Type what you have

Ingredients

• ✓ bamboo skewer
• parsley
• olive oil
• shrimp
• seasoned salt
• butter
• garlic

Instructions

1. 1 Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
4. 4 Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
5. 5 Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.

By FrackFamily5 CACT

Ingredients

• ✓ bamboo skewer
• ranch dressing
• hot chile paste
• chicken breast
• red onion
• bacon
• salt
• black pepper

Instructions

1. 1 Whisk 1/3 cup ranch dressing and hot chile paste together in a large glass or ceramic bowl. Add chicken cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
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; transfer to a plate or baking sheet lined with paper towels. Pat chicken cubes dry with paper towels. Discard remaining marinade.
4. 4 Thread one piece of onion about 1 1/2-inches down one skewer.
5. 5 Thread one strip of bacon onto skewer at one end so the rest of the strip is hanging down. Thread one cube chicken onto skewer, then loop the bacon over chicken cube to form an "S" shape and thread the next portion of bacon onto the skewer. Continue to thread the bacon and chicken onto the skewer until entire strip of bacon is threaded, using 4 to 5 cubes of chicken.
6. 6 Thread one piece of onion onto the end of the same skewer.
7. 7 Repeat steps 4 through 6 for all twelve skewers. Season skewers with salt and pepper.
8. 8 Cook skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• butter
• parsley flakes
• seafood seasoning
• lobster tail
• olive oil
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
4. 4 Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ bamboo skewer
• pork tenderloin
• salt
• black pepper
• thyme
• cayenne pepper
• egg
• all-purpose flour
• panko bread crumb
• vegetable oil

Instructions

1. 1 Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
2. 2 Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
3. 3 Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
4. 4 Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
5. 5 Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
6. 6 Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• butter
• honey
• lemon juice
• pineapple juice
• garlic
• soy sauce
• red pepper flakes
• shrimp
• pineapple
• red bell pepper
• cooking spray

Instructions

1. 1 Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
2. 2 Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

By Bren

Ingredients

• ✓ bamboo skewer
• chicken breast
• chorizo
• olive oil
• sherry vinegar
• oregano
• cayenne pepper
• salt
• black pepper
• red onion
• red bell pepper
• metal skewer

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place chicken and chorizo in a large bowl. Add olive oil, sherry vinegar, oregano, cayenne pepper, salt, and black pepper; stir until chicken and chorizo are completely coated.
3. 3 Thread chicken, chorizo, red onion, and bell pepper evenly onto 4 skewers, making sure that each piece chicken touches 1 piece chorizo. Place threaded skewers on a plate, cover with plastic wrap, and refrigerate until cold, 15 to 30 minutes.
4. 4 Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• pineapple
• zucchini
• yellow squash
• mushroom
• red onion
• cherry tomato
• red bell pepper
• olive oil
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Alternately thread pineapple chunks, zucchini slices, yellow squash slices, mushrooms, onion chunks, tomatoes, and bell pepper chunks onto skewers.
3. 3 Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush some of the mixture over vegetables.
4. 4 Cook skewers on the preheated grill until vegetables are tender and lightly charred, turning and basting vegetables with remaining olive oil mixture occasionally, 10 to 15 minutes.
5. 5 Serve and enjoy!

By audrey

Ingredients

• ✓ bamboo skewer
• pork tenderloin
• soy sauce
• rice vinegar
• brown sugar
• sesame oil
• lime juice
• sriracha sauce
• ginger
• garlic
• vegetable oil
• pineapple
• red bell pepper
• green onion
• sesame seed

Instructions

1. 1 Combine pork, soy sauce, rice wine vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable plastic bag. Squeeze out excess air and seal the bag; shake to combine and coat pork with marinade. Marinate in the refrigerator for 1 hour, turning occasionally.
2. 2 While pork is marinating, soak skewers in water for about 20 minutes; that will help keep skewers from burning while grilling.
3. 3 Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grate with oil.
4. 4 Meanwhile, thread skewers, alternating with marinated pork, pineapple, and bell pepper pieces; discard marinade.
5. 5 Cook on the preheated grill until grill marks appear and pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

By skinnymom

Ingredients

• ✓ bamboo skewer
• cumin
• coriander
• aleppo chile flake
• salt
• cayenne pepper
• cinnamon
• sumac
• ground lamb
• water
• plain greek yogurt
• garlic
• parsley
• lemon juice
• water

Instructions

1. 1 Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.
2. 2 Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.
3. 3 Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
4. 4 Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.
5. 5 Preheat an outdoor charcoal grill to medium-high heat.
6. 6 Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.
7. 7 Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• cherry tomato
• mushroom
• red onion
• yellow bell pepper
• red bell pepper
• venison
• tomato puree
• molasses
• honey
• liquid smoke
• rice vinegar
• ginger
• garlic
• brown sugar
• red pepper flakes
• black pepper
• mustard powder
• onion

Instructions

1. 1 Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
2. 2 Preheat a grill for medium heat.
3. 3 Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.

By SerenaBloom

Ingredients

• ✓ bamboo skewer
• mustard
• honey
• vegetable oil
• lemon juice
• chicken breast
• almond

Instructions

1. 1 In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
2. 2 Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
3. 3 Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.
4. 4 Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.

By Jessica

Ingredients

• ✓ bamboo skewer
• broccoli veggie tots
• chicken nugget
• grape tomato
• string cheese
• pasta sauce

Instructions

1. 1 Cook Green Giant® Broccoli Veggie Tots and chicken nuggets according package directions.
2. 2 Alternately thread Green Giant® Broccoli Veggie Tots™, chicken nuggets, grape tomatoes, and string cheese onto skewers.
3. 3 Serve with hot pasta sauce for dipping.

By Green Giant

Ingredients

• ✓ bamboo skewer
• sweetened condensed milk
• teriyaki sauce
• vinegar
• red curry paste
• chicken breast

Instructions

1. 1 In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
2. 2 Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
3. 3 Grill or broil chicken for 3 minutes per side, or until cooked through.

By SHANLEI

Ingredients

• ✓ bamboo skewer
• margarita mix
• salt
• sugar
• garlic
• vegetable oil
• top sirloin steak
• metal skewer
• mushroom
• onion
• red bell pepper
• green bell pepper

Instructions

1. 1 Combine margarita mix, salt, sugar, garlic, and vegetable oil in a bowl or resealable plastic bag. Toss sirloin cubes in marinade and marinate at least 30 minutes.
2. 2 Preheat a grill for medium heat.
3. 3 Assemble skewers, alternating meat with mushrooms, onion, and bell pepper. Brush skewers with marinade, then discard the remaining marinade. Grill skewers to desired doneness, about 10 minutes total for medium.

By chellebelle

Ingredients

• ✓ bamboo skewer
• freestone peach
• prosciutto
• burrata cheese
• olive oil
• sea salt
• black pepper
• basil

Instructions

1. 1 Preheat an outdoor grill at medium-high heat and lightly oil the grate.
2. 2 Cut peaches in half and remove peach stones. Cut each half in half again.
3. 3 Wrap prosciutto around each peach section; secure with small bamboo skewers.
4. 4 Grill peaches, turning often, until prosciutto gets a little crisp around the edges and peaches begin to caramelize, about 6 minutes.
5. 5 To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several grilled peaches around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• soy sauce
• mirin
• green onion
• sake
• water
• brown sugar
• chicken skin
• salt

Instructions

1. 1 Soak skewers in water, 30 minutes to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Combine soy sauce, mirin, green onion, sake, water, and brown sugar in a saucepan; bring to a low boil over medium-high heat. Reduce heat to low; simmer until reduced slightly, 3 to 5 minutes. Set aside tare sauce to cool.
4. 4 Meanwhile, thread chicken skin strips onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle with salt.
5. 5 Cook on the preheated grill until nicely browned and crispy but fat hasn't completely rendered, about 5 minutes. Flip; cook until other side is crispy, about 5 minutes more.
6. 6 Blot skewers lightly with a paper towel before serving. Serve yakitori with cooled tare sauce on the side.

By Buckwheat Queen

Ingredients

• ✓ bamboo skewer
• honey
• soy sauce
• vegetable oil
• black pepper
• chicken breast
• onion
• red bell pepper
• garlic

Instructions

1. 1 To make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.
2. 2 Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
3. 3 Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
6. 6 Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.
7. 7 Serve hot and enjoy!

By Ann Marie

Ingredients

• ✓ bamboo skewer
• cooking spray
• teriyaki stir-fry sauce and marinade
• soy sauce
• chicken breast
• zucchini
• cherry tomato
• red onion
• jasmine rice

Instructions

1. 1 Preheat the grill to medium-high heat. Lightly coat the grate with cooking spray.
2. 2 Combine teriyaki sauce and soy sauce in a small bowl; set aside.
3. 3 Thread chicken, zucchini, tomatoes, and onion pieces onto each skewer.
4. 4 Grill kabobs on the preheated grill for 5 minutes; flip and brush with sauce mixture. Continue grilling until chicken is no longer pink in the center and vegetables are tender, about 5 minutes more. Flip again and brush with remaining sauce; grill until sauce is hot, being careful not to burn.
5. 5 Squeeze the rice pouches to separate rice. Tear open the top strips about 2 inches to vent. Place both packages in the microwave and cook on high for 2 1/2 minutes. Remove pouches from the microwave using the cool touch area on the untorn side. Serve kabobs with cooked rice.

By Uncle Ben's

Ingredients

• ✓ bamboo skewer
• halloumi cheese
• eggplant
• red onion
• red bell pepper
• cherry tomato
• radish
• lemon
• olive oil
• ras el hanout spice blend
• black pepper
• tahini
• lemon juice
• lemon
• cilantro
• dukkah

Instructions

1. 1 Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl.
4. 4 Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
5. 5 Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.

By Buckwheat Queen

Ingredients

• ✓ bamboo skewer
• shrimp
• olive oil
• cilantro
• lime juice
• garlic
• tequila
• cayenne pepper
• salt

Instructions

1. 1 Combine shrimp, oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt in a large bowl. Cover the bowl with plastic wrap; refrigerate for 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove shrimp from marinade and shake off excess; discard remaining marinade. Thread shrimp onto the prepared skewers.
4. 4 Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

By Jenny Thompson

Ingredients

• ✓ bamboo skewer
• zucchini
• red bell pepper
• pineapple chunk
• olive oil
• ketchup
• water
• steak sauce
• white sugar
• apple cider vinegar
• worcestershire sauce
• salt
• beef sirloin

Instructions

1. 1 Place zucchini, bell pepper, and pineapple in a large bowl. Drizzle with oil; toss to coat. Portion mixture among plastic resealable freezer bags.
2. 2 Whisk ketchup, water, steak sauce, sugar, vinegar, and Worcestershire sauce together in a separate bowl. Add beef cubes; toss to coat. Divide beef mixture among bags, squeeze out excess air, and seal the bags; freeze.
3. 3 Thaw desired portion(s) in refrigerator before cooking, 8 hours to overnight. Meanwhile, soak skewers in warm water, 30 minutes to overnight.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove beef, vegetables, and pineapple from marinade and shake off excess. Discard marinade. Alternate beef, vegetables, and pineapple onto skewers.
6. 6 Cook on the preheated grill, flipping occasionally, until cooked to your liking, about 10 minutes total for medium-rare.

By HAC3

Ingredients

• ✓ bamboo skewer
• yogurt
• tomato paste
• lemon juice
• ginger
• garlic
• cumin
• coriander
• curry powder
• paprika
• chicken breast
• butter

Instructions

1. 1 Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
2. 2 Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
3. 3 Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

By Melissa Banks

Ingredients

• ✓ bamboo skewer
• lemon juice
• wok oil
• red wine vinegar
• onion flake
• garlic
• lemon
• greek seasoning
• poultry seasoning
• oregano
• black pepper
• thyme
• chicken breast

Instructions

1. 1 Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
2. 2 Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
5. 5 Roast in the preheated oven until golden brown, about 20 minutes.

By Alexis Rimes

Ingredients

• ✓ bamboo skewer
• garlic
• salt
• ground lamb
• onion
• parsley
• coriander
• cumin
• cinnamon
• allspice
• cayenne pepper
• ginger
• black pepper

Instructions

1. 1 Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.
2. 2 Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
3. 3 Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
6. 6 Serve hot and enjoy!

By SRKELZ

Ingredients

• ✓ bamboo skewer
• whole grain bread
• yellow onion
• parsley
• garlic
• ground beef
• ground lamb
• salt
• black pepper
• allspice
• paprika
• cardamom
• nutmeg
• cayenne pepper
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
3. 3 Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture is finely diced.
4. 4 Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
5. 5 Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
6. 6 Meanwhile, preheat a charcoal grill until coals are very hot.
7. 7 Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
8. 8 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• american cheese
• brown rice
• cheese sauce
• broccoli
• tomato
• basil
• portobello mushroom
• zucchini
• yellow squash
• scallop
• sugar
• black pepper
• garlic powder
• onion powder
• salt
• lemon juice
• orange juice

Instructions

1. 1 Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
2. 2 Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
5. 5 Carefully remove tomato insides with a spoon; discard tomato insides.
6. 6 Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
7. 7 Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
8. 8 Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
9. 9 Reduce oven heat to 350 degrees F (175 degrees C).
10. 10 Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

By Jules Fernan

Ingredients

• ✓ bamboo skewer
• pork belly
• red chile pepper
• lemongrass
• fish sauce
• garlic
• monosodium glutamate
• sugar
• five-spice powder
• fish sauce
• white sugar
• red chile pepper
• lime
• garlic
• monosodium glutamate
• water

Instructions

1. 1 Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
2. 2 Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
3. 3 Thread the marinated pork belly onto bamboo skewers.
4. 4 Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

By Nguyen Duc Cuong

Ingredients

• ✓ bamboo skewer
• chicken thigh
• soy sauce
• sake
• mirin
• brown sugar
• green onion
• ginger
• vegetable oil
• mayonnaise
• buttermilk
• sour cream
• white miso paste
• green onion
• garlic
• tarragon
• dill
• chive
• black pepper
• cayenne pepper

Instructions

1. 1 Soak bamboo skewers in water.
2. 2 Prepare the chicken skewers: Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, brown sugar, green onions, ginger, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
3. 3 Make the dressing: Combine mayonnaise, buttermilk, sour cream, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
4. 4 Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
5. 5 Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
6. 6 Serve skewers next to the miso ranch dressing and brush with reserved glaze.

By John Mitzewich

Ingredients

• ✓ bamboo skewer
• red onion
• green bell pepper
• salt
• lemon zest
• garlic
• mint leaves
• lemon juice
• whole-milk greek yogurt
• chicken breast
• cayenne pepper
• cinnamon
• coriander
• cumin
• paprika
• garlic
• salt
• honey
• lemon juice
• cilantro
• mint
• olive oil

Instructions

1. 1 Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
2. 2 Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
3. 3 Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
4. 4 Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

By VikingCook

Ingredients

• ✓ bamboo skewer
• pheasant breast
• jalapeno pepper
• bacon
• toothpick

Instructions

1. 1 Cut pheasant breast into 36 pieces and place into a large bowl. Pour liquid from jalapeño peppers over pheasant; stir and marinate at room temperature for 20 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Drain marinade from pheasant and discard. Place a jalapeño pepper slice on each piece of pheasant breast and wrap with 1/3 of a bacon strip. Skewer 6 bacon-wrapped pheasant pieces onto each skewer.
4. 4 Cook on the preheated grill, turning frequently, until bacon is crispy, 15 to 20 minutes. Remove pheasant pieces from the skewers and insert a toothpick into each piece to serve.

By Lizzy