↞ recipe box start page
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
3/4 cup Heinz 57 Sauce
1/4 tsp Morton's hot salt
1/2 cup honey
3/4 tsp garlic powder or fresh cloves garlic, minced
1/4 cup balsamic or red wine vinegar
1 lb meat, cubed
Cherry tomatoes
Green or red bell peppers, quartered and seeded
Small white boiling onions or Vidalia onions, quartered
2 inch cubes eggplant, yellow summer squash or zucchini
Olive oil or olive oil spray
Garlic and onion powder
Salt and pepper to taste
kebab skewers
In a small saucepan, combine the first five ingredients. Bring to a boil, reduce heat and simmer for 10 minutes. Pour off 3/4 of the sauce into a separate bowl and save for brushing vegetables while grilling. Note: optionally reserve 1/4 cup for use at table in a separate serving bowl.
Add the chicken pieces to the cooled mixture remaining in the saucepan and allow to sit for 10 minutes while heating up the grill.
Meanwhile, wash and chop the vegetables into one or two inch slices or cubes; peel the onions, quarter the peppers. Leave cherry tomatoes and small boiling onions whole. If using Vidalia Onions, quarter them to fit on skewers.
Soak the bamboo skewers in water (or use metal ones). Alternately thread chicken and vegetables on to skewers. Spray or brush vegetables with olive oil. Sprinkle lightly with garlic and onion powder. Grill over white hot coals 12 to 15 minutes, turning often, until chicken is cooked. Brush liberally with 57 sauce mixture from bowl (discarding any sauce remaining in pan). Grill and continue to brush with sauce until kabobs are glazed and nicely browned. Season with salt and pepper to taste. Note: Lamb, beef, or pork cubes may be substituted for the chicken. Marinate in refrigerator for several hours for best flavor.
view more member recipes
57 AND HONEY GLAZED KABOBS
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
3/4 cup Heinz 57 Sauce
1/4 tsp Morton's hot salt
1/2 cup honey
3/4 tsp garlic powder or fresh cloves garlic, minced
1/4 cup balsamic or red wine vinegar
1 lb meat, cubed
Cherry tomatoes
Green or red bell peppers, quartered and seeded
Small white boiling onions or Vidalia onions, quartered
2 inch cubes eggplant, yellow summer squash or zucchini
Olive oil or olive oil spray
Garlic and onion powder
Salt and pepper to taste
kebab skewers
In a small saucepan, combine the first five ingredients. Bring to a boil, reduce heat and simmer for 10 minutes. Pour off 3/4 of the sauce into a separate bowl and save for brushing vegetables while grilling. Note: optionally reserve 1/4 cup for use at table in a separate serving bowl.
Add the chicken pieces to the cooled mixture remaining in the saucepan and allow to sit for 10 minutes while heating up the grill.
Meanwhile, wash and chop the vegetables into one or two inch slices or cubes; peel the onions, quarter the peppers. Leave cherry tomatoes and small boiling onions whole. If using Vidalia Onions, quarter them to fit on skewers.
Soak the bamboo skewers in water (or use metal ones). Alternately thread chicken and vegetables on to skewers. Spray or brush vegetables with olive oil. Sprinkle lightly with garlic and onion powder. Grill over white hot coals 12 to 15 minutes, turning often, until chicken is cooked. Brush liberally with 57 sauce mixture from bowl (discarding any sauce remaining in pan). Grill and continue to brush with sauce until kabobs are glazed and nicely browned. Season with salt and pepper to taste. Note: Lamb, beef, or pork cubes may be substituted for the chicken. Marinate in refrigerator for several hours for best flavor.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Apricot-glazed Pork Kabobs
by ICOOK2
1 lb. boneless pork loin, cut 1 10 oz. jar apricot preserves 4 Tbs. orange juice 4 Tbs. butter Directions Stir together apricot preserves, orange juice and butter. Simmer in a mall saucep
by ICOOK2
1 lb. boneless pork loin, cut 1 10 oz. jar apricot preserves 4 Tbs. orange juice 4 Tbs. butter Directions Stir together apricot preserves, orange juice and butter. Simmer in a mall saucep
Rum Glazed Spicy Shrimp Kabobs
by sgre52160
2 1/2 pounds fresh raw shrimp - peeled and deveined 6 tbsp light rum - divided 2 tbsp fresh lemon or lime juice 2 tbsp vegetable oil 3 garlic cloves - minced 1/4 tsp red pepper flakes 1/4 tsp sa
by sgre52160
2 1/2 pounds fresh raw shrimp - peeled and deveined 6 tbsp light rum - divided 2 tbsp fresh lemon or lime juice 2 tbsp vegetable oil 3 garlic cloves - minced 1/4 tsp red pepper flakes 1/4 tsp sa
Apricot Glazed Pork Kabobs
by sgre52160
1 lb boneless pork loin -- cut into one-inch cubes 1 (10 oz) jar apricot preserves 4 tbsp orange liqueur orange juice 2 tbsp butter Stir together apricot preserves, orange liqueur and butter, s
by sgre52160
1 lb boneless pork loin -- cut into one-inch cubes 1 (10 oz) jar apricot preserves 4 tbsp orange liqueur orange juice 2 tbsp butter Stir together apricot preserves, orange liqueur and butter, s
Ginger-glazed Shrimp Kabobs
by sgre52160
1 1/4 lb fresh or frozen large shrimp in shells 1 cup bottled barbecue sauce 2/3 cup unsweetened pineapple juice 2 tbsp cooking oil 1-1/2 tsp ground ginger 1/4 of a fresh pineapple cut into
by sgre52160
1 1/4 lb fresh or frozen large shrimp in shells 1 cup bottled barbecue sauce 2/3 cup unsweetened pineapple juice 2 tbsp cooking oil 1-1/2 tsp ground ginger 1/4 of a fresh pineapple cut into
Apricot Glazed Pork Kabobs I
by sgre52160
1 (10 oz) jar apricot preserves 4 tbsp orange liqueur or orange juice 4 tbsp butter 1 lb boneless pork loin, cut into 1 inch cubes Stir together first 3 ingredients in a saucepan and simmer unti
by sgre52160
1 (10 oz) jar apricot preserves 4 tbsp orange liqueur or orange juice 4 tbsp butter 1 lb boneless pork loin, cut into 1 inch cubes Stir together first 3 ingredients in a saucepan and simmer unti
view more member recipes
related CDKitchen recipes
Cumin Glazed Carrots
Miso-Glazed Chicken Kabobs
Golden Glazed Chicken
Mini Chicken Kabobs
Hawaiian Beef Marinade
Honey Glazed Drop Biscuits
Ginger Ale-Glazed Ham
Teriyaki Pork Kabobs
Recipe Quick Jump