Best 8 Meat And Pepper Breakfast Kabobs Recipes

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

BEEF AND PEPPER KABOBS

Steps:

• In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and pepper. Add meat; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat. , Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.

MEAT AND PEPPER BREAKFAST KABOBS

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray cooling rack with cooking spray; place in pan.
• On 6 (8-inch) skewers, thread sausage, ham and bell pepper pieces. Place on rack in pan.
• In small microwavable bowl, microwave remaining ingredients on High 30 seconds or until jam is melted and sauce is warm. Brush over kabobs, turning to coat all sides.
• Bake 30 to 35 minutes, turning and brushing with sauce every 10 minutes, until sausage is thoroughly cooked and bell pepper is tender. Serve immediately.

SAVORY BREAKFAST KABOBS

Steps:

• Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausage link pieces and cook until heated through and browned, 2 to 3 minutes. Remove with a slotted spoon to a baking sheet and cover.
• In the same skillet, throw in the onions and peppers, season with the Montreal steak seasoning and cook, stirring occasionally, until slightly charred on the edges, 5 to 7 minutes. Remove to the baking sheet and cover.
• Meanwhile, heat a 10-inch nonstick skillet over medium heat. Whisk together the half-and-half, salt, pepper and eggs in a medium bowl until light and airy, 20 to 30 seconds.
• Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture and spin the skillet to make sure the egg is evenly spread. Run a spatula around the edge of the skillet to ensure the eggs aren't sticking. Once the omelet begins to set, 45 to 60 seconds, lift and rotate the skillet slightly, letting the runny eggs go under the edges into the skillet. Use your spatula to lift the edges slightly if needed. Return to the burner and sprinkle half of the cheese onto the omelet. Allow the omelet to sit untouched for an additional 15 to 20 seconds, or until completely set. Slide onto a cutting board and repeat with the remaining butter, egg mixture and cheese. Carefully roll the omelets into a log shape. Slice into six 1-inch pieces.
• Divide the omelet pieces, sausage pieces, peppers and onions among six 12-inch skewers. Serve immediately for a great breakfast on the go.

SAUSAGE AND BELL PEPPER KEBABS

Steps:

• Place rosemary, thyme, oregano, and parsley in a large resealable plastic bag. Add potatoes. Seal and shake until potatoes are covered.
• Alternate threading potatoes, sausage, peppers, and onions onto skewers, leaving a small space in between each item.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place kebabs on the grate; cover any large gaps on the skewers with aluminum foil. Grill until vegetables are tender and sausage is cooked to your liking, 4 to 6 minutes per side.

PEPPER GARLIC BEEF KABOBS

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Combine all marinade ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a full boil. Remove from heat; let cool 5 minutes. Reserve 2 tablespoons marinade; set aside. Stir sirloin pieces into marinade in saucepan; marinate 15 minutes. Remove sirloin pieces from marinade; discard saucepan marinade.
• To assemble kabobs, alternately thread sirloin pieces and vegetables onto skewers. Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until sirloin reaches at least 145°F or desired doneness (10 to 15 minutes).

BEEF, PEPPER & MUSHROOM KABOBS

Steps:

• Trim fat from beef steak; cut into 1 1/4-inch pieces.
• In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
• Prepare rice according to package directions; keep warm.
• Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
• Season with salt. Serve kabobs with rice. Makes 4 servings (serving size; 1 kabob and 3/4 cup rice) Total preparation and cooking time: 30 minutes Cook's Tip: To grill, place kabobs on grid over medium, ash-covered cools.
• Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.

BEEF & RED PEPPER KABOBS

Steps:

• Pour marinade over meat in shallow dish. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat and peppers alternately onto 8 skewers. Grill 5 to 7 min. or until meat is done and peppers are crisp-tender, turning occasionally.
• Combine remaining ingredients. Serve with the kabobs.