1/2 pound boneless beef chuck
1/2 cup lemon juice
2 tablespoons olive oil
2 bay leaves
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
4 cherry tomatoes
4 small boiling onions

Cut beef into eight 1 1/2-inch cubes.

Mix lemon juice, olive oil, bay leaves, chopped garlic, salt, pepper and cumin. Pour over beef cubes. Cover. Refrigerate 8 hours or overnight.

On two skewers, alternate beef cubes, tomatoes and onions. Cook over hot coals or under broiler about 15 minutes, turning every 5 minutes.

Serve over hot, cooked rice.

2 pounds round steak, about 2 inches thick
1 1/2 teaspoons Watkins Dry Mustard
1 teaspoon Watkins Ginger
1/2 to 3/4 teaspoon Watkins Black Pepper
1/4 teaspoon Watkins Garlic Powder
6 tablespoons reduced-sodium soy sauce
3 tablespoons lemon juice
3 tablespoons vegetable oil
8 cherry tomatoes
8 wedges green pepper
8 whole fresh mushrooms
8 wedges onion

Slice steak into 1/4-inch thick strips and place in shallow non-aluminum pan or dish.

Combine dry mustard, ginger, black pepper, and garlic powder.

Mix soy sauce, lemon juice, and oil; add this mixture to the seasonings; mix well. Pour marinade over steak strips and allow meat to marinate in refrigerator at least 4 hours.

Thread marinated meat on metal skewers, accordion-style, alternating tomatoes, pepper, onions, or mushrooms. Brush with marinade and grill, or place in broiler 4 inches from heat. Grill 3 minutes on first side; turn; brush with marinade and grill 3 to 4 minutes on second side.

Makes 8 servings

Makes 6.

1 cup beer
3/4 cup steak sauce
2 cloves garlic, crushed
2 teaspoon chili powder
1 teaspoon ground cumin
1 1/2 pounds round steaks, cut into 1/2-inch strips
3 small red or green bell peppers, cut into 1-inch pieces
1 teaspoon cornstarch

Blend beer, steak sauce, garlic, chili powder and cumin in a non-reactive dish. Pour the marinade over sliced steak. Cover and chill about 2 hours, stirring occasionally.

Remove steak from marinade, but do not discard marinade. Thread steak and pepper pieces onto 6 skewers.

Heat remaining marinade and cornstarch. Bring to a boil.

Grill or broil kabobs 4 inches from heat for 15 minutes or until done, turning and brushing with marinade often.

1 (1 pound) pork tenderloin, cut into 3/4-inch cubes
1/3 cup smoky barbecue sauce
1/3 cup orange marmalade
2 tablespoons prepared horseradish

Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before using to prevent burning). Stir together remaining ingredients for basting sauce. Place kabobs over medium-hot coals and grill, turning to brown evenly, brushing frequently with sauce, about 10 to 12 minutes.

2 pounds boneless, skinless chicken breast
3 lemons
1 small onion, peeled
1 pinch saffron
1 tablespoon salt
1 teaspoon black pepper

Trim chicken and cut into 2-inch chunks and place in a glass or stoneware bowl.

Cut the lemons in half and juice into the bowl, add the rinds as well.

Coarsely chop the onion and add with the salt and black pepper.

Grind the saffron in with a lump of sugar in a mortar and pestle, place the powder in a cup and add 1/2 cup boiling water. Allow to cool before using.

Add the saffron tea to the bowl and mix well, cover and let chicken marinate for 12 hours.

When ready to cook light the grill and while it is getting hot thread the chicken onto metal skewers. You may add any vegetables you like to the kabobs.

When the grill is hot, cook the kabobs until done and serve with rice and salad of your choice.

Posted by LladyRusty at recipegoldmine.com May 18, 2001

Source: Red Lobster Web Site

1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion, cut into 1/2-inch wedges
2 medium tomatoes, cut into wedges
2 medium zucchini, cut into 1/2-inch pieces
36 shrimp, peeled and deveined with tail on
Salt and pepper

Combine melted butter and garlic; reserve.

Peel the onion and cut from top to bottom. Place cut side down and cut each half into six wedges (widest part of the onion should be 1/2"). Break wedges apart so two or three layers of onion stay together. Steam the onions approximately 3 minutes to soften slightly.

Remove the core from the tomato. Slice the tomato in half from top to bottom. Place cut side down and cut each half into three wedges. Remove the pulp and seeds from each wedge.

Cut zucchini into 1/2 slices. Cut small slices (1 1/2-inch diameter or less) into two pieces; cut large slices (over 1 1/2-inch diameter) into three pieces lengthwise (do not cut into wedges).

Thread items onto skewer in this order, three shrimp (about 1/2 from the thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini, tomato, three shrimp.

Brush skewers with butter mixture. Sprinkle with salt and pepper. Refrigerate until ready to cook.

Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook over medium coals until shrimp are done and vegetables cooked, about 8 – 10 minutes. Turn once or twice while cooking to prevent burning. Or place on broiler pan. Broil about 4 inches from source of heat for 8 minutes, turning once while cooking.

Chef’s Tip: Optional Harpoon (Kabob) ingredients: mushroom caps, cherry tomatoes, yellow squash pieces, pineapple chunks, olives, or use your imagination.

Posted by LladyRusty at recipegoldmine.com May 18, 2001

Source: Chef: Warren DeVeuve, Hole in the Wall Restaurant, The Pointe Tapatio, Phoenix, Arizona

1 large red pepper
1 large green pepper
1 large red onion
1 medium zucchini
6 cherry tomatoes
6 medium mushrooms
8 ounces swordfish
8 ounces top sirloin
8 ounces boneless breast of chicken
6 skewers, bamboo or stainless steel

Swordfish Marinade
14 ounces tomato paste
16 ounces orange juice
16 ounces teriyaki sauce
4 ounces lemon juice
2 tablespoons oregano
1 tablespoon granulated garlic
1 teaspoon black pepper
1 teaspoon salt

Teriyaki Marinade
1/4 cup sesame oil
12 ounces pineapple juice
1/4 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/4 cup teriyaki sauce
1/4 cup soy sauce
White pepper to taste
1/2 cup green onion, diced
2 tablespoons orange juice

Cut peppers, onion and zucchini into 1-inch square pieces. Cut meats into 1-inch cubes. Keep separate.

Mix together ingredients for swordfish marinade and place in refrigerator.

Mix together ingredients for teriyaki marinade and place in refrigerator.

Put kabobs together by starting with cherry tomato. Alternate with meats and vegetables, ending with another tomato. Submerge in appropriate marinade for 20-30 minutes. Cook on medium hot broiler or charcoal grill 8-10 minutes for swordfish and beef, and 12-14 minutes for chicken.

Posted by FootsieBear at recipegoldmine.com May 14, 2001

1/3 cup lime juice
1 teaspoon vegetable oil
1 teaspoon honey
6 chicken breast halves *
12 pearl onions, peeled
Large green pepper **
Papaya, peeled **
1 1/2 cups fresh pineapple chunks

* 4 ounces each, skinned, boned, cut into 1 1/2-inch pieces ** seeded, and cut into 2-inch pieces

Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in refrigerator 8 hours or overnight, stirring occasionally.

Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12-inch) skewers.

Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15 to 20 minutes or till done, turning and basting frequently with reserved marinade.

Servings: 6

Per serving: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium

Makes 4 kabobs.

1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon pepper
8 sea scallops
4 thin Prosciutto slices
8 large shrimp
4 large pearl onions
6 large mushrooms
1 medium red bell pepper, cut into squares
1 medium yellow bell pepper, cut into squares
1 medium green bell pepper, cut into squares

Combine olive oil, lemon juice, parsley, thyme and pepper. Wrap each scallop with Prosciutto, and secure with a wooden pick. Place scallop and shrimp in dish. Pour oil mixture over. Cover and marinate for 2 hours.

Alternate scallops, vegetables and shrimp on skewers, using two scallops and two shrimp for each of the four kabobs. Grill until seafood turns opaque; basting frequently, about 12 minutes, turning once. Serve over long grain rice with pine nuts and lemon juice added.

Posted by bettyboop50 at recipegoldmine.com May 30, 2001

This recipe was sent to me by my sister who thought I would be interested in using for my catering. I have used it as an appetizer with wonderful results and great comments. I have made these on a portable grill when catering. I now make them on my George Foreman’s grilling machine and they take no time at all and taste just super.

Make sure you use pork that has some fat in it. Boneless country style ribs work very well in this, but any well marbled cut of pork will work fine. If the pork is too lean it will dry out on the grill.

1/2 cup olive oil
1/4 cup chopped onion
3 tablespoons fresh lemon juice
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
2 pounds boneless pork, cut into 1-inch cube

Cucumber Yogurt Sauce
1 (8 ounce) carton plain yogurt
1/2 cup chopped cucumber
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1/8 teaspoon garlic salt
Pita bread, optional

In a resealable plastic bag or shallow non reactive container, combine oil, onion, lemon juice, parsley, garlic, salt, marjoram, and pepper, add pork cubes and toss to coat. Seal or cover and refrigerate overnight.

Combine sauce ingredients, cover and refrigerate for several hours.

Drain pork and discard marinade, When ready to cook on grill. Thread pork on skewers, leaving a space between each. Grill uncovered, over medium coals for 8 to 10 minutes or until meat is done, turning frequently.

Serve with dipping sauce if using as an appetizer or in pita bread with sauce drizzled over.