Best 6 Motu Picnic Kabobs Recipes

MOTU PICNIC KABOBS

Steps:

• Prep your outdoor grill and heat to about medium-high.
• Glaze:.
• In a saucepan over medium-low heat, whisk the ingredients together. Simmer until it reduces by half.
• To Assemble Kabobs:.
• Wrap each scallop with 1 piece of bacon. On each skewer, pierce a piece of red onion and push it to 1/2 inch form the bottom of the skewer. Pierce the scallop through the bacon and push it down to the red onion (leaving a little space). Pierce a chunk of mango, a piece of red pepper, one more bacon wrapped scallop and finally a chunk of pineapple. Season with salt and pepper, to taste. Continue until all 8 skewers are completed.
• Put the kabobs on the outdoor grill and brush with the glaze to coat completely. Cook for about 2 minutes, rotate the skewers and reglaze. Repeat this step two more times. Reglaze and and serve hot!

CHEESE AND FRUIT KABOBS

Steps:

• Alternate cubes of cheese and pieces of fruit on individual skewers. Arrange skewers on large platter along with an assortment of cut vegetables and crackers.
• A container of Port Wine cold pack cheese goes well with the assortment of vegetables and crackers.
• Small containers of smoked almonds and/or dried cranberries round off an appetizer try nicely.

PICNIC KABOBS

Steps:

• 1. Combine ground beef, oats, egg, salt, worcestershire sauce and tomato sauce thoroughly.
• 2. Shape meat mixture around olives to form 18 meat balls.
• 3. Alternate 3 meat balls, 2 tomato wedges, 2 green pepper pieces, 1 potato and 1 mushroom on six 12-inch metal skewers (to be sure meat balls stay on skewers, thread through the olives in the center).
• 4. Brush kabobs with French dressing.
• 5. Place in broiler or over hot coals about 6 inches from source of heat.
• 6. Cook about 8 minutes.
• 7. Turn; brush again with French dressing.
• 8. Cook about 4 minutes longer or until done.

SALMON AND SCALLOP KABOBS

Steps:

• In bowl, stir together oil, garlic, paprika, pepper, mustard, oregano, chili powder, onion powder, salt and cayenne pepper.
• Cut salmon into 1 1/2 -inch chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.
• Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.

KABOBS

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.

SHRIMP & SCALLOP KABOBS

Steps:

• Peel and devein shrimp.
• Drain pineapple chunks.
• (Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
• In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
• Add shrimp and scallops.
• Cover; refrigerate 3 hours or overnight.
• Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
• Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
• Refrigerate leftovers.