. 116.Vegetable Shish Kebabs with Peppercorn Sauce

Ingredients: 24 mushrooms 16 cherry tomatoes (or grape type) 16 fresh basil leaves 2 zucchini, cut into 16 thick slices 16 fresh mint leaves 1 red pepper To Baste: ½ cup butter, melted 1 garlic clove, crushed 1 tablespoon peppercorn, crushed Salt to taste Sauce: Butter 3 tablespoons brandy 1 cup cream 1 teaspoon peppercorn, crushed

Directions: 1. Thread vegetables onto 8 skewers. Place the fresh basil leaves immediately next to tomatoes, and wrap mint leaves around zucchini slices. 2. Mix the basting ingredients in a bowl and baste them thoroughly. 3. Cook skewers on a medium hot barbecue turning and basting regularly until veggies are just cooked, about 5-7 minutes. 4. Heat the butter for the sauce in a frying pan, add brandy and light it. When flames have died down, stir in the cream and peppercorns. Cook for 2 minutes, stirring all the time. 5. Serve the sauce with kebabs. Makes: 4 servings.

117.Greek Vegetable Kebabs

Ingredients: 1 small eggplant, about ¾ pound, cut into 2 inch cubes 3 medium carrots, cut into ½ inch slices 8 small red potatoes, about 2-3 inch in diameter 3 medium zucchini, sliced lengthwise, then into 1 inch slices 1 large red bell pepper, seeded and cut into 1 inch squares 2 medium onions, cut in wedges (separate wedges into 2-3 layers each) 16 whole mushrooms 8 metal skewers Herb Marinade: ¾ cup olive oil ¼ cup white vinegar or ¼ cup lemon juice 2 cloves garlic, minced 1 teaspoon Dijon mustard ½ teaspoon oregano ½ teaspoon marjoram ½ teaspoon rosemary ¼ teaspoon ground pepper

Directions: 1. Combine all ingredients for herb marinade and set aside. 2. Cook eggplant in (1 inch) boiling water for 3 minutes and drain. 3. Cook carrots in (1 inch) boiling water until just tender crisp and drain. 4. Cook unpeeled potatoes in (1 inch) boiling water for approximately 15-20 minutes. Drain and cut in half. 5. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well. Refrigerate for 2 hours or overnight. 6. Drain vegetables and reserve marinade. 7. Using 8 metal skewers, thread vegetables, alternating varieties. 8. Place on lightly greased grill, over low heat. Cook turning often, basting with reserved marinade for 10-15 minutes or until vegetables are tender. Sprinkle lightly with salt before serving.

118.Grilled Vegetable Kebabs with Rice

Ingredients: ½ cup oil-free Italian dressing 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes 1 teaspoon dried basil 2 medium yellow squash, cut into 1 inch slices 8 small boiling onions 8 cherry tomatoes 8 medium fresh mushrooms Vegetable oil cooking spray 2 cups hot cooked long-grain rice (cooked without salt or fat) 8 skewers

Directions: 1. Combine dressing, parsley and basil in a small bowl; cover and chill. 2. Alternating squash, onions, tomatoes and mushrooms onto 8 skewers. 3. Coat grill rack with cooking spray. Place kebabs on rack over medium heat and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture. 4. To serve, place ½ cup rice on each plate and top with 2 vegetable kebabs.

119.Vegetable-Bacon Kebabs

Ingredients: 2 zucchini 2 summer squash 4 medium onions 4 large sweet red peppers ½ cup oil ¼ cup cider or ¼ cup wine vinegar 1 teaspoon dried basil ½ teaspoon dried thyme 2 tablespoons fresh parsley, minced 6-8 slices bacon, cut into 1 inch pieces

Directions: 1. Wash zucchini and squash and cut into 1 inch slices. 2. Peel onions and cut into 12 squares each. 3. Place vegetables in a plastic bag. 4. Mix oil, vinegar and herbs. Pour into bag; close bag tightly and turn to coat vegetables well. Marinate at room temperature at least 2 hours. 5. Thread vegetables onto skewers, alternating types, and placing a bacon piece and vegetables at intervals. 6. Grill 4-6 inches over hot coals 10-15 minutes, turning to cook evenly and brushing with marinade. Serves: 6-8.

120.Halloumi and Vegetable Kebabs

Ingredients:

2 (1/2 lb.) packages Halloumi cheese 1 red onion 3 red peppers 4 mushrooms ½ pound cherry tomatoes Bamboo skewers

Directions: 1. Cut cheese into 1 inch cubes. 2. Cut onion and peppers into large pieces roughly the same size. 3. Thread cheese and vegetables onto skewers. Barbecue or grill for about 10 minutes or until cheese and vegetables turn golden. 4. Otherwise, marinate cheese in a mixture of lime, olive oil and coriander for about an hour before cooking. Makes: 5-6 servings.

121.Greek Garden Kebabs

Ingredients: 1 cup nonfat yogurt ¼ cup fresh mint, minced 4 garlic cloves, minced ½ teaspoon dried oregano 1 large eggplant, cut into 1 ½ inch chunks 20 cherry tomatoes

Directions: 1. In a shallow baking dish combine ½ cup yogurt, 2 tablespoons mint, half of garlic and a pinch of oregano. Add the eggplant and toss to coat well. Cover and allow marinating for 30 minutes. 2. Thread eggplant and tomatoes onto skewers. 3. Broil or grill about 4 inches from the heat for about 2 minutes on each side. 4. In a small bowl, combine the remaining yogurt, mint, garlic and oregano. Use as dipping sauce for kebabs. Serves: 4.

122.Hawaiian Fruit Shish Kebabs

Ingredients: 1 (16 oz.) can pineapple chunks ¼ cup dry red wine 2 tablespoons lemon juice 2 tablespoons vegetable oil 1 tablespoon honey 1 garlic clove, minced 3 canned yams 3 very firm bananas 12 small white onions 12 skewers

Directions: 1. Drain pineapple; combine pineapple juice with wine, lemon juice, oil, honey and garlic. 2. Cut the yams into 2 inch chunks and the bananas in 1 inch thick slices. 3. Add yams, bananas and onions to marinade. Let stand in refrigerator overnight or for at least 2 hours at room temperature. Turn several times; drain, reserving marinade. 4. Alternately thread pineapple, yam, banana and onion; then repeat, ending with a cube of pineapple, on 12 skewers. 5. Grill 5 inches above heat 8-10 minutes, turning skewers to brown all sides, brushing with marinade as you turn. Serves: 2.

123.Fruit Kebabs with Curry Glaze

Ingredients:

2 red apples, in chunks 2 green apples, in chunks 2 oranges, sliced 1 (15 oz.) can pineapple chunks Glaze: 1/3 cup butter ¾ cup brown sugar 2 teaspoons curry powder

Directions: 1. Place fruit chunks and orange slices onto skewers, alternating fruit with orange slices. 2. Melt butter with sugar and curry and cook for 1 minute. 3. Baste fruit with glaze and cook on grill until fruit is soft. Serves: 8.

Bon appetite – enjoy!