GREEK SHRIMP KEBABS
1 lb (450 g) peeled, deveined shrimp 16–20 per pound, tails removed
1 tbsp (15 mL) canola oil
2 tbsp (30 mL) Greek Rub
3 red bell peppers, sliced into 1″ (2.5-cm) pieces
2 pkgs (12 oz/350 g each) quartered marinated artichokes, drained
Grill for 7–9 minutes, turning occasionally, or until grill marks appear and the shrimp is opaque.
STEAKHOUSE SIRLOIN KEBABS
1 lb (450 g) beef sirloin, cut into 1.5″ (4-cm) cubes
2 tbsp (30 mL) canola oil
1–2 tbsp (15–30 mL) Crushed Peppercorn & Garlic Rub
1 medium red onion, sliced into 1″ (2.5-cm) pieces
2 pkgs (8 oz/250 g each) baby bella mushrooms (if they’re too large, cut them into halves or fourths)
Grill for 9–11 minutes for medium doneness, turning occasionally.
ITALIAN CHICKEN KEBABS
1 lb (450 g) boneless, skinless chicken breasts, cut into 1.5″ (4-cm) cubes
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) Sweet Basil Rub
3 medium zucchinis, sliced into ½” (1-cm) thick discs
2 medium red bell peppers, sliced into 1″ (2.5-cm) pieces
Grill for 12–16 minutes, turning occasionally, or until grill marks appear and the chicken is cooked to 165°F (74°C).
Directions:
- Soak 12 wooden skewers in water for about 30 minutes before grilling.
- Combine the meat, oil, rub, and vegetables in a large mixing bowl and mix to coat. Thread the meat and vegetables onto the skewers.
- Preheat the Indoor Outdoor Portable Grill for 5 minutes on medium heat.
- Grill about 5–6 kebabs at a time, according to instructions in the chart. Rotate them around the grill to ensure even cooking.
- Remove the kebabs from grill and repeat with the remaining uncooked kebabs.
- Yield: 4 servings
