Marinated Kabob Recipes

Ingredients 

• 1/2 cup reduced-sodium soy sauce

• 1/2 cup bourbon

• 3 tablespoons brown sugar

• 1 teaspoon seasoned salt

• 1/4 teaspoon cayenne pepper

• 2 cups whole crimini mushrooms

• 2 medium sweet red peppers, cut into 1-inch pieces

• 1 medium green pepper, cut into 1-inch pieces

• 1 medium onion, cut into wedges

• 6 LHC housemade fresh pork brats, cut into 1-inch slices

Yield | 6 kabobs 

Prep Time | 1 hour 

Grill Time | 20 mins

Instructions

• In a large resealable plastic bag, combine the first five ingredients to create marinade. Add the vegetables, seal bag and turn to coat. Refrigerate for at least 1 hour.

• Drain and reserve marinade. Alternate vegetables and brat pieces on six metal or soaked wooden skewers. 

• Spoon reserved marinade over kabobs. Grill, covered, over medium heat 15-20 minutes or until bratwurst is no longer pink and vegetables are tender. Turn frequently. Baste with any extra marinade during the last 5 minutes.

Ingredients

• 4 cups fresh pineapple, cubed 

• 1/3 cup orange juice

• 1/8 cup fresh ginger (peeled and chopped)

• 2 cloves garlic, peeled and smashed

• Salt and pepper to taste

• 1 lb fresh marlin steaks, cubed

• 1 medium red onion, cut into wedges

• 1 red pepper, cut into 1-inch pieces 

• 3 tablespoons mayonaise, optional for dipping sauce 

Yield | 6 kabobs

Prep Time | 1 hour

Grill Time | 7 minutes

Instructions

• Blend 1 cup of chopped pineapple in blender

• Add the orange juice, ginger, garlic and salt and pepper. Blend until smooth. 

• Pour into a bowl or shallow baking dish

• Add marlin steak to pineapple mixture, toss to coat, cover and refridgerate for 1 hour

• Drain fish and reserve marinade

• Alternate marlin, onion, pepper and remaining pineapple cubes on 6 skewers

• Brush kabobs with pineapple marinade 

• Grill over medium heat, turning frequently and coating with marinade as necessary. Skewers should be over heat for 5 - 7 minutes.  

Optional dipping sauce

• Pour excess marinade in saucepan and bring to boil

• Remove from heat and whisk in the mayonnaise until smooth

• Refridgerate until cool 

Ingredients 

• 2 cups whole cremini mushrooms

• 1 cup cherry tomatoes (on sale through 5/29!)

• 1 red bell pepper, cut into 1-inch pieces

• 1 green bell pepper, cut into 1-inch pieces

• 1 red onion, cut into 1-inch pieces

• 1 zucchini, sliced into 1/2-inch rounds

• 1 yellow zucchini, sliced into 1/2-inch rounds

For the marinade 

• 1/4 cup olive oil

• 3 cloves garlic, pressed

• Juice of 1 lemon

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• Salt and pepper to taste

Yield | 6 kabobs

Prep Time | 25 mins

Grill Time | 7 minutes

Instructions

• In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil, salt and pepper

• Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers.  Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.

• Grill over medium high heat, turning frequently and brushing with marinade as necessary. Skewers should cook for 5 to 7 minutes or until vegetables are tender. 

• Serve immediately.