Best Shish Kabob Sauce Recipes

Chicken Shish Kabob With Pineapple Sauce image

Provided by kathryn.kerisit

Categories < 60 Mins

Time 35m

Yield 8 shish kabobs, 4-8 serving(s)

Number Of Ingredients 14

4 chicken breasts, cut into cubes
2 bell peppers, cut into big pieces
1 large onion, cut into big peices
mushroom
1/2 cup canola oil
1/3 cup light soy sauce
1 teaspoon dry mustard
1/4 teaspoon minced garlic cloves or 1/4 teaspoon garlic powder
1/4 cup pineapple juice
1/2 cup pineapple juice
1/2 cup sugar
1/4 cup vinegar
1 teaspoon light soy sauce
2 teaspoons cornstarch

Steps:

Mix together all the ingredients for the marinade.
Marinate the meat for at least 2 hours in the refrigerator.
Put the cubes of meat on the skewers, alternating with the peppers, onions, and mushrooms.
Grill on the BBQ or in the oven at 350F for about 20 minutes.
Mix all the ingredients for the sauce and bring to a boil for a few minutes until it starts to thicken a little.
Serve with rice.

Nutrition Facts : Calories 664.9, Fat 41.1, SaturatedFat 5.9, Cholesterol 92.8, Sodium 1546.6, Carbohydrate 40.2, Fiber 2, Sugar 33.1, Protein 34.2

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h18m

Yield 4 servings

Number Of Ingredients 22

1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green bell peppers, seeded and cut into bite-sized pieces
Salt and freshly ground black pepper
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful
1/4 cup pine nuts
1 tablespoon butter
1 lemon, zested and juiced
1 1/2 cups chicken stock
1 1/2 cups couscous
1 cup pitted and chopped green olives
Toasted pita, for serving

Steps:

Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.
Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.
Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.
Combine yogurt with garlic, mint and parsley.
In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.
Stir the lemon juice into yogurt to thin.
Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.