party kabobs for a crowd
PARTY KABOBS FOR A CROWD
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|wooden skewers - soaked in water|
|CHICKEN AND PINEAPPLE KABOB|
|3-5 lb||chicken breasts, skinless and boneless - cut into uniform cubes|
|fresh pineapple chunks|
|2 bottle||teriyaki sauce|
|1/2 c||soy sauce|
|3-5 lb||top round beef roast|
|1 c||soy sauce|
|1 c||worcestershire sauce|
|1/4 c||minced garlic|
|1/2 c||extra virgin olive oil|
|6-8||ears of corn - cooked and cut into 1-2 inch slices|
|SAUSAGE AND PEPPER KABOBS|
|10-15||bratworst - cut in 4 chunks|
|frozen pearl onions - parboiled|
|red, green, yellow bell peppers - cut into chunks|
Soak skewers for at least 2 hours prior to cooking.
For chicken kabobs - soak chicken chunks in teriyaki and soy sauce for at least 4 hours. Skewer chicken with alternating chunks of pineapple.
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.
For sausage kabobs - Skewer sausage, peppers and bar-boiled pearl onions.
Grill each skewer over medium heat - careful not to burn the fruits and veggies.