Best 3 Party Kabobs For A Crowd Recipes
**Tantalize your taste buds with an explosion of flavors at your next gathering with our delectable party kabobs, meticulously crafted to cater to a crowd.**
**1. Hawaiian Kabobs:**
Indulge in a tropical paradise with these vibrant skewers, featuring succulent pineapple chunks, tender chicken or tofu, and sweet bell peppers, all basking in a luscious teriyaki glaze.
**2. Caprese Kabobs:**
Experience the harmonious blend of fresh mozzarella, juicy cherry tomatoes, and aromatic basil leaves, drizzled with a luscious balsamic glaze, evoking the essence of an Italian summer.
**3. Greek Souvlaki Kabobs:**
Transport yourself to the sun-kissed shores of Greece with these savory skewers, featuring tender lamb or chicken marinated in a fragrant blend of herbs and spices, grilled to perfection and served with a tangy tzatziki sauce.
**4. Antipasto Kabobs:**
Embark on a culinary journey through Italy with these delectable skewers, adorned with cured meats, tangy olives, flavorful cheeses, and marinated artichoke hearts, all drizzled with a zesty vinaigrette dressing.
**5. Chicken Satay Kabobs:**
Immerse yourself in the vibrant flavors of Southeast Asia with these aromatic skewers, featuring succulent chicken marinated in a rich peanut sauce, grilled to perfection and served with a refreshing cucumber salad.
**6. BLT Kabobs:**
Reimagine the classic BLT sandwich in a fun and flavorful skewer form, featuring crispy bacon, juicy cherry tomatoes, and crisp lettuce leaves, all drizzled with a creamy ranch dressing.
KABOBS
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
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
PARTY KABOBS FOR A CROWD
this is a great way to make kabobs for a crowd.....lots of options and they taste GREAT!!
Provided by Sandra McBurney
Categories Poultry Appetizers
Number Of Ingredients 22
Steps:
- 1. Soak skewers for at least 2 hours prior to cooking.
- 2. For chicken kabobs - soak chicken chunks in teriyaki and soy sauce for at least 4 hours. Skewer chicken with alternating chunks of pineapple.
- 3. For beef kabobs - in a large bowl - cut lemons and orange in half - squeezing juices into the bowl, reserviing the rest of the fruits to add in later. Add in soy, worcestershire sauce, garlic, oil, ketchup and beer, whisk together, then add the orange and lemon halves back to the bowl. Cube the beef roast and add into marinade. Leave in the fridge over night. Skewer with alternating cherry tomatoes, beef and corn chunks.
- 4. For sausage kabobs - Skewer sausage, peppers and bar-boiled pearl onions.
- 5. Grill each skewer over medium heat - careful not to burn the fruits and veggies.
SHOWY BUT SIMPLE FRUIT KABOBS - PERFECT FOR A PARTY
I was looking for a fruit "something" that would be finger food friendly for a shower this weekend. Wanted something a little showy for the buffet table, and was surprised that I couldn't find anything on zaar involving fruit and a skewer. :) Shock horror! I ended up on www.justjennrecipies.com and found this idea. It's nothing you couldn't figure out on your own, pretty basic, but it gave me an idea to work with. You could serve with one of the many fruit dip recipes here on the zaar - or as is, which is what I'm planning to do. I'll post some pics once it's done! Update: I had to use a baby watermelon, still worked out fine. I did find the step of making small X marks to poke the skewers through was unnecessary - plus you need to get the right angle when you poke the skewer in (otherwise they might be flopping down too far from the weight of the fruit, so I wouldn't bother with that step next time.
Provided by magpie diner
Categories Dessert
Time 1h
Yield 30 skewers
Number Of Ingredients 7
Steps:
- If you're starting with a whole watermelon, cut it in half. Cut tip to tip, so that if you turn your half upside down, the tips are barely noticeable at each end. Choose to work with the half that looks the best when you turn it over.
- Using a melon baller, scoop out all of the watermelon into nice bite sized balls, place them on a platter as you go. When you can't make any more balls, scrape the remainder of the watermelon out using a spoon until you have an empty shell (all white), and set the shell aside to let it dry out.
- Once the shell is dried out a bit you will turn the shell over onto a platter, so the cut side is down and you've got a nice half round base to work with. Using a paring knife, cut small X marks or poke holes in rows as you choose across the outside of the melon shell. Space the holes about 2" apart.
- Cut the rest of your fruit into bite sized pieces. You may also choose to use the melon baller on the cantaloupe.
- Once all the fruit is cut up, you can start assembling the fruit onto skewers following any pattern you like. The grapes and berries can act as cute stoppers in between larger pieces of fruit. You may also choose to place a piece of fresh mint here and there. Leave about 3" empty on the bottom of each skewer.
- As you finish each skewer poke the bottom into one of the pre-made holes or x's on your watermelon shell. Before long you'll have the entire melon filled up and looking a bit porcupine-ish. If you need to prepare a little in advance, make the skewers and base and then keep them chilled. Poke the skewers into place once you're ready to serve.
Nutrition Facts : Calories 54.8, Fat 0.2, Sodium 4.2, Carbohydrate 13.9, Fiber 1.2, Sugar 11.2, Protein 0.9
Tips:
- Choose high-quality ingredients: Fresh, flavorful ingredients will make your kabobs taste better. Look for firm, ripe fruits and vegetables, and use high-quality meats and cheeses.
- Cut your ingredients evenly: This will help them cook evenly. If you are using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
- Don't overcrowd the skewers: Leave a little space between each ingredient so that they can cook evenly. Depending on your ingredients, you may need to use multiple skewers per kabob.
- Cook your kabobs over medium heat: This will help prevent them from burning. If you are using a grill, cook the kabobs over indirect heat.
- Serve your kabobs immediately: They are best when they are hot off the grill. You can serve them with a variety of dipping sauces, such as tzatziki sauce, hummus, or ranch dressing.
Conclusion:
Party kabobs are a delicious and easy way to feed a crowd. They are perfect for any occasion, from backyard barbecues to holiday parties. The possibilities for kabobs are endless, so you can customize them to your liking. With a little planning, you can create kabobs that will impress your guests and have them coming back for more.
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