Monday, June 18, 2012

Spicy Szechuan Kabobs

Who doesn't love food on a stick!

One of my all time favorite grill meals is my Spicy Szechuan Kabobs. This is a great meal to enjoy at home or a wonderful party pleaser. It is very easy to double this recipe for larger groups, I guarantee, these will be the hit of the party! 



Spicy Szechuan Kabobs

INGREDIENTS:

2 bottles szechuan marinade
1/2 bottle low sodium soy sauce
1/8 - 1/4 cup chili garlic sauce
4 ounces honey
meat tenderizer
skewers*
red onion
yellow peppers
red peppers
green peppers
cherry tomatoes
mushrooms
zucchini
steak or chicken
Directions

In a large bowl mix 1 bottle of the szechuan marinade, 1/2 bottle of soy sauce and the chili garlic sauce. Mix together well.

Lightly tenderize the meat (steak) you do not have to with chicken. Add your meat to the bowl. I let the meat sit in a tupperware container or ziplock bag sealed for 24-48 hours, the longer they sit, the stronger the flavor.

*VIP - soak the skewers for an hour before you add the meat & veggies. This will prevent them from burning on the grill and also helps everything slide off easily.

Cut up all your veggies into nice size chunks -- FYI: they will shrink up on the grill so don't cut them to small, leave the tomatoes whole and only remove the stems of the mushrooms, don't cut them they will fall apart.

Use 1/2 of the second bottle of szechuan and the other 1/2 of the bottle of soy sauce for the veggies. You only need to marinate the veggies for about 30 minutes. Do not use the same marinade that was used with the meat.

Turn the grill on medium-low heat and slowly cook the kabobs turning them every 10 minutes until cooked.

GLAZE:

Combine the remaining 1/2 bottle of szechuan, a tablespoon of chili garlic sauce and 4 ounces of honey into a medium sauce pan. Cook on the stove over medium high heat, stirring constantly.

Once it starts to boil, allow it to boil for about 5-10 minutes until it thickens. Let it cool a bit and then brush over the kabobs after you have cooked them almost to temperature. Flip them until the glaze caramelizes onto the meat.

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2 comments:

  1. This is the first recipe I am going to try, I will send you an update!

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    Replies
    1. That's great Ashleigh! I really hope you enjoy them! Please let me know how it went. I'd love to hear back from you.

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