123 DeliciousShish KebabRecipes By Laura Jones

Table of Contents:IntroductionLAMB1.Delicious Lamb Shish Kebabs2.Lean Lamb Shish Kebabs3.Lamb Shish Kebabs with Mushroom

Caps4.Tasty Lamb Shish Kebabs5.Lamb Shish Kebabs6.Lamb Shish Kebab7.Simple Lamb Shish Kebabs8.Marinated Shish Kebabs of Lamb9.Spicy Shish Kebab10.Shish Kebabs with lamb, Peppers &Cherry Tomatoes11.Turkish Shish Kebabs12.Shish Kebabs with Rice Pilaf13.Shish Kebabs with Lamb & GreenPeppers14.Lamb Leg Shish Kebabs15.Lamb Leg Shish Kebabs Marinatedwith Red Wine & Juice of Lemon16.Shish Kebabs with Cherry

Tomatoes & Mushrooms17.Lamb Shish Kebabs Marinated withItalian Dressing18.Lamb (or Beef) Shish Kebabs19.Lamb (or Beef) Shish Kebabs20.Lamb (Beef) Shish Kebabs21.Lamb Shish Kebabs Marinated withWhite Wine22.Lamb (Beef) Shish Kebab23.Mogul Kebabs with Raisin-Pistachio StuffingBEEF24.Lean Beef Shish Kebabs marinatedwith Brown Sugar25.Lean Beef Shish Kebabs26.Shish Kebab with Beef &Mushrooms

27.Beef Shish Kebabs28.Beef Shish Kebabs Marinated withHoney29.Steak Shish Kebabs30.Grilled Shish Kebabs31.Grilled Shish Kebabs with Bacon32.Steak Shish Kebab33.Beef Shish Kebab34.Beef Shish Kebabs withMushrooms & Tomatoes35.Beef Shish Kebabs withMushrooms & Pineapple 36.Shish Kebabs Marinated withCrisco Oil & Butter37.Beef Shish Kebabs with FrenchDressing38.Shish Kebab Istanbul with Wild

Rice39.Stew Beef Shish Kebabs40.Tasty Beef Shish Kebabs41.Jamaican Style Beef Kebabs42.Red Wine Beef Shish Kebabs43.Shish Kebabs44.Miniature Shish Kebabs45.Oriental Steak & Shrimp ShishKebabs46.Hamburger Shish Kebabs withPotatoes47.Hamburger Shish KebabPORK48.Lake Shish Kebabs49.Pork Shish Kebabs with Apples50.Shish Kebab Marinated withLemon

51.Pork Roast Shish Kebabs52.Shish Kebab Dinner53.Souvlakia54.Pork Skewers55.Grilled Pork on a Skewer withPomegranate Syrup56.Shish Kebab Marinated withButtermilk57.Pork on a Skewer58.Simple Pork Shish Kebabs59.Pork Skewer60.Pork and Pineapples Shish Kebabs61.Pork & Pineapple Shish Kebab62.Marinated Pork and Red OnionsKebabs63.Caribbean Pork Kebabs64.Pork and Vegetable-Fruit Kebabs

65.Honey- Mustard Pork Kebabs66.Family Shish Kebabs67.An Easy Pork Shish Kebab Recipefor the Grill68.Chinese Shish Kebabs69.Assorted Shish Kebab70.Shish KebabsPOULTRY71.Chicken Shish Kebabs72.Shish Tavouk Kebab73.Indonesian Chicken Kebabs74.Greek Island Chicken Shish Kebabs75.Chicken Shish Kebabs Marinatedwith Italian Dressing & Mushrooms76.Marinated Chicken Shish Kebab77.Chicken Shish Kebabs Marinatedwith Pineapple Juice

78.Chicken Shish Kebab79.Chicken Shish Kebab withTomatoes & Peppers80.Chicken & Bacon Shish Kebabs81.Chicken Shish Kebab withPineapple Sauce82.Almond Chicken Shish Kebabs83.Honey Chicken Kebabs84.Chicken, Mini Tomato and OnionKebabs85.Chicken & Shrimp Shish Kebabs86.Cape Malay Sosaties ( Kebabs)87.Turkey Low Cal Shish Kebabs88.Grilled Turkey Shish Kebabs89.Indian Turkey Okra Tikka KebabsWILD GAME90.Deer Shish Kebab

91.Venison Shish Kebabs92.Hunters Shish Kebab93.Elk Shish KebabSAUSAGE94.Shish Kebab with Sausage95.Simple Shish Kebabs96.Bread, Sausage and Cherry TomatoShish KebabsFISH & SEAFOOD97.Swordfish Shish Kebabs98.Grilled Swordfish Kebabs withVegetables99.Ling Cod Shish Kebab100.Thai Tuna and Pearl Onion ShishKebabs101.Fish Kebabs102.Grilled Chipotle Chorizo Chicken

sausage & Shrimp Kebabs103.Grilled Marinated Shrimp104.Maui Wowie Shrimp105.Shish Kebabs (Shrimp)106.Grilled Shrimp Shish Kebabs107.Spicy Imitation Crab Shish Kebabswith Roasted Potatoes108.Creole Garlic Shrimp and ScallopKebabsVEGETABLES & FRUITS109.Vegetables on Skewers110.Hot Antipasto Shish Kebab Salad111.Grilled Veggie Shish Kebabs112.Marinated Veggie Shish Kebabs113.Potato Kebabs114.Healthy Vegetable Tofu Kebabs115.Meatless Shish Kebab

116.Vegetable Shish Kebabs withPeppercorn Sauce117.Greek Vegetable Kebabs118.Grilled Vegetable Kebabs withRice119.Vegetable-Bacon Kebabs120.Halloumi and Vegetable Kebabs121.Greek Garden Kebabs122.Hawaiian Fruit Shish Kebabs123.Fruit Kebabs with Curry Glaze

IntroductionIf you spend a lot of your timeoutdoors, or if you'd like to spendmore time enjoying nature during theyear, you may want to considerlearning more about outdoor cooking.Preparing your meals outside is awonderful way to make a great dinnerand get some fresh air as well. Ofcourse, these cooking ideas are greatin the backyard as well—acombination of onions, peppers,tomatoes and your favorite seasonedmeat can be thrown on the grill for ashish kebab that's really tasty.

Shish kebab has always been the mostfavorite and essential food amongpeople living in mountainouscountries, and nowadays it gets moreand more popular in other countriesas well. Shish kebab is very tasty andnutritious, easy to make, and one canuse different types of meat. Variousnations perceive differently this meal:some countries and recipe booksconsider shish kebab as a waterlessmeal.But what exactly is shish kebab(synonyms: Shish Kabob, Shish Kebob,Skewered Food, Shashlik)? Thedefinition of the words "shish kebab"is - Wikipedia: “Shish kebab (in which is

the Armenian word for "skewer,") is adish consisting of meat threaded on askewer and grilled. Any kind of meatmay be used; cubes of fruit orvegetables are often threaded on thespit as well. Typical vegetables includeeggplant, 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 kebabpart refers to the grilled or broiledmeat.However, the traditionalists state thatshish 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 onan outdoor grill.Let’s look at the essential techniquesand tools of cooking shish kebab. Firstof all, you must choose the meat ofthe good quality. The best choicewould be young animal’s meat,because this meat can be prepared forshish kebabs even withoutmarinating. Poultry and fish are notusually marinated. However, to give aspecial flavor and aroma it isrecommended to marinate yourpreferred meat.The marinade is made by a given

recipe. The meat is marinated from 15minutes to overnight or even longer. Ifthe meat is cooked withoutmarinating, then usually little piecesof meat should be previously steepedin a vegetable oil; large ones soakedin cold water. The meat is cut intopieces and depending on their sizeyou should select a longer or shorterperiod of marinating and cooking. Ifthe meat has some fat, you shouldalways turn the skewer so that the fatseeps into the meat itself and notleaks down on the coals of the grill.You should have special appliances togrill shish kebab. First of all, theskewers, that can be metal or

wooden, and come in different sizes.If using bamboo skewers, soak inwater for 30 minutes before using tokeep them from scorching. Spray orbrush metal skewers with vegetableoil. Then there is a grill. The new grillgrate must be greased with vegetableoil and heated over the fire, thenwiped with the wet cloth. Also use theoil cooking spray before cooking. Ifyou want to grill shish kebabs athome, you can use indoor electric grillor broil in oven.Shish kebab is grilled not on an openfire, but over the hot charcoal orother heat source, about 5-6 inchesabove; and you should turn the

skewers occasionally as cooking. Shishkebabs are grilled not for a very longtime. However, much depends on thetype and quality of the product you’recooking, the marinating time and theheat source. Just follow recipedirections.The best shish kebab garnish is freshand marinated vegetables, varioussauces. Shish kebab is usually servedhot, also cold, with a dry red andwhite wine.There are several recipes in this bookthat you can try with the whole familyfor cooking that's hours of fun. So,grab some of your favorite foods, fireup the grill and see what you can cook

up!

LAMB

1.Delicious Lamb ShishKebabs

Ingredients:2 ½ pounds lamb shoulder3 tablespoons extra virgin olive oil2 tablespoons Lipton onion soup mix1 tablespoon soy sauce1 cup dry sherry½ teaspoon oregano flakes¼ teaspoon garlic powder or 1teaspoon fresh garlic, minced1 teaspoon freshly ground blackpepper1 teaspoon salt1 small onion, minced3 cloves garlic, minced1/8 teaspoon Portuguese allspice 2 green bell peppers

4 medium or 16 cherry tomatoes20 boiling onions (or 4 medium redonions)6 mushrooms

Directions:1. Cut lamb into 1 ½ inch cubes.

Combine remaining ingredientsto make a marinade. Place cubesin a Ziploc bag with marinadeand refrigerate for several hoursor overnight, turningoccasionally.

2. When ready to barbecue, soakwooden skewers in water for 30

minutes to keep them fromscorching or use metal oneswhich have been brushed withoil.

3. Prepare vegetables: quarteredsmall or whole white boilingonions, cherry tomatoes orquartered tomato wedges andthick wedges of green pepper,whole mushrooms. Dipvegetables in oil beforethreading onto skewersalternating between meatcubes.

4. Broil over hot coals or in a 4000 F gas grill or in the broiler of

your oven for about 10 minutes.Turn and broil for about 10minutes on the other side oruntil done.

5. Serve over hot fluffy rice, on abed of fresh lettuce leaves, orwith buttered, grilled buns orpita pockets and fresh lettuceleaves for sandwiches. A leafygreen salad is a wonderfulaccompaniment 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 4pieces

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 1inch cubes

2 medium onions, cut in ½ inchslices

1 basket cherry tomatoes

1 ½ green bell pepper, cut in 1inch chunks

12 fresh whole mushrooms(medium to large)

3 cups white rice, cooked

Directions:1. Combine marinade

ingredients in small bowl.

2. Arrange meat andvegetables in 9x13x2 inchglass dish.

3. Pour marinade over meatand vegetables. Cover withplastic and refrigerate severalhours or overnight. Turnmeat and vegetables once ortwice.

4. On skewers thread meatand vegetables, taking turnsfor each.

5. Place in broiler about 4 or 5inches under flame. Broilabout 5 minutes on each sideor until done. Be sure tobaste meat when turning.

6. Serve over white rice.Serves: 3.

3.Lamb Shish Kebabs withMushroom Caps

Ingredients: 2 pounds cubed lambMushrooms capsTomatoes, cut into fourthsGreen pepper

Onion piecesEggplant cubes Marinade:1 cup red wine¼ cup olive or peanut oil2 garlic cloves, crushed1 teaspoon saltPepper to taste1 teaspoon oregano

Directions:

1. Trim lamb and cube. Marinateovernight 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 inchcubes

Marinade:

1 cup salad or olive oil2 tablespoons salt2 tablespoons black pepper3 teaspoons curry powder6 cups sliced onion

1 teaspoon crushed red pepper2 cloves garlic, crushed2 teaspoons dry mustard2 cups dry red wine4 tablespoons chopped parsley2 cups chopped green pepper4 green peppers32 small white onions16 medium size fresh mushrooms,washed Directions:

1. Day before serving: trim anyfat and gristle from lamb. Placein a large roasting pan.

2. Make marinade: combine all

marinade ingredients; mix well.Pour over lamb, tossing to coatevenly.

3. Cut each green pepper in 8pieces. Peel onions. Parboilgreen pepper and onion in alarge saucepan with water tocover, for 15 minutes. Drain.Place mushrooms, green pepperand onion in the roasting pantogether with the lamb, tossingto coat evenly. Refrigerate,tightly covered, overnight.

4. Next day: on each of 16wooden hibachi sticks, thread 3lamb cubes alternately with 2green pepper pieces and 2

onions. Place 1 mushroom onthe end of each kebab. Arrangeon rack in broiler pan. Brushwith leftover marinade.

5. Broil 4 inches from heat, 20 to25 minutes, turning severaltimes and brushing with themarinade, until lamb is cookedto your taste. Makes: 16servings.

5.Lamb Shish Kebabs

Ingredients:1 leg of lamb. Yield approximately ½pound boned meat per person

Oil1 cup red wine3 or 4 garlic buds cut upPepper2-3 teaspoons oregano, crushed1 large onion, quartered or sliced Directions:

1. Bone and cube lamb for shishkebab.

2. Pour just enough oil over meatto make it glisten; add wine andremaining ingredients. Tosstogether; 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 butter½ cup olive oil1 cup fresh lemon juice2 tablespoons oregano½ teaspoon pepper10-12 medium tomatoes, quartered5-6 medium onions, quartered andseparated5-6 green peppers, cut into 2 inchpieces

Directions:

1. Place lamb cubes in a deepbowl. Melt butter with oil,lemon, oregano and pepper.Pour over lamb cubes.

2. Marinate 4-5 hours orovernight.

3. Skewer lamb, onions,tomatoes and peppers.

4. Broil or cook on grill. Basteconstantly with marinade. Turnskewers frequently.

5. Serve with rice and salad.Makes: 8 servings.

7.Simple Lamb Shish Kebabs Ingredients: 2 ½ pound boned lamb, thoroughlycleaned and cut into 1 inch cubes3 large onions, quartered1 large green pepper cut into squares5 cherry tomatoes5 cups rice cooked just before servingtime1 cup lime juice1 cup olive oil¾ teaspoon dried rosemary leavesSalt and pepper to taste

Directions:

1. Mix together for marinade in alarge bowl: lime juice, olive oil,rosemary leaves, salt andpepper.

2. Place the meat cubes in themarinade and let stand forseveral hours or overnight. Stiroccasionally.

3. When ready to cook, alternatethe meat cubes with the onionand pepper on long skewers.

4. Broil over prepared charcoalbarbecue grill or under ovenbroiler until browned on allsides. Add 1 of the cherry

tomatoes to the end of eachskewer and broil about 5 moreminutes. Brush the kebabs withthe remaining marinade whilecooking. Discard the rest of themarinade when basting iscompleted.

5. Serve hot over hot cooked rice.Makes 4 or 5 skewers.

8.Marinated Shish Kebabs ofLamb Ingredients: 2 pounds boneless lamb from leg,

trimmed of fat, cut in 2 inch cubes¼ cup fresh lemon juice½ cup olive oil1 teaspoon salt½ teaspoon oregano1 large onion, sliced thin3 large cloves garlic (smashed)2 pound finely chopped parsley15-20 large bay leavesDesired vegetables and potatoes Directions:

1. Beat together lemon juice,olive oil, salt and oregano. Addonions, garlic, parsley and lamb;toss with your hands until thelamb is moistened.

2. Marinate in the refrigerator for8-10 hours.

3. String lamb on skewers; mayvary with vegetables andpotatoes. Grill on or broil inoven.

4. Serve with saffron rice.

9.Spicy Shish Kebab Ingredients: 2 pounds boned lamb, cut into 1 ½inch cubes¼ cup cider vinegar½ cup dry white wine2 tablespoons salad oil1 clove garlic, minced2 tablespoons mixed pickling spice1 green pepper, cut into 1 ½ inchpieces2 firm tomatoes, quartered8 large fresh mushrooms

Directions:

1. Combine: vinegar, wine, oil,garlic, and sprinkling spice.

2. Arrange lamb cubes in shallowglass dish or casserole. Pourmarinade over lamb; andrefrigerate several hours orovernight.

3. Alternate lamb, green pepper,tomato and mushrooms on 4long skewers; then brush withmarinade. Grill or broil 3 to 4inches from source of heat 5 to7 minutes per side, or untildesired degree of doneness.Serves 4.

10.Shish Kebabs with lamb,Peppers & Cherry Tomatoes Ingredients: Kebabs:1 pound boneless lamb, cubed1 green pepper, cut into 2 inchsquares12 cherry tomatoes12 medium size mushrooms12 pearl onionsMarinade:1 cup lemon juice1 clove garlic, minced1 tablespoon chopped onion

1 tablespoon oregano Directions:

1. Combine marinade ingredientsin a pan, stirring well.

2. Marinate lamb for 1 to 2 hoursor overnight.

3. Place all ingredients onskewers, alternating meat,onion, mushrooms, tomatoesand pepper squares.

4. Broil or barbecue 10 to 12minutes for medium rare,basting the entire skewer withmarinade. Serves 4.

11.Turkish Shish Kebabs

Ingredients:1-2 pounds boneless lamb½ pound thick cut bacon, cut in half1 medium onion (sliced, chopped)½ cup tomatoes, sliced2 cups white rice3 cloves garlic, minced2 tablespoons parsley, chopped2 tablespoons butter2 tablespoons tomato pasteVinegarOilSalt, pepper

Directions:

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

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

3. Cook rice. Fry a little bitchopped onion in oil in fry panon top of kitchen stove and addto almost cooked hot rice. Alsostir in tomato paste, butter andsalt.

4. In skewers alternate meat,tomatoes and onions. Grillabout 25 minutes.

5. Serve hot over hot rice.Sprinkle with parsley. A leafygreen salad is a wonderfulaccompaniment to shish kebab.

12.Shish Kebabs with RicePilaf

Ingredients:1 leg of lamb, boned and cubed2-3 onions, quartered1 (8 oz.) can tomato sauce¼ cup wine vinegar

¼ cup olive oil1/8 cup red wine¼ to ½ teaspoon garlic powder, totaste6 green peppers6 tomatoesSalt to taste

Directions:1. Mix onions and salt. Add meat

and remaining ingredientsexcept peppers and tomatoes.Mix well, cover and refrigerateovernight to marinate.

2. Skewer meat. Reserve

marinade and onion mixture.

3. Cut peppers and tomatoes inhalf and broil until skin isblackened. Place in covered panto steam and remove skins.

4. Add peppers and tomatoes tomarinade; bring to a boil, reduceheat and simmer until onionsare cooked.

5. Broil or grill the meat. Serve onskewers or add to the vegetablemixture.

6. Serve with rice pilaf andArmenian cracker bread.

Rice pilaf:

2 tablespoons butter¼ cup orzo noodles or spaghettibroken into small pieces1 cup water1 cup long grain rice1 (14 oz.) can chicken broth

1. Melt butter; add orzo andcook on low heat until evenlybrowned.

2. Stir in rice and continuecooking until the grains lookclear. Add chicken broth andwater, cover and bring to a boil.Reduce heat to low andcontinue cooking, covered, for

30 minutes until all the liquid isabsorbed.

3. Remove from heat, place twopaper towels beneath the lidand let stand another 15minutes.

13.Shish Kebabs with Lamb &Green Peppers

Ingredients:Leg of lamb ¾ lb. per person4 to 6 green peppers4 to 6 tomatoes8 onions

Salt and pepperOregano½ cup vegetable oil

Directions:1. Cut the meat from the bone,

removing excess bone andgristle, cutting the meat into 1 ½inch squares. Marinate meatwith cut up onions, salt, pepperand oregano. Add ½ cup oil.Allow to marinate overnightmixing ingredients occasionally.

2. To cook: put meat, peppersand tomatoes each on separate

skewers. Barbecue on hot coals,cooking meat and peppers first.Tomatoes need less cookingtime.

3. Cook cut up pieces of onion infry pan on top of kitchen stove.Add to meat when onions arebrown.

14.Lamb Leg Shish Kebabs

Ingredients:3 pounds boneless leg of lamb, cut

into 1 ½ inch cubes1 cup minced onions¼ cup chopped parsley½ cup vegetable oil2 teaspoons salt2 teaspoons paprika

Directions:1. Combine all ingredients in

large sturdy plastic bags. Closesecurely and place bags in largecontainer. Refrigerate 24 hours,turning bags occasionally; drain.

2. Thread meat cubes ½ inchapart on metal skewers.

3. Turning skewers occasionally,grill over hot coals or broil 5inches from heat source 12 to 15minutes for medium donenessor until lamb is done as desired.Makes: 6 servings.

15.Lamb Leg Shish KebabsMarinated with Red Wine &Juice of Lemon

Ingredients:2 pounds leg of lamb

1 tablespoon oregano2 cups red wine3 lemons8 small onions8 small potatoes1 small can ripe olives

Directions:1. Cut lamb into cubes and soak

for 6 hours in red wine, juice of1 lemon and oregano.

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

3. Place skewers in meat pan and

pour in the juice in which yousoaked meat.

4. Broil until meat and onionsare brown.

16.Shish Kebabs with CherryTomatoes & Mushrooms

Ingredients:5 to 7 pounds of lamb, boned or steak6 green peppers48 cherry tomatoes48 medium fresh mushrooms6 large onions6 to 12 long skewersMarinade:¾ cup hot water1/3 cup soy sauce¼ cup honey2 tablespoons oil

2 tablespoons lemon juice2 cloves garlic, crushed Directions:

1. Cut meat into 1 ½ inch cubes.2. Prepare marinade. Marinate

meat for at least 2 hours orovernight, turning a few times.

3. Cut vegetables into cubes.Alternate vegetables and meaton skewers.

4. Grill until meat has reacheddesired doneness. Serve overrice.

17.Lamb Shish Kebabs

Marinated with ItalianDressing Ingredients: ¾ pound boneless lamb shoulder, cutinto cubes¼ cup Heinz natural creamy Italiandressing1 (8 oz.) can whole onions, drained1 small can pineapple chunks1 small can button mushrooms½ green pepper, cut up4-6 cherry tomatoes2 cups cooked rice

Directions:1. Put lamb in glass container

and pour dressing over it. Coverand refrigerate at least 8 hours.

2. Remove meat from marinade,but save marinade.

3. Alternate meat and remainingingredients on 4 skewers. Putskewers on rack in broil pan.Brush with marinade. Broil withtops 4-5 inches from heat untilbrown, approximately 6minutes. Turnover and brushagain with marinade. Broil untildone, approximately 5 minutes.

4. Serve over rice. Serves 2.

18.Lamb (or Beef) ShishKebabs Ingredients:2 pound spring leg of lamb or beefsirloin1 ½ cup chopped yellow onion1 ½ cup chopped green bell pepper1 cup chopped parsley1 tablespoon chopped basil1 tablespoon finely diced garlic½ cup olive oil1 teaspoon salt1 teaspoon black pepper1 cup red wineMetal or wooden skewers

Directions:

1. Cube the meat into 1 ½ inchcubes, being careful to removeall tendons and gristle especiallyin the lamb.

2. Place all of the ingredientstogether in a bowl or pan andrefrigerate overnight.

3. After marinating, arrange meatcubes on skewers pushedtogether tightly. You may wantto alternate between the cubesof meat such things as cherrytomatoes, onion wedges,mushroom caps, or pieces ofbell pepper.

4. Place the skewered meat on ahot barbecue. Turn untilbrowned on all sides. Be carefulnot to overcook.

19 Lamb (or Beef) ShishKebabs Ingredients: Marinade:2 cloves garlic, crushed1 teaspoon olive oil with salt3 tablespoons lemon juice¼ teaspoon pepper¼ cup parsley, chopped 1 pound lamb or beef cubesSkewers

Directions:1. Combine all marinade

ingredients in a deep bowl. Addmeat cubes and turn to coatthoroughly with marinade.Cover and refrigerate at least 30minutes.

2. Remove meat from marinadeand thread cubes on skewers.

3. Broil over charcoal, turningand brushing with marinade forabout 10 minutes or until meatis browned on the outside.

4. Heat Arabic bread.5. Remove meat from skewers

and place onto flat loaves of thebread.

20.Lamb (Beef) Shish Kebabs Ingredients: 2 pound boned leg of lamb or beef cutinto 1 inch cubes2 tablespoons olive oil3 tablespoons lemon juice1 large onion, grated½ tablespoon thyme leaves3 medium tomatoes, halved2 green peppers, seeded andquartered8 medium mushrooms, peeled6 pearl onions, peeled

Salt and pepper to taste6 long skewers Directions:

1. Preheat broiler or havecharcoal fire ready after themeat has been marinated.

2. Place meat in a bowl, add oliveoil, lemon juice, grated onion,salt, pepper and thyme leaves.Mix well, cover and refrigeratefor 4 to 5 hours for lamb,overnight for beef.

3. Arrange meat on skewersalternately with tomatoes,peppers, mushrooms and pearlonions.

4. Broil preferably over charcoal,taking care to place skewers 3inch above the coals, whichshould be red hot but notflaming. Broil about 5 minuteson each side, turning theskewers so that meat brownsevenly.

5. Place skewers on a servingplatter and serve.

21.Lamb Shish KebabsMarinated with White Wine Ingredients:

1 boned leg of lamb (beef)1 medium onion, grated2 cups white wine½ teaspoon salt¼ teaspoon pepper2 onions3 tomatoes1 green pepper16 mushrooms caps1/8 pound butter¼ teaspoon thyme¼ teaspoon ground cloves½ teaspoon parsley flakes½ teaspoon salt Directions:

1. Cut and trim leg of lamb into 2inch squares.

2. Place in bowl with gratedonion, wine, salt and pepper.Marinate 6-8 hours.

3. Drain and thread on skewersalternately with pieces oftomato, onion, mushroom andgreen pepper. Grill or broil,basting frequently with mixtureof melted butter, thyme, cloves,parsley and salt. Grill until meatis fairly pink in center. Do notpermit it to dry out.

4. Serve with rice. Serves 6.

22.Lamb (Beef) Shish Kebab Ingredients: 3 pounds lamb or beef, cubed½ cup oil¼ cup wine vinegar1 teaspoon salt½ teaspoon oregano¼ teaspoon pepper2 tablespoons Worcestershire sauce½ cup chopped onion2 cloves mashed garlicGreen pepper squaresSmall onions

Tomato wedgesMushrooms Directions:

1. Combine all but meat andvegetables in a large bowl; thenadd meat and vegetables. Stir tocoat. Cover; marinate overnight.

2. Alternate meat and vegetableson skewers.

3. Broil 5 inches from heat for 5minutes on each side or grilluntil meat is cooked.

23.Mogul Kebabs with Raisin-

Pistachio Stuffing Ingredients: 1 pound lean ground lamb4 tablespoons vegetable oil, divided2 teaspoons garlic, chopped1 ½ teaspoons gingerroot, chopped¼ cup panko1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon curry powder1 teaspoon paprika1 large egg, beaten2 tablespoons raisins (California)2 tablespoons pistachios

Directions:

1. Heat 1 tablespoon oil in smallfry pan and sauté garlic andgingerroot until tender. Turninto mixing bowl and mix untilthoroughly combined with lamb,bread crumbs, seasonings andegg. Season with salt andpepper. Chill thoroughly.

2. Chop raisins and pistachios;mix together and set aside.

3. With lightly oiled hands, take awalnut-sized piece of lambmixture and roll into a smallball. Repeat until lamb is allrolled into balls. With little

finger, press slight depressioninto center of each ball. Filldepression with about ½teaspoon of raisin-nut mixtureand then, gently work lambmixture over raisin-nut mixtureto cover completely.

4. Repeat to make 12 balls.Skewer 2 balls on each skewer.Press to elongate and flattenslightly and shape to length ofskewer. Chill until ready to puton medium-hot grill.

5. To cook, heat small amount ofoil in sauté pan or grill over awood or gas grill. Cook untilkebabs are well-browned all

over. Serve hot with yourfavorite chutney or Tzatzikisauce. Serves 4.

BEEF

24.Lean Beef Shish Kebabsmarinated with Brown Sugar Ingredients: Lean cut beef (sirloin tip is very good)Assorted vegetables: pearl onions,cherry tomatoes, green pepper, cutinto bite size pieces, mushrooms.Marinade:2 tablespoons brown sugar1 teaspoon dry mustard1 teaspoon ginger½ teaspoon garlic powder¾ cup water6 tablespoons soy sauce2 tablespoons cooking oil

1 tablespoon vinegar Directions:

1. Cut beef into cubesapproximately 1 inch square.Place in prepared marinadeovernight or at least for 8 hours.

2. When stringing meat andvegetables onto skewers, pushclose together if you want meatmore rare and juice; leave spacebetween if you want crispy andwell done. Reserve marinade tobaste over kebabs whilecooking. This gives veggies extraflavor and keeps meat frombecoming dry.

3. Serve over bed of hot rice, orwhatever. Recipe is best foroutdoor grill.

25.Lean Beef Shish Kebabs Ingredients: 1 ½ pound lean tender beef3 tomatoes wedges or 24 cherrytomatoes2 green peppers, cut in 1 inch squares24 small parboiled potatoes½ teaspoon Worcestershire¼ teaspoon sugar2 tablespoons vinegar1/3 cup oil½ 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 10minutes. Serves 6.

26.Shish Kebab with Beef &Mushrooms Ingredients: 1/2 cup vegetable oil

1 clove garlic, crushed¼ cup wine vinegar1 tablespoon lemon juice½ teaspoon soy sauce½ teaspoon basil2-3 quartered onions2-3 quartered green peppers1 pound whole mushrooms2 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 orbarbecue basting with

marinade.

27.Beef Shish Kebabs Ingredients: 1 ½ pound sirloin, cut into 1 ½ inchcubes2 cups tomato juice½ cup vinegar¼ cup prepared mustard½ pound mushrooms2 teaspoons salt½ teaspoon pepper2 teaspoons sugar1 large green pepper5-7 cherry tomatoes

1 can of potato spuds1 large onion, cut in large pieces Directions:

1. Mix juice, vinegar andseasoning. Pour over meat inglass dish.

2. Marinate in refrigerator for 2hours (marinating vegetables isoptional).

3. Spear on skewers alternatingvegetables and meat. Brush withleftover marinade and baste ongrill as cooking. Cook until done.

28.Beef Shish KebabsMarinated with Honey Ingredients: 1 ½ pound round steak (or lamb), cutin 1 ½ inch cubes¾ cup vegetable oil2 tablespoons lemon juice1 tablespoon honey½ teaspoon curry1 teaspoon salt3 cloves garlic, minced½ teaspoon oregano½ teaspoon basil2 onions, quartered1 green pepper, quartered

2 tomatoes, diced1 can chunk pineapple, drainedShish kebab skewers (metal orbamboo) Directions:

1. Wash and core vegetables andcut into quarters or large 2 inchchunks.

2. In a blender or food processor,blend honey, curry, salt, garlicand herbs. Add meat and stirwell. Place in zipper plastic bagwith beef and marinate for 2 to4 hours.

3. Remove meat from marinade.Bring marinade to a boil for 10

minutes to use for brushing onmeat while grilling; refrigerateuntil ready to use.

4. Skewer meat, onions, greenpeppers, tomatoes andpineapple onto 8 skewers.

5. Broil 6 inches from white hotcharcoals or over indirect heatfor 7-8 minutes, then turn andbroil other side for7-8 minutes.

6. Serve with steamed or boiledrice. Serves 4.

29.Steak Shish Kebabs

Ingredients: ½ cup vinegar½ cup lemon juice1 cup vegetable oil1 cup tomato paste¼ cup soy sauce½ teaspoon pepper1 teaspoon parsley2 teaspoons salt1 teaspoon oregano½ teaspoon thyme 2 pounds round steak, cut into 1 inchcubesCherry tomatoesFresh mushroom caps

Green pepper slices (1 ½ inch squares)Onion, cut into 1 ½ inch squares orpearl onions Directions:

1. Combine first 10 ingredients.2. Pour over round steak cubes,

marinate for 3 hours orovernight (or longer).

3. Alternate meat with remainingingredients on skewer.Vegetables may be put onseparate skewers due to variedcooking times.

4. Cook on an outdoor grill. Turnskewers while cooking and bastewith leftover marinade.

5. 1 ½ inch par boiled potatochunks may also be skeweredwith the meat.

30. Grilled Shish Kebabs Ingredients: 3 pounds round steak3 large onions3 large green, red or yellow peppers1-2 pounds fresh mushrooms, washedand stems removed1 (8 oz.) bottle red Russian saladdressing1 (8 oz.) bottle Italian salad dressing½ cup ketchup¼ cup prepared mustard or honeymustard

Salt and pepper to taste3 tablespoons Worcestershire sauce1 cup red wine (optional)Metal or bamboo skewers Directions:

1. Combine salad dressing,ketchup, mustard, wine, salt andpepper and Worcestershiresauce in large bowl. Mix well.

2. Trim meat and cut into 2 inchpieces. Peel onions and cut into2 inch pieces. Trim peppers andcut into 2 inch pieces.

3. Add meat, onions, peppersand mushrooms to saladdressing mixture. Toss to coat.

Mixture may be refrigerated in abowl or poured into large Ziploctype bag. Marinate mixture for24 hours, turning occasionally.

4. Remove meat and vegetablesfrom marinade, reservingmarinade. Thread meat andvegetables on skewers,alternating meat, peppers andmushrooms. Allow a little spacebetween each piece so they willcook thoroughly.

5. Place remaining marinade insmall saucepan over mediumheat and boil for severalminutes.

6. Place on hot grill or in broiler.

It will take about 15-20 minutesdepending on desired doneness.Baste with marinade and serve abowl at the table. Serves 6.

31.Grilled Shish Kebabs withBacon Ingredients: 2 ½ pounds beef, cut in 2 inch squares12 cherry tomatoes12 mushrooms12 small onions2 green peppers, cut in 1 inch squares12 bacon squares2 zucchini, cut in slices

Marinade:1/3 cup soy sauce¾ cup salad oil1/8 cup Worcestershire1 tablespoon dry mustard2 teaspoons salt1 teaspoon parsley1 ½ teaspoon ground pepper1 crushed garlic clove¼ cup lemon juice Directions:

1. Blend all marinade ingredientstogether in blender for ½minute. Pour in jar with tight lid.Refrigerate.

2. Marinate beef squares in

marinade for several hours or allday.

3. To prepare kebabs, arrangemeat and vegetables onskewers, brush with marinadeand broil over hot coals 15minutes or until cooked. Turnskewers and brush withmarinade during the cookingprocess.

32.Steak Shish Kebab Ingredients: 5 pounds beef (sirloin steak)

Marinade:1 cup salad oil½ cup lemon juice2 teaspoons thyme2 teaspoons marjoram2 cloves garlic, minced1 teaspoon pepper2 teaspoons salt1 cup onion, chopped½ cup parsley flakes Directions:

1. Mix all marinade ingredientstogether.

2. Place meat in marinade andrefrigerate for at least 24 hours.Stir occasionally.

3. Put meat on skewers and grill.

33.Beef Shish Kebab Ingredients: ½ cup salad oil¼ cup vinegar¼ chopped onion1 teaspoon saltDash of pepper2 teaspoons Worcestershire sauce2-3 pounds beef round or sirloin, cutinto 1 inch cubesOnions, cut into large piecesGreen peppers, cut into large pieces

Directions:1. Combine first 6 ingredients.

Add meat. Marinate for severalhours.

2. Put meat, onions, and greenpeppers on skewers. Cook overcharcoal fire until done, bastingwith marinade while cooking.

34.Beef Shish Kebabs withMushrooms & Tomatoes Ingredients: Sirloin steak, 1/3 to ½ lb. per person, 1

½ inch thickMushrooms, 2 -3 per personOnions, medium size, 1-2 per personCherry tomatoes, 1 per personButterOilSalt and pepper Directions:

1. Cut steak into large cubes;parboil onions for about 15minutes and cut into quarters.

2. Rub skewers with oil. Spearcubes of steak, mushrooms andonions alternately on skewers.Brush with melted butter andsprinkle with salt and pepper.

3. Cook over barbecue grill or fireto desired tenderness, placingtomatoes on end of skewers forlast 5 to 10 minutes of cookingtime.

35.Beef Shish Kebabs withMushrooms & Pineapple

Ingredients:3 pounds tender beef, cut into 1 ½ - 2inch cubes18 fresh mushroom caps1 (20 oz.) can pineapple chunksFresh onions2 large green peppers18 cherry tomatoesMarinade:1/3 cup cider vinegar1/3 cup tomato catsup1 teaspoon seasoned salt

2 tablespoons soy sauce½ cup brown sugar1 teaspoon ground gingerHeavy-duty Reynolds Wrap Directions:

1. Drain pineapple; add water tosyrup to make 1 cup.

2. Combine with remainingmarinade ingredients and pourover meat. Cover and marinate2 to 4 hours in refrigerator.

3. Cut peppers into 2 inchsquares.

4. Thread beef cubes on skewers,alternating with vegetables andpineapple.

5. Place each kebab on sheet ofheavy-duty Reynolds Wrap.Spoon remaining marinade overkebabs. Bring up foil; seal topand ends with double fold. Placefoil “bundles” on grill about 3inches above very hot coals.

6. Grill 30 minutes, turningseveral times. Serves 6.

36.Shish Kebabs Marinatedwith Crisco Oil & Butter Ingredients:Sirloin steak, lean and cut up

Green peppers, cut in slicesTomatoes, cut in chunksOnions, cut in chunksCrisco oil, ½ cupButter, ½ stick Directions:

1. Alternate steak, peppers,tomatoes and onions on shishkebab skewers.

2. Melt butter and mix withCrisco oil. Marinate the shishkebabs with Crisco oil andbutter, for several hours.

3. Cook on the grill.

37.Beef Shish Kebabs withFrench Dressing Ingredients:Chuck roastFrench dressing (or yogurt)Onion wedgesSmall tomatoesBell peppers, quartered Directions:

1. Cut meat into cubes. Marinatein large bowl with onions andFrench dressing for 24 hours.

2. Then put on skewersalternating with tomatoes,

onions and bell peppers.3. Cook over hot charcoals to

desired doneness. 38.Shish Kebab Istanbul withWild Rice Ingredients: 4 pounds tenderloin of beef, cut into1 ½ inch squaresMarinade:Burgundy wine, enough to cover meat1 teaspoon crushed pepper½ cup onion, chopped

2 cloves garlic, crushed1 bay leaf2 tablespoons Lea & Perrin sauce Wild rice, 1 cup (6 oz.) Oh Canada wildrice4 tablespoons butter4 cups cold water1 teaspoon shallots1 teaspoon salt Directions:

1. Marinate meat for 48 hours inthe marinade.

2. Prepare the wild rice usingbasic cooking method; whencooked, cool immediately under

cold water and let drain dry.3. Melt butter in saucepan. Add

shallot and cook for 3 minuteson slow heat. Add rice, salt,pepper and sauté until hot,stirring so rice does not stick. Ifyou wish ½ cup of coarselychopped sautéed mushroomsmay be added to the above.

4. Remove meat from marinade.Dip meat in white bread crumbs.Place it on skewer. Sprinkle withoil. Season with salt and broilfor 20 minutes.

5. Serve either flaming of plain.

39.Stew Beef Shish Kebabs Ingredients: 3 ½ pounds stew beef½ cup sugar2 cups zesty sauce2 cups water1 cup vinegar4 tablespoons French mustard1 medium onion, sliced1 teaspoon salt5 dashes hot sauce1 box dried onion soup Directions:

1. Combine all ingredients above.

Bring to a boil; simmer 20minutes. Cool. Put in stew beef.Marinate overnight inrefrigerator.

Also you’ll need:BaconCherry tomatoesGreen pepper, cut in piecesMushroomsSmall whole onionCanned whole potatoPineapple chunks

2. On shish kebab sticks alternatemeat, bacon, cherry tomato (orchunks of tomato), green pepper

pieces, mushrooms, small wholeonion, canned whole potato andpineapple chunks.

3. Barbecue fairly slowly.Mushrooms and potatoes (orany other ingredients of yourchoice) are also good if left inmarinade for a while.

40.Tasty Beef Shish Kebabs

Ingredients:2 pounds beef tip or family steak, cutinto cubes (you may want to poundthe meat to tenderize it.)1 (10 ½ oz.) can condensed beefconsommé1/3 cup cooking sherry or any dry red

wine2 tablespoons soy sauce2 cloves garlic, crushed4 teaspoons cornstarch Directions:

1. Heat consommé, sherry, soysauce and garlic to boiling in a 3-quart saucepan. Simmer for 5minutes. Cool.

2. Add meat so it is covered withsauce. Cover tightly andmarinate for at least 3 hours orovernight.

3. Use mushrooms, peppers,tomatoes, onions, etc., on theskewers with the marinated

meat. Whole potatoes partiallycooked in the microwave aregood, too.

4. Add the cornstarch to themarinade and heat untilthickened, using a whisk to keepthe sauce smooth.

41.Jamaican Style BeefKebabs Ingredients: 1 ½ pounds thick sirloin steaks, cutinto 16 cubes

¼ cup soy sauce2 tablespoons vegetable oil2 teaspoons Chinese five spicepowder1 teaspoon allspice2 tablespoons hot sauce2 sweet potatoes, peeled and cut into16 pieces Directions:

1. Mix soy sauce, oil, five spicepowder and allspice in a bowl.Add hot sauce. Toss steak in thismixture and put intorefrigerator.

2. Bring water to boil in a pot.Lightly salt water. Add sweet

potatoes and lower to simmer-cook for 8 minutes untilpotatoes are fork tender.

3. Thread 2 pieces of steak andpotatoes onto each skewer.Arrange on broiler pan.

4. Brush sweet potatoes with oiland place under broiler. Turnonce, cook 6 minutes formedium rare. Serves 4.

42.Red Wine Beef ShishKebabs Ingredients:

½ cup dry red wine½ cup vegetable oil½ cup ketchup1 teaspoon Worcestershire sauce1 tablespoon apple cider vinegar2 garlic cloves, minced1 teaspoon salt1/8 teaspoon black pepper¾ teaspoon dried herbs (marjoram,oregano, rosemary, basil, orcombination)2 – 2 ½ pounds London broil beef, cutinto 1 ½ inch cubes1 ½ pounds whole button mushrooms½ fresh pineapple, cut into largechunks

Directions:

1. Place meat, mushrooms andpineapple in a large containerwith lid. Whisk togetherremaining ingredients and pourover top. Stir gently to coat.Marinate for 2 hours at roomtemperature or overnight.

2. Skewer meat, mushrooms andpineapple. Grill over mediumhigh heat, turning on each side,until done. Skewer stuffseparately. Meat seems to takelonger than the mushroomswhich take longer than thepineapple. Not quite as pretty

but easier to cook. Serves 4.

43.Shish Kebabs Ingredients: 3 to 3 ½ pounds beef (or lamb) cubes½ cup salad or peanut oil¼ cup lemon juice½ teaspoon crushed oregano½ teaspoon pepper1 teaspoon salt1 clove garlic, minced Directions:

1. Mix all ingredients togetherand pour over meat. Leave meat

in marinade overnight, turnonce.

2. Alternate on skewers withgreen pepper and onion. Grill orbroil 25-30 minutes, turning andbasting as necessary underbroiler.

3. Topping for shish kebabs ifserved on pita bread: gratedcucumber, chopped tomato,chopped onion; mix with sourcream.

44.Miniature Shish Kebabs Ingredients:

1 pound boneless beef chuck, cut into½ inch cubes¼ cup dry sherry¼ cup soy sauce½ teaspoon garlic powder1 tablespoon vegetable oil2 large green peppers1 (8 oz.) can pineapple chunks1 (16 oz.) jar stemless maraschinocherries30 cocktail onions2 (8 oz.) cans whole buttonmushrooms, drained30 (4 inch) wooden skewers Directions:

1. In a bowl combine sherry, soysauce and garlic powder. Addbeef cubes and marinate inrefrigerator at least 1 hour (orovernight). Drain cubesthoroughly.

2. Heat oil in skillet overmoderately high heat (about350 0 F). Cook beef cubes about3 minutes or until brown on allsides. Set aside.

3. Cut peppers into pieces about1 inch square. On each skewerarrange a pepper square,pineapple chunk, beef cube,cherry, onion and mushroom.

4. When ready to serve, place

kebabs on a cookie sheet andbake 15 minutes in a 400 0 Foven.

5. Serve hot. Great for children todo. Serves 30.

45.Oriental Steak & ShrimpShish Kebabs Ingredients: 1 (1 ¼ ounce) envelope herb withgarlic soup mix or 1 (1 ¼ ounce)envelope Lipton onion soup mix¼ cup lemon juice

¼ cup soy sauce¼ cup olive oil or ¼ cup vegetable oil¼ cup honey½ pound uncooked medium shrimp,peeled and deveined½ pound boneless sirloin steak, cutinto 1 inch cubes16 cherry tomatoes2 cups mushroom caps1 medium green bell pepper or 2medium zucchini, cut into chunks Directions:

1. In a 13x9 inch glass bakingdish, blend soup mix, lemonjuice, soy sauce, oil and honey;set aside.

2. On skewers, alternately threadshrimp, steak, tomatoes,mushrooms and green pepperor zucchini.

3. Add prepared skewers tobaking dish and turn to coat.Cover and marinate inrefrigerator for 2-3 hours,turning skewers occasionally.

4. Remove prepared skewers,reserving marinade. Grill orbroil, turning and bastingfrequently with reservedmarinade until shrimp turn pinkand steak is done,approximately 6-8 minutes,checking meat often as it can

overcook quickly. Do not brushwith marinade during the last 5minutes of cooking. 8 servings.

Note: You can sauté the mushroomcaps in a little butter very slightly, nomore than 2 minutes, at medium-lowheat so they are a little softer andhave a richer flavor when they comeoff the grill, but also tastes goodwithout this step. 46.Hamburger Shish Kebabswith Potatoes Ingredients:

1 pound ground round steak½ cup mild cheddar cheese, grated1 teaspoon garlic powder1 teaspoon salt¼ teaspoon pepper½ teaspoon cinnamon1 (No.2) can small potatoes8 cherry tomatoes1 (No.2) can boiled onions2 green peppers, sliced in 4 pieces thelong way Directions:

1. Mix the ground meat, cheese,garlic powder and salt, pepperand cinnamon very well.

2. Form into 16 meatballs about1 ½ inch in diameter.

3. On shish kebab skewers put apotato first, then meatball, thena cherry or wedge of tomato,then an onion, anothermeatball, and last a greenpepper, folded in half. Repeatuntil all ingredients are used up.Place on broiling rack underbroiler and cook until meat isbrowned on all sides.

4. Serve immediately. Also greaton the barbecue grill.

47. Hamburger Shish Kebab

Ingredients: 1 pound ground beef1/3 cup evaporated milk½ cup fine bread crumbs1 egg1 teaspoon salt¼ teaspoon pepper¼ cup finely chopped onions2 tablespoons chopped green peppers Directions:

1. Mix ingredients and shape into16 balls.

2. Alternate on long skewers withonions and sliced tomatoes.

3. Broil over coals. Put betweenlong pieces on split Frenchbread.

PORK

48.Lake Shish Kebabs

Ingredients: 4-4 ½ pounds pork tenderloin2 pounds onion, sliced1 can mayonnaise (with dill)1 tablespoon vinegar (or lemon)Chili powder to tasteBlack pepperSalt to taste Directions:

1. Cut meat into pieces, about 1inch cubes.

2. Mix ingredients: mayonnaise,vinegar, chili powder andpepper. Add meat cubes. Then

add onion slices and mix again.3. Marinate in refrigerator for 2

hours. Add salt just beforecooking about 15-20 minutes.

4. Skewer meat. Grill overmedium high heat, turning oneach side, until done.

49.Pork Shish Kebabs withApples Ingredients: ¾ pound pork fillet2 ounces apple juice2 tablespoons apple vinegar4 tablespoons mustard2 bay leavesA few black whole peppersSalt to taste2 apples (sour)

Directions:1. Mix ingredients in a bowl:

apple juice, vinegar, mustard,bay leaves, pepper and salt.

2. Cut meat into cubes, put intomarinade, cover and place inrefrigerator for 1 hour.

3. Remove the apple cores andcut apples into slices. Alternatemeat and apples onto shishkebab sticks.

4. Grill (or broil in oven) for 10minutes, brushing occasionallywith marinade.

50.Shish Kebab Marinated

with Lemon Ingredients: 4-4 ½ pounds pork tenderloin2 pounds onion3 medium size lemonsSalt and pepperIf desired add spices (basil, marjoram) Directions:

1. Cut meat into 2 inch cubes andplace in a large bowl.

2. Add sliced onions (squeezeslices to get some juice), spices;and squeeze the juice of the

lemon. Slice remaining lemonand put into bowl. Mix all well.

3. Place bowl in refrigerator forat least 3 hours.

4. Remove onions and lemon andthread meat onto skewers. Grill(or broil in oven) for 10 minutesor until done, turning skewersoccasionally.

51.Pork Roast Shish Kebabs Ingredients: 3 to 4 pounds pork roast3 tablespoons ReaLemon2/3 cup Teriyaki marinade & sauceShake of garlic powder

1 teaspoon sugarBlack 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 oil1/3 cup lemon juice1 clove garlic, crushed2 teaspoons salt1 teaspoon dill weed¼ teaspoon coarsely ground pepper1 ½ pounds pork and beef cubesMushrooms (optional)Cherry tomatoes (optional)Small cooked potatoes Directions:

1. Stir together: oil, lemon juice,garlic, salt, dill weed andpepper.

2. Place meat in shallow glassdish; 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 onskewers, grill meat on hot coalsfor approximately 45-60minutes, turning and brushingfrequently with reservedmarinade.

53.Souvlakia Ingredients:

2 ½ pounds pork tenderloin, cut into 1½ inch cubes (beef tenderloin orboneless lamb can be used in place ofpork tenderloin)Juice of 2 lemons1 cup red wine2 tablespoons dried oregano leaves,crushed1 teaspoon dried thyme leaves,crushed1 teaspoon salt1 teaspoon pepper1 teaspoon monosodium glutamate1 Bermuda onion1 large green pepper12 tomato wedges1 lemon

Directions:

1. Place meat cubes in bakingdish, 13 ½ x 9 x 2 -inches. Mixjuice of 2 lemons, wine, oreganoleaves, thyme leaves, salt,pepper and monosodiumglutamate; pour over meat inbaking dish. Cover andrefrigerate at least 12 hours.

2. About 2 hours before cooking,cut green pepper and remainingonion into 1 ½ inch pieces.Alternate green pepper pieces,onion pieces, tomatoes andmeat cubes on skewers. Placeshish kebabs in marinade and

refrigerate until cooking time(no longer than 6 hours), turningoccasionally.

3. Broil shish kebabs 6 inch fromheat about 20 minutes, turningseveral times. Squeeze the juiceof the lemon over shish kebabsjust before removing frombroiler.

Note: Shish kebabs can be grilled 5-6inch from medium coals about 45minutes, turning often.

54.Pork Skewers Ingredients: ¾ pound pork tenderloin, cut into 1inch cubes2 tablespoons Teriyaki sauce1 tablespoon red wine vinegar1 tablespoon vegetable oil1 teaspoon brown sugar½ teaspoon red pepper flakes Directions:

1. In a medium bowl mix Teriyakisauce, red wine vinegar,

vegetable oil, brown sugar andred pepper flakes. Place porkcubes in the mixture. Toss tocoat.

2. Preheat an outdoor grill forhigh heat and lightly oil grate.

3. Place pork onto skewers. (4skewers)

4. Cook on the grill, turning andbrushing with the Teriyaki saucemixture frequently. Cook 10 to12 minutes, or to desireddoneness.

55.Grilled Pork on a Skewerwith Pomegranate Syrup

Ingredients: 2 pounds boneless lean loin of pork,cut into 1 ½ inch cubesSalt and pepper to taste8 green onions, choppedSpiced pears, peaches, grapes orapricotsPomegranate syrup Directions:

1. Rub pork cubes with salt andpepper and thread on longskewers.

2. Grill 3-4 inch from the heat,

turning frequently until cookedthrough and evenly browned,about 15-20 minutes.

3. Slide meat off the skewersonto warmed plates.

4. Garnish with green onion andfruits. Serve Pomegranate syrupon the side. Serves 4.

56.Shish Kebab Marinatedwith Buttermilk Ingredients: 6-7 pounds pork tenderloin2 quarts buttermilk4 pounds onionSalt and pepperFavorite 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 refrigerateovernight.

3. Add salt just before cooking,about 30 minutes. Thread meatonto skewers and grill.

57.Pork on a Skewer Ingredients: 1 ½ pound of pork

7 oz. mayonnaise3 cloves garlic, mincedSpices 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 andbroil or cook on grill.

58.Simple Pork Shish Kebabs Ingredients: 1-2 pounds sirloin pork2 green bell peppers, cut into chunks1 tablespoon mayonnaiseSpices of your choice Directions:

1. Cut pork into cubes. Placemeat in a bowl. Add spices andmayonnaise and let stand forseveral hours.

2. Thread meat onto skewers

alternating with green pepper.3. Broil or cook on grill.

59.Pork Skewer Ingredients: 2 pounds pork tenderloin2 cups mineral water (gas)Juice of 1 lemonShish kebab spices (or your favorite)Meat tenderizer3 onions, choppedPepperPinch of basil

Directions:

1. Cut meat into cubes, placeinto a bowl and sprinkle withmeat tenderizer. Add onions.

2. Pour mineral water over meat,add lemon juice, spices, and mixwell. Let stand for 2 hours (orlonger).

3. Thread meat on skewers andgrill.

60.Pork and Pineapples ShishKebabs Ingredients: 2 tablespoons red wine vinegar1 garlic clove, minced and mashed toa paste1 tablespoon hot red pepper flakes¼ cup vegetable oil1 ½ pounds boneless pork shoulder,trimmed or 1 ½ pounds pork loin, cutinto 40 (1 inch) pieces¼ cup ketchup2 tablespoons distilled vinegar

2 tablespoons sugar2 teaspoons soy sauce½ teaspoon salt¼ teaspoon oriental sesame oil4 pounds pineapple, peeled, coredand cut into 30 (¾ inch thick) wedges10 wooden skewers (10 inch), soakedin water for 30 minutes Directions:

1. In a large bowl mix together:the red wine vinegar, garlicpaste, red pepper flakes, addvegetable oil in a stream,whisking, and whisk marinadeuntil it is emulsified.

2. Add pork, stirring to coat it

with the marinade, and let itmarinate, 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 oiluntil sugar is dissolved andreserve the sauce.

4. Drain pork, reservingmarinade, and thread it andpineapple, alternating them,onto skewers, using 4 pieces ofpork and 3 pieces of pineappleon each skewer.

5. Brush kebabs with some of thereserved marinade and grill,basting them for the first 10

minutes with reserved marinadeand turning them, for 20-25minutes, or until the pork is justcooked through but still juicy.

61.Pork & Pineapple ShishKebab Ingredients: ¾ pound pork tenderloin1 ½ tablespoons brown sugar1 ½ tablespoons low sodium soy sauce1 tablespoon grated fresh onion1 tablespoon orange juice2 teaspoons lemon juice1/8 teaspoon salt1 dash pepper1 bay leaf

10 (1 inch) cubes fresh pineapple1 red bell pepper, cut into 1 inchpiecesVegetable oil cooking spray Directions:

1. Trim the fat from pork and cutpork into 10 (1 inch) cubes.

2. Combine brown sugar and thenext 7 ingredients (brown sugarthrough bay leaf) in a large zip-top heavy-duty plastic bag; addpork cubes. Seal the bag, andmarinate in refrigerator for 1hour, turning bag occasionally.To keep the texture of the pork

from becoming mushy, marinateit for no more than 1 hour.

3. Remove pork from bag,reserving marinade. Discard bayleaf. Thread 5 pork cubes, 5pineapple cubes, and 5 bellpepper pieces alternately ontoeach of 2 (12 inch) skewers.

4. Prepare grill. Place shishkebabs on grill rack coated withcooking spray, and cook about15 minutes or until done,turning and basting frequentlywith reserved marinade. Serves2.

62.Marinated Pork and RedOnions Kebabs Ingredients: 1 ½ pound pork tenderloin, cut into16 pieces1 red onion, 16 pieces1/3 cup vegetable oil¼ cup dry red wine3 tablespoons soy sauce3 tablespoons red wine vinegar1 tablespoon garlic, chopped1 tablespoon gingerroot, chopped1 ½ teaspoon sugarSalt and pepper to taste8 soaked bamboo skewers

Directions:

1. Thread 2 pieces of pork and 2pieces of onion alternately oneach skewer. Season with saltand pepper.

2. Arrange shish kebabs in 13 x9x 2-inch glass baking dish.

3. Mix all remaining ingredientsin medium bowl. Pour marinadeover shish kebabs. Let stand upto 2 hours at room temperatureor cover and refrigerate up to 1day, turning occasionally.

4. Preheat broiler.5. Drain marinade into small

saucepan. Boil marinade 2

minutes.6. Broil kebabs until pork is

cooked through, turningfrequently and bastingoccasionally with marinade,about 12 minutes. Serves 4.

63.Caribbean Pork Kebabs

Ingredients: 1 ½ pound pork tenderloin, trimmedand cut into 1 ½ inch cubes3 assorted bell peppers, cut into 1inch pieces3 small red onions, quartered

2 tablespoons Caribbean jerkseasoningVegetable oil cooking spray1 large lime6 (12 inch) skewersGarnish: fresh thyme sprig Directions:

1. Thread pork, peppers andonions alternately onto skewers.Sprinkle shish kebabs evenlywith jerk seasoning; lightly coatwith cooking spray.

2. Grill shish kebabs, coveredwith grill lid, over medium heat(300 to 350 0 F) 6-8 minutes oneach side or until done.

3. Squeeze juice from lime overkebabs just before serving.Garnish, if desired. Makes: 6servings.

64.Pork and Vegetable-FruitKebabs Ingredients: 1 pound lean boneless porkMushrooms1-2 onion, sliced in chunks1 (8-16 oz.) can pineapple chunksMarinade:

1/3 cup frozen orange juiceconcentrate (thawed)2 tablespoons white wine vinegar or 2tablespoons balsamic vinegar2 tablespoons olive oil2 tablespoons soy sauce½ teaspoon dried savory, crushed¼ teaspoon fresh ground pepper Directions:

1. Combine all marinadeingredients.

2. Trim fat from meat. Cut porkinto 1 inch cubes. Place meat ona plastic bag and pour marinadeover the meat to coat well. Sealbag and turn pork to cat well.

Marinate in refrigerator for 2 to4 hours, turning bagoccasionally.

3. Remove meat from bag,reserving marinade.

4. On long metal skewersalternate pork, mushrooms,onion and pineapple leavingabout 1/8 inch between pieces.

5. Grill kebabs on the grill rack ofan uncovered grill directly overmedium coals for 12-14 minutesor until pork is tender and juicesrun clear, turning once andbrushing with reservedmarinade halfway throughcooking time. Serves 4.

65.Honey- Mustard PorkKebabs Ingredients: 1 2/3 pound honey mustard pork loin,trimmed and cut into 1 ½ inch pieces3 assorted bell peppers, cut into 1inch pieces3 small red onions, quartered2 teaspoons seasoned pepperVegetable oil cooking spray6 (12 inch) skewers

Directions:1. Thread pork, peppers and

onions alternately onto skewers.Sprinkle kebabs evenly withseasoned pepper; lightly coatwith cooking spray.

2. Grill shish kebabs, coveredwith grill lid, over medium heat6-8 minutes on each side oruntil done. Garnish, if desired.Servings: 4.

66.Family Shish Kebabs Ingredients:

6 small red potatoes, halved1 ½ cup vegetable oil1/3 cup Worcestershire sauce1/3 cup lemon juice¼ cup white wine vinegar¼ cup soy sauce3 tablespoons prepared mustard2 tablespoons minced fresh parsley3 teaspoons pepper2 garlic cloves, minced2 pounds pork tenderloin, cut into 1inch cubes3 ears sweet corn, cut into 1 inchwheels1 large onion, cut into wedges1 large green pepper, cut into 1 inch

pieces1 (11 ounce) package cherry tomatoes½ pound medium fresh mushrooms1 ½ cup cubed fresh pineapple Directions:

1. Place potatoes in a largesaucepan and cover with water.Bring to a boil. Reduce heat;cover and simmer for 15-18minutes or until tender. Drainand cool slightly; set aside.

2. In a small bowl combine: oil,Worcestershire sauce, lemonjuice, vinegar, soy sauce,mustard, parsley, pepper andgarlic. Pour half into a large

reseal able plastic bag; add pork.3. Pour remaining marinade into

another large reseal able plasticbag, add vegetables andpineapple. Seal both bags andturn to coat; refrigerate for 2hours. Drain and discard bothmarinades.

4. On 12 metal or woodenskewers, alternately thread porkwith vegetables and pineapple.

5. Grill, covered, over mediumheat for 8-10 minutes on eachside or until meat juices runclear. Servings: 6.

67.An Easy Pork Shish KebabRecipe for the Grill Ingredients:1 small sirloin end pork roast(substitute chicken, beef or lamb, ifyou prefer)Teriyaki sauceFresh pineapple, cut into chunksZucchini, washed, ends trimmed, cutinto chunksRed bell pepper, cut into chunksGreen onions, cut into 3-4 inch pieces4 metal skewers Directions:

1. Cut the pork roast into chunksabout 2x2 inches in size. Putchunks in a non-metal bowl andpour teriyaki sauce over top.Cover meat and marinate in therefrigerator for 1-2 hours, turnmeat pieces over about halfwaythrough the marinating time.

2. Carefully thread meat,pineapple and vegetables ontoskewers while you’re preheatingthe grill.

3. When grill is ready, place shishkebabs on the rack. Cover andgrill for about 5 minutes, thenturn shish kebabs over and grillfor another 5 minutes or until

meat is done.4. Remove shish kebabs to a

platter. Serve over a bed of yourfavorite rice.

68.Chinese Shish Kebabs Ingredients: 2-3 pounds meat (pork, lamb or beef),cut into cubes1 cup onion, sliced2 cups paprika, sliced the long way½ apple, cut into cubes1 medium tomato, cut into cubes2 tablespoons soy sauce2 tablespoons brandy1 tablespoon cornstarch

1 tablespoon chicken broth1 eggSalt and pepper Directions:

1. Place meat in a bowl; addonion, paprika, apple, tomato,soy sauce, brandy, chickenbroth, salt and pepper. Mix well.

2. Mix egg with cornstarch in aseparate bowl. Then stir in thismixture with meat and allingredients. Marinate about 30-40 minutes.

3. Place meat onto skewers. Grill,turning a few times, about 15minutes or until meat has

reached desired doneness. Serveover rice.

69.Assorted Shish Kebab Ingredients: 1 pound sirloin, in 1 inch cubes1 pound breast of chicken, in strips1 pound pork, in cubes½ cup soy sauce½ cup water¼ cup brown sugar1/8 teaspoon ginger¼ teaspoon black pepper2 onions, cut into 1/8

1 package whole mushrooms1 package cherry tomatoesSubstitute vegetables with green orhot peppers, pineapple. Directions:

1. Mix soy sauce, water, sugar,and spices, then blend withmeats and soak for 4 hours.

2. Alternate meat and vegetablesto your preference. Grill on thegrill until cooked to your taste.

Note: If pineapple is used, put onskewers just prior to cooking. 70.Shish Kebabs

Ingredients: 1 pound pork, cut into cubes1 pound lamb, cubes2 pounds chicken, cubes2 pounds beef, cubesCherry tomatoesOnion wedgesGreen peppersMushroomsMarinade:½ cup olive oil2 tablespoons vinegar¼ cup lemon juice2 cloves fresh garlic1 medium onion

1 teaspoon parsley1 teaspoon rosemary1 teaspoon sage1 teaspoon thyme1 teaspoon marjoram1 teaspoon each salt and pepper Directions:

1. Combine all ingredients formarinade, mix well.

2. Add cubed meat and stir tocover. Refrigerate for severalhours or overnight.

3. Fill skewers alternating meatand vegetables.

4. Grill over hot coals 10-12minutes, turning and brushing

often with marinade.

POULTRY

71.Chicken Shish Kebabs

Ingredients:4 whole chicken breasts1 (20 oz.) can pineapple chunks½ pound fresh mushrooms2 green peppers, cut into 1 inchchunksMarinade:½ cup soy sauce½ cup pineapple juice¼ cup oil1 teaspoon dry mustard1 tablespoon brown sugar2 teaspoons ginger1 teaspoon garlic salt¼ teaspoon pepper Directions:

1. Mix all marinade ingredientstogether.

2. Simmer 5 minutes; cool.3. Remove skin from chicken and

cut meat into 1 ½ inch chunks.Marinate chicken in saucemixture for 1 hour.

4. Alternate chicken, pineapples,mushrooms and green peppersonto skewers.

5. Grill for 20 minutes. Serve withhot rice.

72.Shish Tavouk Kebab Ingredients:

4 chicken breasts2 tablespoons olive oil1 teaspoon salt¼ teaspoon black pepper¼ teaspoon allspice¼ teaspoon hot red pepper3 garlic cloves, pressed Directions:

1. Skin the chicken and cut into 1inch cubes.

2. Mix together all theingredients.

3. Add chicken and mix until allthe pieces are well coated.Cover and refrigerate about 10hours or overnight.

4. Then thread cubes on skewersand grill over hot charcoal.

73.Indonesian ChickenKebabs Ingredients: 6 boneless chicken breasts, cut intochunks1 red pepper, cut into chunks1 green pepper, cut into chunks6 metal or bamboo shish kebabskewersMarinade:

1 cup peanut butter½ cup chili sauce½ teaspoon cayenne¼ cup lemon juice½ cup soy sauce¼ cup brown sugar3 tablespoons garlic, minced8 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 andbasting with extra sauce.

74.Greek Island Chicken ShishKebabs Ingredients: ¼ cup olive oil¼ cup lemon juice¼ cup white vinegar2 cloves garlic, minced1 teaspoon ground cumin1 teaspoon dried oregano½ teaspoon dried thyme¼ teaspoon salt¼ teaspoon ground black pepper2 pounds skinless, boneless chickenbreast, cut into 1 ½ inch pieces

2 large green or red bell peppers, cutinto 1 inch pieces1 large onion, quartered andseparated into pieces12 cherry tomatoes12 fresh mushrooms6 wooden skewers (soaked) Directions:

1. Mix olive oil, lemon juice,vinegar, garlic, cumin, oregano,thyme, salt and black peppertogether in a large glass orceramic bowl. Add chicken andtoss to evenly coat. Cover thebowl with plastic wrap; marinatein the refrigerator for at least 2

hours.2. Preheat an outdoor grill for

medium-high heat; lightly oil thegrate.

3. Remove chicken frommarinade and shake off excessliquid. Discard the remainingmarinade. Alternately threadpieces of the marinated chickenwith pieces of bell pepper,onion, cherry tomatoes andmushrooms onto skewers.

4. Cook skewers on preheatedgrill, turning frequently untilnicely browned on all sides, andchicken is no longer pink in thecenter, about 10 minutes.

75.Chicken Shish KebabsMarinated with ItalianDressing & Mushrooms Ingredients: 3 chicken breasts9 mushroomsGreen peppersRed peppersOnionCherry tomatoesWishbone Italian dressing Directions:

1. Cut chicken into 1 inch cubes;

also pepper and onion.2. Marinate with mushrooms and

cherry tomatoes in dressingseveral hours in refrigerator.

3. Alternate onto skewers. Grillor broil. Serve with rice.

76.Marinated Chicken ShishKebab Ingredients: 4 chicken breasts, split, skinned,boned and cubed

½ cup low sodium soy sauce4 tablespoons lemon juice1 cup cooking oil3 teaspoons dry white wine (optional)1 teaspoon parsley flakes1 teaspoon sweet basil, crushed¼ teaspoon onion powder¼ teaspoon pepperDash of garlic powderVegetable chunks of choice Directions:

1. Chicken cubes thread ontowooden or metal skewersalternating meat with: greenpeppers, red peppers, onionchunks, yellow peppers.

2. Place skewers into 9 x 13 inchglass dish and set aside.

3. Combine the soy sauce, lemonjuice, 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 coals3-4 minutes per side.

Note: Chicken can also be marinatedon or off the skewers (breast halvesmay be used in place of cubedskewered meat); great stuck ontoothpicks as an appetizers.Serve with rice, crisp salad, crunchycrusted bread and chilled with wine.

77.Chicken Shish KebabsMarinated with PineappleJuice Ingredients: ½ cup pineapple juice¼ cup oil½ cup soy sauce1 teaspoon dry mustard1 tablespoon brown sugar1 teaspoon garlic salt¼ teaspoon pepper

Boneless chicken breasts, cut upWhole mushroomsGreen pepper sectionsCherry tomatoes Directions:

1. Combine first 7 ingredientsand boil in saucepan for 5minutes.

2. Marinate chicken in thismixture in the refrigerator for 2hours.

3. Place chicken and vegetablesonto skewers and cook on grill.Baste with remaining marinade.

78.Chicken Shish Kebab Ingredients: White meat chicken piecesOnionsGreen peppersZucchiniBlack olivesMushroomsPineappleTomatoOr favorite vegetablesMarinade:½ bottle Italian dressing

2 tablespoons minced garlic2 tablespoons honey Directions:

1. Marinate chicken overnight inrefrigerator or 3-4 hours at roomtemperature. Also marinatevegetables.

2. Alternate meat and vegetableson a skewer. Cook over grill orunder broiler until meat is done.

79.Chicken Shish Kebab withTomatoes & Peppers

Ingredients: 3 whole chicken breasts, split, skinnedand boned2 medium green peppers, cut into 1inch squares12 cherry tomatoes¼ cup melted butter1 tablespoon Teriyaki sauceNear East Rice Pilaf Directions:

1. Cut chicken into 1 inch cubes.2. Alternating chicken, peppers

and tomatoes thread ontoskewers.

3. Combine butter and Teriyaki

sauce; brush on chicken andvegetables.

4. Broil 5 -6 inches from heat,about 12 to 15 minutes or untilchicken is cooked, turning andbrushing with butter mixture.

5. Serve kebabs with cooked ricepilaf. Makes: 6 servings.

80.Chicken & Bacon ShishKebabs Ingredients: ¼ cup soy sauce

¼ cup cider vinegar2 tablespoons honey2 tablespoons vegetable oil2 green onions, minced10 large mushrooms, halved3 chicken breast fillets, cut intochunks½ pound thick cut bacon, cut in half1 (8oz.) can pineapple chunks, drained Directions:

1. In a large bowl mix: soy sauce,cider vinegar, honey, oil andgreen onions. Place mushroomsand chicken into mixture andstir to coat. Cover and marinateat least 1 hour.

2. Preheat grill to high heat.Lightly oil grill grate.

3. Wrap chicken chunks withbacon and thread onto skewersso that the bacon is secured.Alternate with mushrooms andpineapple chunks.

4. Arrange skewers on theprepared grill. Cook 15-20minutes, brushing occasionallywith remaining soy saucemixture, until bacon is crisp andchicken juices run clear. Serves:6.

81.Chicken Shish Kebab with

Pineapple Sauce Ingredients: 4 chicken breasts, cut into cubes2 bell peppers, cut into big pieces1 large onion, cut into big piecesMushroomsMarinade:½ cup canola oil1/3 cup light soy sauce1 teaspoon dry mustard¼ teaspoon minced garlic cloves or ¼teaspoon garlic powder¼ cup pineapple juiceSauce:

½ cup pineapple juice½ cup sugar¼ cup vinegar1 teaspoon light soy sauce2 teaspoons cornstarch Directions:

1. Mix together all theingredients for the marinade.Marinate meat for at least 2hours in the refrigerator.

2. Put the cubes of meat ontoskewers, alternating withpeppers, mushrooms andonions.

3. Grill on the barbeque or in theoven at 3500 F for about 20

minutes.4. Mix all the ingredients for the

sauce and bring to boil for a fewminutes until it starts to thickena little. Serve with rice.

82.Almond Chicken ShishKebabs Ingredients: 1/3 cup A-1 Steak Sauce, Bold variety1 tablespoon Dijon mustard1 tablespoon honey1 tablespoon vegetable oil

1 tablespoon lemon juice1 garlic clove, crushed4 boneless chicken breast halves¼ cup slivered almond, toasted andfinely chopped Directions:

1. In a small bowl combine steaksauce, mustard, honey, oil,lemon juice and garlic; set aside.

2. Cut each chicken breast halfinto 8 cubes. In medium non-metal bowl combine chickencubes and ½ cup steak saucemixture. Cover; chill 1 hour,turning occasionally.

3. Thread 2 chicken cubes onto

each skewer. Grill kebabs overmedium heat for 6-8 minutes oruntil done, turning and brushingwith remaining sauce.

4. Remove from grill; quickly rollkebabs in almonds.

5. Serve immediately. Servings:16.

83.Honey Chicken Kebabs Ingredients:½ cup vegetable oil2/3 cup honey2/3 cup low sodium soy sauce½ teaspoon ground black pepper

4 garlic cloves, minced2 teaspoons grated gingerroot8 boneless skinless chicken breasthalves, cut into 1 inch cubes5 small onions, cut into 2 inch pieces2 red bell peppers, cut into 2 inchpieces14 ounces canned pineapple chunks injuice, drained Directions:

1. In a large bowl mix together:oil, honey, soy sauce, pepper,garlic and ginger. Dividemarinade equally between 2large zip top bags.

2. Add chicken to one bag. Add

onions, peppers and pineapplein the other bag. Press out asmuch air as possible beforesealing. Place both bags in therefrigerator and marinate atleast 2 hours, up to overnight(the longer the better), turningbags over 2-3 times.

3. Meanwhile, if using wooden orbamboo skewers, soak them inwater.

4. Preheat the grill for medium-high heat.

5. Drain marinade from chickenand vegetables. Reserve about ½cup of marinade fromvegetables (NOT from chicken).

6. Thread chicken and vegetablesalternately onto skewers.

7. Lightly oil grill grate. Placeskewers on the grill. Cook for 12-15 minutes, until chicken juicesrun clear. Turn and brush withreserved marinade during thelast 5 minutes. Serves: 12.

84.Chicken, Mini Tomato andOnion Kebabs Ingredients:6 quartered cherry tomatoes4 boneless skinless chicken breasts

3 teaspoons garlic, minced3 tablespoons apricot preserves2 tablespoons Dijon mustard¼ cup vegetable oil¼ onion Directions:

1. Slice onion so that pieces areabout 2 inch crescents.

2. Chop chicken into smallroughly 1 inch pieces.

3. Quarter the tomatoes.4. Combine preserves, garlic,

mustard and oil.5. Add chicken and tomatoes to

marinade; and marinateovernight.

6. Drain marinade; skewerchicken, onion and tomatoesand cook over the grill untilchicken is no longer pink in themiddle. Serves: 4.

85.Chicken & Shrimp ShishKebabs Ingredients:½ cup chicken breast1/8 red bell pepper4 boiled and de-shelled shrimp5 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 fullycooked. Serves: 1.

86.Cape Malay Sosaties (Kebabs) Ingredients: 1 tablespoon garlic, chopped1 tablespoon chopped gingerrootVegetable oil1 teaspoon ground coriander1 teaspoon cumin

2 bay leaves1 cinnamon stick3 tablespoons curry powder1 teaspoon ground allspice2 teaspoons turmeric2 tablespoons sugar1 cup white wine½ cup apple cider vinegar½ cup chicken stock2 tablespoons apricot jam1 cup tamarind juice (or substitute ½cup strained fresh lemon juicecombined with ½ cup water)1 ½ pounds boneless skinless chickenbreasts (lamb or beef can besubstituted)1 cup dried apricot or 1 cup dried

prune, softened in boiling water1 onion, cut into quarters softened inwater Directions:

1. Sauté the garlic and ginger inoil until soft, about 1 minute.Add dry ingredients and stir forapproximately 30 seconds; thenadd the remaining liquids. Bringto a boil and simmer for 5minutes. Remove from heat andlet cool.

2. Skewer meat alternating withapricots and onions (redpeppers can be used for morecolor and flavor).

3. Cover skewers with cooledmarinade and marinateovernight or up to 3 days in therefrigerator.

4. Grill shish kebabs over highheat basting with leftovermarinade. Serves: 4.

Note: The marinade can be used as asauce; simply boil for 3 minutes.

87.Turkey Low Cal ShishKebabs Ingredients: ¼ cup olive oil1 tablespoon lemon juice2 cloves garlic, minced1 tablespoon red wine vinegar1 tablespoon oregano½ teaspoon salt½ teaspoon pepper 1/1/4 pounds turkey breast

tenderloins (extra lean)1 green pepper1 red pepper20 cherry tomatoes1 purple onion Directions:

1. Marinade: combine first 7ingredients in a mixing bowl.

2. Cut turkey and vegetables,except tomatoes, into 2 inchpieces (2 inch square turkeypieces). Add turkey andvegetables to mixing bowl andgently stir until covered inmarinade. Refrigerate for 30minutes to several hours.

3. Skewer turkey and allvegetables, except tomatoes, 3pieces of each per kebab.Skewer tomatoes separately.

4. Grill shish kebabs overmedium heat until cookedadding the tomato kebabs forthe last 5 minutes.

5. Or broil in oven: preheat ovento 3500 F. Place kebabs, excepttomatoes, on broiler pansprayed with a non-stick spray.Cook for 30 minutes turning at15 minutes. Add tomato kebabsto pan and broil the kebabs for10 minutes, 5 minutes on eachside.

6. Serve with rice. Serves: 6.

88.Grilled Turkey ShishKebabs Ingredients: 1 ¼ pound turkey breast tenderloins2 tablespoons lemon juice1/3 cup chili sauce1 tablespoon sugar2 bay leaves8 mushrooms8 cherry tomatoes1 sliced zucchini, ½ inch slices½ green pepper, 2 inch squares2 onions, cut into quarters

2 tablespoons cooking oil Directions:

1. Cut turkey breast into 1 ½ inchcubes.

2. Mix next 4 ingredients: lemonjuice, chili sauce, sugar and bayleaves; pour over turkey cubes.Toss to coat; refrigerate at least4 hours or overnight, stirringoccasionally.

3. Thread turkey cubes andvegetables alternately ontoskewers. Brush lightly with oil.

4. Broil or grill 6 inches from heator coals for 10 minutes. Turnand brush occasionally with

marinade. Makes: 4 servings. 89.Indian Turkey Okra TikkaKebabs Ingredients: Kebabs:2/3 cup plain thick Greek yogurt (fatfree)2 tablespoons vegetable oil2 tablespoons fresh flat leaf parsley,minced3 garlic cloves, crushed through apress

2 teaspoons garam masala½ teaspoon paprika½ teaspoon ground coriander½ teaspoon cumin½ teaspoon red pepper½ teaspoon turmeric1 ¼ pound boneless turkey breast, cutinto 16 chunks20 okra, fresh (about 6 oz.)2 orange bell peppers, cut into 20squaresVegetable oil, for brushingCilantro Chutney¾ cup fresh cilantro leaves, packed2 small green chilies, chopped2 tablespoons water½ plain Greek yogurt (fat free)

½ teaspoon cumin½ teaspoon salt1 tablespoon lemon juiceGarnish1 small Vidalia onion, cut into thinslices Directions:Kebabs:

1. Combine all ingredients,except turkey, in a large resealable food storage bag.

2. Add turkey cubes. Seal bag andturn bag to coat pieces well.Marinate at least 12 hours orovernight. When marinated,thread turkey alternately with

okra and bell pepper piecesonto 12 inch skewers.

3. Grill over medium high heatturning frequently and brushingwith vegetable oil for 12minutes or until turkey iscooked through. Let shishkebabs rest 3 minutes beforeserving.

Cilantro Chutney:4. Pulse cilantro, chilies and

water in blender until pureed.5. In a small bowl mix yogurt,

cumin, salt and lemon juice. Stirin cilantro puree. Cover andrefrigerate.

To serve:

6. Place Vidalia onion slices onplates: slide turkey and okrafrom skewers on top of onions.

7. Serve with naan bread andcilantro chutney. Serves: 4.

WILD GAME

90.Deer Shish Kebab

Ingredients: 1 ½ - 2 pounds deer loin, sirloin or topround1 pint Italian salad dressing1 large onion½ pound cherry tomatoes (not overlyripe)½ pound fresh mushrooms¼ cup vegetable oil½ teaspoon Adolph tenderizer½ 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 3hours, stir occasionally.

3. While meat is marinating, peelonion, cut in quarters, separate.Cook in boiling water untiltranslucent (about 2 minutes).Drain, cover with cold water.

4. Split tomatoes andmushrooms. Alternate pieces ofthe meat, onion, tomatoes andmushrooms onto skewers.

5. Add vegetable oil, tenderizerand pepper to remainingmarinade.

6. Cook over charcoal fire,brushing occasionally with

marinade. Turn carefully.

91.Venison Shish Kebabs Ingredients: 2 pounds venisonMushrooms¼ cup soy sauce¼ cup Worcestershire sauce¼ cup vermouth (very dry)¼ cup vegetable oil1 garlic clove, minced2 teaspoons spicy mustardBell pepperOnionCherry tomatoes

Salt and pepper Directions:

1. Cut venison into 2 inch cubesand place in heavy-duty plasticbag.

2. Add whole mushrooms to thebag.

3. Mix ingredients: soy sauce,Worcestershire sauce,vermouth, oil, garlic, mustardand pour over venison andmushrooms. Refrigerate forseveral hours.

4. Place meat onto skewers,alternate with mushrooms andquarters of bell peppers, onions

and cherry tomatoes. Cook overa 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 meat1 pound fresh mushrooms3 large red or green bell peppers, cutinto squares3 tablespoons oilFresh ground pepperSalt to taste

Directions:

1. Cut meat into cubes, rub withsalt and pepper. Let stand forseveral hours in the refrigerator.

2. Wash mushrooms, if large, cutin halves.

3. Alternately thread pieces ofthe marinated meat with bellpepper pieces and mushroomsonto skewers.

4. Brush meat cubes with oil.Cook shish kebabs on thepreheated grill, turningfrequently until meat nicelybrowned on all sides.

93.Elk Shish Kebab Ingredients: 1 pound elk meat fillet2 cups white table wine4 onions½ pound bacon2 tablespoons chopped parsleyGreen onions, cut in piecesSalt and pepperIf desired: marjoram, rosemary orginger Directions:

1. Cut meat into cubes, pour onwine; refrigerate overnight.

2. Slice onions. Cut bacon in half.3. Alternate pieces of meat,

onion and bacon onto skewers.Grill over hot coals about 12-15minutes.

4. Add salt, pepper, green onionsand parsley just before serving.

SAUSAGE

94.Shish Kebab with Sausage Ingredients: ¼ cup vegetable oil1/3 cup honey¼ cup spicy brown mustard1 tablespoon soy sauce2 cloves garlic, minced1 teaspoon ginger, ground Directions:

1. Combine all ingredients formarinade.

2. Marinate smoked sausage,polska kielbasa or cheddar wurst

links for 1 hour or more.3. Thread onto skewers.

Alternate with vegetables ifdesired (tomatoes, bell peppers,zucchini, mushrooms, etc.)

4. Grill for 4 minutes each sidebasting with marinade.

95.Simple Shish Kebabs Ingredients: ½ cup soy sauce (Kikkoman is the best)1-2 garlic cloves, chopped¼ cup sugar1 pound steak, cubed1 onion3 hot sausages2 green peppers1 (20 oz.) can pineapple , bite-sizedMushroomCherry tomatoes

Directions:1. In a bowl mix soy sauce, garlic

and sugar together. Themarinade will be thick andsyrupy. Throw in the steak andmarinate for at least 2 hours (orovernight for the fullest flavor).

2. When it’s time to assembleskewers, throw all vegetablestogether and pour marinadeover it and make sure all iscoated (no need to pourmarinade on the hot sausage orpineapple).

3. Assemble skewers howeveryou would like, alternating allthe ingredients to give variety.

4. Heat up the grill on mediumand cook until meat is done.Makes: 6-8 servings.

96.Bread, Sausage and CherryTomato Shish Kebabs Ingredients:1 teaspoon canola oil18 cherry tomatoes3 sweet Italian sausage, cut into 12 (2inch) pieces1 loaf Italian bread, cut into 24 (2inch) cubes2 tablespoons olive oil

Salt and pepper6 skewers Directions:

1. Coat a baking sheet withcanola oil and place in the ovenin broil position.

2. Pre-heat the oven to broil.3. Assemble each of 6 skewers in

the following order, making sureeach piece on skewer is gentlypressed against each other:tomato, bread, sausage, bread,tomato, bread, sausage, bread,tomato (it is critical to thesuccess of this dish that skewersare assembled in this order).

4. Place skewers on hot bakingsheet and broil for 12 minutes,turning 3 times. You want thesausage browned and justcooked through (you want themnice and juicy) and the breadcrusty. Since all ovens rundifferently, check one skewer fordoneness.

5. When done, remove bakingsheet from oven andimmediately drizzle skewerswith olive oil and season withsalt and pepper to taste.

6. Serve hot or at roomtemperature. Serves: 4-6.

FISH & SEAFOOD

97.Swordfish Shish Kebabs

Ingredients: 6-8 bay leaves1 ½ pounds fresh or frozen swordfishsteaks½ cup olive oil¼ cup each finely chopped onion andsnipped parsley2 tablespoons lemon juice2 tablespoons water1 teaspoon dried thyme, crushed3 cloves garlic, mincedFew dashes bottled hot pepper sauceFew dashes black pepper9 green onions, cut into 3 inch pieces1 large red sweet pepper, cut into 1inch pieces

Directions:

1. Soak bay leaves in water for 1hour.

2. Thaw fish if frozen, cut into 1inch pieces. Place in plastic bag;set in bowl.

3. In a small bowl combine oliveoil, parsley, onion, lemon juice,water, thyme, garlic, hot peppersauce and black pepper. Pourover fish and close bag.Marinate in the refrigerator for2-4 hours, turning bagoccasionally.

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 spacebetween pieces, except placingbay leaves directly against fish.

5. Lightly grease cold grill rack.Place kebabs on rack overmedium coals. Grill uncovered,turning and brushing often withmarinade, 8 to 12 minutes oruntil fish flakes with a fork.Serves 6.

98.Grilled Swordfish Kebabswith Vegetables

Ingredients: For marinade:½ cup olive oil1/3 cup fresh lemon juice2 tablespoons garlic, minced1 dried bay leaf, crushed1 teaspoon sea salt¼ teaspoon fresh ground pepperFor skewers:1 ½ pounds swordfish, cut into 1 ½inch cubes12 cherry tomatoes (equal to numberof swordfish pieces, about 12)12 fresh bay leaves (large break inhalf, small use whole, equal innumber to swordfish pieces)

1 yellow bell pepper, seeded, cut into12 square pieces1 onion, cut into 12 square pieces Directions:

1. Mix together olive oil andlemon juice until thick andcreamy. Mix in remainingmarinade ingredients. Placeswordfish cubes in a plastic bagand pour in marinade. Mix itaround to make sure all thepieces are covered. Marinate for2-3 hours, turning bagoccasionally.

2. To make skewers, thread on apiece of swordfish, a bay leaf, a

cherry tomato, a piece of pepperand piece of onion. Repeatorder.

3. Grill over hot coals for 8-9minutes, turning to cook evenly.Swordfish is done when juicesbubble up. Makes: 4 servings.

99.Ling Cod Shish Kebab Ingredients:2 tablespoons oil1 lemon, grated lemon rind and juiceof the lemon½ teaspoon dried thyme1 clove garlic, mincedSalt and pepper1 zucchini8 pieces ling cod filletToastFresh lettuce Directions:

1. Mix together: oil, grated lemonrind and squeezed juice of thelemon, thyme, garlic, salt andpepper.

2. Cut zucchini into long narrowstrips lengthwise.

3. Nicely twist strips of thezucchini and place them on bothsides of each piece of the fish;thread onto skewer. Brush fishkebab with prepared mixtureand grill or broil about 5 to 8minutes.

4. Serve with toast and freshlettuce or vegetables of yourchoice.

100.Thai Tuna and PearlOnion Shish Kebabs Ingredients:1 ½ pounds Bluefin tuna steaks, cutinto 20 cubes20 frozen pearl onions, defrostedMarinade:½ cup coconut milk, lite unsweetened1 tablespoon brown sugar1-2 Thai peppers, crushed1 lime, juice and zest of1 teaspoon minced fresh ginger1 teaspoon minced lemongrass2 teaspoons fish sauce or 2 teaspoons

soy sauce1 tablespoon minced basil or 1tablespoon minced cilantro1/8 cup olive oil Directions:

1. Mix all marinade ingredients,except for the oil, in a largeZiploc bag. Add tuna cubes andpearl onions. Marinate for 60minutes turning a couple times.

2. Thread 5 tuna cubes and 5onions alternating on eachsoaked skewer.

3. Pour remaining marinade intoa small pot and bring to a boil,then simmer for 5 minutes.

4. Brush olive oil over skeweredtuna and onions. Preheat grill tomedium and lightly wipe with anoiled rag. Grill for 5-7 minutesuntil golden, turning frequently.

5. Serve over bed of rice toppedwith heated marinade. Serves: 4.

101.Fish Kebabs Ingredients:2 tablespoons yogurt8 tablespoons tandoori paste1 cup cubed fish2 cups cubed vegetables2 pita bread or 2 flat bread

Mango chutney Directions:

1. Combine yogurt and tandooripaste. Coat fish and vegetableswith yogurt mixture.

2. Thread fish and vegetablesonto bamboo skewers.

3. Roast under broiler until wellcooked (a little blackened).

4. Heat up flat bread in oven.Serve with mango chutney.Makes: 2 servings.

102.Grilled Chipotle Chorizo

Chicken sausage & ShrimpKebabs Ingredients:For Skewers:1 (12 oz.) package al fresco ChipotleChorizo Chicken Sausage, sliced on thebias ½ inch thick1 pound shrimp, deveined1 cup pineapple, fresh, 1 inch chunks½ large green pepper, cut into 1 inchchunks½ large red pepper, cut into 1 inchpieces½ large orange pepper, cut into 1 inchpieces

1 small zucchini, cut ½ diameter slices2 tablespoons olive oil1 lime rind grated and reserved forfinal garnishLime Marinade:2 limes, fresh, juice both, grate one2 tablespoons olive oil1 jalapeno pepper, fresh, seeded andcut into chunks5 cloves garlic, fresh¼ teaspoon smoked paprika¼ teaspoon ground cumin2 teaspoons Turbinado sugar¼ teaspoon salt½ teaspoon black pepperSaffron Couscous:2 tablespoons extra virgin olive oil

12 ounces Israeli couscous½ cup white onion, diced ¼ inch1 teaspoon saffron½ cup white wine3 ¼ cups boiling water Directions:

1. Lime Marinade: Combine allingredients in food processor.Puree until fine. Set aside.

2. Saffron Couscous: Coat amedium sauce pan with olive oiland sauté the Israeli couscousand white onion over mediumheat for 3 minutes. Add saffron,sauté for an additional 2minutes. Lower the heat and

add white wine. Slowly addboiling water. Cover and cookfor 12 minutes or until couscousis light and fluffy.

3. Combine olive oil, green, redand orange peppers. Coatvegetables well and pre-grill for5-7 minutes.

4. Assemble skewers; slide 1piece al fresco Chipotle ChorizoChicken Sausage onto skewer,followed by pineapple, greenpepper, shrimp, orange pepper,zucchini and red pepper. Repeatpattern until skewer is full.Marinate in lime marinade,refrigerated for 1 hour.

5. Grill over medium high flame;use a pastry brush to basteskewers with remaining limemarinade. Grill for 5-7 minutesper side or until shrimp turnopaque in color.

6. Serve skewers over couscous,garnish with freshly grated limerind. Makes: 6 servings.

103.Grilled Marinated Shrimp Ingredients:1 cup olive oil1 lemon, juiced¼ cup chopped fresh parsley2 tablespoons hot pepper sauce3 cloves garlic, minced

1 tablespoon tomato paste2 teaspoons dried oregano1 teaspoon salt1 teaspoon ground black pepper2 pounds large shrimp, peeled anddeveined with tails attachedSkewers Directions:

1. In a mixing bowl mix togetherolive oil, lemon juice, parsley,hot sauce, garlic, tomato paste,oregano, salt and black pepper.Reserve a small amount forbasting later.

2. Pour remaining marinade intoa large reseal able plastic bag

with shrimp. Seal, and marinatein the refrigerator for 2 hours.

3. Preheat grill for medium-lowheat. Thread shrimp ontoskewers, piercing once near thetail and once near the head.Discard marinade.

4. Lightly oil grill grate. Cookshrimp for 5 minutes per side oruntil opaque, basting frequentlywith reserved marinade. Serves:6.

104.Maui Wowie Shrimp Ingredients:

2 pounds uncooked medium shrimp,peeled and deveined1 pinch garlic salt, or to tasteGround black pepper to taste1 cup mayonnaise1 lemon, cut into wedges Directions:

1. Preheat outdoor grill formedium heat, and lightly oil thegrate.

2. Thread shrimp onto skewers.Season both sides of shrimpwith garlic salt and blackpepper. Generously coat bothsides of shrimp withmayonnaise.

3. Cook shrimp on heated grilluntil shrimp are bright pink onthe outside and opaque on theinside; and mayonnaise turnsgolden brown, 5 to 10 minuteson each side. Serve with lemonwedges.

Note: Cayenne pepper can be addedwith garlic salt and black pepper ormix ¼ teaspoon into mayonnaisebefore coating shrimp for a spicierflavor. Makes: 6 servings. 105.Shish Kebabs (Shrimp) Ingredients:

½ cup vegetable oil¼ cup lemon juice¼ cup soy sauce1 clove garlic, crushed1 teaspoon salt¼ teaspoon pepper 1 ½ pound shrimp, peeled, deveinedand uncooked1 can pineapple chunksMushroomsGreen pepper Directions:

1. Combine first 6 ingredients formarinade. Pour marinade overshrimp and refrigerate

overnight.2. Alternate shrimp and

remaining ingredients ontoskewers.

3. Grill over medium high heat,turning on each side, until done.

106.Grilled Shrimp ShishKebabs Ingredients:3 pounds jumbo shrimpBar-b-que sauce2 green peppers1 onion

6 potatoes1 package whole mushrooms1 package cherry tomatoes Directions:

1. Cut green peppers and onionin large pieces.

2. Peel and slice potatoes.3. On skewers place all

ingredients and lay in flat dish.Cover kebabs in bar-b-que sauceand leave in refrigerator for atleast 2 hours.

4. Remove from bar-b-que sauceand place on grill, cook untildone.

107.Spicy Imitation CrabShish Kebabs with RoastedPotatoes Ingredients:4 medium potatoes¼ cup oil¼ cup melted butter or ¼ cupmargarine¼ cup lemon juice¼ cup water1 teaspoon fresh ground pepper2 teaspoons salt1 ½ tablespoons garlic powder¼ cup parmesan cheese

Cayenne pepper, for heat (optional)16 ounces imitation crabmeat,separated1 (8 oz.) package baby tomatoes½ medium onion2 medium zucchini 1 gallon Ziploc bag or bowl12 soaked wooden skewers Directions:

1. Peel and cut potatoes into ¾-1inch cubes. Cut onion intosquares and slice zucchini.

2. In a Ziploc bag or bowlcombine oil, butter ormargarine, lemon juice, water,

pepper, salt, garlic powder,parmesan cheese and cayennepepper, if using. Toss to mix.Add the last 4 ingredients to thebag and toss to coat.

3. Heat the coals if using them,since it takes 15 minutes beforecoals are ready.

4. Assemble skewers withimitation crab, onion, tomatoesand zucchini.

5. Place potatoes in the Ziplocbag with the remainingmarinade. Coat the potatopieces. Wrap the coveredpotatoes in tin foil and place onthe 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 andScallop Kebabs Ingredients:Vegetable oil cooking spray½ pound medium shrimp, peeled anddeveined½ pound fresh sea scallop, crescent-shaped muscle removed1 cup dry white wine

4 tablespoons fresh lemon juice1 ½ teaspoons olive oil2 tablespoons creole mustard4 garlic cloves, minced2 tablespoons fresh parsley, minced1/8 teaspoon salt½ teaspoon cayenne pepper½ teaspoon dried whole dill weed¼ teaspoon hot sauce or to taste Frozen artichoke heart, thawed andhalved12 fresh mushrooms12 cherry tomatoes12 pitted ripe black olives4-6 long metal skewers2 cups cooked long-grain rice

1 lemon, cut into wedges Directions:

1. Prepare your barbecue grill:before firing up coat the rackwith cooking spray and set 4inches above heat source.

2. Wash the seafood and gentlypat dry with paper towels. Setaside.

3. Combine next 10 ingredientsin a shallow glass dish. Add thescallops and shrimp, gentlytossing to coat. Next, addartichoke hearts and continue togently toss. Cover and marinatein the refrigerator for 15

minutes.4. Remove the seafood and

artichokes from marinade,reserving the marinade. Pourreserved marinade into asaucepan and bring to a boilover a medium-high flame; boilfor 2 minutes. Remove fromheat and set aside.

5. Thread skewers: shrimp,scallops, artichokes,mushrooms, tomatoes andolives alternately, until all piecesare used.

6. Place kebabs on the pre-heated barbeque grill over lowheat; cook 3-4 minutes on each

side until done (scallops shouldbe opaque and shrimp pink).Baste frequently with reservedmarinade.

7. Serve over cooked rice withlemon wedge garnish. A simpletossed green salad will makethis delicious meal complete. Serves: 4-6.

VEGETABLES &FRUITS

109.Vegetables on Skewers Ingredients:2 medium zucchini, cut into 1 inchslices2 yellow summer squash, cut into 1inch slices½ pound whole fresh mushrooms1/3 cup olive or vegetable oil2 tablespoons lemon juice1 ½ teaspoons dried basil1 ½ teaspoons dried parsley flakes¾ teaspoon garlic powder¾ teaspoon dried oregano½ teaspoon salt

1/8 teaspoon pepper Directions:

1. On metal or bamboo skewersalternately thread zucchini,yellow squash and mushrooms.

2. In a bowl combine remainingingredients. Brush some of themixture over vegetables.

3. Grill uncovered, over mediumheat for 10-15 minutes or untilvegetables are tender, turningand basting occasionally withherb mixture.

110.Hot Antipasto ShishKebab Salad Ingredients:1 cup olive oil½ cup wine vinegar1 teaspoon oregano1 teaspoon basil2 cups cherry tomatoes12 slices salami, folded into quarters½ cup cubed Swiss cheese¼ cup bread crumbs1 medium zucchini, sliced1 pepperoni stick, sliced1 cup green pepper, chopped

1 jar marinated artichoke hearts½ cup black olives Directions:

1. In a bowl combine olive oil,vinegar, oregano and basil. Setaside.

2. Roll cheese cubes in the breadcrumbs to coat.

3. Thread a cherry tomato,salami slice, cheese cube,zucchini slice, pepperoni slice,green pepper piece, artichokeheart and black olive onto each12 inch wooden skewer.

4. Preheat broiler. Place kebabson a broiler-pan rack. Brush

each with oil mixture. Broil 3-4minutes, brushing with oilmixture. Serve warm. Makes: 12kebabs.

111.Grilled Veggie ShishKebabs Ingredients:Marinade:¼ cup light soy sauce¾ cup olive oil1/8 cup Worcestershire sauce1 tablespoon dry mustard2 teaspoons salt1 teaspoon parsley

1 teaspoon thyme1 teaspoon oregano1 ½ teaspoons ground pepper2 cloves garlic, crushed1 teaspoon grated fresh ginger1 tablespoon honey¼ cup pineapple juiceVegetables:12 cherry tomatoes12 slices Japanese eggplants12 mushrooms12 small onions2 yellow peppers, cut into 1 inchsquares12 slices yellow squash12 slices zucchini12 pineapple chunks

Directions:

1. Marinade: blend allingredients together in blenderfor ½ minute.

2. Pour in a Ziploc bag with allingredients and refrigerate for 1hour.

3. Arrange vegetables ontoskewers, grill on medium highflame turning and brushing withmarinade for 10 minutes or untilcooked. Serves: 6.

112.Marinated Veggie Shish

Kebabs Ingredients:Vegetables of your choice: peppers ofa variety of colors, broccoli flowerets,onions, zucchini, mushroomsWooden skewersMarinade:½ cup oil½ cup lemon juice½ cup soy sauce1 tablespoon fresh sliced ginger Directions:

1. The night before, cutvegetables into bite-sizedchunks. Soak skewers overnight

in water. Marinate vegetablesovernight in airtight container inthe refrigerator.

2. Skewer vegetables and grillover charcoal fire.

113.Potato Kebabs Ingredients:1 green pepper, cut into 1 ½ inchsquares1 (19 oz.) can whole white potatoes,drained½ sweet onion, cut into chunks1 (14 oz.) can pineapple chunks (nosugar added)

Vegetable oil or olive oilWooden skewersSeasoning:¼ teaspoon dried thyme¼ teaspoon dried basil1/8 teaspoon garlic powder1/8 teaspoon salt1/8 teaspoon pepper Directions:

1. Skewer kebabs as follows:piece of green pepper, 1 cannedpotato, 1 chunk onion, 1 chunkpineapple. Repeat until skeweris full, ending with greenpepper. Skewer odd leftoverpieces on a skewer too.

2. After skewering, cover anyopen wooden ends that areshowing with foil paper beforebarbecuing, to prevent thewood from burning.

3. Lightly brush each kebab on allsides with oil.

4. Mix seasoning together andsprinkle over kebabs.

5. Grill or broil over medium heatuntil heated through, about 5-6minutes or until done to yourtaste. Makes: 2-3 servings.

114.Healthy Vegetable TofuKebabs

Ingredients:1 cup firm tofu½ green pepper, cut into 1 inchsquares8 button mushrooms8 cherry tomatoes1 small zucchiniGarlic salt to taste4 skewersSweet-Sour Marinade:1 tablespoon Bragg liquid aminos orsoy sauce1 tablespoon honey1 teaspoon lemon juice½ teaspoon salt

Directions:1. Drain tofu and press with

paper towel to get rid of extramoisture.

2. Mix ingredients for marinadetogether and set aside.

3. Place pieced of tofu andvegetables onto skewers. Brushlightly with marinade.

4. Sprinkle with garlic salt.5. Cook on the pre-heated char-

grill or barbecue until vegetablesare tender. Or place on anonstick or lightly oiled cookiesheet and bake in the oven at4500F 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 brothovernightPineapple chunksBlack and green olivesCherry tomatoesLemon wedgesShish kebab sticks (or roundtoothpicks)

Directions:1. Cube tofu (marinated in beef

broth overnight) into bite-sizecubes. Drain pineapple chunksand olives.

2. Thread on the shish kebabsticks: pineapple, tofu cubes,olives, cherry tomatoes andlemon wedges.

3. Grill until done to your taste.116.Vegetable Shish Kebabswith Peppercorn Sauce Ingredients:24 mushrooms16 cherry tomatoes (or grape type)16 fresh basil leaves2 zucchini, cut into 16 thick slices

16 fresh mint leaves1 red pepperTo Baste:½ cup butter, melted1 garlic clove, crushed1 tablespoon peppercorn, crushedSalt to tasteSauce:Butter3 tablespoons brandy1 cup cream1 teaspoon peppercorn, crushed Directions:

1. Thread vegetables onto 8skewers. Place the fresh basilleaves immediately next to

tomatoes, and wrap mint leavesaround zucchini slices.

2. Mix the basting ingredients ina bowl and baste themthoroughly.

3. Cook skewers on a mediumhot barbecue turning andbasting regularly until veggiesare just cooked, about 5-7minutes.

4. Heat the butter for the saucein a frying pan, add brandy andlight it. When flames have dieddown, stir in the cream andpeppercorns. Cook for 2minutes, stirring all the time.

5. Serve the sauce with kebabs.

Makes: 4 servings. 117.Greek Vegetable Kebabs Ingredients:1 small eggplant, about ¾ pound, cutinto 2 inch cubes3 medium carrots, cut into ½ inchslices8 small red potatoes, about 2-3 inchin diameter3 medium zucchini, sliced lengthwise,then into 1 inch slices1 large red bell pepper, seeded andcut into 1 inch squares2 medium onions, cut in wedges

(separate wedges into 2-3 layers each)16 whole mushrooms8 metal skewersHerb Marinade:¾ cup olive oil¼ cup white vinegar or ¼ cup lemonjuice2 cloves garlic, minced1 teaspoon Dijon mustard½ teaspoon oregano½ teaspoon marjoram½ teaspoon rosemary¼ teaspoon ground pepper Directions:

1. Combine all ingredients forherb marinade and set aside.

2. Cook eggplant in (1 inch)boiling water for 3 minutes anddrain.

3. Cook carrots in (1 inch) boilingwater until just tender crisp anddrain.

4. Cook unpeeled potatoes in (1inch) boiling water forapproximately 15-20 minutes.Drain and cut in half.

5. Place eggplant, carrots,potatoes, zucchini, peppers,onions and mushrooms in alarge plastic bag. Add marinade,seal bag well. Refrigerate for 2hours 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 turningoften, basting with reservedmarinade for 10-15 minutes oruntil vegetables are tender.Sprinkle lightly with salt beforeserving.

118.Grilled Vegetable Kebabswith Rice Ingredients:

½ cup oil-free Italian dressing1 tablespoon minced fresh parsley or1 teaspoon dried parsley flakes1 teaspoon dried basil2 medium yellow squash, cut into 1inch slices8 small boiling onions8 cherry tomatoes8 medium fresh mushroomsVegetable oil cooking spray2 cups hot cooked long-grain rice(cooked without salt or fat)8 skewers Directions:

1. Combine dressing, parsley andbasil in a small bowl; cover and

chill.2. Alternating squash, onions,

tomatoes and mushrooms onto8 skewers.

3. Coat grill rack with cookingspray. Place kebabs on rack overmedium heat and cook 15minutes or until vegetables aretender, turning and bastingfrequently with dressingmixture.

4. To serve, place ½ cup rice oneach plate and top with 2vegetable kebabs.

119.Vegetable-Bacon Kebabs

Ingredients:2 zucchini2 summer squash4 medium onions4 large sweet red peppers½ cup oil¼ cup cider or ¼ cup wine vinegar1 teaspoon dried basil½ teaspoon dried thyme2 tablespoons fresh parsley, minced6-8 slices bacon, cut into 1 inch pieces Directions:

1. Wash zucchini and squash andcut 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 tightlyand turn to coat vegetables well.Marinate at room temperatureat least 2 hours.

5. Thread vegetables ontoskewers, alternating types, andplacing a bacon piece andvegetables at intervals.

6. Grill 4-6 inches over hot coals10-15 minutes, turning to cookevenly and brushing withmarinade. Serves: 6-8.

120.Halloumi and VegetableKebabs Ingredients: 2 (1/2 lb.) packages Halloumi cheese1 red onion3 red peppers4 mushrooms½ pound cherry tomatoesBamboo skewers Directions:

1. Cut cheese into 1 inch cubes.2. Cut onion and peppers into

large pieces roughly the samesize.

3. Thread cheese and vegetablesonto skewers. Barbecue or grillfor about 10 minutes or untilcheese and vegetables turngolden.

4. Otherwise, marinate cheese ina mixture of lime, olive oil andcoriander for about an hourbefore cooking. Makes: 5-6servings.

121.Greek Garden Kebabs Ingredients:

1 cup nonfat yogurt¼ cup fresh mint, minced4 garlic cloves, minced½ teaspoon dried oregano1 large eggplant, cut into 1 ½ inchchunks20 cherry tomatoes Directions:

1. In a shallow baking dishcombine ½ cup yogurt, 2tablespoons mint, half of garlicand a pinch of oregano. Add theeggplant and toss to coat well.Cover and allow marinating for30 minutes.

2. Thread eggplant and tomatoes

onto skewers.3. Broil or grill about 4 inches

from the heat for about 2minutes on each side.

4. In a small bowl, combine theremaining yogurt, mint, garlicand oregano. Use as dippingsauce for kebabs. Serves: 4.

122.Hawaiian Fruit ShishKebabs Ingredients:1 (16 oz.) can pineapple chunks¼ cup dry red wine

2 tablespoons lemon juice2 tablespoons vegetable oil1 tablespoon honey1 garlic clove, minced3 canned yams3 very firm bananas12 small white onions12 skewers Directions:

1. Drain pineapple; combinepineapple juice with wine,lemon juice, oil, honey andgarlic.

2. Cut the yams into 2 inchchunks and the bananas in 1inch thick slices.

3. Add yams, bananas andonions to marinade. Let stand inrefrigerator overnight or for atleast 2 hours at roomtemperature. Turn several times;drain, reserving marinade.

4. Alternately thread pineapple,yam, banana and onion; thenrepeat, ending with a cube ofpineapple, on 12 skewers.

5. Grill 5 inches above heat 8-10minutes, turning skewers tobrown all sides, brushing withmarinade as you turn. Serves: 2.

123.Fruit Kebabs with Curry

Glaze Ingredients: 2 red apples, in chunks2 green apples, in chunks2 oranges, sliced1 (15 oz.) can pineapple chunksGlaze:1/3 cup butter¾ cup brown sugar2 teaspoons curry powder Directions:

1. Place fruit chunks and orangeslices onto skewers, alternatingfruit with orange slices.

2. Melt butter with sugar andcurry and cook for 1 minute.

3. Baste fruit with glaze and cookon grill until fruit is soft. Serves:8.

Bon appetite – enjoy!