Best Cipollini Onion Kabobs Recipes

Tender Beef Kabobs (Shashlik) Recipe image

Provided by Natasha of NatashasKitchen.com

Number Of Ingredients 11

2 lbs good quality beef (I used top sirloin, cut into 1 1/2" pieces)
2 Bell peppers (any color, sliced into 1 1/2" wide pieces)
1 large Purple Onion (sliced into 1 1/2" wide pieces)
15 medium bamboo or wood skewers
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 tsp salt (we love fine sea salt)
1 tsp freshly ground black pepper
4 garlic cloves (pressed)
3 Tbsp fresh or frozen dill (chopped (or 1 Tbsp dry dill weed))
2 dry bay leaves

Steps:

Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce

Grilled Cipollini Onions image

Provided by FrackFamily5 CA->CT

Time 55m

Yield 4

Number Of Ingredients 5

2 wooden skewers, or as needed
12 cipollini onions, peeled
½ cup coarsely chopped fresh basil
1 tablespoon olive oil
1 teaspoon seasoned salt (such as LAWRY'S®)

Steps:

Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
Place onions, basil, oil, and salt in a bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread onions onto prepared skewers, weaving basil between onions.
Cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.

Nutrition Facts : Calories 62.2 calories, Carbohydrate 7.4 g, Fat 3.4 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 229.7 mg, Sugar 5 g

Honey Roasted Cipollini Onions image

Provided by Tyler Florence

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

15 cipollini onions
Extra-virgin olive oil
About 1/3 cup balsamic vinegar
1/3 cup honey
1/2 bunch thyme, leaves removed
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 325 degrees F.
Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.

Cipollini Onion Kabobs image

Provided by Martha Stewart

Yield Makes 10 kabobs

Number Of Ingredients 1

3 pounds cipollini onions, peeled and trimmed

Steps:

Soak ten 10-inch wooden skewers in water. Set aside. Bring a large pot of salted water to a rolling boil. Add onions, and return to the boil. Cook until just tender, about 5 minutes. Remove onions to a bowl of ice water to stop the cooking process.
Remove skewers from the water. Skewer onions horizontally (not through the root end), fitting about 8 onions on each skewer.
Place on the heated grill, and cook over low heat until brown and caramelized, about 30 minutes.