Best 2 Mixed Grill Kabobs Recipes

**Tantalize your taste buds with our delectable Mixed Grill Kabobs, a culinary journey that blends succulent flavors and textures.**

From the aromatic Chicken Teriyaki Kabobs, bursting with a sweet and savory marinade, to the tender and juicy Beef Kabobs, seasoned to perfection with a blend of herbs and spices, each skewer is a symphony of flavors. Vegetarian enthusiasts will delight in the colorful Veggie Kabobs, featuring an array of crisp vegetables marinated in a tangy vinaigrette. And for those seeking a seafood indulgence, the succulent Shrimp Kabobs, kissed with a hint of lemon and garlic, are an absolute must-try. Whichever recipe you choose, you're in for a mouthwatering experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK MIXED GRILL KABOBS AND PINE NUT-ORZO SALAD

Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish

Steps:

Preheat grill pan or outdoor grill to medium high.
Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.
While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.
Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

KABOBS

Kabobs image

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

Provided by Sue

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h40m

Yield 10

Number Of Ingredients 10

Ingredients

½ cup teriyaki sauce
½ cup honey
½ teaspoon garlic powder
½ pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
skewers

Steps:

In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
Preheat grill for medium-high heat.
Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g

Tips:

Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning.
Choose firm vegetables that will hold their shape when grilled, such as zucchini, bell peppers, and mushrooms.
Cut the vegetables and meat into uniform pieces so that they cook evenly.
Marinate the meat and vegetables in a flavorful mixture of olive oil, herbs, and spices for at least 30 minutes before grilling.
Preheat the grill to medium-high heat before adding the skewers.
Cook the skewers for 10-12 minutes, turning them every few minutes to ensure even cooking.
Serve the skewers immediately with your favorite dipping sauce.

Conclusion:

Mixed grill kabobs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for summer cookouts, picnics, and potlucks. With a little planning and preparation, you can easily create a variety of kabobs that will please everyone at your next gathering.