You know the drill 🙂 Throw away the skewers and forget kabobs – get a grill basket instead and make kabob cooking easy like it should be ! Cooking this with the lemon wedges as well as mixing in lemon juice makes this super citrusy and shrimp is just meant to be mixed with citrus.
115 calories per serving
3 T honey
¼ c lemon juice
1 T finely chopped parsley
1 ½ lb. uncooked shrimp
3 medium zucchini, cut into 1 inch slices
2 medium summer squash, cut into 1 inch slices
1 small red bell pepper cut into 1 inch wedges
2 cloves garlic, minced
1 small lemon cut into wedges
Mix honey, lemon juice and parsley in a dish. Add shrimp, cover and refrigerate ½ hour. Heat grill and spray a grill basket with Pam. Place shrimp and veggies in basket and grill 12 minutes stirring frequently. Brush more marinade on the fish during the cooking process.
You know the drill – if you’re using the grill, throw out the skewers and use a grill basket instead – it saves time, aggravation and the food turns out even better ! The meat in this dish is sooooo tender from marinating for hours in the tomato and vinegar based sauce.
268 calories per serving
2/3 c chili sauce
½ c beef broth
½ c balsamic vinegar
2 T canola oil
5 t Worcestershire sauce
4 t dried minced onion
1 clove garlic, minced
½ t ground mustard
¼ t salt
1 lb. boneless sirloin cut into cubes
16 baby bella mushroom caps, halved
2 medium red onions cut into wedges
2 medium red bell peppers cut into chunks
1 medium yellow bell pepper cut into chunks
Mix the first 9 ingredients and pour half of the mix into a zip loc bag. Add the beef cubes and mix around. Pour the rest of the mix into another bag and add the veggies and mix around. Refrigerate both bags 1-4 hours. Heat a grill pan or basket on the grill and spray with High Heat Pam. Drain the veggies and meat reserving the extra marinate for later basting. Grill 7-10 minutes or to desired doneness stirring and re-basting occasionally.
If you don’t want to grill this, you can preheat the broiler and place all on a baking sheet sprayed with Pam. Broil 5-6 minutes, turning half way through.
Grill baskets are the best invention since sliced bread ! Really 🙂
I find threading kabobs too time consuming for the actual results. And I find cooking kabobs over the grill nightmarish as you watch great, tender pieces of onion and tomato slip off the skewer into the coals.
As part of FoodBuzz Daily Specials, I’ll be making a some special posts over the next couple of weeks that relate to a specific topic. Today’s special is about GRILL BASKETS.
And I am passionate about using grill baskets ! Just give them a little spray with Pam, throw in any of the ingredients that you would normally be skewering, toss a few times (like you would a big stir fry) and you come out with food that tastes even better because you don’t get those ‘undone’ patches from where the food was pressed up against other bits. And even better – you don’t lose pieces and prep time is a snap ! So grab yourself a nice big grill basket this season and enjoy !
Here are a few recipes I have posted in the past that recommend use of grill baskets.