Crazy for Kabobs

It is not always convenient or feasible to have a grill at your tailgate. However, if you love a good kabob, you can still serve up some tasty skewer treats without the charcoal and grilled meat! Check out these four recipes that are variations from your traditional kabobs. (Plus, you can make them ahead of time, and sit back and relax on game day!)

War Damn Eagle!

Greek Salad Skewers
12 grape tomatoes
4 oz feta cheese, cut into 12 cubes
1 cucumber sliced into 12 pieces
12 pitted kalamata olives
2 tablespoons extra virgin olive oil
12 (4-6 in) bamboo/wood skewers
1. Thread the skewers starting with a tomato, then a piece of feta cheese, a cucumber and an olive. Repeat.
2. Just before serving, arrange skewers on a platter and drizzle with olive oil.

Chocolate Strawberry Kabobs
Place strawberries on skewers and drizzle with melted semi-sweet chocolate chips. 

Buffalo Chicken Kabobs
4 tablespoons unsalted butter
1/2 cup hot wing sauce
1 tablespoon sugar
1/2 teaspoon white vinegar
1 tablespoon cayenne
1/2 cup all-purpose flour
1 1/2 pounds skinless, boneless chicken breasts, cut into 40 1-inch cubes
1/4 cup vegetable oil
Serve with Ranch and Blue Cheese
1. Stir butter, hot wing sauce, sugar and vinegar in a pan over medium-low heat until butter has melted. Remove from heat. In a large ziplock bag, mix cayenne, 1 tsp. pepper, 2 tsp. salt and flour. Add half of chicken and toss until well-coated.
2. In a large skillet, warm half of oil over medium-high heat. Remove chicken from bag, shaking off excess coating. Add to skillet and cook, turning on all sides, until chicken is crispy and no longer pink in the middle, about 6 minutes. Drain on paper towels. Wipe out skillet and repeat, tossing remaining chicken in coating and cooking in remaining oil.
3. Rewarm hot sauce mixture in a pan or microwave. Pour over chicken in a large bowl; toss well to coat. Thread pieces of chicken onto skewers

Antipasto Kabobs
(from the Hungry Housewife blog)
1  9 oz package of Three Cheese Tortellini (cooked to package directions)
1 can Medium or Large pitted Black Olives
1 5.75 oz jar Green Olives
2 12 oz containers of marinated mozzarella balls
30 slices of Salami, cut in half
60 pieces of pepperoni
1 cup Balsamic Vinaigrette Salad Dressing

Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours. Drain the pasta. Place one of each item onto the skewer using the pointy side.

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