Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Low Carb Recipe Help & Suggestions (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/)
-   -   KABOB Ideas - Please post your combos!!! (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/433705-kabob-ideas-please-post-your-combos.html)

Mel78 06-21-2006 05:55 AM

KABOB Ideas - Please post your combos!!!
 
I'd like to make up some meat/veggie kabobs and would like some ideas of your favorite combos and seasonings!!!

THANKS!!!

:)

(DH is allergic to seafood, so any that include that are out for us.)

tim964 06-21-2006 06:30 AM

I got this recipe from http://www.allrecipes.com - I use splenda rather than the honey called for and also omit the pineapple. I usually add some zucchini so that it is more than chicken and mushrooms. The bacon wrapped chicken is what makes this just a little different, and the bacon flavors the usually bland zucchini. The recipe doesn't say to do this, but precook the bacon a little - helps it get nice and crispy without overcooking the chicken.

INGREDIENTS:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers

--------------------------------------------------------------------------------

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

gotogirl 06-21-2006 07:22 AM

I take peeled shrimp, red, yellow and/or green peppers cut into chunks, small chunks of onion, and grape tomatoes. Put them all in a ziplock bag with Newsman's Italian dressing to marinate. When you're ready, put them on the skewers and grill.
Great taste!

Linny 04-21-2010 09:35 AM

Boy was this ever delicious!!!! For the vinegar, I used half red wine and half balsamic. I also marinated veggies in some of the sauce since I only used 2 sausage links and 2 chix breast havles. For the veggies I used: cherry tomatoes, mushrooms, red bell pepper, jalapeno pepper and sweet onion slices. Everything tasted excellent!!


The Best Chicken and Sausage Kebabs Ever!

* 4 boneless skinless chicken breasts
* 1 1/2 lbs mild Italian sausage
* 1/2 cup olive oil
* 1/4 cup red wine vinegar
* 3 garlic cloves, minced
* 1 teaspoon Dijon mustard
* 1/2 teaspoon oregano (or use 1 tbsp. fresh oregano)
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper

1. Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
2. In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
3. When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
4. Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.
5. Serve on a platter, and take the meat off the skewers at the table. It makes a nice presentation.

Source: Recipezaar

Linny 04-21-2010 09:37 AM

We thought these turned out great....I wrapped mine a bit differently and had to use fresh jalapenos because the way the directions wanted me to wrap it wasn't working well. Here is what I did: I took the tenderloin strip, salt and peppered one side only, sliced a jalapeno in half lengthwise, took seeds out and laid a half on each chicken strip. Then I took thick slab bacon slices & wrapped around each tender. Thread through skewer and grill. I actually have a tray that came with my skewers so they don't lay on the grill. I think this helps with flareups from the bacon and also I laid heavy duty foil under the kabobs.


MIC'S MIGHTY CHICKEN KABOBS
Printed from COOKS.COM

chicken breasts, boneless
bacon
jalapenos, jar or fresh

Cut chicken breast into 3 inch strips about 2 in wide and 3 in -4 in. long. Lay bacon flat on cutting board. Place chicken strip on top, put jalapeno in the middle, starting at the end nearest to you, roll them up and then stick a skewer through them.

Now they are ready for the grill!

Submitted by: Michele Welder

Linny 04-21-2010 09:39 AM

Steak Kabob Marinade

2 TBS soy sauce
2 TBS LC honey or sugar substitute
1 TBS fresh grated ginger (or 1 tsp dried ground)
1 garlic clove, crushed
1 TBS grated lemon peel (I used the peel from 3 left over lemon shells I had plus a bit of the fresh juice)
1/4 tsp crushed hot red pepper flakes

Mix in a large bowl and either add your sirloin cubes for the kabobs to the bowl or place marinade in a large baggie big enough to hold your steak and marinate for 2 hours.

Chelle 04-21-2010 10:07 PM

I love simple tastes. My fav is steak with green, red and yellow peppers with chunks of sweet onion brushed with zesty italian dressing.:love:

Soobee 04-22-2010 03:46 AM

Linny, did you use fresh or pickled jalapenos?

Linny 04-22-2010 05:53 AM

Quote:

Originally Posted by Soobee (Post 13398826)
Linny, did you use fresh or pickled jalapenos?

Definitely fresh!!! See my note in bold above the recipe.

Soobee 04-22-2010 08:22 AM

Thanks. These sound so good. I'd like to try them.

Charski 04-22-2010 08:39 AM

Some friends once grilled some kabobs that had thick rounds of cucumber on them. I thought, boy, THAT'S weird, but you know, they were really good! Like a squash once cooked.

I like cubed marinated lamb, zucchini, red onion, red bell peppers, brushed with a Greek salad dressing and grilled til the lamb is done to med. rare.

sistertzu 04-22-2010 10:00 AM

Quote:

Originally Posted by Linny (Post 13395881)
Boy was this ever delicious!!!! For the vinegar, I used half red wine and half balsamic. I also marinated veggies in some of the sauce since I only used 2 sausage links and 2 chix breast havles. For the veggies I used: cherry tomatoes, mushrooms, red bell pepper, jalapeno pepper and sweet onion slices. Everything tasted excellent!!


The Best Chicken and Sausage Kebabs Ever!

* 4 boneless skinless chicken breasts
* 1 1/2 lbs mild Italian sausage
* 1/2 cup olive oil
* 1/4 cup red wine vinegar
* 3 garlic cloves, minced
* 1 teaspoon Dijon mustard
* 1/2 teaspoon oregano (or use 1 tbsp. fresh oregano)
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper

1. Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
2. In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
3. When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
4. Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.
5. Serve on a platter, and take the meat off the skewers at the table. It makes a nice presentation.

Source: Recipezaar

My mouth is watering! do you use raw or cooked sausage? I guess either would work.

All the recipes look so good. As a kid my Dad would make liver with bacon and onions on the grill, Mmm so good, little crispy bits hot off the skewer.

Tylar_Connar 04-22-2010 10:02 AM

I thought Mel was back :(

Linny 04-22-2010 01:10 PM

Quote:

Originally Posted by sistertzu (Post 13400190)
My mouth is watering! do you use raw or cooked sausage? I guess either would work.

I used raw chicken and raw sausage!!

sistertzu 04-22-2010 02:03 PM

Thanks Linny, it definitely sounds like a winner!

SmileySue 04-27-2010 08:30 PM

Quote:

Originally Posted by Linny (Post 13395881)
Boy was this ever delicious!!!! For the vinegar, I used half red wine and half balsamic. I also marinated veggies in some of the sauce since I only used 2 sausage links and 2 chix breast havles. For the veggies I used: cherry tomatoes, mushrooms, red bell pepper, jalapeno pepper and sweet onion slices. Everything tasted excellent!!


The Best Chicken and Sausage Kebabs Ever!

* 4 boneless skinless chicken breasts
* 1 1/2 lbs mild Italian sausage
* 1/2 cup olive oil
* 1/4 cup red wine vinegar
* 3 garlic cloves, minced
* 1 teaspoon Dijon mustard
* 1/2 teaspoon oregano (or use 1 tbsp. fresh oregano)
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper

1. Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
2. In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
3. When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
4. Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.
5. Serve on a platter, and take the meat off the skewers at the table. It makes a nice presentation.

Source: Recipezaar

We had this for dinner tonight!! This is a real keeper!! Yummmmmmmm.......:love:

Linny 04-28-2010 03:55 AM

Oh I am so glad you liked it......I think this is what we are having for dinner tonight.

SmileySue 04-28-2010 11:12 AM

Quote:

Originally Posted by Linny (Post 13420594)
Oh I am so glad you liked it......I think this is what we are having for dinner tonight.


My whole family chowed down.....even the one in my avi and he is P-I-C-K-Y!!!!!

Soobee 04-29-2010 04:15 AM

Linny, we tried your chickn-jalapeno-bacon kebobs yesterday. So delicious. I was surprised at how mild the jalapenos were. Because we were using 1/2 pepper per piece, I was very careful to scrape out the ribs and seed. In fact, DH said I should be less careful with the scraping next time.

Linny 04-29-2010 05:51 AM

Quote:

Originally Posted by Soobee (Post 13425138)
Linny, we tried your chickn-jalapeno-bacon kebobs yesterday. So delicious. I was surprised at how mild the jalapenos were. Because we were using 1/2 pepper per piece, I was very careful to scrape out the ribs and seed. In fact, DH said I should be less careful with the scraping next time.

Aren't those delicious? I made the Chicken and Sausage Kebobs last night again and used MORE jalapeno chunks and boy were some HOT and others very mild.

One thing with jalapenos, they have a mind of their own :laugh:

nicole714 04-29-2010 08:00 AM

I generally do a garlic cilantro lime marinade for shrimp and beef
I don't have exact measurements because I just toss it together based on taste and how much meat you are making.

fresh minced garlic
fresh chopped cilantro leaves
lime juice
olive oil
cumin
mexican oregano (just a pinch)
salt and pepper to taste

(marinate longer for beef then shrimp)


I found the following recipe, I haven't made it yet but have been dying to try it!
(the bacon is what did it for me)

Spicy Kabobs

3 cloves mined garlic
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons cumin
Salt and fresh ground black pepper to taste
1/3 c red wine vinegar
1/2 c olive oil
1-1/2 lbs boneless beef sirloin cubed
6-8 slices of bacon, cut into 2 inch pieces
1 onion, cut into wedges
Cherry tomatoes
Red bell pepper cut into 1 inch pieces
Small mushrooms

In a blender, combine garlic, cayenne, paprika, cumin, salt, pepper, and red wine vinegar, blending until smooth.
With the blender running on low, add the olive oil slowly to emulsify the mixture.
Place the beef in a bowl and add the marinade. Toss and coat well.
Cover and refrigerate for at least 2 hours, or up to 8 hours.
Thread the meat, bacon, onion, tomato, bell pepper, and mushroom onto skewers, alternating as desired.
(for best results, place a bacon piece next to each beef cube) Be sure to leave a little space between each item on the skewer.
Place kabobs on the grill (med to high heat) and cook about 2-3 minutes per side, or 8-12 minutes in all.
Wrap in aluminum foil and let stand a few minutes before serving.
Serves 4-6

Linny 04-30-2010 04:05 AM

Nicole, thank you for those 2 recipes ~ both are on my list to try next!!!!!!

mona24523 04-30-2010 08:57 PM

They all sound good. Now which one to try first.

nicole714 05-03-2010 07:34 AM

Quote:

Originally Posted by Linny (Post 13429466)
Nicole, thank you for those 2 recipes ~ both are on my list to try next!!!!!!

my pleasure :)
I'm gonna try the spicy ones this upcoming weekend, can't wait!

Kabobs are fun to experiment with and look so perty!

Linny 10-09-2010 09:09 AM

OMG, wonderful, delicious, lively taste!! I made my own homemade pesto and for the veggies I used mushrooms, zucchini, sweet vidalia onion and bell peppers. This is a definite KEEPER!


Pesto Chicken & Vegetable Kebabs
recipe adapted from the recipe goldmine

1/4 cup pesto
Zest from one lemon
Juice from 1/2 lemon
1/2 pound chicken, cut into 1" pieces
1/2 pound assorted vegetables: zucchini, cherry tomatoes, sweet bell peppers, onions, mushrooms...etc

Mix pesto, lemon zest and juice in a bowl and add chicken pieces to marinate for at least one hour. Alternately thread chicken and vegetables on skewers. Grill on med-high heat until done, about 20 minutes. Season with salt and pepper, if desired.

http://img.photobucket.com/albums/v8.../food2/071.jpg

sistertzu 10-09-2010 09:49 AM

Wow Linny, Those look fabulous! Thanks for the recipe I'm sure going to try it, pesto is a wonderful idea, I never thought of it.

Linny 10-09-2010 10:01 AM

Everything on that plate is organic and local (except for the pine nuts) ~ I plucked the last of my basil plant to make the pesto :D

Sharbysyd 07-16-2013 12:54 PM

Quote:

Originally Posted by Linny (Post 13395881)
Boy was this ever delicious!!!! For the vinegar, I used half red wine and half balsamic. I also marinated veggies in some of the sauce since I only used 2 sausage links and 2 chix breast havles. For the veggies I used: cherry tomatoes, mushrooms, red bell pepper, jalapeno pepper and sweet onion slices. Everything tasted excellent!!


The Best Chicken and Sausage Kebabs Ever!

* 4 boneless skinless chicken breasts
* 1 1/2 lbs mild Italian sausage
* 1/2 cup olive oil
* 1/4 cup red wine vinegar
* 3 garlic cloves, minced
* 1 teaspoon Dijon mustard
* 1/2 teaspoon oregano (or use 1 tbsp. fresh oregano)
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper

1. Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
2. In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
3. When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
4. Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.
5. Serve on a platter, and take the meat off the skewers at the table. It makes a nice presentation.

Source: Recipezaar

I used the marinade recipe for my shish kabobs a few days ago and they were SOOOOO good. I used pieces of boneless, skinless chicken thighs and veggies (red/yellow/orange peppers, zucchini, mushrooms) and I marinated the veggies in a separate bag from the meat. I skewered and grilled them and boy were they ever good.

I'm marinating more right now for a potluck that I'm going to this evening. Thanks for a great recipe that I will probably use a lot this summer. I did some research and it cuts down on the carcinogens when you marinate meats in vinegar so this recipe is a win/win.

dianafoot 07-17-2013 02:29 PM

I seriously tweaked a Jamie Oliver recipe and came up with this. The marinade is quick and easy to make and the kabobs can be grilled over charcoal or simply sauteed in a hot cast iron pan.

Process in food processor until smooth:
1 Small bunch of fresh cilantro
1 fresh jalapeno, seeds and ribs removed if you don’t want the heat
2 cloves of garlic
4 tbsp Soy sauce
A 1-inch piece of fresh gingerroot
3 Limes, grated rind and juice
1 tsp toasted Sesame oil
1 tsp fish sauce (optional)
1 tsp sweetener equivalent


Divide the above marinade in half

Chicken:
4 6-ounce skinless chicken breasts
Cut into chunks 1 ½ x 1 ½”
Marinate the chicken pieces in ½ of the above sauce for 30 minutes to 2 hours

Noodles and vegetables

prepare enough zoodles, shiratake noodles, etc. for 4 people
chop your choice of fresh veggies: I use red peppers and green onions
toast ¾ cup your choice of unsalted almond slices, chopped cashews, chopped peanuts

Pour the marinade off the chicken and discard.

You can do this stove top like I did here if you don't have enough time to light the grill and thread the kabobs--otherwise go the whole way!

Dry the chicken pieces lightly and sizzle in a little olive oil until golden all over and cooked through. Remove from the pan and sauté the veggies for a minute or two until crisp-tender. Remove the veggies and pour the reserved sauce into the pan and cook for a few minutes to reduce. Dump in the noodles and heat for a couple of minutes in the sauce, then stir in the chicken and veggies and serve, topped with a sprinkling of chopped nuts.

Croton130 07-23-2013 05:20 AM

My favorite is lamb, marinated in yogurt, lots of ground cumin, lots of oregano, some cayenne pepper, black pepper and salt. On the skewer I add some pepper, onion and mushroom. Grilled these are great. I limit the onion and pepper and rely mostly on meat and mushrooms, to limit the carbs. I marinate up to 24 hours.

roger


All times are GMT -7. The time now is 05:32 AM.