Sandra McBurney Recipe

party kabobs for a crowd

By Sandra McBurney mommamcburney


Rating:
Serves:
crowd
Comments:

this is a great way to make kabobs for a crowd.....lots of options and they taste GREAT!!

Ingredients

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
BEEF KABOBS
3-5 lb
top round beef roast
1 c
soy sauce
1 c
worcestershire sauce
2 can(s)
beer
1/4 c
minced garlic
1
orange
2
lemons
1/2 c
extra virgin olive oil
1 c
ketchup
cherry tomatoes
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

Directions Step-By-Step

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.

About this Recipe


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3 Comments

user
Krista White psukkrew
Jun 23, 2012
About how many kabobs should this make?
user
Sandra McBurney mommamcburney
Aug 24, 2010
you soak them so they dont catch on fire while on the grill. also another tip if you new to kabobs - is you can put your veggies on one skewer and your meat on the other - so the veggies dont burn since generally the meat takes longer - but once you learn how to make your veggies the right size and what to precook you will wont have to seperate - thats what i did my first time i made them!
user
Leah Edwards LivingByLove
Aug 24, 2010
i'm new to kabobs, why do you have to soak the skewers?