Type what you have

Ingredients

• ✓ wooden skewer
• guajillo chile
• achiote paste
• garlic
• chipotle pepper in adobo sauce
• onion
• orange juice
• apple cider vinegar
• olive oil
• cumin
• brown sugar
• salt
• chicken thigh
• pineapple
• corn tortilla
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.
2. 2 Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.
3. 3 Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.
4. 4 Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.
6. 6 Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.
7. 7 Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn't touch the bottom of the pan.
8. 8 Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy, 3 to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.
9. 9 Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.
10. 10 Remove chicken and pineapple from skewers, place on cutting board, roughly chop.
11. 11 Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro. Recipe developed by Melissa Gray

By Andrea Lobas

Ingredients

• ✓ wooden skewer
• shrimp
• pesto
• basil
• lemon

Instructions

1. 1 Soak skewers in a dish filled with water for 30 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Thread shrimp onto skewers; place on a large dish. Brush shrimp with 1 ounce pesto.
4. 4 Cook on the preheated grill, flipping frequently, until shrimp are bright pink on the outside and the meat is opaque, about 4 minutes per side.
5. 5 Brush cooked shrimp with 1 ounce pesto; sprinkle with basil. Serve with remaining pesto and lemon slices.

By missterri25

Ingredients

• ✓ wooden skewer
• shrimp
• rum cream liqueur
• chicken seasoning
• cooking spray

Instructions

1. 1 Thread shrimp on wooden skewers. Place in a container and cover with rum cream liqueur. Let marinate in the refrigerator, 3 to 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Pour out rum cream liqueur. Sprinkle chicken seasoning over shrimp. Spray with cooking spray.
4. 4 Grill until shrimp turn pink, about 3 minutes per side.

By Joel Manthei

Ingredients

• ✓ wooden skewer
• olive oil
• lime juice
• tequila
• garlic powder
• cajun seasoning
• seasoned salt
• black pepper
• tiger shrimp

Instructions

1. 1 Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours. Meanwhile, soak wooden skewers in a pan of water for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp on the skewers, piercing once near the tail and once near the head.
4. 4 Arrange the skewers on the preheated grill; cook until shrimp are bright pink on the outside and no longer transparent in the center, 6 to 8 minutes.

By Jennifer W

Ingredients

• ✓ wooden skewer
• chicken thigh
• scallion
• sake
• soy sauce
• mirin
• white sugar
• vegetable oil

Instructions

1. 1 Soak 10 wooden skewers in cold water for 15 minutes.
2. 2 Thread chicken pieces onto the soaked skewers, alternating with scallions.
3. 3 Combine sake, soy sauce, mirin, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Reserve 1/2 of the sauce for dipping.
4. 4 Heat a grill pan over high heat and lightly brush with vegetable oil. Add skewers and cook until chicken is no longer pink in the center, basting frequently with 1/2 of the sauce, 7 to 10 minutes per side.

By ChefJackie

Ingredients

• ✓ wooden skewer
• soy sauce
• sugar
• ginger
• mustard powder
• garlic powder
• cayenne pepper
• vegetable oil
• venison
• onion
• jalapeno pepper
• green bell pepper

Instructions

1. 1 Whisk the soy sauce, sugar, ginger, mustard powder, garlic powder, and cayenne pepper in a large bowl until the sugar has dissolved. Whisk in the vegetable oil, then stir in the venison cubes until evenly covered in the marinade. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 4 hours. Place the wooden skewers into water to soak.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. 3 While the grill is heating, remove the venison from the marinade, and squeeze off excess. Discard the remaining marinade. Thread the venison cubes onto the skewers, alternating with the onion, jalapeno, and bell pepper.
4. 4 Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

By CHONKY83

Ingredients

• ✓ wooden skewer
• garlic
• soy sauce
• white sugar
• red wine vinegar
• tahini
• lemon juice
• sriracha sauce
• black pepper
• chicken breast
• green onion
• sesame seed

Instructions

1. 1 Place garlic, soy sauce, sugar, red wine vinegar, tahini, lemon juice, Sriracha sauce, and pepper in a food processor. Blend well until smooth.
2. 2 Pour the marinade into a zip-top bag; add chicken, green onions, and toasted sesame seeds. Marinate in the refrigerator for at least 3 hours to overnight.
3. 3 Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers.
5. 5 Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 3 minutes per side.

By Hannah Elliott

Ingredients

• ✓ wooden skewer
• red potato
• water
• mayonnaise
• white wine
• rosemary
• garlic powder

Instructions

1. 1 Place potatoes and water in a microwave-safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring halfway through. Drain potatoes and allow to steam for a few minutes to dry.
2. 2 In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate.
4. 4 Remove potatoes from marinade and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning halfway through. Remove potatoes from skewers and serve hot.

By kimberlyj

Ingredients

• ✓ wooden skewer
• olive oil
• sesame oil
• parsley
• hot sauce
• garlic
• ketchup
• chile paste
• salt
• black pepper
• lemon juice
• shrimp
• water

Instructions

1. 1 Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
2. 2 Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
3. 3 Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
4. 4 Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

By Pat Rota

Ingredients

• ✓ wooden skewer
• soy sauce
• sake
• sugar
• ginger
• chicken breast
• green onion

Instructions

1. 1 Whisk soy sauce, sake, sugar, and ginger together in a bowl. Add chicken cubes; toss to coat. Marinate in the refrigerator for 2 to 3 hours.
2. 2 Thread chicken cubes and green onions onto skewers.
3. 3 Pour marinade into a small saucepan over medium heat; bring to a simmer. Reduce heat to low and keep warm.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill skewers until chicken is browned, for 3 minutes. Flip and brush with warm marinade. Cook until second side is browned, about 3 minutes more.

By MICHELLE0011

Ingredients

• ✓ wooden skewer
• mayonnaise
• white sugar
• lemon pepper seasoning
• garlic
• parsley
• oyster sauce
• shrimp

Instructions

1. 1 Mix mayonnaise, sugar, lemon-pepper seasoning, garlic, parsley, and oyster sauce together in a large bowl or resealable bag until well combined. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak skewers in water.
3. 3 Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp onto skewers.
4. 4 Cook shrimp on the preheated grill until pink and firm, 2 to 3 minutes per side.

By Nancy LY

Ingredients

• ✓ wooden skewer
• white sugar
• black bean sauce
• parsley
• green onion
• soy sauce
• hoisin sauce
• sherry
• sesame oil
• vegetable oil
• ginger root
• garlic
• five-spice powder
• chicken tender

Instructions

1. 1 Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.
3. 3 Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By simplelittlecheffie

Ingredients

• ✓ wooden skewer
• olive oil
• lime juice
• tequila
• garlic salt
• cumin
• black pepper
• shrimp
• lime

Instructions

1. 1 Whisk olive oil, lime juice, tequila, garlic salt, cumin, and black pepper together in a bowl until well blended; pour into a large resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 1 to 4 hours.
2. 2 Soak skewers in water to prevent burning, at least 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate placed about 4 inches from the heat source.
4. 4 Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp onto the prepared skewers, 5 to 6 per skewer.
5. 5 Cook, uncovered, on the preheated grill until shrimp turn pink, 5 to 7 minutes, flipping once. Serve with lime wedges.

By kellenf

Ingredients

• ✓ wooden skewer
• ground pork
• white sugar
• fish sauce
• garlic
• salt
• black pepper
• baking powder
• water

Instructions

1. 1 Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Thread a handful of pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around th skewer. Repeat with remaining pork and skewers.
4. 4 Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

By PeaceBaking

Ingredients

• ✓ wooden skewer
• rosemary
• thyme
• oregano
• parsley
• potato
• turkey sausage
• green bell pepper
• sweet onion

Instructions

1. 1 Place rosemary, thyme, oregano, and parsley in a large resealable plastic bag. Add potatoes. Seal and shake until potatoes are covered.
2. 2 Alternate threading potatoes, sausage, peppers, and onions onto skewers, leaving a small space in between each item.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Place kebabs on the grate; cover any large gaps on the skewers with aluminum foil. Grill until vegetables are tender and sausage is cooked to your liking, 4 to 6 minutes per side.

By nweqjohn

Ingredients

• ✓ wooden skewer
• chicken breast
• pesto
• lemon juice
• cherry tomato
• red onion
• water
• salt
• black pepper

Instructions

1. 1 Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
2. 2 Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
3. 3 Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
4. 4 Place the skewers into the grill pan and set the timer for 3 minutes.
5. 5 Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Allow to rest for about 5 minutes.

By Christina

Ingredients

• ✓ wooden skewer
• olive oil
• lemon juice
• garlic
• parsley
• basil
• garlic salt
• black pepper
• shrimp

Instructions

1. 1 Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
2. 2 Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
3. 3 Soak wooden skewers in cold water while shrimp is marinating.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

By France Cevallos

Ingredients

• ✓ wooden skewer
• shiitake mushroom
• soy sauce
• olive oil
• lemon juice
• sea scallop
• olive oil
• lemon juice
• garlic
• italian seasoning

Instructions

1. 1 Combine mushrooms, soy sauce, 2 tablespoons olive oil, and 1 tablespoon lemon juice in a bowl; stir to coat.
2. 2 Combine scallops, 2 tablespoons olive oil, 1 tablespoon lemon juice, garlic, and Italian seasoning in a separate bowl; stir to coat.
3. 3 Soak wooden skewers in water while mushrooms and scallops marinate, 30 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Meanwhile, thread mushrooms and scallops onto separate skewers.
6. 6 Cook on the preheated grill until mushrooms soften and scallops are opaque, about 3 minutes per side. Cook mushrooms 1 to 2 minutes more if needed.

By Soup Loving Nicole

Ingredients

• ✓ wooden skewer
• peanut butter
• soy sauce
• lemon juice
• lime juice
• brown sugar
• curry powder
• garlic
• hot pepper sauce
• chicken breast

Instructions

1. 1 To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours.
2. 2 Preheat an outdoor grill to high heat; lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. 4 Cook on the preheated grill until chicken is cooked through and no longer pink inside, about 5 minutes per side.

By BROWNYN

Ingredients

• ✓ wooden skewer
• soy sauce
• olive oil
• water
• molasses
• mustard powder
• ginger
• garlic powder
• onion powder
• flank steak
• water

Instructions

1. 1 In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
2. 2 Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
3. 3 Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

By Dominique Lynne

Ingredients

• ✓ wooden skewer
• cornmeal
• all-purpose flour
• white sugar
• baking powder
• salt
• black pepper
• milk
• egg
• vegetable oil
• beef frankfurter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl; stir in milk and egg to make a batter.
3. 3 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Meanwhile, pat frankfurters dry and insert a skewer into each one.
5. 5 Roll frankfurters in batter until well coated.
6. 6 Fry 2 or 3 corn dogs at a time in preheated oil until lightly browned, about 3 minutes.
7. 7 Drain on paper towels.
8. 8 Serve and enjoy!

By SUZZANNA

Ingredients

• ✓ wooden skewer
• chicken thigh
• salt
• white pepper
• sunflower oil
• water
• peanut butter
• kecap manis
• brown sugar
• garlic
• salt
• lime juice

Instructions

1. 1 Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
2. 2 Soak wooden skewers in water to prevent burning during cooking.
3. 3 Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice; transfer peanut sauce into a bowl.
4. 4 Thread marinated chicken onto skewers; brush 2 tablespoons of peanut sauce over chicken skewers.
5. 5 Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on the grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce.

By lenakurniasih

Ingredients

• ✓ wooden skewer
• breakfast sausage
• maple syrup
• cinnamon
• cayenne pepper
• vegetable oil
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• chili powder
• cayenne pepper
• milk
• egg

Instructions

1. 1 Soak wooden skewers on a shallow bowl of water for 30 minutes; drain.
2. 2 Heat a skillet over medium-high heat; saute sausage links, turning every 2 minutes, until cooked through and browned, about 6 minutes. Thread each sausage onto a wooden skewer.
3. 3 Whisk maple syrup, cinnamon, and 1/4 teaspoon cayenne pepper together in a saucepan over low heat until warmed, 2 to 4 minutes. Remove maple dip from heat.
4. 4 Heat about 2 inches of oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Line a baking sheet with paper towels.
5. 5 Whisk flour, cornmeal, sugar, baking powder, chili powder, and 1/4 teaspoon cayenne pepper together in a bowl. Add milk and egg; whisk just until batter is smooth. Pour batter into a tall water glass to 3/4 full.
6. 6 Dip each sausage into the batter, swirling and dipping to evenly coat.
7. 7 Place the battered sausages gently in the hot oil, 4 at a time; cook, turning every 30 to 60 seconds, until evenly browned, 3 to 4 minutes. Adjust heat as needed to maintain 360 degrees F (182 degrees C). Transfer corn dogs to the paper towel-lined baking sheet. Serve with the maple dip.

By Julie Hubert

Ingredients

• ✓ wooden skewer
• coconut milk
• coriander
• curry powder
• fish sauce
• chili oil
• chicken breast
• cilantro
• peanut
• water
• thai peanut sauce

Instructions

1. 1 Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2. 2 Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
3. 3 Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.

By STACEYLYNN0822

Ingredients

• ✓ wooden skewer
• olive oil
• ranch dressing
• worcestershire sauce
• rosemary
• white sugar
• salt
• lemon juice
• white vinegar
• black pepper
• chicken breast
• water

Instructions

1. 1 Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a large bowl; let stand for 5 minutes. Add chicken to the bowl and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. 4 Cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Theresa Spencer

Ingredients

• ✓ wooden skewer
• olive oil
• vinegar
• garlic
• lemon juice
• garlic salt
• mint
• salt
• basil
• oregano
• black pepper
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk oil, vinegar, garlic, lemon juice, garlic salt, mint, salt, basil, oregano, and pepper together in a bowl; pour into a resealable plastic bag.
3. 3 Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours, shaking to redistribute chicken every 6 to 8 hours.
4. 4 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. When you are ready to cook, remove chicken from marinade, shake off excess, and thread onto skewers. Discard remaining marinade.
5. 5 Cook skewers on the preheated grill, turning every 3 minutes, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve hot and enjoy!

By JOYBOWES

Ingredients

• ✓ wooden skewer
• brown sugar
• lemon juice
• molasses
• basil
• vegetable oil
• mustard
• honey
• clove
• ranch salad dressing
• chili powder
• garlic
• shrimp

Instructions

1. 1 Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.

By CHICKLETS

Ingredients

• ✓ wooden skewer
• garlic
• chipotle pepper in adobo sauce
• lemon
• olive oil
• paprika
• cilantro
• salt
• black pepper
• red pepper flakes
• cayenne pepper
• shrimp
• metal skewer

Instructions

1. 1 Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

By Sue Carey-Bradley

Ingredients

• ✓ wooden skewer
• salmon
• lemon
• water
• dijon mustard
• apple cider vinegar
• honey
• worcestershire sauce
• hot pepper sauce
• salt
• black pepper
• olive oil
• parsley
• aluminum foil

Instructions

1. 1 Cut the salmon into 2-inch chunks. Fold the lemon coins in half and thread the salmon and lemon onto the soaked skewers, alternating between the salmon and lemon. Place the salmon skewers in a shallow dish and set aside.
2. 2 In a large bowl, whisk together the mustard, vinegar, honey, Worcestershire sauce, hot sauce, salt and pepper to taste. Pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes.
3. 3 While the skewers are marinating, prepare your grill. Cut a large piece of Reynolds Wrap® Non Stick Foil and firmly fit it over the grill grate. Preheat the grill to medium heat. For a charcoal grill, place 4 to 5 hickory wood chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill, place wood chunks in a smoker box or in a large piece of foil; fold up sides to make a packet. Poke holes with a fork and place on the grill. Close the cover to let smoke accumulate.
4. 4 Open the grill and lightly oil the foil.
5. 5 Cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color. Plate the salmon skewers and sprinkle with parsley. Serve hot.

By Reynolds KitchensR

Ingredients

• ✓ wooden skewer
• olive oil
• garlic
• lemon juice
• oregano
• salt
• chicken breast
• plain greek yogurt
• cucumber
• olive oil
• white vinegar
• garlic
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.
3. 3 Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
4. 4 Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
6. 6 Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side.
7. 7 Serve with tzatziki sauce. Enjoy!

By Tanya Petkos Schroeder