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Build-Your-Own Shish Kabobs Recipe

Build-Your-Own Shish Kabobs

Recipe courtesy Bob Blumer

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (123)

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Average Rating:

Total Reviews: 123

Showing 31-40 of 123

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  • on September 23, 2010

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    I'm not Susan; but you asked about the jasmine rice.

    I couldn't find the recipe to which she refers to on FoodTVNetwork site.

    If you use Google and put in jasmine rice ginger, the first
    2 options that show up seem to have good recipes for that rice.

    I hope this helps.

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  • on September 10, 2010

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    I have done these kabobs on 3 occasions already. Every single time it's been a huge hit. Lots of prep in marinades but absolutely worth every minute. You must try.

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  • on September 02, 2010

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    Susan from Clovis, Ca reviewed shish kabobs on 8-1-10 & said she found a jasmine rice with ginger, garlic & cilantro recipe on this site to serve with the kabobs. I could not find that recipe...could she please direct me...thanks

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  • on August 30, 2010

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    All of the marinades were good but the beef and shrimp were best. Be prepared to spend at least an hour putting together the marinades. Next time I will make them a day or two ahead. The vegetables were excellent as well.

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  • on August 09, 2010

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    This was very easy to make and came out perfect. I marinated the chicken for about 5 hours and the flavor was so vibrant and citrusy. The combination of the fruits, fresh tarragon and soy sauce made for a really refreshing, sweet yet savory summer dish.

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  • on August 04, 2010

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    I tried the citrus-tarragon chicken kabobs for a BBQ and they were a hit! I only used lemons because I didn't have oranges or limes, but it still worked out great. The marinade was so simple to make and they were the best chicken kabobs I've ever tasted. I'll be sure to try the others out!

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  • on August 01, 2010

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    Made this for a group of 12 (adults and young teen boys because I figured there would be something everyone would like! All the marinades are really good and everyone had a different favorite so I'm glad I did all 3. I quadrupled the marinade recipes, and made them the day before. So very glad I did! If you use all fresh ingredients and increase the amount, you greatly increase the prep time!! It's the stemming/leafing the fresh herbs, peeling the garlic (30+cloves, and zesting the citrus that is so time intensive - but worth it! Probably took me 3 hrs (the garlic was a pain. I put the meats in the marinades in the morning so they marinated about 10 hrs. Served the kabobs with Jasmine Rice with Ginger, Garlic, and Cilantro from this website (subbed Thai Basil for the Cilantro - very yummy. Others decided they would steal this idea for themselves in the future. Would definitely recommend. Leftovers continued to marinate overnight and were cooked the next night - still yummy. Dessert was homemade Valhrona Choc. Ice Cream and Lemon Ginger Ice Cream. Lots of flavors, lots of kudos!

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  • on July 23, 2010

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    The marinades take quite a bit of time to make, but they add extraordinary flavor to the meat-- especially the chicken and shrimp. I made this for a party, and we had a lot of fun skewering and grilling our own kabobs. I added some extra red pepper flakes to the shrimp marinade, which gave it a good kick. Highly recommended.

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  • on July 19, 2010

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    I made these (all varieties for a party for about 50 people. It was relatively cheap and easy (since I could do most of the prep before, and everyone LOVED them! The meat ends up being so tender and SO flavorful! A definite summer MUST!

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  • on July 06, 2010

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    This is a great way to change up your bar-b-que. This is a must have easy recipe thats great for entertaining.

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