Best Brads Favorite Meat On A Stick Recipes

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20 APPETIZERS ON A STICK THAT ARE FUN TO EAT



20 Appetizers on a Stick That Are Fun to Eat image

Provided by insanelygood

Categories     Appetizers     Recipe Roundup

Number Of Ingredients 20

Antipasto Skewers
Cuban Sandwich on a Stick
Greek Appetizers on a Stick
Mini-Cheese Balls on a Stick
Pizza on a Stick
Pasta Salad on a Stick
Caramel Apple Skewers
Chef Salad on a Stick
Mini-Caprese Skewers
Fish and Chips on a Stick
Pesto Tortellini Skewers
Grilled Cheese Sandwich on a Stick
Fruit and Cheese Kabobs With Croissant Croutons
Grilled Shrimp Skewers
Teriyaki Chicken Skewers
Peach Toasted Ravioli Pops
Sesame Seared Ahi Tuna Bites
Cocktail Beef Kebabs
Chorizo, Manchego, and Olive Skewers
Watermelon Basil Feta Salad on a Stick

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a stick appetizer in 30 minutes or less!

Nutrition Facts :

UKRAINIAN PATYCHKY MEAT ON A STICK



Ukrainian Patychky Meat on a Stick image

Old-country meat dishes may seem like a lot of work, but the results make the work worthwhile. Always served at holidays, weddings and funerals.

Provided by Olha7397

Categories     Meat

Time 1h30m

Yield 6-12 serving(s)

Number Of Ingredients 15

3 lbs veal
3 lbs lean pork
6 garlic cloves, chopped
3/4 cup water
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups breadcrumbs
1/2 teaspoon curry powder
salt
pepper
2 eggs
oil
2 medium onions, chopped
1 tablespoon butter, softened

Steps:

  • Cut veal and pork into 1-inch cubes and place cubes in a large bowl.
  • Chop garlic.
  • In a small bowl, mix garlic, water, wine vinegar, salt, and pepper.
  • Pour over meat cubes and stir.
  • Marinate meat cubes for at least 3 hours, or overnight, to allow flavours to blend.
  • Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers.
  • Squeeze cubes together.
  • Continue to add meat until all the meat is used. You should fill 12 skewers.
  • In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper.
  • In a second shallow bowl, beat eggs.
  • Dip skewered meat cubes in breadcrumbs.
  • Coat with egg, then dip in crumbs again.
  • Gently squeeze sticks with hands to make breadcrumbs flat and sticks more rounded.
  • In a large skillet, heat about 1 inch of cooking oil.
  • Fry skewers of meat cubes, a few at a time, until meat is lightly browned.
  • Combine onions and butter and spread in a large shallow baking dish.
  • Place meat sticks on top of onions.
  • Bake in a 275 degree Fahrenheit oven for about 45 to 60 minutes, or until meat is no longer pink.

VIKING MEATBALL ON A STICK - COPYCAT



Viking Meatball on a Stick - Copycat image

This is food served at Fairs and Nordic gatherings.The meatballs can be made and mixed, then refrigerated, cooked partially, then dipped in a batter and deep fried to finish cooking. This is always served at the Montana State Fair. This is goooood eating!!!!! Excellent with wild game/venison/ buffalo, but make sure you add the ground pork!

Provided by Montana Heart Song

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb lean ground beef
1/4 lb ground pork (no sausage)
1/4 lb ground veal
2 whole eggs
1/2 cup dry oatmeal
1 medium white onion, minced
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon allspice
1/8 teaspoon ginger
1 tablespoon butter
Pam cooking spray
cooking oil
wooden popsicle sticks, soaked in water
krusteaz pancake batter, thicker than usual

Steps:

  • In a large bowl, mix the three meats.
  • Saute onion in butter until translucent, not brown.
  • In a separate container, add eggs, oatmeal and milk. Beat.
  • Add all of the spices to the egg mixture and mix well.
  • Add the cooked minced onions and the liquid.
  • Beat until fluffy.
  • Form meatballs with 1/2 cup meat.
  • Preheat oven 400*.
  • Spray Pam on baking pans.
  • Place meatballs on greased pans, bake 15 minutes.
  • Cool.
  • Insert a wooden stick in the middle of each meatball.
  • Heat oil to 375*.
  • Dip in the pancake batter. Batter should not be drippy.(A spoon can be used to cover the top of the meatball by the stick.).Cook until a golden brown. Roll to cook all sides.
  • Serve with a napkin wrapped around the stick.
  • Dip the "Viking" in any condiments. I quarantee that you can't eat just one!

Nutrition Facts : Calories 298.3, Fat 17.6, SaturatedFat 7.4, Cholesterol 156.7, Sodium 705.1, Carbohydrate 7.5, Fiber 0.9, Sugar 1, Protein 26

SNAKES ON A STICK



Snakes on a Stick image

While cleaning out my pantry (ugh, what a chore) I found some wooden bbq skewers that have been replaced by metal ones. What do I do with these? The little wheels in my mind started grinding and I came up with this idea for my Halloween Boo-ffet.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 25m

Yield 12 serving(s)

Number Of Ingredients 5

1 (11 ounce) can refrigerated breadstick dough
1/4 teaspoon butter, melted
herbs or spices, to taste
pimiento, for tongue
sliced black olives, for eyes

Steps:

  • Preheat the oven to 350 degrees.
  • Spray each skewer with non-stick spray.
  • Wrap each breadstick around the skewer and flatten out the end a bit.
  • You will have to work with the dough a bit, but place 2 black olives on the top for eyes and a small piece of pimiento in the "mouth" for the tongue.
  • Bake on a prepared baking sheet for approximately 20 minutes or until the breadsticks are golden brown.
  • Remove from the oven and immediately brush with the melted butter and sprinkle with the herbs/spices of your choice. Let cool.
  • If desired, slide the skewers off the bread or serve with the skewers in for easy handling.
  • NOTE: If desired, make the dough from scratch and use food coloring to make them green or knead in paste food coloring, using gloves to shield your hands from getting stained.

STEAK ON A STICK



Steak on a Stick image

A quick and easy, very tasty version of the teriyaki steak-on-a-stick that you get from a Chinese restaurant. It's great as an appetizer or even as finger food at a football watching party! I also use it for just plain old regular steaks to grill! Either way, it's awesome! My uncle came up with the recipe and gave it to my mother, who passed it on to me! LOVE it!

Provided by Dominique Lynne

Categories     100+ Everyday Cooking Recipes

Time 8h20m

Yield 20

Number Of Ingredients 10

½ cup soy sauce
¼ cup olive oil
¼ cup water
2 tablespoons molasses
2 teaspoons mustard powder
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder
2 pounds flank steak, cut into thin strips
32 wooden skewers (8 inch long) soaked in water

Steps:

  • 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.
  • Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
  • Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

Nutrition Facts : Calories 110.3 calories, Carbohydrate 2.2 g, Cholesterol 18.6 mg, Fat 6.6 g, Fiber 0.1 g, Protein 10.2 g, SaturatedFat 1.9 g, Sodium 386.3 mg, Sugar 1.3 g

STEAK ON A STICK



Steak on a Stick image

I combine molasses, mustard and soy sauce to make these the most robust kabobs you've ever tasted. You'll never miss the oil in this hearty marinade. -Jennifer Schwerin of Rockford, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 beef flank steak (1-1/2 pounds)
1/2 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons molasses
2 teaspoons ground mustard
1 teaspoon ground ginger
1/2 teaspoon garlic powder

Steps:

  • Freeze steak for 1-1/2 hours. Cut diagonally into 1/4-in. slices. In a small bowl, combine the remaining ingredients. Pour 1/4 cup into another small bowl for basting; cover and refrigerate. Pour remaining marinade into shallow dish; add beef. Turn to coat; cover and refrigerate for at least 4 hours., Drain and discard marinade. Thread beef ribbon-style on 12 metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill beef, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until meat reaches desired doneness(for medium, a thermometer should read 140°; medium-well 145°), basting frequently with reserved marinade.

Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 617mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

MEAT ON A STICK (FLANK STEAK)



Meat on a Stick (Flank Steak) image

These are my daughter's favorite thing to eat for dinner, and she is a very picky eater. It always seems I have to taste test (my excuse) these right off the grill. They are that good that you just can't wait to eat them. I use -Mr. Yoshida's original gourmet sweet & savory marinade and cooking sauce- for the marinade. It's not just great on flank either. I am going to add another recipe that I use with that stuff soon. The only place I have found it is at Costco. It's definitely a must have in this house. Another good marinade sauce is Kikkoman teriyaki with green onions and garlic. They also have a ginger one. Yum!

Provided by birdie 3 andrea

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 3

1 flank steak
20 skewers
1 1/2 cups mr. yoshida's original gourmet sweet & savory marinade, Yoshida gourmet sauce

Steps:

  • Soak wooden skewers for about an hour.
  • Cut flank steak into half inch strips going with the grain. They will be long so you can cut those in half.
  • Put cut up flank into a bowl or reseal able plastic freezer bag; add marinade and let soak about an hour or two.
  • Skewer meat.
  • You can also add vegetables or peppers to any extra skewers. Spray vegetables with a little oil.
  • Preheat grill on medium heat.
  • Cook for about 8-10 minutes on each side or until they get good grill marks. I always taste test them. :P be sure to let them cool down a little if you decide to do the taste test. They should have no pink and have kind of soft beef jerky like chew. Oh gosh they are so good!
  • Enjoy!

Nutrition Facts :

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