Best Sweet And Sour Cod Kabobs Recipes

SWEET AND SOUR KIELBASA KABOBS

Steps:

• In small saucepan, combine brown sugar, cornstarch, apple juice, cider vinegar and orange peel; blend well.
• Cook over medium heat until it boils and thickens, stirring constantly.
• Thread skewers with kielbasa, bell peppers, onions, and pineapples.
• When ready to barbeque, place kabobs on preheated grill.
• Cook 4 minutes.
• Brush with glaze, turn and glaze again.
• Cook 3-5 minutes or until hot and browned.
• Serve with any remaining glaze.

SWEET & SOUR CHICKEN KABOBS

Steps:

• Marinate cubed chicken in soy sauce for 15 minutes.
• Cut onion into 1 1/2 inch chunks.
• Cut pineapple spears into 6 pieces each.
• Set aside.
• Lightly oil grill rack and heat grill or preheat oven broiler.
• In small bowl, combine plum sauce, orange rind, gingerroot and red pepper flakes and mix well and set aside.
• Alternately skewer chicken, onion and pineapple onto 15 inch metal skewers.
• Discard leftover soy marinade.
• Place kabobs 4 to 6 inches over medium high heat or charcoal grill.
• Brush plum mixture over kabobs.
• Cover grill and cook 4 to 5 minutes.
• Turn and brush again.
• Cover and cook an additional 4 to 5 minutes.
• If broiling, place on broiler pan 4 to 6 inches from heat using above times.

SWEET-AND-SOUR SHISH KABOBS

Steps:

• In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.
• Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
• Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.
• Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.

SWEET AND SOUR PORK KABOBS WITH FRIED RICE

Steps:

• Kabobs:
• In a small bowl, mix first 5 ingredients together to make a marinade. Set marinade aside. In a medium bowl, place vegetables and pineapple. Place pork in a different medium bowl. Distribute marinade evenly between the 2 bowls and toss pork to coat. Refrigerate at least 15 minutes, or up to 8 hours.
• Preheat the broiler.
• Thread the pork, vegetables, and pineapple alternately on 4 skewers. Place skewers in a broiling pan and broil until pork is cooked through and beginning to brown, turning skewers halfway through cooking, about 5 minutes per side.
• Fried Rice:
• Open fried rice package and reserve seasonings. Combine rice and butter in a heavy large skillet and saute over medium heat until rice is golden brown, about 2 minutes. Gradually add 2 cups water, soy sauce, and seasonings from fried rice package. Bring to a boil. Cover skillet and reduce heat to low. Simmer until rice is tender, about 15 minutes. Remove skillet from heat and sprinkle pineapple, peas, carrots, and corn over rice mixture. Cover and let stand for 5 minutes. Fluff rice with a fork and mix in pineapple, peas, carrots, and corn.

SWEET AND SOUR GRILLED SWORDFISH KABOBS

Steps:

• If using bamboo skewers, soak in water for 30 minutes.
• Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
• Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
• When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.