Steak and Potato Kebabs with Creamy Cilantro Sauce
Steak kebabs get a Southwestern spin with poblano peppers and a creamy sauce spiked with cilantro, chile powder, cumin, and vinegar. The potatoes are partially cooked in the microwave before putting them on the grill so they’ll be done at the same time as the faster-cooking steak, peppers, and onions. Serve with green salad and Spanish rice.
Spiced Kielbasa and Summer Fruit Kebabs Provided By:
Juicy apricots and plums are threaded with Polish sausage then coated with an orange marmalade and five-spice powder combination for an irresistible sweet and savory flavor mix.
Grilled Beef-Tenderloin Skewers with Red-Miso Glaze
Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin. The miso glaze is made with staple Asian condiments — soy sauce, red miso paste, and sesame oil — that you can easily find in the International foods aisle at your grocery store.
Scallop and Cherry Tomato Skewers Provided By:
Light, fresh, and easy-to-make, these grilled scallop and cherry tomato skewers get their spicy, tart flavor from lemon and Dijon mustard. Serve with our Grilled Caesar Salad.
Yogurt-Marinated Lamb Kebabs with Lemon Butter :
Taken from the Rajasthani countryside of India, this recipe calls for lamb marinated in yogurt to make it exceptionally tender.
Jambalaya Sausage Kebabs
Bringing a well-loved Louisiana dish to the grill, these skewers are threaded with zucchini, red pepper, onion, and sausage coated with Cajun seasoning, then served with a side of rice.
Cilantro-Lime Shrimp and Plum Kebabs
Toss quick-cooking shrimp, juicy summertime plums, and zesty jalapeños with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapeño. Make it a meal: Enjoy with Grilled Red Potatoes and Bok Choy-Apple Slaw.
Sardinian Lamb Kebabs Over Couscous
For a more formal summer get-together, these Sardinian skewers are perfect. Grill skewers of lemon-and-thyme-marinated lamb, and then serve them atop a garlicky Sardinian couscous full of cauliflower, currants, and pine nuts.
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